Lake Beresford Yacht Club
1961 Hontoon Rd, Deland, FL 32720 · Permanent Food Service · License 7407201
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 30 routine inspection1 high priority (fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot, 1 repeat), 5 basic-16
- Safety score84
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 30, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 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 expo unit food placed overnight pasta (45°F - Cold Holding); milk (45°F - Cold Holding);operator relocated . -Walk in cooler mash potatoes (55°F - Cold Holding); cream of mushroom (55°F - Cold Holding); cart returned to unit 15 minutes ago,
Fixed on the spotRepeat violation
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 ribs in kitchen low boy unit , not date marked . Prepared 24 hours ago. Noodles made 48 hours ago , not date marked in expo unit. Operator updated .
Fixed on the spotRepeat violation
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Basic5
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
White fish thawed in vacuum package ,in kitchen cold holding unit. Operator instructed to discard.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in bar reach-in freezer .
Code 22, Food-contact surfaces clean and sanitized: Accumulation of pink mold-like substance in the interior of the ice machine/bin.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-under flat top and grill, soiled with food debris and grime.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler, kitchen True expo unit .
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.