ST JOHN'S RIVER GRILLE
2997 W SR 44, Deland FL 32720 · 386-626-3386
Last inspected Aug 24, 2026 · 10 visits since August 2023
JUL 24
JAN 25
JUL 25
JAN 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Live, small flying insects found 4- bees at outside bar,
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $860
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2022024771 | Mar 8, 2022 | Aug 4, 2022 | $400 |
| 4--2021057087 | Sep 16, 2021 | Apr 13, 2022 | $300 |
| 4--2019051293 | Aug 9, 2019 | Feb 20, 2020 | $160 |
Inspection history
10 visits, newest first
Aug 24, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Vacuum breaker missing at hose bibb or on fitting/splitter added to outside hose bibb.
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.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Sides and under flat top and, fryers, grill soiled with food debris -sides of stove soiled with food debris and grime -Kitchen soap dispensers soiled with grime. -flour container lid soiled with food debris,
Show the remaining 1 finding ▾
Walk-in cooler with rust that has pitted the surface.
Aug 18, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 4 high priority.
4 High priority5 Intermediate8 Basic
Show 17 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wait station Cold Holding unit Cole slaw (43F-47F - Cold Holding)/overnight; cut lettuce (50F-Cold Holding). Operator instructed to discard lettuce. Operator placed ice
Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale.
Vacuum breaker missing at hose bibb or on fitting/splitter added to outside hose bibb.
Food-contact surface soiled with food debris, mold-like substance or slime. -Soda gun holster soiled with grime,
Handwash sink not accessible for employee use at all times. Indoor bar hand sink blocked with tray full of cups, Operator removed.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Bar heavy cream not date marked once opening. Operator unsure of date. Operator instructed to discard, -Corn salad prepared 36 hours ago, in cook line make table unit. Operator updated
Hole in or other damage to food perpetration wall.
Ice buildup in walk-in freezer.
Kitchen wall, behind fryers soiled with accumulated grease, food debris, and/or dust.
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Sides and under flat top and, fryers, grill soiled with food debris -sides of stove soiled with food debris and grime -Kitchen soap dispensers soiled with grime. -flour container lid soiled with food debris,
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes stirred over portioned ranch dressing in walk in cooler. Operator relocated
Walk-in cooler with rust that has pitted the surface.
Water softener salt (food) stored in a location that is not clean and dry. Stored on outside storage area floor.
Jan 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate7 Basic
Show 11 findings ▾
Live, small flying insects found 4- bees at outside bar,
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. Cook line make table stacked containers of Cole slaw (43-55F - Hot Holding), placed above fill line. from overnight. Operator instructed to discard and to reduce amount of. Kitchen make table unit cream (55F - Cold Holding);lip,aced overnight. Placed above fill line. Operator instructed to discard,
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.
Food stored on floor. Boxes of fish stored on walk in freezer floor. Operator relocated..
Ice buildup on walk-in freezer door,
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of fryers soiled with grease.
Standing water in bottom of cook line make table unit..
Wet wiping cloth not stored in sanitizing solution between uses.
Jul 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate7 Basic
Show 12 findings ▾
Live, small flying insects found 3- flying insects at down stair bar dump sink.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.See stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wait station salad station Cole slaw (44-47F - Cold Holding); blue cheese dressing (43-47F - Cold Holding), triple stacked. Placed overnight. Operator reduced amount.
Food-contact surface soiled with food debris, mold-like substance or slime. -Down stair bar, soda gun nozzle and holster soiled with grime.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cole slaw in cook line make table prep eared 48 hours ago, not date marked. Opertor updated.
Bar floor soiled/has accumulation of debris.p, by dump sink.
Kitchen wall and wall behind dish machine, soiled with accumulated grease, food debris, and/or dust.
Missing drain plug at dumpster.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of fryers soiled with grease and food debris.
Open dumpster lid.
Standing water in bottom of bar keg reach-in-cooler
Walk-in cooler shelves with rust that has pitted the surface.
Jan 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate9 Basic
Show 12 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Wait station cole slaw (49F - Cold Holding); butter (50F - Cold Holding). Operator placed overnight, 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. Cream at bar in cold holding unit not date marked. from 4 days ago.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket stored on food storage shelving, operator relocated.
Equipment in poor repair. Gasket is torn at wait station.
Food stored on floor. Boxes of food stored on walk in freezer floor.
In-use tongs stored on equipment door handle between uses.
Kitchen soiled with accumulated grease, food debris, and/or dust.
Missing drain plug at dumpster.
Open dumpster lid.
Wait station floor, not maintained smooth and durable.
Jul 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate8 Basic
Show 14 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2- flying insects in inside bar and 2- flying insects at outside bar.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen make table sliced sausages (45F - Cold Holding);/1 hour. Closed maketable hood, Walk in cooler raw shrimp (46F - Cold Holding); raw fish (46F - Cold Holding); /1 hour, food recently delivered. Operator Pemex walk in freezer door. COS
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Steam table rice (131F - Reheating)/2 hours; Ooerator instructed to reheat.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Key lime pie opened 48 hours ago in kitchen reach in cooler, not date marked.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled food debris,
Handwash sink used for purposes other than handwashing. Hand sink by ice machine used as a dump sink, ice being dumped.
Ice buildup in walk-in freezer.
In-use tongs stored on equipment door handle between uses.
Inside bar cooler shelves with rust that has pitted the surface.
Missing drain plug at dumpster.
No conspicuously located ambient air temperature thermometer in outside and inside bar cold holding unit.
Standing water in bottom of reach-in-cooler, at waiting station.
Wash ware soiled with accumulated grease, food debris, and/or dust.
Wet wiping cloth not stored in sanitizing solution between uses.
Feb 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate6 Basic
Show 12 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 10 ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter (43-47F - Cold Holding) 2 hours. Ooerator reduced amount, -Cookline make table I sausage (45F - Cold Holding); 2/ hours.placed in another unit, -cookline make table Ii cut lettuce (44F - Cold Holding)/2 hours. Operator Placed in unit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline table top Cooked vegetable ps 89F for 30 minutes. Operator instructed to reheat,
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine.200ppm outside bar
Food-contact surface soiled with food debris, mold-like substance or slime. -Cookline cutting board soiled with food debris. -lids soiled for flour bins, seafood bread.
Handwash sink used for purposes other than handwashing. Spoon stored in cookline hand sink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sweater stored in dry food storage..
Exterior door has a gap at the threshold that opens to the outside.
Ice buildup in walk in cooler and walk-in freezer.
No Heimlich maneuver/choking sign posted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dish machine racks soiled with dirt.
Wash ware wall soiled with accumulated grease, food debris, and/or dust.
Aug 18, 2023□ 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 ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -cookline cutting boards soiled with grime, -Inside bar soda gun holster soiled with grime.
-Wall soiled behind kitchen salamander with accumulated grease, food debris, and/or dust. -wash ware wall soiled with dirt and grime,
Walk-in cooler shelves with rust that has pitted the surface.
Aug 17, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Wait station reach in cooler cut lettuce (45F - Cold Holding); shredded cheese (45F - Cold Holding)/1 hour. Operator placed ice.
Food-contact surface soiled with food debris, mold-like substance or slime. -cookline cutting boards soiled with grime, -Inside bar soda gun holster soiled with grime.
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.
-Wall soiled behind kitchen salamander with accumulated grease, food debris, and/or dust. -wash ware wall soiled with dirt and grime,
Exterior door has a gap at the threshold that opens to the outside., at outside storage area.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - dish machine racks soiled with grime. - breaded lids soiled with food debris.
Walk-in cooler shelves with rust that has pitted the surface.
Aug 16, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority3 Intermediate8 Basic
Show 14 findings ▾
15- Rodent activity present as evidenced by rodent droppings found, at outside chemical and restaurant equipment area floor. No food storage nor food preparation is done in area. Operator cleaned and sanitized area.
4- Live, small flying insects in kitchen, outside bar area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Wait station reach in cooler cut lettuce (45F - Cold Holding); shredded cheese (45F - Cold Holding)/1 hour. Operator placed ice.
Food-contact surface soiled with food debris, mold-like substance or slime. -cookline cutting boards soiled with grime, -Inside bar soda gun holster soiled with grime.
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 in cookline make table prepared 48 hours ago.
Wall soiled behind kitchen salamander with accumulated grease, food debris, and/or dust. -wash ware wall soiled with dirt and grime,
Employee personal food not properly identified and segregated from food to be served to the public. Eaten uncovered sandwich placed in cookline Avantco make table
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Glasses stored on storage shelves with canned goods and condiments. Vap placed on shelf above steam table.
Exterior door has a gap at the threshold that opens to the outside., at outside storage area.
Food employee with no hair restraint while engaging in food preparation.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - dish machine racks soiled with grime. - breaded lids soiled with food debris.
Walk-in cooler shelves with rust that has pitted the surface.
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.