Harmony N Love Cafe
348 E New York Ave, Deland, FL 32724 · Permanent Food Service · License 7408084
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 28 routine inspection1 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 3 basic-11
- Extension granted on Oct 29, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score87
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitOct 30, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 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: Time/temperature control for safety food cold held at greater than 41°F.
No foods in unit, operator is purchasing another unit.
More time given
Intermediate1
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
More time given
- 1st follow-up visitOct 29, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
- butter 79°F on expo table top. Less than 4 hours . -Kitchen expo unit Sliced turkey 42°F, sliced egg 41°F, sliced beef . Complied Vevor low boy unit , -sour cream 52°F, butter 52°F, milk 53°F.
More time givenFixed on the spot
Intermediate1
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
More time given
Basic1
Code 13, Clean clothes, hair restraints, jewelry: Food employee with no hair restraint while engaging in food preparation.
More time given
- First visitOct 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 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.
-Kitchen lowboy unit milk (48°F - Cold Holding); butter (48°F - Cold Holding); cream (47°F - Cold Holding). Less than 4 hours Operator placed in ice. -sliced cheese (52°F - Cold Holding)/45 minutes ; placed on top of covered container in expo unit. Operator placed in container . Less than 4 hours . On kitchen shelf butter (74°F - Cold Holding)/ less 4 hours . Operator relocated in cold holding unit,
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
Chicken soup was updated toyesterday.
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.
Basic3
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
Code 13, Clean clothes, hair restraints, jewelry: Food employee with no hair restraint while engaging in food preparation.
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 placed on expo unit's Cutting board. Removed .
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.