TWISTED CHOPSTICK
412 S WOODLAND BLVD, Deland FL 32720 · 386-490-6537
Last inspected Jul 29, 2026 · 10 visits since August 2023
AUG 24
JAN 25
JUL 25
JAN 26
JUL 26
— STEADY
5 inspections within 39 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.See Stop Sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jul 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
What the inspector wrote — 3 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. -kitchen lowboy unit sliced beef (52F - Cold Holding); 45 minutes. Operator placed in another unit. -Storage area sliced beef (52F - Cold Holding)/ placed overnight. Operator instructed to discard.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Jan 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Handwash sink used for purposes other than handwashing. Whisk stirred in kitchen hand sink. Operator removed.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken broth in kitchen make table unit, prepared three days ago, not date marked. Operator updated.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Equipment in poor repair. Kitchen freezer chest gasket soiled and torn.
Sep 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -In wait station triple glass door reach in cooler beef stock (47F - Cooling ); placed overnight l instructed operator to discard.
Ice buildup in kitchen freezer chest.
Jul 18, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -In wait station triple glass door reach in cooler beef stock (47F - Cooling ); placed overnight l instructed operator 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.
Ice buildup in kitchen freezer chest.
Jul 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority2 Intermediate4 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -In wait station triple glass door reach in cooler beef stock (47F - Cooling ); placed overnight l instructed operator to discard.
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. Chlorine 10 ppm.
Nonfood-grade bags used in direct contact with food. Shopping bag used to store cucumbers in storage area Everest reach in cooler. Operator removed from bag,
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Storage area Everest reach in cooler broth (45F - Cold Holding), placed overnight.operator relocated to another coke holding unit. -Wait station triple glass door reach in cooler Kitchen low boy unit raw beef (52F - Cold Holding)15 minutes. Recently placed from another cold holding unit,
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. Boiled eggs prepared 48 hours ago, not date marked. In kitchen make table unit. Operator updated.
Ice buildup in kitchen freezer chest.
In-use tongs stored on equipment door handle between uses.
No Heimlich maneuver/choking sign posted. Provided poster.
Unwashed fruits/vegetables stored with ready-to-eat food. In storage area Everest reach in cooler Sweet potatoes stored over cut watermelon. Operator removed watermelon.
Jan 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate10 Basic
Show 14 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. Storage area glass door reach in cooler raw beef (47F - Cold Holding); raw chicken (48F - Cold Holding); operator instructed to discard; broth (45F - Cold Holding). Food placed overnight. Operator placed ice. Glass door reach in cooler in front of sushi bar cream (44F - Cold Holding);placed overnight.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Educated operator.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw fish not identified on menu. Operator had new menus recently done, operator replaced with old menus that had consumer advisory.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse stored on top of kitchen freezer chest. Operator relocated,
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food workers wearing watch, while handling food. Operator had them removed watch.
Equipment in poor repair. Torn gasket on freezer chest.
Food employee with no hair restraint while engaging in food preparation.
Ice buildup in reach-in freezer.
Kitchen and storage area floor soiled/has accumulation of debris.
No Heimlich maneuver/choking sign posted.
Standing water in bottom of kitchen make table unit.
Wet wiping cloth not stored in sanitizing solution between uses.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine 0 PPM. operator instructed to add sanitizer.
Aug 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen preparation table tofu (50F - 2 hours ). Operator placed in unit, heavy cream (47F - Cold Holding)/10 minutes in kitchen reach in cooler. Returned recently to unit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Kitchen Heat Lamp shrimp (120-140F - Hot Holding)/15 minutes. Operator instructed to reheat.
Handwash sink used for purposes other than handwashing. Noodles under running water in kitchen hand sink
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Eggs prepared 4 days ago, in kitchen make table, not date marked.
Equipment in poor repair. Torn gasket for kitchen freezer chest.
Ice buildup in reach-in freezer.
No Heimlich maneuver/choking sign posted.
Jan 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi bar glass foor reach in cooler cream (47F - Cold Holding);15 minutes, recently returned to unit, Operator placed in another unit. Kitchen lowboy unit raw chicken (43-47F - Cold Holding);30 minutes. Operator placed in unit,
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked pork 101F / 30 minutes on kitchen table top. Operator instructed to reheat,
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 400+ ppm Quat sanitizer bucket.
No soap provided at sushi bar handwash sink.
Ice buildup in kitchen freezer chest.
Wiping cloth sanitizing solution stored on the floor.
Aug 2, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Aug 1, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Kitchen make table Crab 47F; placed overnight. Operator instructed to discard. -Front counter double, glass door reach in cooler. milk (45F - Cold Holding); operator recent,y returned to unit, 15 minutes.
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.
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. - crab salad in front counter reach in cooler, prepared 24 hours ago not date marked.
Food employee with no hair restraint while engaging in food preparation.
In-use tongs stored on kitchen equipment door handle between uses.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwash Brussels sprouts stored above shredded cabbage in storage area glass door 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.