TASTE OF SOUL
2723 SOUTH WOODLAND BLVD, Deland FL 32720 · 386-279-0869
Last inspected Jul 28, 2026 · 7 visits since July 2023
5 inspections within 18 points of each other. Whatever this kitchen does, it does consistently.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Food-contact surface soiled with food debris, mold-like substance or slime. -ice chute at Pepsi soda dispenser soiled with mold like substance. Operator cleaned and sanitized.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meat loaf prepared three days ago., in Stuart area double door, reach in cooler.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flat top not on chops (70F - Cold Holding)/30 minutes. Operator placed from refrigerator. Operator returned to unit.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
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. -Front t counter butter (59-79F - Cold Holding)/ more than 4 hour. Operator instructed to discard. -Kitchen True reach in cooler pork chop (47F - Cold Holding)/ less than 4 hours l operator placed ice.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding cabinet cabbage (127F - Hot Holding); turkey wing (130F - Hot Holding); less than 4 hours. Operator instructed to reheat.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding unit rice (130F - Hot Holding); collard greens (121F - Hot Holding)l30 minutes. Operator instructed to reheat.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Portioned shrimp over bag of mash potatoes in reach in freezer
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter make table butter (45F - Cold Holding); potato salad (42-45F - Cold Holding). Container stacked pass fill line. Placed overnight. Operator reduced amount.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flour lid soiled with food debris in storage area.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Collard greens 53-56F placed overnight in food storage area reach in cooler. Operator instructed to discard.
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. Collard greens 53-56F placed overnight. 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.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cole slaw at front counter, prepared days ago not date marked.
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.