Captain D's #3399
1333 S Woodland Blvd, Deland, FL 32720 · Permanent Food Service · License 7403517
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 Oct 19 routine inspection4 high priority (1 no follow-up needed, 3 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot), 7 basic-26
- Safety score74
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 19, 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.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
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.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-Front counter table top butter (57°F - Cold Holding); for less than 4 hours. Operator placed ed in cold holding unit . -Shredded cheese stacked above fill line , in cook line expo unit , stored 24 hours ago. Operator updated .
Fixed on the spotRepeat violation
Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
Green beans in hot holding unit at food preparation area . Operator instructed to discard.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. 0 ppm. Operator replaced sanitizer . Quat 200 ppm.
Fixed on the spot
Intermediate2
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.
Shredded cheese portioned three days ago, not date marked in cook line expo unit. Operator updated
Fixed on the spot
Code 16, Dishwashing facilities and test kits: No quat chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Basic7
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
Paper bag of food stored at front line expo unit, operator removed.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Cook line reach in freezer door has duct tape, shelving is rusted.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Cook line side of reach in freezer, low boy unit and fryers by with food debris, grease and dust.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water, broken tiles in front of fryers.
Cook line wall and wash ware wall soiled with accumulated grease, food debris, and/or dust.
Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Ceiling tile missing, over ice machine, .
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.