The Deland Stockyard
1915 Old New York Ave, Deland, FL 32720 · Permanent Food Service · License 7407041
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 Sep 22 routine inspection5 high priority (1 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot), 10 basic-44
- Administrative complaint on Sep 22, now extension grantedCounts in full until a follow-up finds the problems fixed-20
- Safety score36
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 visitSep 23, 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 reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
No food cooling,
More time given
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
More time given
Basic4
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
Code 29, Plumbing and backflow prevention: Standing water in bottom of bar reach-in-cooler.
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
More time given
Code 55, Automatic gratuity notice: Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill.
More time given
- First visitSep 22, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
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.
See Stop Sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Expo unit at cook line near walk in cooler . noodles (50°F - Cold Holding); shredded cheese (50°F - Cold Holding). Placed 1.5 hours ago. Operator placed ice. -cook line refrigerated drawers prime rib (51°F - Cold Holding); sirloin strip (49°F - Cold Holding); raw burgers (49°F - Cold Holding); operator instructed discard, placed overnight ; steak (45°F - Cold Holding); placed overnight . Operator placed ice . -Front line glass door reach in cooler ranch dressing (44°F - Cold Holding), placed overnight. Operator placed ice.
Repeat violationAdministrative complaint
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
Mash potatoes 130°F in kitchen hot holding unit for more than 2 hours. Operator instructed to discard,
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Prime Rib
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at cook line handwash sink.operator placed paper towels.
Fixed on the spot
Basic10
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in expo unit at cook line holding unit. operator placed.
Fixed on the spot
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.
See Stop Sale.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Tray of beef on walk in cooler floor, operator relocated
Fixed on the spot
Food stored outside.
Sour cream,horse radish Stored in out reach in cooler. Operator relocated . .
Fixed on the spot
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Operator relocated.
Code 13, Clean clothes, hair restraints, jewelry: Food employee with no hair restraint while engaging in food preparation.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Under cooking equipment by fryers ,
Code 29, Plumbing and backflow prevention: Standing water in bottom of bar reach-in-cooler.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Code 55, Automatic gratuity notice: Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill.
Missing on bill and receipt.
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.
- 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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.