City Wine & Cigar / Bronx Pizza
111 Victoria Commons Blvd Ste 113, Deland, FL 32724 · Permanent Food Service · License 7407725
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 Sep 28 routine inspection1 high priority (fixed on the spot), 3 intermediate (2 fixed on the spot), 5 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 · 1 visitRoutine inspection
- First visitSep 28, 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.
9 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.
Cook line exp unit, stacked pass fill line, sliced cheese (43-52°F - Cold Holding); operator reduced.
Fixed on the spot
Intermediate3
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 from two days ago in walk in cooler not date marked . Operator updated .
Fixed on the spot
Code 31, Handwash sinks and supplies: No soap provided at employee men 's handwash sink.
Operator restocked.
Fixed on the spot
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic5
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Tuna thawed within reduced oxygen package. Operator instructed discard .
Fixed on the spot
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice at bar.
Operator relocated .
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-Salad station Expo unit , on sides under lid, soiled with food debris. - cook line expo unit gasket ; soiled with grime
Code 36, Floors, walls, ceilings and ventilation: Kitchen floor tiles missing and/or in disrepair.
Objectionable odors in walk in cooler placed, by capped floor drain
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.