Obs Restaurant & Lounge
1750 N Hwy 17, Deland, FL 32720 · Permanent Food Service · License 7405419
What drove the grade
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
How the score was calculated
- Starting score100
- Violations at the Jul 9 complaint inspection2 intermediate (fixed on the spot), 8 basic (1 repeat)-13
- Safety score87
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitJul 9, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
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.
Milk in reach in cooler in wash ware area, opened 48 hours ago, operator updated.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-bar soda gun nozzle soiled with food debris, -cook line make table unit , cutting board soiled and grooved. Operator replaced .
Fixed on the spot
Basic8
Code 08, Food protection and cross-contamination: Food stored on floor.
Bucket of chicken on walk in cooler floor.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Storage area freezer chest gasket torn.
Kitchen reach-in cooler shelves with rust that has pitted the surface.
Ice buildup in storage area, freezer chest .
Repeat violation
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.0 ppm.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-Walk in cooler air curtain soiled with dirt
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
AC unit hose draining into a bucket on table top.
Code 31, Handwash sinks and supplies: No handwashing sign provided at employee bathrooms and kitchen hand sink used by food employees.operator placed signs, .
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.