Bakechop
110 S Artisan Alley, Deland, FL 32720 · Permanent Food Service · License 7407115
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 18 routine inspection1 high priority (1 repeat), 1 intermediate, 4 basic-15
- Safety score85
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 19, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Top counter make table not in use Operator purchased new one,en route to. Make table unit Diced tomatoes 42°F,feta 42°F, diced tomatoes 41°F Front counter display créme brûlée 43°F
More time given
Basic3
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
Code 36, Floors, walls, ceilings and ventilation: Wash ware wall soiled with accumulated grease, food debris, and/or dust.
More time given
- First visitAug 18, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-front counter glass display Créme brûlée (47°F - Cold Holding); cream (47°F - Cold Holding). One hour. Operator placed ice -Kitchen make table unit cut lettuce (44°F - Cold Holding); quinoa (44°F - Cold Holding); cheese (44°F - Cold Holding); cooked plantains (50°F - Cold Holding). Placed 1 hour ago from reach in cooler. Operator placed ice. -kitchen table top cold holding unit pico de gallo (57°F - Cold Holding)/1 hour. Placed 1 hour . Operator placed ice .
Repeat violation
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Front counter hand sink , used a dump sink. Ice was in sink.
Basic4
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
Ice buildup in reach-in freezer and/or walk-in freezer.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Cook line make table cutting board stained .
Code 36, Floors, walls, ceilings and ventilation: Wash ware wall soiled with accumulated grease, food debris, and/or dust.
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.