Deerfield Dandee
1422 S Federal Hwy, Deerfield Beach, FL 33441 · Permanent Food Service · License 1625970
What drove the grade
Dented/rusted cans present.
How the score was calculated
- Starting score100
- Violations at the Oct 29 routine inspection3 high priority (2 fixed on the spot, 1 repeat), 4 intermediate, 5 basic (2 repeats)-33
- Administrative complaint on Oct 29Counts in full until a follow-up finds the problems fixed-20
- Safety score47
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 29, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
Observed 5 cans of diced red peppers dented, operator marked do not use and segregated. See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. cooked potatoes (54°F-62°F - Cold Holding) being held on top of pans above fill line.
Employee states potatoes have been out for approximately 1 hour. Item not prepared or portioned today. Employee discarded cream cheese (76°F - Cold Holding) being held on cook line with no temperature control. Employee states item has been out for approximately 1 hour. Item not prepared or portioned today. Employee discarded
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Raw eggs stored above unwashed onions, raw smoked salmon stored above unwashed mushrooms in walk in cooler. Operator reorganized
Fixed on the spot
Intermediate4
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Prove thermometer provided not functional
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Operator unable to provide chemical test kits at time of inspection.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Hand wash sinks at front counter used as dump sinks as evidenced by ice, dumped beverage in hand wash sinks. Discussed with operator
Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233. 3 provided. Approximately 9 employees currently employed. Operator unable to provide remainder at time of inspection.
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor.
Bag on onions stored on floor in walk in cooler. Operator moved to shelf
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior of proofer box has accumulation of grease/food debris.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Repeat violationAdministrative complaint
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Magnetic Knife holder on wall in prep area soiled. Employee cleaned and sanitized
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Observed behind cook line equipment
Repeat violation
Reporting only1
Code 47, Electrical wiring: Observed scorch marks around electrical outlet.
For reporting purposes only. Observed on power strip in prep area
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.