Swamp House Grill

488 W Highbanks Road, Debary, FL 32713 · Permanent Food Service · License 7406780

Official report

out of 100

Grade B

Safety score 81 of 100

Latest visit: Sep 8, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed on the spot · 9 other violations

How the score was calculated

Starting score100
Violations at the Sep 8 routine inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot, 1 repeat), 3 intermediate (fixed on the spot), 5 basic
-19
Safety score81

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Sep82026

Routine inspection

10 violations found

First visitSep 8, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
10 violations found:
- 2 High priority
- 3 Intermediate
- 5 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  -Bar reach in cooler fans soiled Butter 47°F, placed overnight. Operator instructed to discard -Front line cold holding unit Butter 45°F Operator had container stacked on upper level, operator reduced amount .
  Fixed on the spotRepeat violation
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Cheese cake in kitchen reach in cooler. Opened 48 hours. Operator updated .
  Fixed on the spot
- Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  Provided to operator .
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at down stairs handwash sink.
  Operator placed sign,
  Fixed on the spot
Basic5
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -Walk-in cooler fans soiled with dust. -Ventilation hood soiled with grease -cooling equipment pipes soiled with grease.
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle, at downstairs bar hand sink.
- Code 36, Floors, walls, ceilings and ventilation: Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
- Code 55, Automatic gratuity notice: Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill.
Official report, on the Florida DBPR website

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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
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.