Oudom

217-B N Woodland Blvd, Deland, FL 32720 · Permanent Food Service · License 7405951

Official report

out of 100

Grade C

Safety score 71 of 100

Latest visit: Aug 11, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 15 other violations

How the score was calculated

Starting score100
Violations at the Aug 11 routine inspection
3 high priority (no follow-up needed), 5 intermediate (3 fixed on the spot), 8 basic
-29
Safety score71

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

Inspection history

1 inspection · 1 visit

Aug112026

Routine inspection

16 violations found

First visitAug 11, 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.
16 violations found:
- 3 High priority
- 5 Intermediate
- 8 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.
- Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  - chicken stock, 51°F, 8 hours - cooked cabbage, 52°F, 8 hours
- Code 12, Handwashing and hygienic practices: Employee switched from working with raw food to ready-to-eat food without washing hands.
  - cook handled raw chicken while breading, then changed gloves to prep fully cooked foods without washing hands. Corrective action taken: manager instructed cook to wash hands, cook washed hands
Intermediate5
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  -tuna cubes, tuna kobashi missing asterisks to indicate product is raw
  Fixed on the spot
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  - Sami bucket stored in sushi station hand sink
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  - yellow substance in ware washing area
  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.
Basic8
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  - rice scoop in expediting area
  Fixed on the spot
  In-use knife/knives stored in cracks between pieces of equipment.
  Fixed on the spot
  In-use tongs stored on equipment door handle between uses.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  - sushi chef
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle provided to dispense food.
  - bowl in panko crumbs
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  - under dish machine
  Wall soiled with accumulated grease, food debris, and/or dust.
  - walk in cooler door
- 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.
  - cellphone on cutting board
  Fixed on the spot
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.
Stop sale: An order that the food can’t be sold or served.