Shady Oak Restaurant & Tavern
2984 W Old New York Ave, Deland, FL 32720 · Permanent Food Service · License 7400503
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 Aug 18 routine inspection4 high priority (3 fixed by the Sep 14 follow-up, 1 fixed on the spot), 4 intermediate, 8 basic (1 repeat)-33
- Administrative complaint on Aug 26Counts in full until a follow-up finds the problems fixed-20
- Safety score47
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 6 visitsLatest inspection
Complaint check
- First visitAug 26, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
No violations found.
Official report, on the Florida DBPR website
Earlier inspections 1
F55Routine inspection16 violations, 4 high priority · 4 follow-up visits Fixed at follow-up
- 4th follow-up visitSep 14, 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:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 36, Floors, walls, ceilings and ventilation: Kitchen and bar floor in disrepair.
operator has repaired bar area floor , but is till working on kitchen
More time given
- 3rd follow-up visitAug 27, 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.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Basic3
Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer.
More time given
Code 36, Floors, walls, ceilings and ventilation: Kitchen and bar floor in disrepair.
More time given
Hole in or other damage to dining room wall.
Operator has repairs to be done in three days,
More time given
- 2nd follow-up visitAug 26, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
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.
Sliced turkey 46°F, sliced ham 46°F, macaroni salad 45°F sliced cheese 45°F for 45 minutes. Operator placed ice.
Administrative complaint
Basic3
Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer.
More time given
Code 36, Floors, walls, ceilings and ventilation: Kitchen and bar floor in disrepair.
More time given
Hole in or other damage to dining room wall.
More time given
- 1st follow-up visitAug 20, 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.
6 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.
No food in make table unit,
More time given
Intermediate2
Code 27, Water source: No hot running water at three-compartment sink.
More time given
Water with a temperature of least 85°F not provided/shut off at employee bar and kitchen handwash sink.
More time given
Basic3
Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer.
More time given
Code 36, Floors, walls, ceilings and ventilation: Kitchen and bar floor in disrepair.
More time given
Hole in or other damage to dining room wall.
More time given
- First visitAug 18, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
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.
Stop Sale issued due to food not being in a wholesome, sound condition.
Possible ice contamination due to broken lid,
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Kitchen make table unit sliced tomatoes (49°F - Cold Holding); Cole slaw (49°F - Cold Holding); cut lettuce (49°F - Cold Holding); placed 3 hours ago. Operator placed in walk in cooler , shredded beef (50°F - Cold Holding); raw fish (50°F - Cold Holding); conch fritters (50°F - Cold Holding). Placed overnight. Operator instructed to discard.
Fixed on the spot
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
Establishment has no approved Alternative Operating Procedure. Food worker handled lettuce and sliced tomato with bare hands and placed on bun. Educated operator.
Intermediate4
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener blade soiled with grime,
Code 27, Water source: No hot running water at three-compartment sink.
Water with a temperature of least 85°F not provided/shut off at employee bar and kitchen handwash sink.
Code 53, Manager certification and employee training: 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.
Basic8
Code 08, Food protection and cross-contamination: Outside ice machine lid broken and ice is exposed to the elements.
Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Repeat violation
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
1- dead roach under three compartment sink. Operator removed.
Code 36, Floors, walls, ceilings and ventilation: Kitchen and bar floor in disrepair.
Hole in or other damage to dining room wall.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Back pack placed on kitchen food storage shelf,
Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.