Grotta Azzurra
138 S Woodland Blvd, Deland, FL 32720 · Permanent Food Service · License 7407189
What drove the grade
Live, small flying insects found
How the score was calculated
- Starting score100
- Violations at the Oct 9 routine inspection8 high priority (3 fixed by the Oct 21 follow-up, 4 fixed on the spot), 5 intermediate (1 fixed on the spot), 9 basic-50
- Safety score50
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Routine inspection
- Follow-up visitOct 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
6 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
No food cooling
More time given
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, residue or grease.
Operator cleaned blade . Complied Cutting board. Time Extended Time Extended
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
More time given
Basic3
Code 36, Floors, walls, ceilings and ventilation: Kitchen floor soiled/has accumulation of debris.
More time given
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
More time given
Code 55, Automatic gratuity notice: Establishment charging credit card fee with no notification on the menu.
More time given
- First visitOct 9, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
22 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority8
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-Cook line expo unit top level mozzarella (43°F-46°F - Cold Holding); filled pass fill line, operator reduced amount . pasta (63°F - Cold Holding), bags placed above fill line. Placed overnight . Instructed operator to discard . compound butter (53°F - Cold Holding); cream (57°F - Cold Holding); cooked sausage (48-59°F - Cold Holding);placed overnight. Operator instructed to discard . -On front line food preparation table top pasta (63°F - Cold Holding/2 hours operator placed ice.
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Cook line bottom level of expo unit cooked chicken (62°F - Cooling)overnight . Instructed operator to discard ,
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
Raw veal stored over desserts in reach in freezer. Operator relocated .
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Food employee touched beard and then handled food Without washinng hands. Educated operator.
Fixed on the spot
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found
Flying insects landing on cutting board. Cleaned and sanitized area,
Fixed on the spot
Intermediate5
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, residue or grease.
- Front line cutting board on salad station expo unit soiled with food debris - cookline cutting board soiled - can opener blade soiled
Code 31, Handwash sinks and supplies: Handwash sink in women's bathroom not operating,
Faucet is broken ,
No paper towels or mechanical hand drying device provided at wash ware handwash sink.
Operator placed paper towels .
No soap provided at wash ware handwash sink.
- kitchen
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.
Basic9
Code 08, Food protection and cross-contamination: Food stored on floor.
Bag of flour on the food preparation area floor.
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Food preparation table knife stored between wall and table. Operator removed.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of pink mold-like substance in the interior of the ice machine/bin.
Code 25, Single-service items: Single-service articles improperly stored.
Pizza boxes stored on kitchen floor.
Code 36, Floors, walls, ceilings and ventilation: Kitchen floor soiled/has accumulation of debris.
- under shelving - heavy debris and grease under cookline
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.
Back pack on top of boxed soda pack .Operator removed bag,
Fixed on the spot
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
License is not on site .
Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
Code 55, Automatic gratuity notice: Establishment charging credit card fee with no notification on the menu.
Earlier inspections 1
Follow-up to an earlier routine inspectionFirst visit not on file · 1 follow-up visit Complaint after follow-up
- Follow-up visitAug 13, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
Administrative complaint
Follow-up, Jun 17, 2026More time given
Basic2
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
More time given
At the first visit
License is not on site.
Follow-up, Jun 17, 2026More time given
Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
More time given
Follow-up, Jun 17, 2026More time given
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.
- Stop sale
- An order that the food can’t be sold or served.