MURPHS PATIO BAR AND GRILL
1431 ORANGE CAMP RD STE 107, Deland FL 32724 · 386 473 1332
Last inspected Oct 1, 2025 · 9 visits since August 2023
JAN 24
JUL 24
JAN 25
JUL 25
OCT 25
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3- live flying insects in bar counter.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2023037306 | Apr 10, 2023 | Aug 21, 2023 | $200 |
| 4--2016025909 | Mar 24, 2016 | Nov 7, 2016 | $200 |
Inspection history
9 visits, newest first
Oct 1, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate13 Basic
What the inspector wrote — 20 findingsThe state's own report →
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -Pasta salad at front line low boy unit marked more than 7 days. -coconut milk in walk in cooler more than 7 days Operator instructed to discard.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Coconut milk date in walk in cooler, not date marked from 24 hours ago. Operator instructed to discard.
No Quat, Chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Show the remaining 16 findings ▾
No soap provided at bar hand wash sink. Operator restocked
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta Salad in Front prepared 24 hours ago, not date marked. Operator updated.
Accumulation of debris on exterior of warewashing machine.
Equipment in poor repair. Storage area reach in freezer,gasket torn
Floor area(s) covered with standing water, by dish machine.
Food stored on floor. Bagged flour stored on storage area floor. Operator relocated.
Hole in or other damage to storage area wall, behind reach in cooler.
Ice buildup in kitchen freezer chest and reach in freezer.
Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Kitchen floor soiled/has accumulation of debris, under cooking equipment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Sides of fryers soiled with grease. - under fiat top soiled with food debris. -food debris behind kitchen make table, bi slicer. -ventilation hood soiled with grease. - salad station gasket soiled with food debris and grime.
Single-service articles improperly stored. Bagged take out containers and a box of styrofoam cups stored directly on storage area floor. operator relocated.
Standing water in bottom of salad station reach-in-cooler.
Storage area wall, soiled with accumulated grease, food debris, and/or dust.
Working containers of food removed from original container not identified by common name. Sugar and flour not labeled at front line low boy unit. Operator labeled.
Jul 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate12 Basic
Show 15 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Microwave at front line, soiled with food debris.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee bar handwash sink. Hot water faucet is in disrepair, causing, hot water unable to be used.
Cook line low boy unit shelves with rust that has pitted the surface.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack stored non storage rack of sanitized equipment. Removed back pack.
Floor area(s) covered with standing water., by dish machine.m front counter reach in cooler,and kitchen low boy unit.
Food stored on floor. Bucket o f picked stored on walk in cooler floor.
Ice buildup in kitchen TRUE reach-in freezer.
In-use tongs stored on equipment door handle between uses. Operator removed.
Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Mop sink wall soiled with accumulated grease, food debris, and/or dust.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. +Sides of flat top and fryers soiled with grease and grime,. -behind low boy unit soiled with grime and food debris.
Objectionable odors in kitchen by floor drain,
Single-service articles improperly stored. Box of styrofoam cup stored directly on storage area floor.
Standing water in kitchen floor drain/floor drain draining very slowly.
Feb 6, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Portable grill soiled with food debris n kitchen shelf.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Floor area(s) covered with standing water, by dish machine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Kitchen food storage shelves soiled with food debris. -sides of fryers soiled with grease.
Jan 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 4 high priority.
4 High priority6 Intermediate7 Basic
Show 17 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler cooked wings (47-70F - Cooling)/ overnight. Operator instructed to discard.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Walk in cooler 45- 86F Cooling)/ 5 hours. Operator reduced amount, took cover off and placed ice.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook linemake table unit butter (56F - Cold Holding); butter (56F - Cold Holding); sliced cheese (53F - Cold Holding)/ less than 4 hours, operator placed to bottom level of make table unit.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream in salad station, opened 24 hours ago.
Food-contact surface soiled with food debris, mold-like substance or slime. Portable grill soiled with food debris n kitchen shelf.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee bar handwash sink.
Floor area(s) covered with standing water, by dish machine.
Ice scoop handle in contact with ice.
In-use tongs stored on equipment door handle between uses. Operator relocated.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Kitchen food storage shelves soiled with food debris. -sides of fryers soiled with grease.
Objectionable odors in kitchen area of the establishment.
Single-service articles improperly stored. Box of takeout containers, stored on dry storage area floor.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed green onions stored over deli meat in walk in cooler.
Jul 23, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Floor area(s) covered with standing water, by dish machine.
Jul 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority3 Intermediate5 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Jambalaya 51F in walk in cooler, placed overnight, Operator instructed to discard.
Stop Sale issued due to food not being in a wholesome, sound condition. See Stop Sale report.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food preparation area,make table sliced ham (45F - Cold Holding); cut lettuce (45F - Cold Holding); diced tomatoes (50F - Cold Holding); shredded cheese (45F - Cold Holding)placed overnight,. Diced tomatoes instructed operator to discard, ice was placed on food in make table.
Handwash sink used for purposes other than handwashing. Sanitizer bucket stored at front line hand station,
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.Tuna.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi Mahi and Tuna. Operator instructed to discard,
Floor area(s) covered with standing water, by dish machine.
Single-service articles improperly stored. Box of cups, stored on staircase area floor.
Standing water in bottom of cook line reach-in-cooler.
Jan 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Refrigerated drawers Stacked last fill line, sliced Roast beef (44F - Cold Holding);overnight. Operator reduced amount and placed top level in refrigerated unit.
Handwash sink used for purposes other than handwashing. Container being filled with water at cookline hand sink. Educated operator,
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided operator Advisory.
Accumulation of debris on exterior of warewashing machine.
Ceiling tile missing, by kitchen ice machine
Employee personal food not properly identified and segregated from food to be served to the public. Fish stored with food to be served to customers without Being segregated and identified as personal food. Corrected On-SiteCorrected On-Site**
Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Kitchen floor area(s) covered with standing water.
Sep 1, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Cookline Cutting board has cut marks and is no longer cleanable.
Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Objectionable odors in kitchen by floor drain.
Aug 29, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 5 high priority.
5 High priority2 Intermediate8 Basic
Show 15 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server on phone and handling food at the same tone without washing hands, Educated operator
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3- live flying insects in bar counter.
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over deli meat.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen make table sliced ham (52F - Cold Holding); sliced turkey (52F - Cold Holding)/1,5 hours; diced tomatoes (52F - Cold Holding)3 / hours, operator placed ice. Walk in cooler Milk 50F, cheese 50F, raw fish (49F- Cold Holding); meatballs in saucev (49F - Cold Holding); corned beef (49F - Cold Holding); chicken wings (49F- Cold Holding); raw shrimp (49F - Cold Holding); tofu (49F - Cold Holding); raw chicken (38F - Cold Holding) corned beef (49F - Cold Holding); sour cream (49F - Cold Holding); shredded cabbage (49F - Cold Holding); raw burgers (46F - Cold Holding); meatballs (48F - Cold Holding); pulled pork (49F - Cold Holding); cheese cake (49F - Cold Holding) Corrective Action TakenCorrective Action TakenWarning**
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened 24 hours ago at bar reach in cooler.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Commercially processed reduced oxygen packaged white fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package, in walk in cooler.
Cookline Cutting board has cut marks and is no longer cleanable.
Kitchen ceiling tile missing.
Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Mop sink drain cover(s) missing.
Objectionable odors in kitchen by floor drain.
Wet mop not stored in a manner to allow the mop to dry.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.