Murphs Patio Bar and Grill

1431 Orange Camp Rd Ste 107, Deland, FL 32724 · Permanent Food Service · License 7406816

Official report

out of 100

Grade C

Safety score 74 of 100

Latest visit: Sep 18, 2026 (7 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°FHigh priority, repeat · fixed on the spot · 11 other violations

How the score was calculated

Starting score100
Violations at the Sep 10 routine inspection
3 high priority (2 fixed by the Sep 18 follow-up, 1 fixed on the spot, 1 repeat), 2 intermediate (fixed on the spot, 1 repeat), 7 basic (3 repeats)
-26
Safety score74

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Sep102026

Routine inspection

12 violations found · Inspector came back once

Follow-up visitSep 18, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
- 1 High priority
- 4 Basic
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F
  Sliced cheese 45°F-46°F, sliced tomatoes 42°F, Sauerkraut 42°F , cut lettuce 42°F, shredded cheese. Cheese less than 4 hours, operator placed in bottom level.
  More time given
Basic4
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in kitchen reach-in freezer .
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing, by mop sink.
  More time given
  Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
  Floor soiled/has accumulation of debris, under cooking equipment and food preparation area,.
  More time given
Official report, on the Florida DBPR website
First visitSep 10, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
- 3 High priority
- 2 Intermediate
- 7 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  See Stop Sale l
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F
  Container of sliced cheese (47°F - Cold Holding), stored on top of another food container at upper level overnight . Operator instructed to discard.
  Fixed on the spotRepeat violation
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 100 ppm chlorine
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Cheesecake opened 24 hours ago , at front reach in cooler, not date marked, Operator updated .
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No soap provided at bar handwash sink.
  Fixed on the spotRepeat violation
Basic7
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Box of can form on storage area floor.
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in kitchen reach-in freezer .
  Repeat violation
- Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -Side of fryer soiled with grease.
- Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing, by mop sink.
  Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Repeat violation
  Floor soiled/has accumulation of debris, under cooking equipment and food preparation area,.
  Repeat violation
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.