Village Cafe
1431 Orange Camp Rd Ste 106, Deland, FL 32724 · Permanent Food Service · License 7406846
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 10 routine inspection4 high priority (1 fixed by the Sep 15 follow-up, 3 fixed on the spot, 1 repeat), 1 intermediate, 3 basic-20
- Administrative complaint on Sep 10, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score68
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitSep 15, 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.
Sliced Cheese 39°F, Diced ham 43°F, tuna salad 44°F , shredded cheese 46°F, operator placed ice
More time given
Basic1
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach in freezer and freezer chest in storage area.
More time given
- 1st follow-up visitSep 14, 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.
2 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 cheese 55, Ham 55°F shredded cheese 55°F, sausage patty 43°F
Administrative complaintFixed on the spot
Basic1
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach in freezer and freezer chest in storage area.
More time given
- First visitSep 10, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Front counter shelving 47°F-49°F for 1.5 hours . Operator placed more ice, Cook line expo unit butter (82°F - Cold Holding); as per operator 1.5 hours. sliced cheese (49°F - Cold Holding); cooked sausage (49°F - Cold Holding);1.5 hours placed ice ,some removed .
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking .
Shredded Hash browns and Home fries . Operator placed time,.
Fixed on the spotAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw bacon in triple glass door reach in cooler, placed over home fries
Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Cook cracked egg at cook line wearing gloves, but did not change gloves and wash hand afterwards. Educated operator.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Container of water stored in cook line hand sink.
Basic3
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Food worker preparing food with a bracelet . Employee removed bracelet .
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach in freezer and freezer chest in storage area.
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.
Cell phone on food preparation table. Operator removed.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.