Boston Gourmet Coffeehouse
109 E New York Ave, Deland, FL 32724 · Permanent Food Service · License 7405492
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 6 routine inspection2 high priority (fixed on the spot), 4 basic-10
- Safety score90
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 6, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat 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.
See Stop Sale.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Front counter reach in cooler, bottom shelf with above shelf stored with food in cardboard boxes. waffle mix (47°F - Cold Holding); butter (47°F - Cold Holding); placed overnight . Operator instructed to discard.
Fixed on the spot
Basic4
Code 08, Food protection and cross-contamination: Water softener salt (food) stored in a location that is not clean and dry.
Water softener salt stored on water closet floor. Operator relocated ,
Fixed on the spot
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Sanitizer bucket 10 ppm. Operator increased amount.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Freezer chest gasket soiled with grime.
Code 55, Automatic gratuity notice: Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill.
On contract .
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.