DirtyFLRestaurant Inspection Data

THE DELAND STOCKYARD

1915 OLD NEW YORK AVE

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 4/15/2025

Inspection #: Visit ID: 10818876

  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2025-04-15: **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.Kendall C 11-12-2024. Warning - From follow-up inspection 2025-04-15: **Time Extended**

Inspection Date: 4/14/2025

Inspection #: Visit ID: 10818103

  • 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. 1 - thawed salmon. Pin refrigerated drawers Warning
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Warning
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in storage area,cold holding unit. operator placed unit. Corrected On-Site Warning
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 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 increased to 100 ppm. Corrected On-Site Warning
  • 35A-02-7:High Priority - Live, small flying insects found 3- living flying insects in food preparation area. Operator removed 2 of the 3. **Corrective Action Taken** 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. Refrigerated drawers Salmon 44F, shrimp 48F , placed less than 4 hours ago . Placed ice,. -Cook line make table sliced tomatoes (46F - Cold Holding); cream cheese (46F - Cold Holding); macaroni (50F - Cold Holding)/2 hours . Operator placed ice. **Corrective Action Taken** Repeat Violation Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Kitchen hot holding unit prime rib (88F - Reheating)/2.25 hours ; mash potatoes (120F - Reheating); half baked potatoes (120F - Reheating)Refrigerated drawers. Operator instructed to Discard. **Corrective Action Taken** 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.Kendall C 11-12-2024. Warning

Inspection Date: 1/27/2025

Inspection #: Visit ID: 8849745

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 23-24-4:Basic - Buildup of food debris/soil residue on storage area , equipment door handles.
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair, over dish machine .
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair, in kitchen area.
  • 36-34-5:Basic - Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  • 38-01-4:Basic - Light shield damaged/in disrepair, in wash ware area.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Whirlpool reach in cooler,. operator placed a new one . Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of bar reach-in-cooler.
  • 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. Walk in cooler cooked prime rib (45-46F - Cooling)/overnight ; operator instructed to discard. **Corrective Action Taken**
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Walk in cooler cooked prime rib (45-46F - Cooling)/overnight ; operator instructed to discard. **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. Raw pork stored over cooked sliced beef in walk in cooler. Operator relocated. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen make table potatoes (39F-46F - Cold Holding), placed overnight. Operator reduced amount,and instructed to discard, Refrigerated drawers ; raw beef (46F - Cold Holding); raw pork (49F - Cold Holding); unit turned off for cleaning floors. 2 hours . Operator placed in walk in cooler. **Corrective Action Taken**
  • 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. Cooked shrimp prepared 24 hours ago in cook line , make table until ,not date marked . Operator updated. Corrected On-Site

Inspection Date: 8/6/2024

Inspection #: Visit ID: 8849583

  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler with rust that has pitted the surface. Warning - From follow-up inspection 2024-08-06: **Time Extended**

Inspection Date: 8/5/2024

Inspection #: Visit ID: 8720465

  • 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. Salmon and Mahi Mahi Warning
  • 35A-03-4:Basic - Dead roaches on premises. 2- dead roaches at outside bar area, shelf. Operator cleaned . area. Corrected On-Site Warning
  • 14-17-4:Basic - Walk-in cooler with rust that has pitted the surface. Warning
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. 2-rodent dropping around outside hand sink by ice machine. 3- rodent droppings on floor by outside enclosed area floor , by ice machine. Operator has cleaned and sanitized area. Corrected On-Site Admin Complaint
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. See Stop Sale report , Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Refrigerated drawers Raw shrimp 45F/less than 4 hours. -walk in cooler Cooked meat 45F / less than 4 hours. **Corrective Action Taken** Warning
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb, by outside lobby stairs. Warning
  • 16-37-1:Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning

Inspection Date: 2/14/2024

Inspection #: Visit ID: 8342408

  • 14-33-4:Basic - Cookline make table by fryers , with rust shelves that has pitted the surface.
  • 08B-42-4:Basic - Food stored outside. Butter packets stored at outside bar reach in cooler. **Corrective Action Taken**
  • 14-69-4:Basic - Ice buildup in outside enclosed storage freezer chest reach-in freezer.
  • 29-49-6:Basic - Standing water in bottom of bar reach-in-cooler. Repeat Violation
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in a container in cookline refrigerated drawers. Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to outside hose bibb.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cookline cutting board soiled with food debrisl
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Wait station used as a dump sink. Food debris in sink.
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Encrusted tuna has no consumer advisory Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at wait station , ice machine handwash sink. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at bar handwash sink. Corrected On-Site
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Corrected On-Site
  • 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. Cooked shrimp in kitchen make line . Prepared 24 hours ago not date marked. Corrected On-Site

Inspection Date: 8/23/2023

Inspection #: Visit ID: 8479947

  • 36-36-4:Basic - - From initial inspection : Basic - Bar Ceiling tile missing. Warning - From follow-up inspection 2023-08-23: **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Cookline wall soiled with accumulated grease, food debris, and/or dust. Warning - From follow-up inspection 2023-08-23: **Time Extended**
  • 36-17-5:Basic - - From initial inspection : Basic - Kitchen Floor tiles in disrepair. Warning - From follow-up inspection 2023-08-23: **Time Extended**
  • 36-32-5:Basic - - From initial inspection : Basic - Kitchen and bar ceiling shows damage or is in disrepair. Warning - From follow-up inspection 2023-08-23: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in front of oven soiled with dirt and food . Bar Soda gun and holster soiled with food debris, Warning - From follow-up inspection 2023-08-23: cutting board Soda gun and holster complied. **Time Extended**

Inspection Date: 8/22/2023

Inspection #: Visit ID: 8478190

  • 36-36-4:Basic - Bar Ceiling tile missing. Warning
  • 36-27-5:Basic - Cookline wall soiled with accumulated grease, food debris, and/or dust. Warning
  • 08B-42-4:Basic - Food stored outside. Milk in double glass door each in cooler . Locked and unable to test, Warning
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Warning
  • 36-17-5:Basic - Kitchen Floor tiles in disrepair. Warning
  • 36-32-5:Basic - Kitchen and bar ceiling shows damage or is in disrepair. Warning
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in kitchen cold holding holding unit. Corrected On-Site Warning
  • 51-18-6:Basic - No copy of latest inspection report available. Warning
  • 29-49-6:Basic - Standing water in bottom of bar reach-in-cooler. Warning
  • 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. Placed in walk in cooler overnight. Mash potatoes 48F Cooked Prime rib 53F- 56F 51 baked potatoes 1 tray Pasta 53-56 Operator instructed to discard. Warning
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food worker picked up cooking equipment the floor with gloves and did not change gloves and wash hands but handled cooking equipment at cookline. Educated operator, 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 placed over night Mash potatoes 48F Raw beef 50 4 containers Lobster tail 51F 6 Grouper Fish 50 4 Ground beef 9 Sirloin Beef 48F 10 Prime rib 15 51F Rib eye 49 2 containers 53 t bone Raw shrimp 49F Crab 52Ambient temperature Cheese cake 52 10 Shredded cheese 48F Shredded cheese 47F Mozzarella 48Fl Blue cheese 48F Shell egg 50F Butter 50F 30 Herbed Cream cheese 52F Raw burgers 49F 8 gallons of milk Heavy cream 50 Sliced beef 52F -Blue cheese containers in a closed container in double glass door reach in cooler in food preparation area. Placed overnight. Operator instructed to discard. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 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. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in front of oven soiled with dirt and food . Bar Soda gun and holster soiled with food debris, Warning
  • 53A-07-6:Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided wait station at handwash sink. Corrected On-Site Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Warning