THE TWISTED CHOPSTICK
412 South Woodland Boulevard
DeLand, Florida, 32720
Volusia County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 1/17/2025
High Priority
3
Intermediate
1
Basic
10
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse stored on top of kitchen freezer chest. Operator relocated,
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food workers wearing watch, while handling food. Operator had them removed watch. **Corrected On-Site**
- 14-11-5:Basic - Equipment in poor repair. Torn gasket on freezer chest.
- 13-03-4:Basic - Food employee with no hair restraint while engaging in food preparation.
- 14-69-4:Basic - Ice buildup in reach-in freezer . **Repeat Violation**
- 36-73-4:Basic - Kitchen and storage area floor soiled/has accumulation of debris.
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
- 29-49-6:Basic - Standing water in bottom of kitchen make table unit.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine 0 PPM. operator instructed to add sanitizer . **Corrective Action Taken**
- 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. Storage area glass door reach in cooler raw beef (47F - Cold Holding); raw chicken (48F - Cold Holding); operator instructed to discard ; broth (45F - Cold Holding). Food placed overnight . Operator placed ice. Glass door reach in cooler in front of sushi bar cream (44F - Cold Holding);placed overnight. **Corrective Action Taken** **Repeat Violation**
- 03F-04-5:High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Educated operator . **Corrective Action Taken**
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw fish not identified on menu. Operator had new menus recently done, operator replaced with old menus that had consumer advisory. **Corrected On-Site**
Food safety inspection conducted on 1/17/2025 revealed 14 total violations (3 high priority, 1 intermediate, 10 basic).
Inspection on 8/7/2024
High Priority
2
Intermediate
2
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Torn gasket for kitchen freezer chest.
- 14-69-4:Basic - Ice buildup in reach-in freezer .
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen preparation table tofu (50F - 2 hours ). Operator placed in unit, heavy cream (47F - Cold Holding)/10 minutes in kitchen reach in cooler . Returned recently to unit. **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. Kitchen Heat Lamp shrimp (120-140F - Hot Holding)/15 minutes . Operator instructed to reheat. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Noodles under running water in kitchen hand sink **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. Eggs prepared 4 days ago , in kitchen make table , not date marked. **Corrected On-Site**
Food safety inspection conducted on 8/7/2024 revealed 7 total violations (2 high priority, 2 intermediate, 3 basic).