Boston Coffeehouse
855 S Woodland Blvd, Deland, FL 32724 · Permanent Food Service · License 7407920
What drove the grade
Operating with an expired Division of Hotels and Restaurants license.
How the score was calculated
- Starting score100
- Violations at the Sep 11 routine inspection3 high priority (2 fixed on the spot), 1 intermediate (fixed on the spot), 1 basic-15
- Administrative complaint on Sep 11Counts in full until a follow-up finds the problems fixed-20
- Safety score65
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 visitSep 11, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cook line expo table liquid eggs (51°F - Cold Holding);1.0 hours. Operator placed ice . sliced cheese (41°F- 49°F - Cold Holding);1.0 hours. Operator reduced .
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Sausage reheated to 181°F .
Fixed on the spot
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
License expired 4-1-2026.
Administrative complaint
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Noodles prepared 24 hours ago, not date marked in storage area reach in cooler. Operator updated .
Fixed on the spot
Basic1
Code 14, Food-contact surfaces designed and maintained: Ice buildup in storage area freezer chest.
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.