VILLAGE CAFE
1431 ORANGE CAMP RD STE 106, Deland FL 32724 · 6892439494
Last inspected Apr 20, 2026 · 7 visits since August 2023
JAN 24
SEP 24
MAR 25
AUG 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
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 →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2024028304 | Apr 2, 2024 | Jun 20, 2024 | $200 |
Inspection history
7 visits, newest first
Apr 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
4 High priority6 Intermediate4 Basic
What the inspector wrote — 14 findingsThe state's own report →
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Food worker did not wash hands and proceeded to handle food with no hand washing. Educated operator.
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. Cook line expo unit in double containers sliced cheese (52F - Cold Holding); sliced tomatoes (52F - Cold Holding);placed overnight, Operator instructed to discard,
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Hash browns, home fries, butter. operator placed time.
Show the remaining 10 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. I'll at front counter, opened 24 hours ago not date marked. Operator placed date.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Benedict burger on menu not identified. Operator placed identifying mark.
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/ operator arrived.
No paper towels or mechanical hand drying device provided cook line handwash sink. Operator placed paper towels.
No probe thermometer provided to measure temperature of food products.
No soap provided at cook line hand wash sink. Operator placed soap.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys placed on top of kitchen freezer chest. Cellphone placed on rear food preparation table,
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker handling food wearing bracelet.
Faucet/handle missing at plumbing fixture. Cook line hand sink. Missing faucet. Water is accessible for washing hands at sink.
No handwashing sign provided at cook line hand sink used by food employees. Employees must wash hand sign placed.
Aug 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Counter top butter (56F - Cold Holding)/1 hour; Shell eggs (72F - ambient temperature )/1 hour. Operator placed ice on eggs and placed butter in reach in cooler..
Toxic substance/chemical improperly stored. WD -40 stored on shelf next to box of tomatoes. Operator removed.
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. Nestor.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone placed, above cook line, make table unit. Operator removed.
Equipment in poor repair. Torn gasket in front counter, glass goor reach in cooler,
Ice buildup in reach-in freezer.
Mar 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. New Menu Eggs Benedict and sunny side eggs, poached eggs not identified on the menu. Operator placed asterisk next to Items and advisory.
No quat chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Ice buildup in reach-in freezers and freezer chest.
Sep 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate4 Basic
Show 10 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Boiled eggs more than 7 days in glass door reach in cooler in cooler. Operator instructed to discard,
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front line Butter 71F for 2.5 hours on front counter. Operator placed in reach in freezer. Glass door reach in cooler 46F - Cold Holding)/ less than 4 hours. Operator place in reach in freezer.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200+ PPM
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. Grace.
Carbon dioxide/helium tanks not adequately secured.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored on shelf above Cookline make table.
Equipment in poor repair. Gasket in glass door reach in cooler, is torn.
Ice buildup in kitchen reach-in freezer, storage area freezer and freezer chest.
Apr 2, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cook line table top raw bacon (48F - Cold Holding)/10 minutes. Operator placed inside unit.
Ice buildup in reach in freezer.
Jan 30, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Food worker handled raw bacon, changed gloves but did not wash hands prior to handling food. Educated operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cook line table top raw bacon (48F - Cold Holding)/10 minutes. Operator placed inside unit.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature. Sausage gravy,
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage gravy 98-117F/2 hours. Operator instructed to reheat to 165F.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs, sunny side eggs, florentine eggs.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ice buildup in reach in freezer.
Aug 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate4 Basic
Show 10 findings ▾
Employee drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Food worker drank coffee and then handled food without washing hands. Educated operator
Raw animal food stored in same container as ready-to-eat food. - shell eggs in cookline make table stored over cooked sausage patties. Operator relocated.
Shell eggs in use or stored with cracks or broken shells. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Glass display -cheese pastry (70F - Hot Holding); meat pastry (72F - Hot Holding)/15 minutes Operator instructed to placed on time. -Wait station butter (44F - Cold Holding); 15 minutes. Operator jrecently returned,
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Glass counter display cheese pastry (70F - Hot Holding); meat pastry (72F - Hot Holding)/2 hours. Operator instructed to refrigerate.
Handwash sink used for purposes other than handwashing. Kitchen hand sink used to fill pitcher with water Educated operator.
Flour scoop handle in contact with flour.
Kitchen /ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
No conspicuously located ambient air temperature thermometer in cookline make table cold holding unit.
Wet wiping cloth not stored in sanitizing solution between uses. Operator using vinegar.
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.