THE DELAND STOCKYARD
1915 OLD NEW YORK AVE
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 4/15/2025
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 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**
Food safety inspection conducted on 4/15/2025 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 4/14/2025
High Priority
6
Intermediate
1
Basic
4
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 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**
Food safety inspection conducted on 4/14/2025 revealed 11 total violations (6 high priority, 1 intermediate, 4 basic).
Inspection on 1/27/2025
High Priority
4
Intermediate
1
Basic
9
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 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**
Food safety inspection conducted on 1/27/2025 revealed 14 total violations (4 high priority, 1 intermediate, 9 basic).
Inspection on 8/6/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 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**
Food safety inspection conducted on 8/6/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 8/5/2024
High Priority
4
Intermediate
1
Basic
3
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 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**
Food safety inspection conducted on 8/5/2024 revealed 8 total violations (4 high priority, 1 intermediate, 3 basic).