DECK DOWN UNDER (THE)
78 Dunlawton Avenue
Florida, 32127
Volusia County County
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 4/10/2025
High Priority
2
Intermediate
1
Basic
0
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee not wearing gloves when handling washed/cut peppers. Manager had employee don gloves. **Corrective Action Taken**
- 08A-16-5:High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. -hamburger stored below raw seafood. Burgers offered undercooked by request.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -handles, surface area around shucking knife blades
Food safety inspection conducted on 4/10/2025 revealed 3 total violations (2 high priority, 1 intermediate, 0 basic).
Inspection on 2/24/2025
High Priority
1
Intermediate
0
Basic
10
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -portion cups used to dispense seasoning
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling vents in expo area
- 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. -raw tuna thawed inside commercial vacuum sealed packaging, see stop sale.
- 14-11-5:Basic - Equipment in poor repair. -some dish racks
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. -walk in cooler/freezer
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire rack/shelving -ansul suppression system with some grease built up around lines and on equipment to side of hood
- 29-08-4:Basic - Plumbing system in disrepair. -drain line hanging behind grill
- 25-05-4:Basic - Single-service articles improperly stored- not 6" off the ground -cases of beverage cups on floor mats in dry storage
- 06-03-5:Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Raw fish 40-51F, thawed under cold running water. Less than 2 hours ago per manager.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -thawed raw tuna inside vacuum sealed packaging 38F inside walk in cooler
Food safety inspection conducted on 2/24/2025 revealed 11 total violations (1 high priority, 0 intermediate, 10 basic).
Inspection on 7/19/2024
High Priority
0
Intermediate
0
Basic
5
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -prep/expo/cookline area - From follow-up inspection 2024-07-19: **Time Extended**
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. -door inside dry storage room - From follow-up inspection 2024-07-19: **Time Extended**
- 36-11-4:Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. -bar area - From follow-up inspection 2024-07-19: **Time Extended**
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. -hand sink at end of cook line near entrance to front - From follow-up inspection 2024-07-19: **Time Extended**
- 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe. -handwashing sink drain pipe - From follow-up inspection 2024-07-19: **Time Extended**
Food safety inspection conducted on 7/19/2024 revealed 5 total violations (0 high priority, 0 intermediate, 5 basic).
Inspection on 7/18/2024
High Priority
4
Intermediate
1
Basic
15
Total
20
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -portion cups with no handle used to dispense seasonings on line
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -prep/expo/cookline area
- 35A-03-4:Basic - Dead roach on premises. -1 dead roach on floor near entrance to kitchen under step
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -watch worn while handling food on cook line
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. -door inside dry storage room
- 36-22-4:Basic - Floor area(s) covered with standing water. -inside damaged area of floor in bar out front -inside floor seam in back near back door/mop sink -in ice machine area
- 36-11-4:Basic - Floors not maintained smooth and durable. -bar area
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -containers of fryer oil in dry storage room
- 10-08-5:Basic - Ice scoop handle in contact with ice. -in bar well
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -hand sink at end of cook line near entrance to front
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters above stove/fryers in prep area -pvc drain lines behind ice machines
- 35B-05-4:Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. -flies inside establishment, sliding doors left open during operation to allow for ventilation. Warning
- 25-05-4:Basic - Single-service articles improperly stored. -cases of fryer oil
- 29-11-4:Basic - Water leaking from pipe. -handwashing sink drain pipe
- 41-07-4:High Priority - Container of medicine improperly stored. -on top shelf of food prep station across from fryers on cookline Corrected On-Site
- 12A-14-4:High Priority - Employee coughed then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- 09-01-4:High Priority - Employee/manager touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -handled cooked snow crabs with bare hands for plating after being removed from steamer
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -6 live flies inside prep area/above sink/landing on pans/server treys/on prep surfaces Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -hand sink used to fill container with water near dish machine
Food safety inspection conducted on 7/18/2024 revealed 20 total violations (4 high priority, 1 intermediate, 15 basic).
Inspection on 11/29/2023
High Priority
5
Intermediate
3
Basic
10
Total
18
Disposition: Met Inspection Standards
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. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -jacket stored on rack with sry goods Corrected On-Site
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. -walk in cooler
- 10-08-5:Basic - Ice scoop handle in contact with ice. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters Wire racks inside server area outside of kitchen above 3 compartment sink
- 25-05-4:Basic - Single-service articles improperly stored on floor. -dry storage, hinged containers on floor Corrected On-Site
- 06-03-5:Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. -raw fish thawed inside prep sink for 2 hours per employee, employee placed onto sheet pans and covered with ice, placed into walk in cooler. Rechecked at 3 hours, fish 39-40F. Corrected On-Site
- 06-08-5:Basic - Time/temperature control for safety food thawed under water that was barely running/dripping. Corrected On-Site
- 29-03-4:Basic - Water draining onto floor surface under ice well in prep area
- 03C-75-5:High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. -raw scallops 110F, employee reheated to 155F Corrected On-Site
- 12A-10-4:High Priority - Employee touched forehead and then engaged in food preparation without washing hands. -employee prepping raw shrimp
- 22-11-5:High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw fish stored above cocktail sauce, pickles inside walk in cooler Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. -Pack of cigarettes on prep table next to cutting board. Corrected On-Site
- 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.
- 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.
- 03C-80-5:Intermediate - Plant food cooked for hot holding not reaching a minimum internal temperature of 135 degrees Fahrenheit. -onions, 79F on warm side of grill for 2.5 hours Manager placed on time as public health control for maximum 4 hours.
Food safety inspection conducted on 11/29/2023 revealed 18 total violations (5 high priority, 3 intermediate, 10 basic).
Inspection on 8/17/2023
High Priority
0
Intermediate
0
Basic
3
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. -stand up cooler gasket at end of cook line - From follow-up inspection 2023-08-17: **Time Extended**
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. -back door located in dry storage room - From follow-up inspection 2023-08-17: **Time Extended**
- 36-17-5:Basic - - From initial inspection : Basic - Floor covering in disrepair. -near ice machines towards dry storage area - From follow-up inspection 2023-08-17: **Time Extended**
Food safety inspection conducted on 8/17/2023 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 8/14/2023
High Priority
2
Intermediate
1
Basic
9
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. -in dry storage
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on top of wipe towel used inside kitchen, located on top shelf of prep table across from cook line
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
- 14-11-5:Basic - Equipment in poor repair. -stand up cooler gasket at end of cook line
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. -back door located in dry storage room
- 36-17-5:Basic - Floor covering in disrepair. -near ice machines towards dry storage area
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters, slated to be services 8/17 -fans covers used inside kitchen -soda gun holsters
- 33-16-4:Basic - Open dumpster lid.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. -keg cooler in bar
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -2 live flies in prep area near end of cook line/ice machines -2 flies inside bar area with sliding doors currently left open for air circulation Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw mahi 52F, breaded scallops 51F, house coleslaw 47F, stuffed crab cakes 47F inside stand up cooler at end of cook line leas than 2-3 hours. Person in charge swapped with cold food from walk in cooler and iced down affected product. -raw oysters (50F ambient - Cold Holding); cooked crab legs (59F - Cold Holding) inside low cooler across from fryers at end of cook line less than 2 hours per employee. Moved into functioning cooler. -sliced tomatoes, shredded lettuce 47F on inadequate ice bath not surrounding food on line. Manager stated recently placed on line from walk in, advised to use time as public health control if unable to rely on ice bath to maintain 41F. Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -soda gun cones/heads inside bar
Food safety inspection conducted on 8/14/2023 revealed 12 total violations (2 high priority, 1 intermediate, 9 basic).