DirtyFLRestaurant Inspection Data

BAKECHOP

Food safety records indicate BAKECHOP in DELAND has 11 inspections with a 2.4/5 overall rating. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 11 reports on file

Artisan Alley
DeLand, Florida, 32723
Volusia County County

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 11 health inspection reports

All Inspection Reports

1/27/2026· 1mo ago

Visit ID: 13619063

Met Inspection Standards

1 int, 1 basic

  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Storage area reach in freezer bottom soiled with food debris. Warning - From follow-up inspection 2026-01-27: **Time Extended**
  • 53B-14-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Matinicus expired 1-24-2026. Warning - From follow-up inspection 2026-01-27: **Time Extended**

1/26/2026· 1mo ago

Visit ID: 10880210

Follow-up Inspection Required

3 high, 1 int, 3 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Container used to dispense vegetables in kitchen make table unit. Operator removed. Corrected On-Site Repeat Violation Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Storage area reach in freezer bottom soiled with food debris. Warning
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 400+ quat wiping cloth sanitizer . Operator corrected to 200ppm. Corrected On-Site Warning
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food worker stroked beard in walk in cooler, and then handled container of food without washing hands and changing gloves. Educated operator. **Corrective Action Taken** Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line make table unit under steam table macaroni (57F - Cold Holding); orzo (57F - Cold Holding); cooked vegetable (57F - Cold Holding); placed overnight ; instructed operator to discard; feta cheese (50F - Cold Holding), placed less than 4 hours.Operator placed ice **Corrective Action Taken** Repeat Violation Warning
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Matinicus expired 1-24-2026. Warning

7/30/2025· 7mo ago

Visit ID: 13476143

Met Inspection Standards

1 high, 1 int, 5 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned and sanitized, Corrected On-Site
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In feta cheese , container used to dispense in make table unit. Operatpr relicated .
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. operator had them place beard guard ,Corrected On-Site Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
  • 14-17-4:Basic - Walk-in cooler with rust that has pitted the surface. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line make table orzo (47F - Cold Holding);3.5 hours. Operator placed ice,. Prep area make table unit hummus (47F - Cold Holding); mash potatoes (47F - Cold Holding)/ less than 4hours, **Corrective Action Taken** Repeat Violation
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pimento o cheese made in house , prepared in 24 hours ago. Not date marked. Operator updated. Corrected On-Site

3/3/2025· 1y ago

Visit ID: 8858540

Met Inspection Standards

2 high, 3 basic

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee's yogurt and cut fruit stored at front counter low boy unit . Operator removed, Corrected On-Site
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter reach in cooler Coffee Station Milk 46F placed overnight , Operator instructed to discard. **Corrective Action Taken**

8/13/2024· 1y 7mo ago

Visit ID: 8731997

Met Inspection Standards

3 high, 1 int, 2 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Souflee cup used to dispense Parmesan cheese at kitchen refrigerated drawers Corrected On-Site
  • 36-24-5:Basic - Hole in or other damage to wall.
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Peanut sauce more than 7 day in double door reach in cooler. Operator updated. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Front counter créme brûlée (45F - Cold Holding); less than 4 hours. Operator placed ice -Kitchen make table quinoa (46F - Cold Holding); tapenade (46F - Cold Holding), less than 4 hours. Operator placed ice. **Corrective Action Taken**
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poke tuna . Corrected On-Site

2/23/2024· 2y ago

Visit ID: 8444430

Met Inspection Standards

2 high, 1 basic

  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter70F on table top for 2 hours. Operator placed in reach in cooler. **Corrective Action Taken**
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

10/24/2023· 2y 4mo ago

Visit ID: 8533393

Met Inspection Standards
  • N/A:No Violations Were Observed

10/19/2023· 2y 4mo ago

Visit ID: 8525811

Follow-up Inspection Required

1 high, 1 basic

  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in kitchen reach-in freezer .. Warning - From follow-up inspection 2023-10-19: **Time Extended**
  • 22-41-4:High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Not operating l Warning - From follow-up inspection 2023-10-19: OPPM, Admin Complaint

10/13/2023· 2y 5mo ago

Visit ID: 8525007

Follow-up Inspection Required

3 high, 2 basic

  • 13-03-4:Basic - Food employee with no hair restraint while engaging in food preparation. Corrected On-Site Warning
  • 14-69-4:Basic - Ice buildup in kitchen reach-in freezer .. Warning
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Not operating l Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over sauces in kitchen maketable. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - kitchen maketablev quinoa (50F - Cold Holding)/ 30 minutes. Operator placed container on top of another container . Operator relocated to inside unit -Front counter créme brûlée (50F - Cold Holding)/30 minutes , operator had door open , operator placed in another unit to cool. **Corrective Action Taken** Warning

7/14/2023· 2y 8mo ago

Visit ID: 8443902

Met Inspection Standards

1 int, 1 basic

  • 32-12-5:Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. Warning - From follow-up inspection 2023-07-14: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained with food debris. Warning - From follow-up inspection 2023-07-14: **Time Extended**

7/13/2023· 2y 8mo ago

Visit ID: 8353353

Follow-up Inspection Required

4 high, 2 int, 5 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -Souflee cup,used to dispense cheese in makeline unit. Corrected On-Site Warning
  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Warning
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker wearing watch while preparing food, Warning
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in Empura cold holding unit. Corrected On-Site Warning
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Warning
  • 12A-10-4:High Priority - 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 hands on panes and continued to prepare food without washing hands. Educated operator **Corrective Action Taken** Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over polenta in walk in cooler. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline Makeline unit pasta (48F - Cold Holding); cooked cabbage (47F - Cold Holding)/ onvernight. Kitchen Tempe (46F - Cold Holding); garbanzo beans (46F - Cold Holding); / placed overnight. Operator instructed to discard. **Corrective Action Taken** Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained with food debris. Warning
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Quiche prepared 24 hours ago not datemarked in kitchen double door reach in cooler. Warning