Porkie's of Deland BBQ

900 N Woodland Blvd, Deland, FL 32720 · Permanent Food Service · License 7406755

Official report

out of 100

Grade D

Safety score 62 of 100

Latest visit: Sep 28, 2026 (6 weeks ago)

What drove the grade

Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.High priority, repeat · fixed on the spot · 10 other violations

How the score was calculated

Starting score100
Violations at the Sep 24 routine inspection
4 high priority (3 fixed by the Sep 28 follow-up, 1 fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot), 4 basic
-26
Administrative complaint on Sep 24, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score62

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

Inspection history

1 inspection · 2 visits

Sep242026

Routine inspection

11 violations found · Inspector came back once

Follow-up visitSep 28, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
6 earlier violations still noted, but not enough to need another visit:
- 1 High priority
- 1 Intermediate
- 4 Basic
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
  No foods reheating,
  More time given
Intermediate1
- Code 16, Dishwashing facilities and test kits: No chemical chlorine test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  More time given
Basic4
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Walk in cooler interior/shelves have accumulation of soil residues.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair at wash ware area,
  More time given
Official report, on the Florida DBPR website
First visitSep 24, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
- 4 High priority
- 3 Intermediate
- 4 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale.
  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 reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
  -kitchen crock pot at front counter macaroni and cheese (145°F - Reheating)/2 hours . Instructed operator to discard. -Kitchen Auto sham by walk in cooler shredded pork (120°F - Reheating); more than 2 hours ; ribs (120°F - Reheating) more than 2 hours Operator instructed to discard.
  Fixed on the spotRepeat violationAdministrative complaint
- 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. 10 ppm chlorine .
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
  Raw animal foods must be fully cooked prior to service. Provided to operator and it was posted ,
  Fixed on the spot
  Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Cole slaw in walk in cooler , prepared 24 hours ago not date marked. Operator updated .
- Code 16, Dishwashing facilities and test kits: No chemical chlorine test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Basic4
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer.
- Code 22, Food-contact surfaces clean and sanitized: Walk in cooler interior/shelves have accumulation of soil residues.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Dish machine racks soiled with grime.
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair at wash ware area,
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.