Murphs Patio Bar and Grill
Last inspected: Oct 1, 2025
23
Score
The health department has logged 11 inspections at Murphs Patio Bar and Grill, the earliest from 2022. The most recent visit was on Oct 1, 2025. A high risk rating points to multiple serious findings at the most recent inspection.
Violation counts have held steady across recent visits, averaging around 10 violations each.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded five times.
The city-wide average sits at 73, which Murphs Patio Bar and Grill's 23 doesn't quite reach. There are enough flags in the record to merit a second thought.
11
Inspections
1
Critical latest
3
Major latest
7
Minor latest
Inspection History
Oct 1, 2025
Complaint Full
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Certified Food Manager Identification
FL-02
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
23
Jul 28, 2025
Routine - Food
2 major violations. 9 minor violations.
View 11 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
41
Feb 6, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Portable grill soiled with food debris n kitchen shelf. - From follow-up inspection 2025-02-06: **Time Extended**
22-02-4
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. **Repeat Violation** - From follow-up inspection 2025-02-06: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water, by dish machine. - From follow-up inspection 2025-02-06: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Kitchen food storage shelves soiled with food debris. -sides of fryers soiled with grease. - From follow-up inspection 2025-02-06: **Time Extended**
23-03-4
74
Jan 28, 2025
Routine - Food
4 critical violations. 6 major violations. 7 minor violations.
View 17 violations
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. See stop sale.
01B-36-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook linemake table unit butter (56F - Cold Holding); butter (56F - Cold Holding); sliced cheese (53F - Cold Holding)/ less than 4 hours, operator placed to bottom level of make table unit. **Corrective Action Taken**
03A-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Walk in cooler 45- 86F Cooling)/ 5 hours . Operator reduced amount, took cover off and placed ice. **Corrective Action Taken**
03D-01-5
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 wings (47-70F - Cooling)/ overnight. Operator instructed to discard. **Corrective Action Taken**
03D-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee bar handwash sink. **Warning**
27-16-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream in salad station , opened 24 hours ago. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Portable grill soiled with food debris n kitchen shelf.
22-02-4
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
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/
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. **Repeat Violation**
53B-13-5
Basic - Floor area(s) covered with standing water, by dish machine.
36-22-4
Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. Operator relocated. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Kitchen food storage shelves soiled with food debris. -sides of fryers soiled with grease.
23-03-4
Basic - Objectionable odors in kitchen area of the establishment.
36-64-5
Basic - Single-service articles improperly stored. Box of takeout containers, stored on dry storage area floor.
25-05-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed green onions stored over deli meat in walk in cooler. **Corrected On-Site**
08B-17-4
21
Jul 23, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
82
Jul 22, 2024
Routine - Food
4 critical violations. 3 major violations. 5 minor violations.
View 12 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food preparation area ,make table sliced ham (45F - Cold Holding); cut lettuce (45F - Cold Holding); diced tomatoes (50F - Cold Holding); shredded cheese (45F - Cold Holding)placed overnight,. Diced tomatoes instructed operator to discard, ice was placed on food in make table . **Corrective Action Taken** **Repeat Violation** **Warning**
03A-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. Jambalaya 51F in walk in cooler , placed overnight, Operator instructed to discard . **Corrective Action Taken** **Warning**
03D-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. See Stop Sale report. **Warning**
01B-13-4
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. **Repeat Violation** **Warning**
53B-13-5
Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket stored at front line hand station , **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.Tuna . **Corrected On-Site** **Repeat Violation** **Warning**
02B-01-5
Basic - Floor area(s) covered with standing water, by dish machine. **Repeat Violation** **Warning**
36-22-4
Basic - Single-service articles improperly stored. Box of cups, stored on staircase area floor. **Corrected On-Site** **Warning**
25-05-4
Basic - Standing water in bottom of cook line reach-in-cooler. **Warning**
29-49-6
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning**
36-34-5
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. Mahi Mahi and Tuna. Operator instructed to discard, **Corrective Action Taken** **Warning**
06-09-1
32
Jan 30, 2024
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Refrigerated drawers Stacked last fill line, sliced Roast beef (44F - Cold Holding);overnight. Operator reduced amount and placed top level in refrigerated unit. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Container being filled with water at cookline hand sink. Educated operator, **Corrective Action Taken**
31A-11-4
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.
53B-13-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided operator Advisory. **Corrected On-Site**
02B-02-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling tile missing, by kitchen ice machine
36-36-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Fish stored with food to be served to customers without Being segregated and identified as personal food. Corrected On-Site** **Corrected On-Site**
08B-49-4
Basic - Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Kitchen floor area(s) covered with standing water.
36-22-4
50
Sep 1, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
78
Aug 29, 2023
Routine - Food
5 critical violations. 2 major violations. 8 minor violations.
View 15 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Server on phone and handling food at the same tone without washing hands, Educated operator **Corrective Action Taken** **Warning**
12A-13-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3- live flying insects in bar counter. **Warning**
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over deli meat. **Warning**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen make table sliced ham (52F - Cold Holding); sliced turkey (52F - Cold Holding)/1,5 hours ; diced tomatoes (52F - Cold Holding)3 / hours, operator placed ice. Walk in cooler Milk 50F, cheese 50F, raw fish (49F- Cold Holding); meatballs in saucev (49F - Cold Holding); corned beef (49F - Cold Holding); chicken wings (49F- Cold Holding); raw shrimp (49F - Cold Holding); tofu (49F - Cold Holding); raw chicken (38F - Cold Holding) corned beef (49F - Cold Holding); sour cream (49F - Cold Holding); shredded cabbage (49F - Cold Holding); raw burgers (46F - Cold Holding); meatballs (48F - Cold Holding); pulled pork (49F - Cold Holding); cheese cake (49F - Cold Holding) Corrective Action Taken** operator instructed to discard. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened 24 hours ago at bar reach in cooler. **Corrected On-Site** **Warning**
02C-03-5
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. **Repeat Violation** **Warning**
53B-13-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Commercially processed reduced oxygen packaged white 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, in walk in cooler. **Warning**
06-09-1
Basic - Kitchen ceiling tile missing. **Warning**
36-36-4
Basic - Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation** **Warning**
36-34-5
Basic - Mop sink drain cover(s) missing. **Warning**
29-18-4
Basic - Objectionable odors in kitchen by floor drain. **Warning**
36-64-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation** **Warning**
42-01-4
Basic - Cookline Cutting board has cut marks and is no longer cleanable. **Warning**
14-09-4
26
Apr 10, 2023
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1- flying insect in kitchen . 1- flying insect at mop sink. 1- flying insect at bar. **Warning** - From follow-up inspection 2023-04-10: 1- live flying insect at bar 1- live flying insect at dining room, 2- flying insects in kitchen area. **Admin Complaint**
35A-02-6
Basic - - From initial inspection : Basic - Ceiling tile missing, over ice machine. **Repeat Violation** **Warning** - From follow-up inspection 2023-04-10: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Kitchen floor not maintained smooth and durable. **Warning** - From follow-up inspection 2023-04-10: **Time Extended**
36-11-4
Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. **Warning** - From follow-up inspection 2023-04-10: **Time Extended**
38-07-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of dish machine soiled. **Warning** - From follow-up inspection 2023-04-10: **Time Extended**
23-03-4
70
Sep 14, 2022
Routine - Food
4 critical violations. 3 major violations. 7 minor violations.
View 14 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Food worker touched face continued to prepare food without washing hands, educated operator l
12A-10-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Shredded cheese datemarked 8-22 in salad station. Operator update 9-14. **Corrected On-Site**
02C-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad station cut lettuce (47F - Cold Holding)/3 hours ; lettuce in a container placed on top of a container of shredded lettuce. Operator placed under unit. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. French fries 100F and sweet potato fries 115F under heat kitchen heat lamp for 10 minutes. Operator discarded. **Corrected On-Site**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at kitchen handwash sink.
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-01-5
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. Raw egg used for Caesar salad . **Corrected On-Site**
02B-04-5
Basic - Current Hotel and Restaurant license not displayed. License is not on site.
50-09-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Kitchen ceiling tile missing.
36-36-4
Basic - No conspicuously located ambient air temperature thermometer in salad station cold holding unit.
05-09-4
Basic - No handwashing sign provided at bar hand sink used by food employees.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -ventilation hood is laden with grease.
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed head of lettuce in container with shredded lettuce at salad station.
08B-17-4
29
Frequently Asked Questions
When was Murphs Patio Bar and Grill last inspected?
The most recent health inspection at Murphs Patio Bar and Grill on file is from Oct 1, 2025. The public record contains 11 inspections in total.
What is the most common violation at Murphs Patio Bar and Grill?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Murphs Patio Bar and Grill.
How does Murphs Patio Bar and Grill compare to other restaurants in DeLand?
Murphs Patio Bar and Grill most recently scored 23 out of 100, which is lower than the DeLand average of 73.
Has Murphs Patio Bar and Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Murphs Patio Bar and Grill have averaged around 10 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Murphs Patio Bar and Grill means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Murphs Patio Bar and Grill inspected?
Based on the inspection history on file, Murphs Patio Bar and Grill is inspected around four times per year on average.
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