VICTORIA HILLS GOLF CLUB
300 SPALDING WAY, Deland FL 32724 · 386-738-6000
Last inspected Aug 19, 2026 · 9 visits since July 2023
JUL 24
JAN 25
JUL 25
JAN 26
AUG 26
— STEADY
5 inspections within 16 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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2016024854 | Mar 14, 2016 | Jul 27, 2016 | $200 |
Inspection history
9 visits, newest first
Aug 19, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 12, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Black beans in TRUE reach in cooker, prepared more than seven days ago. Operator instructed to discard, Priority: High Priority
Accumulation of debris on exterior of warewashing machine.
Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill. On contracts not available to view.
Ice buildup in kitchen freezer chest.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon on top of mayo, in wait line make table unit. Operator removed,
No Heimlich maneuver/choking sign posted.
Standing water or very slow draining water wash ware handwash sink..
Jan 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate5 Basic
Show 11 findings ▾
Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar dish machine Quat 100 ppm. Operator replaced sanitizer. Quat 200 ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored on tray with ham. Operator relocated.
Stop Sale issued due to food not being in a wholesome, sound condition. See Stop Sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Fruit station cutting board stained with food debris,
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict on Brunch Menu. Operator corrected.
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.
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 salmon at cook line make table unit. Operator instructed to discard,
Equipment in poor repair. Gasket has duct tape at front line TRUE reach in cooler.
In-use tongs stored on equipment door handle between uses. operator relocated.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Flat top, fryers and stove top sides, soiled with grease and grime.
Wash ware area, floor soiled/has accumulation of debris.
Jul 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate5 Basic
Show 11 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Food worker wiping gloved hands on pants and then returning to handle food with changing gloves and washing hands educated operator.
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Food-contact surface soiled with food debris, mold-like substance or slime. -can opener blade soiled with grime. -slicer blade guard soiled with food debris. Operator cleaned and sanitized.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided to operator, who then posted.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Boiled eggs preparedm 24 hours ago at salad station, not date marked. Operator updated.
Soap dispenser at handwash sink not working/unable to dispense soap, in men's bathroom. Operator exchanged dispenser.
Bar dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. 10 PPM Chlorine. Operator corrected to 100 ppm.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Glasses and cellphone stored on shelf above food preparation. operator removed.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker wearing watch while handling food. Operator had watch removed.
Ice buildup in cook line freezer chest.
Standing water in bottom of salad station, cold holding unit.
Jan 31, 2025Inspection 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. Cook line make table unit Wrapped, stacked,sliced cheese (44-47F - Cold Holding); less than 4 hours. Operator relocated and reduced amount.
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/
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Operator restocked.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee hand wash sink, by three compartment sink. Turned on hot water.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food workers wearing watch while preparing food.
Hole in or other damage to wall, in bread storage area.
Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Standing water in bottom of salad station.
Jul 22, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline reach in cooler raw burgers (45F - Cold Holding), placed less than 4 hours.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict,
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.
No Heimlich maneuver/choking sign posted.
Jan 31, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 24, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Dented/rusted cans present. See stop sale.
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. Bar dishmachine 0 Chlorine ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Outside dining area, butter (49F - Cold Holding); garlic in oil made in house (49F - Cold Holding)/1 hour. Operator placed inside refrigerated unit.
Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener blade soiled with grime. - Slicer blade guard soiled with food debris,
No quat chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Equipment in poor repair. Ice machine gasket torn.
Food employee with no hair restraint while engaging in food preparation.
In-use tongs stored on equipment door handle between uses.
Kitchen reach -in cooler shelves with rust that has pitted the surface.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Four lid soiled with food debris.
Jul 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate6 Basic
Show 12 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Food worker entered food preparation area and handled clean equipment without having first washed hands. Educated operator.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Pan seared salmon on menu not marked to identify it as being raw.
No paper towels or mechanical hand drying device provided at wash ware handwash sink.
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.
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. Frozen salmon and mahi mahi in walk in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Knapsack and bike helmet on food preparation table.
Floor soiled/has accumulation of debris., by ice machine and soda rack.
Food stored on floor. -Bag of onions stored on storage area floor. - Box of chicken stored on walk in cooler floor.
Ice buildup in freezer chest.
Kitchen ceiling tile shows damage or is in disrepair.
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.