Reefers
112 W Georgia Ave Unit B, Deland, FL 32720 · Permanent Food Service · License 7407406
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 Aug 19 routine inspection1 high priority (fixed on the spot), 2 basic-5
- Safety score95
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 20, 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
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Make table No TCS Reach in cooler Cream 42°F, pico de gallo 42°F, kimchi 41°F, red salsa 40°F .
More time given
Basic1
Code 14, Food-contact surfaces designed and maintained: Ice buildup in , storage area reach-in freezer .
More time given
- First visitAug 19, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-Make table unit under steam tables and next to stove shredded cabbages (45°F - Cold Holding); shredded cheese (47°F - Cold Holding); cut lettuce (47°F - Cold Holding); noddles (47°F - Cold Holding); pico de gallo (47°F - Cold Holding). Less than 1 hour. Operator placed ice. -reach in cooler corn salad (44°F - Cold Holding); cream (47°F - Cold Holding); steak (43°F - Cold Holding), less than 4 hours . Operator placed in another cold holding unit.
Fixed on the spot
Basic2
Code 14, Food-contact surfaces designed and maintained: Ice buildup in , storage area reach-in freezer .
Code 33, Garbage and refuse: Open dumpster lid.
Operator closed.
Fixed on the spot
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.