DirtyFLRestaurant Inspection Data

CRESS RESTAURANT

Based on 7 health inspections, CRESS RESTAURANT in DELAND has earned a 2.3/5 food safety rating. Recent inspections show improving food safety practices.

103 West Indiana Avenue
DeLand, Florida, 32720
Volusia County County

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 9/22/2025

Inspection #: Visit ID: 13483229

  • N/A:No Violations Were Observed

Inspection Date: 8/5/2025

Inspection #: Visit ID: 13472648

  • 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall, at cook line . - From follow-up inspection 2025-08-05: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -walk in cooler soup (45F - Cold Holding)/10 minutes ;operator recently returned to walk in cooler. -Cook line aoili (56F - Cold Holding)/30 minutes , placed on top of containers in make table . Operator placed in unit. **Corrective Action Taken** - From follow-up inspection 2025-08-05: Walk in cooler Soup 42F; vegetable stock 42F, shredded cheese 42F; Cook line Tuna 54F ambient cooling 2 hours Complied** **Time Extended**
  • 31A-04-4:Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Cook line hand sink removed . - From follow-up inspection 2025-08-05: **Time Extended**
  • 51-16-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Hand sink removed at cook line with no remodel application submitted. - From follow-up inspection 2025-08-05: **Time Extended**

Inspection Date: 7/25/2025

Inspection #: Visit ID: 10892179

  • 36-24-5:Basic - Hole in or other damage to wall, at cook line .
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -walk in cooler soup (45F - Cold Holding)/10 minutes ;operator recently returned to walk in cooler. -Cook line aoili (56F - Cold Holding)/30 minutes , placed on top of containers in make table . Operator placed in unit. **Corrective Action Taken**
  • 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Cook line hand sink removed .
  • 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Hand sink removed at cook line with no remodel application submitted.
  • 53B-13-5:Intermediate - 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 and Lodging Association (SafeStaff) 866-372-7233. Natalie, Kira

Inspection Date: 2/4/2025

Inspection #: Visit ID: 8844841

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bar cold holding unit heavy cream (49F - Cold Holding)/15 minutes. Returned to unit recently , **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Steam table Tomato soup 111F /2 hours. Operator reheated to 170F Corrected On-Site

Inspection Date: 7/30/2024

Inspection #: Visit ID: 8779466

  • 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 , Corrected On-Site
  • 13-03-4:Basic - Food employee with no hair restraint while engaging in food preparation. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line make table cooked meat (47F - Cold Holding)/less than 4 hours Kitchen reach in cooler cream (45F - Cold Holding);less than 4 hours ,placed ice . Repeat Violation** **Corrective Action Taken** Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting board soiled with food debris.
  • 02C-06-5:Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Goat cheese a marked a month ago frozen, thawed this morning and not date marked Corrected On-Site

Inspection Date: 1/31/2024

Inspection #: Visit ID: 8505095

  • 13-03-4:Basic - Food employee at cook line, with no hair restraint while engaging in food preparation. Corrected On-Site
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Kitchen Reach in cooler potato au gratin (44-45F - Cooling)/ overnight .Operator placed in reach in freezer. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bar low boy unit heavy cream (57F - Cold Holding)1 hour . placed ice. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with food debris by cookline,
  • 02C-08-5:Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cookline make table Shank jus 1-12 and meat 1-13-:in make table unit, operator updated to 1-30. Corrected On-Site

Inspection Date: 9/20/2023

Inspection #: Visit ID: 8378241

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Corrected On-Site
  • 13-03-4:Basic - Food Employees ,with no hair restraint while engaging in food preparation.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -walk in cooler Bison 45F/ 2 hours Container of Heavy cream 52F placed in another container , in cookline make table, for 1 hour. Operator placed underneath. **Corrective Action Taken**
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Corrected On-Site
  • 16-37-1:Intermediate - No quat chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Corrected On-Site
  • 53B-13-5:Intermediate - 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 and Lodging Association (SafeStaff) 866-372-7233.