Dobros Restaurant
803 West New York Ave, Deland, FL 32720 · Permanent Food Service · License 7407132
What drove the grade
Dented/rusted cans present.
How the score was calculated
- Starting score100
- Violations at the Aug 31 routine inspection4 high priority (2 fixed by the Sep 2 follow-up, 2 fixed on the spot), 2 intermediate (fixed on the spot), 7 basic-23
- Safety score77
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 2, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic4
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
More time given
Ice buildup in outside shed freezer chest, reach in cooler l
More time given
Code 36, Floors, walls, ceilings and ventilation: Behind dish machine wall area, outside walk in cooler wall, soiled with accumulated grease, food debris, and/or dust.
More time given
Kitchenceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
More time given
- First visitAug 31, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale.
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.
Salad station make table unit Lasagna mix(73°F-Cold Holding;Sliced beef(69°F Cold Holding) Lasagna(73°F-Cold Holding); Sliced cheese(Cold Holding 73°F)Sliced tomatoes(Cold Holding-73) ;Mozzarella ball(73°F-Cold Holding) ;Cooked pork(Cold Holding-73°F); (Sour cream-73°F Cold Holding)Manicotti(73°F-Cold Holding )Spinach dip(73-F Cold Holding)Butter milk batter( 73°F-Cold Holding )Sliced turkey(73°F -Cold Holding)placed overnight . Operator instructed to discard .
Fixed on the spot
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
100+ Chlorine . Operator reduced amount 100 chlorine.
Fixed on the spot
Intermediate2
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.
Cooked chicken prepared 48 hours ago, in cook line make table not date marked last. Operator updated
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Container and spoon stored in wash ware area hand sink. Operator removed .
Fixed on the spot
Basic7
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Operator relocated
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
Ice buildup in outside shed freezer chest, reach in cooler l
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-plastic flaps at walk in cooler , soiled with grime.
Code 36, Floors, walls, ceilings and ventilation: Behind dish machine wall area, outside walk in cooler wall, soiled with accumulated grease, food debris, and/or dust.
Kitchenceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Code 55, Automatic gratuity notice: Establishment charging automatic gratuity without properly disclosing the information on the bill.
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.