Positano Trattoria Pizzeria

204 N Woodland Blvd, Deland, FL 32720 · Permanent Food Service · License 7407459

Official report

out of 100

Grade C

Safety score 77 of 100

Latest visit: Aug 24, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed on the spot · 10 other violations

How the score was calculated

Starting score100
Violations at the Aug 20 routine inspection
2 high priority (fixed on the spot, 1 repeat), 3 intermediate (2 fixed on the spot), 6 basic
-21
Extension granted on Aug 21, since fixed
Reduced from 3 because a follow-up found the problems fixed
-2
Safety score77

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

Inspection history

1 inspection · 3 visits

Aug202026

Routine inspection

11 violations found · Inspector came back 2 times

2nd follow-up visitAug 24, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Basic
What was still cited
Basic1
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitAug 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.
5 violations still not corrected:
- 1 High priority
- 4 Basic
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Heavy cream 49°F, noodles 43°F, noodles 45°F, mascarpone 46°F.
  More time given
Basic4
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer chests.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  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 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  More time given
Official report, on the Florida DBPR website
First visitAug 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
- 2 High priority
- 3 Intermediate
- 6 Basic
What the inspector cited
High priority2
- 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
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Wait station butter pats (47°F - Cold Holding)/15 minutes . Less than 4 hours, operator placed ice. Kitchen left side of make top -Left side of cook ,one make table unit near stove, placed overnight lasagna (49°F - Cold Holding); mascarpone (49°F - Cold Holding); cut lettuce (46°F - Cold Holding); operator instructed to discard right side of make table; whole mozzarella (46°F - Cold Holding); feta cheese (46°F - Cold Holding); noodles (44°F - Cold Holding); butter (45°F - Cold Holding); cooked chicken (45°F - Cold Holding). In unit from overnight . Operator placed ice.
  Fixed on the spotRepeat violation
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.
  Tiramisu at pizza station unit not date marked from three days ago.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Container with utensil stored in wash ware area hand sink. Operator relocated .
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at wash ware area ,handwash sink.
  Operator restocked.
  Fixed on the spot
Basic6
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer chests.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -Sides of fryers soiled with soiled with grease and grime, -Side of make table unit near stove soiled with , -side of stove soiled grease and grime,
- Code 31, Handwash sinks and supplies: No handwashing sign provided at wash ware area, hand sink used by food employees.
  Operator placed sign.
  Fixed on the spot
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
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.