DQ Grill and Chill
511 E International Speedway Blvd, Deland, FL 32724 · Permanent Food Service · License 7407374
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 9 routine inspection2 high priority (fixed on the spot), 1 intermediate, 5 basic-14
- Safety score86
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 9, 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:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
- shredded lettuce 48°F, hot dogs, 45°F, cookline prep unit 30 minutes. Corrective action taken: product iced
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
- spray cleansers stored on shelf near box of pepper packets, under front counter
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, residue, or grease
- can opener blade
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor.
- box of fries on the floor in walk in freezer
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Food worker wearing watch, while handling food,
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle provided to dispense food.
- sugar
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Code 25, Single-service items: Single-service articles improperly stored.
- cake domes - case of to go boxes. Operator cleaned and removed boxes.
Fixed on the spot
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.