Hunters & Gatherers
111 E Rich Ave, Deland, FL 32724 · Permanent Food Service · License 7402295
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 Aug 26 routine inspection2 high priority (1 fixed by the Aug 27 follow-up, 1 fixed on the spot, 1 repeat)-8
- Safety score92
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 visitAug 27, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation 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.
More time given
- First visitAug 26, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
2 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
See Stop Sa,e
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
succotash (50°F - Hot Holding); cream (50°F - Cold Holding); stewed tomatoes (46°F - Cold operator Holding);less than 4 hours , operator placed ice succotash (50°F - Cold Holding); corn miso (50°F - Cold Holding); corn (50°F - Cold Holding); raw chicken (51°F - Cold Holding); raw shrimp (51°F - Cold Holding); raw salmon (53°F - Cold Holding); grouper (52°F - Cold Holding); butter (49°F - Cold Holding); sword fish (48°F - Cold Holding); polenta (51°F - Cold Holding); creole stew (51°F - Cold Holding);placed overnight . Operator instructed to discard.
Fixed on the spotRepeat violation
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.
- Stop sale
- An order that the food can’t be sold or served.