DirtyFLRestaurant Inspection Data

PERKINS RESTAURANT & BAKERY #1038

With 7 documented inspections, PERKINS RESTAURANT & BAKERY #1038 in DELAND has achieved a 1.8/5 food safety rating. Recent inspections show improving food safety practices.

1405 North Woodland Boulevard
DeLand, Florida, 32720
Volusia County County

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 8/13/2025

Inspection #: Visit ID: 13488443

  • 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water, by cook line make table unit. Warning - From follow-up inspection 2025-08-13: **Time Extended**
  • 36-34-5:Basic - - From initial inspection : Basic - Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning - From follow-up inspection 2025-08-13: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryers soiled with grease and food debris , Ventilation hood soiled with grease Warning - From follow-up inspection 2025-08-13: Sides of fryers. **Time Extended**
  • 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe at wash ware area, leaking into a bucket. Warning - From follow-up inspection 2025-08-13: **Time Extended**
  • 35A-02-7:High Priority - - From initial inspection : High Priority - Live, small flying insects found 2- flying insects by mop sink. 2- flying insects by dish wash ware area. Warning - From follow-up inspection 2025-08-13: 1 flying insect in dish machine area. **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Walk in cooler shelving soiled with food debris Warning - From follow-up inspection 2025-08-13: **Time Extended**

Inspection Date: 8/11/2025

Inspection #: Visit ID: 10874275

  • 36-22-4:Basic - Floor area(s) covered with standing water, by cook line make table unit. Warning
  • 09-07-5:Basic - Food employee not using the two additional control measures after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact allowed with ready-to-eat food. Food worker used only one control measure. Washed hands only, after handling avocados with barehands. Employee continued handling food. Educated operator. **Corrective Action Taken** Warning
  • 08B-38-4:Basic - Food stored on floor. Bag and box soda n storage area floor. Warning
  • 36-24-5:Basic - Hole in or other damage to mop sink wall. Warning
  • 36-34-5:Basic - Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning
  • 36-27-5:Basic - Kitchen wall , behind fryers soiled with accumulated grease, food debris, and/or dust. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryers soiled with grease and food debris , Ventilation hood soiled with grease Warning
  • 36-64-5:Basic - Objectionable odors in wash ware area. Warning
  • 29-11-4:Basic - Water leaking from pipe at wash ware area, leaking into a bucket. 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. 10 ppm. Operator corrected to 100 ppm. Corrected On-Site Warning
  • 12A-18-4:High Priority - Food employee wiped hands on pants and continued handling food without washing hands . Educated operator. **Corrective Action Taken** Warning
  • 35A-02-7:High Priority - Live, small flying insects found 2- flying insects by mop sink. 2- flying insects by dish wash ware area. 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. Walk in cooler sliced beef (62F - Cold Holding); cubed chicken (52F - Cold Holding); sliced turkey (54F - Cold Holding); cooked meat loaf (48F - Cold Holding); corn (54F - Cold Holding); shell eggs (48F - ambient temperature ); sliced ham (44F - Cold Holding). Placed overnight . Front line shredded cheese (52F - Cold Holding); cut fruits (54F - Cold Holding); butter (46F - Cold Holding); cut tomatoes (46F - Cold Holding); cut lettuce (44F - Cold Holding). More than 4 hours. Operator instructed to discard , **Corrective Action Taken** Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Walk in cooler shelving soiled with food debris Warning

Inspection Date: 3/24/2025

Inspection #: Visit ID: 8889156

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation
  • 09-07-5:Basic - Food employee not using the two additional control measures after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact allowed with ready-to-eat food. No hand sanitizer at cook line hand sink as per Oorrator's AOP. Educated operator . Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Operator relocated . relocated tongs . 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 and food debris,
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cook line table top butter (62F - Cold Holding); less than 4 hours . Operator placed ice. shell eggs (58F - Ambient temperature )/5 minutes. Operator placed ice. **Corrective Action Taken** Repeat Violation
  • 16-37-1:Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 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.

Inspection Date: 9/16/2024

Inspection #: Visit ID: 8888600

  • 36-34-5:Basic - - From initial inspection : Basic - Front line m wash ware ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning - From follow-up inspection 2024-09-16: **Time Extended**
  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in Cookline make table and in walk in freezer. Warning - From follow-up inspection 2024-09-16: **Time Extended**
  • 36-32-5:Basic - - From initial inspection : Basic - Kitchen ceiling tile shows damage or is in disrepair. Warning - From follow-up inspection 2024-09-16: **Time Extended**
  • 53B-13-5:Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2024-09-16: **Time Extended**

Inspection Date: 9/13/2024

Inspection #: Visit ID: 8753628

  • 09-07-5:Basic - Food employee not using the two additional control measures after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact allowed with ready-to-eat food. Employees not using hand sanitizer as second control, due to sanitizer empty dispenser. Operator is planning to purchase later will use **Corrective Action Taken** Warning
  • 36-34-5:Basic - Front line m wash ware ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in Cookline make table and in walk in freezer. Warning
  • 36-32-5:Basic - Kitchen ceiling tile shows damage or is in disrepair. Warning
  • 36-27-5:Basic - Wash ware wall soiled with accumulated grease, food debris, and/or dust. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale report . Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front line butter (50F - Cold Holding); 15 minutes. Operator left out to thaw and then placed in unit. Cookline make table Top level butter (55F - Cold Holding)/10 minutes ; placed in unit ; batter (43F - Cold Holding); corn and beans (43F-62F - Cold Holding), less than four hours . Operator reduced the container past fill line and discarded the top containers. Bottom level sliced cheese (50F - Cold Holding); sliced turkey (47F - Cold Holding); mash potatoes (47F - Cold Holding); meatloaf (47F - Cold Holding); stuffing (47F - Cold Holding); cut spinach (47F); raw chicken (47F - Cold Holding); raw pork chop (47F - Cold Holding); raw burgers (47F - Cold Holding); placed overnight; sliced ham (49F - less than 4 hours ).Operator placed laying flat the slices. **Corrective Action Taken** Warning
  • 31B-07-5:Intermediate - No hand antiseptic and/or nail brushes provided at handwash sink in area(s) where bare hand contact occurs in an establishment utilizing an Alternative Operating Procedure for bare-hand contact with ready-to-eat food that requires the use of hand antiseptic and/or nail brushes as control measures. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at wash ware handwash sink. Corrected On-Site Warning
  • 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. Warning

Inspection Date: 1/19/2024

Inspection #: Visit ID: 8464341

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker handling food wearing a watch at food preparation area.
  • 14-11-5:Basic - Equipment in poor repair. Cookline gasket for batter station Valpro reach in cooler. Ooerator has
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken soup 130F/30 minutes. Operator instructed to reheat, **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash front line sink. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at front counter handwash sink. Corrected On-Site

Inspection Date: 8/4/2023

Inspection #: Visit ID: 8366225

  • 14-09-4:Basic - Cutting board at saiad station has cut marks and is no longer cleanable.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Wearing watch while serving food, educated operator. Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris, Nader kitchen equipment l
  • 36-24-5:Basic - Hole in or other damage to mop sink wall.
  • 14-69-4:Basic - Ice buildup in walk-in freezer.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Corrected On-Site
  • 36-34-5:Basic - Kitchen ceiling /ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of cooking equipment , refrigerator next to fryers soiled with food debris,
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Can of Monster drink stored in reach in cooler. Corrected On-Site
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Food worker cracked egg and then picked up wisk, before washing hands. Educated operator. **Corrective Action Taken**
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Shell eggs stored in Turbo air reach in cooler at cookline, , over raw bacon.. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline make table batter 47F - Cold holding)/30 minutes ; operator placed ice ; butter in Souflee cups (43-60F - Cold Holding) 3 hours; operator reduced amount. Corrective Action Taken** **Corrective Action Taken** Warning