Perfect Spot INC (the)
1600 Flightline Blvd, Deland, FL 32724 · Permanent Food Service · License 7405789
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 8 routine inspection6 high priority (2 no follow-up needed, 4 fixed on the spot, 1 repeat), 1 intermediate (fixed on the spot), 3 basic-25
- Safety score75
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 8, 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
High priority6
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-Shell eggs (43-47°F) stored at front line in ice. Operator placed more ice -Kitchen Cold Holding black beans (47°F - Cold Holding), discarded ; placed overnight . Rice (Cold Holding) overnight . Operator relocated Operator instructed discard.
Fixed on the spotRepeat violation
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
-Kitchen reach in cooler cooked wings (47°F - Cooling ); overnight . Operator instructed to discard .
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Shell eggs stored over onions in walk in cooler . Operator updated.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Trash bag used to store open bag of. cookies . Operator removed .
Fixed on the spot
Intermediate1
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 not date marked at bar double glass door, opened 24 hours . Operator updated .
Fixed on the spot
Basic3
Code 14, Food-contact surfaces designed and maintained: Interior of refrigerator or freezer in disrepair/has exposed insulation.
Storage area freezer chest .
Ice buildup in freezer chest in Storage area.
Code 55, Automatic gratuity notice: Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill.
Bill and receipt .
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.