Debary Country Club
Last inspected: Feb 2, 2026
78
Score
Public records show 10 inspections at Debary Country Club stretching back to 2022. Inspectors last stopped by on Feb 2, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent visits have produced comparable findings, with counts hovering near three violations per visit.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded four times.
Debary Country Club scores about where you'd expect for a Debary restaurant. There isn't much in the file that would give a customer pause.
10
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Feb 2, 2026
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
78
Jul 1, 2025
Routine - Food
1 critical violation.
View 1 violation
Employee Health Policies Present
FL-03
74
Feb 24, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Non-Food Contact Surfaces Clean
FL-23
Toxic Substances Properly Identified, Stored, Used
FL-32
67
Nov 18, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning** - From follow-up inspection 2024-11-18: **Time Extended**
32-04-4
95
Sep 18, 2024
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Roast meat 44-45F cooling overnight, in walk in cooler. Operator cut into smaller portions and placed in freezer. **Corrected On-Site** **Warning**
03D-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Low boy unit in front of Cookline Butter45F , placed overnight. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Sealed bags of chili , hollandaise sauce in refrigerated units. **Warning**
03G-50-1
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning**
32-04-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning**
13-04-4
Basic - Equipment in poor repair. Kitchen double glass door , reach in cooler gasket torn. **Warning**
14-11-5
Basic - Hole in or other damage to storage area wall. **Warning**
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of kitchen AC unit soiled with dust , behind food preparation table. **Warning**
23-03-4
52
Mar 25, 2024
Routine - Food
1 major violation.
View 1 violation
Plumbing Maintained; Sewage Disposal
FL-51
90
Jan 22, 2024
Routine - Food
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Fish on menu is seared . **Corrected On-Site** **Warning**
01D-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Food thawed in vacuum packaging, **Warning**
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cookline refrigerated drawer left open 15 minutes, Sliced corn beef 47F , Operator closed drawer. -cookline low boy unit hot dogs (44F - Cold Holding); macaroni (44F - Cold Holding)/15 minutes Operator recently returned to unit. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. **Warning**
16-33-4
Intermediate - Handwash sink used for purposes other than handwashing. Bar hand sink being used as a dump sink. **Warning**
31A-11-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Pizza oven and hand sink added to bar dining area. **Warning**
51-16-7
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. Tuna and Salmon in refrigerated drawers , operator instructed to discard. **Corrective Action Taken** **Warning**
06-09-1
Basic - No Heimlich maneuver/choking sign posted. **Corrected On-Site** **Warning**
51-13-4
Basic - Server scooping/portioning food (other than ice and beverages) has no hair restraint. Server ladling soup in kitchen. **Warning**
13-09-4
41
Aug 7, 2023
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored at salad station shelf above cauliflower.
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chicken salad date marked 8 days, Operator discarded.
02C-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cookline refrigerated drawers , sauerkraut 44F, raw burgers 44F, for 15 minutes. Operator placed ice. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - food shelf spiked with food debris.
22-02-4
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Pan seared item not identified on menu. **Corrected On-Site**
02B-04-5
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. -Tuna and salmon at cookline refrigerated drawers ,
06-09-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Lids to flor and panko soiled in storage area with food debris.
23-03-4
Basic - Objectionable odor in washware area of the establishment.
36-64-5
Basic - Stored food not covered. Fruit salad and green salad uncovered.
08B-12-5
Basic - Walk in cooler wall soiled with accumulated grease, food debris, and/or dust.
36-27-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
39
Feb 7, 2023
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Makeline unit. heavy cream (46F - Cold Holding); liquid eggs (46F - Cold Holding). Recently prepping. Operator lowered unit to 41F **Corrected On-Site**
03A-02-5
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. **Corrected On-Site**
11-27-4
Basic - Washware area, under bar three compartment sink and under dish machine floor soiled/has accumulation of debris.
36-73-4
Basic - Bar area carbon dioxide/helium tanks not adequately secured.
51-11-4
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 salmon vacuum sealed in refrigerated drawer m thawed in package.
06-09-1
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker wearing a watch and bracelet while prepping food,Educated operator. **Corrective Action Taken**
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Food stored on floor. Box if bagged chips stored at storage area floor.
08B-38-4
58
Sep 7, 2022
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Pesticide-emitting strip present in food prep area. **Corrected On-Site** **Warning**
41-24-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
29-42-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 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**
53A-05-6
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**
53B-13-5
Basic - Bowl or other container with no handle used to dispense food. Container used to dispense flour from bin. **Corrected On-Site** **Warning**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site** **Repeat Violation** **Warning**
51-11-4
Basic - No handwashing sign provided at a bathroom hand sink used by food employees. **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - ventilation hood is soiled with grease. - flour bin lid soiled with food debris. **Warning**
23-03-4
Basic - Peeling paint and rust in or to kitchen wall.p, by cookline, **Repeat Violation** **Warning**
36-24-5
47
Frequently Asked Questions
When was Debary Country Club last inspected?
The most recent health inspection at Debary Country Club on file is from Feb 2, 2026. The public record contains 10 inspections in total.
What is the most common violation at Debary Country Club?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Debary Country Club.
How does Debary Country Club compare to other restaurants in Debary?
Debary Country Club most recently scored 78 out of 100, which is about the same as the Debary average of 76.
Has Debary Country Club's inspection record improved over time?
Results have been roughly steady. Inspections at Debary Country Club have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Debary Country Club means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Debary Country Club inspected?
Based on the inspection history on file, Debary Country Club is inspected around three times per year on average.
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