St John's River Grille

2997 W SR 44, Deland, FL 32720 · Permanent Food Service · License 7407136

Official report

out of 100

Grade B

Safety score 84 of 100

Latest visit: Oct 7, 2026 (4 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed on the spot · 7 other violations

How the score was calculated

Starting score100
Violations at the Oct 6 complaint inspection
3 high priority (1 fixed by the Oct 7 follow-up, 2 fixed on the spot, 1 repeat), 5 basic
-16
Safety score84

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

Inspection history

2 inspections · 4 visits

Latest inspection

Oct62026

Complaint inspection

8 violations found · Inspector came back once

Follow-up visitOct 7, 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 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer.
  More time given
Official report, on the Florida DBPR website
First visitOct 6, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
- 3 High priority
- 5 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  See Stop Sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Kitchen middle expo unit sliced cheese (52°F - Cold Holding); shredded cheesej (50 lbs F - Cold Holding); diced tomatoes (49°F - Cold Holding); heavy cream (49°F - Cold Holding); raw sausages (49°F - Cold Holding); butter (49°F - Cold Holding); raw shrimp (49°F - Cold Holding -wait station expo unit Cole slaw (43-45°F - Cold Holding), placed overnight . Operator placed ice.
  Fixed on the spotRepeat violation
- 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 wiped face with shirt and continued to handle food without washing hands. Educated operator.
  Fixed on the spot
Basic5
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  Yellow fin tuna thawed within package in walk in cooler. Operator instructed to discard.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  - Under grill and flat top soiled with food debris. -sides of fryers soiled with grease.
- Code 36, Floors, walls, ceilings and ventilation: Cook line wall and behind dish machine soiled with accumulated grease, food debris, and/or dust.
  Kitchen ceiling soiled with accumulated food debris, grease, dust, or mold-like substance.
Official report, on the Florida DBPR website

Earlier inspections 1

Aug182026D62Routine inspection17 violations, 4 high priority · 1 follow-up visit Fixed at follow-up

Follow-up visitAug 24, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
- 1 High priority
- 2 Intermediate
- 2 Basic
What was still cited
High priority1
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to outside hose bibb.
  More time given
Intermediate2
- 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.
  More time given
  Proof of required state approved employee training not available for some employees.
  More time given
Basic2
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler with rust that has pitted the surface.
  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
Official report, on the Florida DBPR website
First visitAug 18, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
17 violations found:
- 4 High priority
- 5 Intermediate
- 8 Basic
What 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.
  Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined.
  See stop sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Wait station Cold Holding unit Cole slaw (43°F-47°F - Cold Holding)/overnight ; cut lettuce (50°F-Cold Holding). Operator instructed to discard lettuce. Operator placed ice
  Fixed on the spotRepeat violation
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to outside hose bibb.
Intermediate5
- 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.
  -Bar heavy cream not date marked once opening. Operator unsure of date . Operator instructed to discard, -Corn salad prepared 36 hours ago, in cook line make table unit. Operator updated
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  -Soda gun holster soiled with grime,
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Indoor bar hand sink blocked with tray full of cups, Operator removed.
  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.
Basic8
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  Unwashed tomatoes stirred over portioned ranch dressing in walk in cooler. Operator relocated
  Fixed on the spot
  Water softener salt (food) stored in a location that is not clean and dry.
  Stored on outside storage area floor.
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler with rust that has pitted the surface.
  Ice buildup in walk-in freezer.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -Sides and under flat top and , fryers , grill soiled with food debris -sides of stove soiled with food debris and grime -Kitchen soap dispensers soiled with grime. -flour container lid soiled with food debris,
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to food perpetration wall.
  Kitchen wall, behind fryers soiled with accumulated grease, food debris, and/or dust.
- Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
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.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.