PERKINS RESTAURANT & BAKERY #1038
1405 N WOODLAND BLVD, Deland FL 32720 · 386-785-0071
Last inspected Apr 8, 2026 · 9 visits since August 2023
JAN 24
SEP 24
MAR 25
AUG 25
APR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found 2- flying insects by mop sink. 2- flying insects by dish wash ware area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2023026104 | Feb 22, 2023 | Jun 1, 2023 | $800 |
| 4--2022028099 | Mar 29, 2022 | Jul 7, 2022 | $200 |
Inspection history
9 visits, newest first
Apr 8, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
What the inspector wrote — 3 findings
Ice buildup in reach-in freezer walk-in freezer and cook line expo unit,
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryers soiled with grease. - fryer wall soiled with grease. -under flat top, soiled with grease, grime and food debris,.
Walk in freezer floor tiles missing and/or in disrepair.
Apr 7, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority0 Intermediate8 Basic
Show 10 findings ▾
Shell eggs in use or stored with cracks or broken shells. See stop sale. Cook line expo unit. Egg was discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cook line expo unit In drawer, sausage links 45F. Top level sliced cheese (45F - Cold Holding); sliced ham (49F - Cold Holding), batter (45F - Cold Holding). Placed overnight. Operator instructed to discard ham, and placed cheese and batter in another cold holding unit. -Front line expo unit shredded cheese (45F - Cold Holding);placed less than 4 hours ago. Operator placed in bottom of unit.
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. Raw salmon thawed in package by small cook line reach in cooler. Operator instructed to discard.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stirred on bakery sided food preparation table,
Food employee chewing candy while preparing food or while in cooking. Food worker had tooth pick at cook line. Operator spoke to workers. Educated operator.
Ice buildup in reach-in freezer walk-in freezer and cook line expo unit,
In-use tongs stored on equipment door handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryers soiled with grease. - fryer wall soiled with grease. -under flat top, soiled with grease, grime and food debris,.
Walk in freezer floor tiles missing and/or in disrepair.
Water leaking from pipe on dish machine,.
Aug 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Live, small flying insects found 2- flying insects by mop sink. 2- flying insects by dish wash ware area.
Food-contact surface soiled with food debris, mold-like substance or slime. Walk in cooler shelving soiled with food debris
Floor area(s) covered with standing water, by cook line make table unit.
Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryers soiled with grease and food debris, Ventilation hood soiled with grease
Water leaking from pipe at wash ware area, leaking into a bucket.
Aug 11, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 5 high priority.
5 High priority1 Intermediate9 Basic
Show 15 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 10 ppm. Operator corrected to 100 ppm.
Food employee wiped hands on pants and continued handling food without washing hands. Educated operator.
Live, small flying insects found 2- flying insects by mop sink. 2- flying insects by dish wash ware area.
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. Walk in cooler sliced beef (62F - Cold Holding); cubed chicken (52F - Cold Holding); sliced turkey (54F - Cold Holding); cooked meat loaf (48F - Cold Holding); corn (54F - Cold Holding); shell eggs (48F - ambient temperature ); sliced ham (44F - Cold Holding). Placed overnight. Front line shredded cheese (52F - Cold Holding); cut fruits (54F - Cold Holding); butter (46F - Cold Holding); cut tomatoes (46F - Cold Holding); cut lettuce (44F - Cold Holding). More than 4 hours. Operator instructed to discard,
Food-contact surface soiled with food debris, mold-like substance or slime. Walk in cooler shelving soiled with food debris
Floor area(s) covered with standing water, by cook line make table unit.
Food employee not using the two additional control measures after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact allowed with ready-to-eat food. Food worker used only one control measure. Washed hands only, after handling avocados with barehands. Employee continued handling food. Educated operator.
Food stored on floor. Bag and box soda n storage area floor.
Hole in or other damage to mop sink wall.
Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Kitchen wall, behind fryers soiled with accumulated grease, food debris, and/or dust.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryers soiled with grease and food debris, Ventilation hood soiled with grease
Objectionable odors in wash ware area.
Water leaking from pipe at wash ware area, leaking into a bucket.
Mar 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cook line table top butter (62F - Cold Holding); less than 4 hours. Operator placed ice. shell eggs (58F - Ambient temperature )/5 minutes. Operator placed ice.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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.
Food employee not using the two additional control measures after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact allowed with ready-to-eat food. No hand sanitizer at cook line hand sink as per Oorrator's AOP. Educated operator.
In-use tongs stored on equipment door handle between uses. Operator relocated. relocated tongs.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryers soiled with grease and food debris,
Sep 16, 2024□ 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.
Front line m wash ware ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in Cookline make table and in walk in freezer.
Kitchen ceiling tile shows damage or is in disrepair.
Sep 13, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale report.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front line butter (50F - Cold Holding); 15 minutes. Operator left out to thaw and then placed in unit. Cookline make table Top level butter (55F - Cold Holding)/10 minutes; placed in unit; batter (43F - Cold Holding); corn and beans (43F-62F - Cold Holding), less than four hours. Operator reduced the container past fill line and discarded the top containers. Bottom level sliced cheese (50F - Cold Holding); sliced turkey (47F - Cold Holding); mash potatoes (47F - Cold Holding); meatloaf (47F - Cold Holding); stuffing (47F - Cold Holding); cut spinach (47F); raw chicken (47F - Cold Holding); raw pork chop (47F - Cold Holding); raw burgers (47F - Cold Holding); placed overnight; sliced ham (49F - less than 4 hours ).Operator placed laying flat the slices.
No hand antiseptic and/or nail brushes provided at handwash sink in area(s) where bare hand contact occurs in an establishment utilizing an Alternative Operating Procedure for bare-hand contact with ready-to-eat food that requires the use of hand antiseptic and/or nail brushes as control measures.
No paper towels or mechanical hand drying device provided at wash ware handwash sink.
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.
Food employee not using the two additional control measures after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact allowed with ready-to-eat food. Employees not using hand sanitizer as second control, due to sanitizer empty dispenser. Operator is planning to purchase later will use
Front line m wash ware ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in Cookline make table and in walk in freezer.
Kitchen ceiling tile shows damage or is in disrepair.
Wash ware wall soiled with accumulated grease, food debris, and/or dust.
Jan 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken soup 130F/30 minutes. Operator instructed to reheat,
No paper towels or mechanical hand drying device provided at handwash front line sink.
No soap provided at front counter handwash sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker handling food wearing a watch at food preparation area.
Equipment in poor repair. Cookline gasket for batter station Valpro reach in cooler. Ooerator has
Wall soiled with accumulated grease, food debris, and/or dust.
Aug 4, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate9 Basic
Show 12 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Food worker cracked egg and then picked up wisk, before washing hands. Educated operator.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Shell eggs stored in Turbo air reach in cooler at cookline,, over raw bacon..
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline make table batter 47F - Cold holding)/30 minutes; operator placed ice; butter in Souflee cups (43-60F - Cold Holding) 3 hours; operator reduced amount. Corrective Action TakenCorrective Action TakenWarning**
Cutting board at saiad station has cut marks and is no longer cleanable.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Wearing watch while serving food, educated operator.
Floor soiled/has accumulation of debris, Nader kitchen equipment l
Hole in or other damage to mop sink wall.
Ice buildup in walk-in freezer.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Kitchen ceiling /ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of cooking equipment, refrigerator next to fryers soiled with food debris,
Opened employee beverage container in a cold holding unit with food to be served to customers. Can of Monster drink stored in reach in cooler.
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.