Perkins Restaurant & Bakery #1038
1405 N Woodland Blvd, Deland, FL 32720 · Permanent Food Service · License 7406276
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 20 routine inspection5 high priority (2 fixed by the Oct 23 follow-up, 3 fixed on the spot), 3 intermediate (1 fixed on the spot), 4 basic-27
- Extension granted on Oct 21, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score71
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitOct 23, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
More time given
Basic1
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
More time given
- 1st follow-up visitOct 21, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
4 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-wait station No food placed in unit, - reach in cooler Cut fruits 42°F -cook line expo unit left side upper level No TCS food Cook line right side end upper level Cut lettuce 52°F, Diced tomatoes , 52°F, shredded cheese 52°F , less than 4 hours Operat placed ice . Units have an order to repair .
More time givenFixed on the spot
Intermediate1
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
More time given
Basic2
Code 14, Food-contact surfaces designed and maintained: Ice buildup in kitchenreach-in freezer and walk in freezer.
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
More time given
- First visitOct 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
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.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-Cook line right hand side expo upper level diced ham (45°F - Cold Holding);less than 4 hours . Operator placed ice -Cook line left hand side ,lower level ham (47°F - Cold Holding); diced ham (47°F - Cold Holding);cheese (48°F - Cold Holding); sliced cheese (47°F - Cold Holding); raw chicken (47°F - Cold Holding) Placed overnight . Operator instructed to discard. -wait station reach in cooler butter (68°F - Cold Holding);placed overnight , Corrective Action Taken Corrective Action Taken Repeat Violation Warning
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Shell eggs stored over butter in walk in cooler . Operator removed .
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Food worker handled food after wiping hands on pants and did not wash hands prior to handling food. Educated operator.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. Operator corrected to Chlorine 100 ppm.
Fixed on the spot
Intermediate3
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.
Cut melon at front line wait station , reach in cooler and expo unit. Prepared 24 hours ago, not date marked. Operator updated.
Fixed on the spot
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/
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.
Basic4
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Operator relocated.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in kitchenreach-in freezer and walk in freezer.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-Cold holding unit next to fryers soiled with food debris. -Side of fryers soiled with grease and food debris, -Hinge on waffle maker soiled with grime,
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
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.