DirtyFLRestaurant Inspection Data

THE TWISTED CHOPSTICK

412 South Woodland Boulevard
DeLand, Florida, 32720
Volusia County County

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 1/17/2025

Inspection #: Visit ID: 8853237

  • 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

Inspection Date: 8/7/2024

Inspection #: Visit ID: 8721893

  • 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

Inspection Date: 1/24/2024

Inspection #: Visit ID: 8460811

  • 14-69-4:Basic - Ice buildup in kitchen freezer chest.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi bar glass foor reach in cooler cream (47F - Cold Holding);15 minutes , recently returned to unit, Operator placed in another unit. Kitchen lowboy unit raw chicken (43-47F - Cold Holding);30 minutes . Operator placed in unit, Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked pork 101F / 30 minutes on kitchen table top. Operator instructed to reheat, **Corrective Action Taken**
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 400+ ppm Quat sanitizer bucket. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at sushi bar handwash sink. Corrected On-Site

Inspection Date: 8/2/2023

Inspection #: Visit ID: 8460489

  • 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 2023-08-02: **Time Extended**

Inspection Date: 8/1/2023

Inspection #: Visit ID: 8344060

  • 13-03-4:Basic - Food employee with no hair restraint while engaging in food preparation. Corrected On-Site Warning
  • 10-20-4:Basic - In-use tongs stored on kitchen equipment door handle between uses. Corrected On-Site Warning
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwash Brussels sprouts stored above shredded cabbage in storage area glass door reach in cooler. Corrected On-Site Warning
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Kitchen make table Crab 47F; placed overnight. Operator instructed to discard. -Front counter double , glass door reach in cooler. milk (45F - Cold Holding); operator recent,y returned to unit, 15 minutes. **Corrective Action Taken** Repeat Violation 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. Repeat Violation 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
  • 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. - crab salad in front counter reach in cooler , prepared 24 hours ago not date marked. Corrected On-Site Warning