DirtyFLRestaurant Inspection Data

HUNTERS & GATHERERS

HUNTERS & GATHERERS in DELAND has 5 health inspections on record with an overall food safety rating of 1.8/5. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 5 reports on file

111 East Rich Avenue
DeLand, Florida, 32724
Volusia County County

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 5 health inspection reports

All Inspection Reports

3/4/2026· 1mo ago

Visit ID: 13643409

Met Inspection Standards

3 basic

  • 16-21-4:Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Warning - From follow-up inspection 2026-03-04: **Time Extended**
  • 36-36-4:Basic - - From initial inspection : Basic - Ceiling tile missing, by walk in cooler . Warning - From follow-up inspection 2026-03-04: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, residue or dust. - hood filters Warning - From follow-up inspection 2026-03-04: **Time Extended**

3/3/2026· 1mo ago

Visit ID: 13509693

Follow-up Inspection Required

1 high, 4 int, 7 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Warning
  • 36-36-4:Basic - Ceiling tile missing, by walk in cooler . Warning
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, residue or dust. - hood filters Warning
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. - cucumber cut prior to washing Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. - raw fish thawing at room temperature Warning
  • 21-03-4:Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cream sauce, 50F, hummus, 45F; on inadequate ice bath 43 minutes; corrective action taken: ice added. - beef stock held off temperature control 1.5 hours 61-56F; corrective action taken: product placed in cold holding unit; operator placed more ice or placed some items reach in cooler. **Corrective Action Taken** Repeat Violation Warning
  • 52-01-4:Intermediate - Identity of food or food product misrepresented. Blue Crab. - per chef, canned Blue swimming crab (Portunus pelagicus) used for Blue crab ragoon on menu. Blue Crab species is Callinectes sapidus. Corrective action taken: Operator removed "blue" from menu item. Corrected On-Site Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna Tataki is served undercooked and it is not identified on menu. Operator placed asterisk on menu. Corrected On-Site Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - cook line 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. Créme brûlée in kitchen lowboy up unit prepared four days. Operator updated. Corrected On-Site Warning
  • 45-04-4:Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. - small tabletop fryer in back prep area

9/2/2025· 7mo ago

Visit ID: 10872983

Met Inspection Standards

2 high, 1 int

  • 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. Placed in kitchen make table unit cooked duck (49F - Cold Holding); placed over night . Operator instructed to discard. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Spoons stored at front counter hand wash sink. Employee removed, Corrected On-Site

6/5/2025· 10mo ago

Visit ID: 10801612

Met Inspection Standards

4 high, 1 int, 3 basic

  • 06-09-1:Basic - 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. 6- Tuna vacuum package thawed in make table unit. 9-Salmon, in cook line refrigerated drawers . Operator instructed to discard . **Corrective Action Taken**
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides and of fryers soiled with grease and food debris.
  • 14-33-4:Basic - True freezer shelves with rust that has pitted the surface.
  • 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. Tomato bisque 54F cooked overnight in walk in cooler . Operator discarded . **Corrective Action Taken**
  • 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. Leek soup in walk in cooler. Operator instructed to discard. **Corrective Action Taken**
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Avancto reach in cooler n storage area French toast Mix 45F, placed overnight . Operator placed in reach in freezer. **Corrective Action Taken**
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened 24 hours at bar area. Operator updated. Corrected On-Site

3/18/2025· 1y ago

Visit ID: 10701444

Met Inspection Standards

5 high, 5 int, 5 basic

  • 06-09-1:Basic - 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. Vacuum packaged Tuna and Salmon
  • 35B-01-4:Basic - Exterior rear door has a gap at the threshold that opens to the outside.
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided and posted Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryers soiled with grease Burner soiled with food debris
  • 29-20-5:Basic - Standing water or very slow draining water in mop sink.
  • 01B-28-5:High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale.
  • 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.Operator obtained letter. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Prime rib stored over cooked chicken, operators relocated . Corrected On-Site
  • 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. Compound butter from 20 days ago . Operator instructed to discard. **Corrective Action Taken**
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. See Stop Sale.
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.Provided operator. Corrected On-Site
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.Seared tuna.
  • 16-37-1:Intermediate - No Quat chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 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. Meatloaf prorated 4 days ago not date marked. Operator updated. Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee wash ware hand wash sink. Operator had valve shut. Operator opened valve. Corrected On-Site