Cooks Buffet Cafe Bakery

704 North Woodland Boulevard, Deland, FL 32720 · Permanent Food Service · License 7400172

Official report

out of 100

Grade B

Safety score 87 of 100

Latest visit: Oct 20, 2026 (3 weeks ago)

What drove the grade

Water with a temperature of least 85°F not provided/shut off at employee handwash sink.Intermediate · fixed on the spot · 7 other violations

How the score was calculated

Starting score100
Violations at the Oct 20 complaint inspection
4 intermediate (3 fixed on the spot), 4 basic
-13
Safety score87

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 2 visits

Latest inspection

Oct202026

Complaint inspection

8 violations found

First visitOct 20, 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.
8 violations found:
- 4 Intermediate
- 4 Basic
What the inspector cited
Intermediate4
- 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.
  Pulled turkey in walk in cooler not date marked from Three days ago. Operator updated .
  Fixed on the spot
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  Hand sink by ice machine. Hot water valve off. Operator reopened valve,.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Buffet station hand sink , used as a dump sink.
  No soap provided at soup station,
  handwash sink. Operator placed soap.
  Fixed on the spot
Basic4
- Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
  Sugar scoop , on top with handle food, in storage area . Operator repositioned.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at carriage house bathroom sink used by food employees.
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
- Code 55, Automatic gratuity notice: Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill.
  Missing Menus.
Official report, on the Florida DBPR website

Earlier inspections 1

Jul292026B89Routine inspection6 violations, 2 high priority No follow-up needed

First visitJul 29, 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:
- 2 High priority
- 1 Intermediate
- 3 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Time/temperature control for safety food not cooled from ambient temperature to 41°F within four hours.
  See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
  Green beans 46-47°F in walk in cooer, prepared 24 hours .placed in large stock pot on bottom shelf, Operator instructed to discard.
  Fixed on the spot
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Pitcher placed in kitchen hand sink . Operator removed.
  Fixed on the spot
Basic3
- Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
  Food worker coring tomatoes without washing prior to coring. Educated operator.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  3- dead roaches , 2 on floor by dish machine, 1- on floor by ice machine. Operator removed cleaned area.
  Fixed on the spot
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Glasses and purse placed on food preparation table. Operator removed .
  Fixed on the spot
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.