Perfect Spot Inc (The)
Last inspected: Mar 2, 2026
41
Score
Across the available record, Perfect Spot Inc (The) has 10 inspections on file, the first dated 2022. Inspectors last stopped by on Mar 2, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Performance has remained roughly level over recent inspections, averaging near nine violations each time.
When inspectors have written things up, “no hot running water at mop sink” has been the most frequent reason, cited six times.
That's lower than the typical DeLand restaurant, which scores around 73. The pattern in the record is worth a careful look.
10
Inspections
2
Critical latest
1
Major latest
4
Minor latest
Inspection History
Mar 2, 2026
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
41
Jul 30, 2025
Routine - Food
3 critical violations. 7 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Sewage and Wastewater Properly Disposed
FL-27
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
37
Feb 20, 2025
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
32
Aug 5, 2024
Routine - Food
3 critical violations. 3 major violations. 10 minor violations.
View 16 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food worker touched sunglasses at cook line, and continued to handier food without changing gloves and washing hands. Educated operator. **Corrective Action Taken**
12A-09-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
01B-13-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Covered rice. 43-45 cooling overnight in make table. **Corrective Action Taken**
03D-02-5
Intermediate - No quat, chlorine , chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Noodles prepared 4 days ago in walk in cooler, not date marked. **Corrected On-Site**
02C-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna is served raw, unless requested to be fully cooked, as per operator. **Corrected On-Site**
02B-01-5
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 in walk in cooler. Operator instructed to discard.
06-09-1
Basic - Cove molding at floor/wall juncture broken/missing.p, by hot water heater.
36-03-4
Basic - Current Hotel and Restaurant license not displayed. License is not on site
50-09-4
Basic - Equipment in poor repair. Gasket torn for freezer chest in storage area.
14-11-5
Basic - Ice buildup in freezer chest.
14-69-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - No hot running water at mop sink. **Repeat Violation**
27-10-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Freezer chest gasket soiled in storage area.
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
Basic - Wash ware area ceiling tile shows damage or is in disrepair.
36-32-5
29
Jan 17, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. **Warning** - From follow-up inspection 2024-01-17: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - No hot running water at mop sink. **Warning** - From follow-up inspection 2024-01-17: **Time Extended**
27-10-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of cooking equipment soiled with grime and grease. **Warning** - From follow-up inspection 2024-01-17: **Time Extended**
23-03-4
86
Jan 16, 2024
Routine - Food
5 critical violations. 5 minor violations.
View 10 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken and mushroom soup 60F cooling from overnight in kitchen reach in cooler. **Corrective Action Taken** **Warning**
03D-02-5
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. **Warning**
01B-36-5
High Priority - Raw animal food stored over or with unwashed produce. Raw beef stored in kitchen reach in cooler over dressings. **Corrected On-Site** **Warning**
08A-04-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See stop sale, **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen cookline table top liquid eggs (47F - Cold Holding)/20 minutes; Operatir placed more ice. Kitchen reach in cooler raw burgers (50F - Cold Holding); cooked chicken (46F - Cold Holding); marinara (50F - Cold Holding); meatloaf (49F - Cold Holding); beans (51F - Cold Holding); sliced turkey (47F - Cold Holding); shredded cheese (50F - Cold Holding); diced tomatoes (50F - Cold Holding); sliced cheese (50F - Cold Holding); butter (50F - Cold Holding). Placed overnight, operator instructed to discard. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. **Warning**
36-32-5
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. Thawed in package tuna and mahi mahi , in cookline make table. Operator instructed to discard, **Corrective Action Taken** **Repeat Violation** **Warning**
06-09-1
Basic - No hot running water at mop sink. **Warning**
27-10-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of cooking equipment soiled with grime and grease. **Warning**
23-03-4
Basic - Wall by ice machine soiled with accumulated grease, food debris, and/or dust. **Warning**
36-27-5
37
Aug 4, 2023
Routine - Food
7 minor violations.
View 7 violations
Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing, by wash ware area hand sink. **Warning** - From follow-up inspection 2023-08-04: **Time Extended**
36-03-4
Basic - - From initial inspection : Basic - Hole in or other damage to wash ware area wall **Warning** - From follow-up inspection 2023-08-04: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Kitchen Reach-in cooler Hoshizaki shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2023-08-04: **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Kitchen ceiling tile shows damage or is in disrepair. **Warning** - From follow-up inspection 2023-08-04: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - No hot running water at mop sink. **Repeat Violation** **Warning** - From follow-up inspection 2023-08-04: **Time Extended**
27-10-4
Basic - - From initial inspection : Basic - Standing water in bottom of cookline make table unit. **Warning** - From follow-up inspection 2023-08-04: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2023-08-04: **Time Extended**
14-17-4
70
Aug 2, 2023
Routine - Food
3 critical violations. 4 major violations. 9 minor violations.
View 16 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken breast 47F placed overnight in reach in cooler.Operator instructed to discard. **Corrective Action Taken** **Warning**
03D-02-5
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. -Cookline make table Mahi- mahi 46F less than 2 hours . Operator placed ice. **Corrected On-Site** **Warning**
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** **Warning**
11-27-4
Intermediate - No Quat chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Corrected On-Site** **Warning**
16-37-1
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. **Corrected On-Site** **Warning**
11-26-1
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 not date marked. **Corrected On-Site** **Warning**
02C-03-5
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 thawed in cookline make table, not removed from reduced oxygen packaging. **Repeat Violation** **Warning**
06-09-1
Basic - Cove molding at floor/wall juncture broken/missing, by wash ware area hand sink. **Warning**
36-03-4
Basic - Food stored on floor. Box of tomatoes stored at wash ware area floor. **Corrected On-Site** **Warning**
08B-38-4
Basic - Kitchen Reach-in cooler Hoshizaki shelves with rust that has pitted the surface. **Warning**
14-33-4
Basic - Kitchen ceiling tile shows damage or is in disrepair. **Warning**
36-32-5
Basic - No hot running water at mop sink. **Repeat Violation** **Warning**
27-10-4
Basic - Standing water in bottom of cookline make table unit. **Warning**
29-49-6
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning**
14-17-4
Basic - Hole in or other damage to wash ware area wall **Warning**
36-24-5
27
Feb 10, 2023
Routine - Food
5 critical violations. 5 major violations. 7 minor violations.
View 17 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 and the. Handled soda gun without washing hands. Educated operator. **Corrective Action Taken**
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. Salsa made in house datemarked 1-29 in Hoshizaki reach in cooler. operator discarded. **Corrected On-Site**
02C-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -kitchen reach in cooler Tuna 44F/1 hour. Operator relocated, to walk in cooler. -Cookline makeline table Sliced mozzarella 44F overnight. Placed on Top of containers and not in the container. Operator place inside cold holding unit. **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Unlabeled yellow liquid by mop sink and pink liquid by dish machine not labeled.
41-10-4
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.
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Spoon stored at bar hand wash sink. **Corrected On-Site**
31A-11-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Corrected On-Site**
05-08-4
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.
11-26-1
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
Basic - Hoshizaki reach -in cooler shelves with rust that has pitted the surface.
14-33-4
Basic - Ice scoop handle in contact with ice, at bar .
10-08-5
Basic - No hot running water at mop sink. **Repeat Violation**
27-10-4
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. Mahi mahi thawed in double door kitchen reach in cooler. **Corrected On-Site**
06-09-1
Basic - Cove molding at dish machine floor/wall juncture broken/missing.
36-03-4
Basic - Floor tiles missing and/or in disrepair, walk in cooler.
36-17-5
Basic - Hole in or other damage to wash ware wall.
36-24-5
20
Oct 12, 2022
Routine - Food
2 minor violations.
View 2 violations
Sewage and Wastewater Properly Disposed
FL-27
Lighting Adequate; Required Shields in Place
FL-36
86
Frequently Asked Questions
When was Perfect Spot Inc (The) last inspected?
The most recent health inspection at Perfect Spot Inc (The) on file is from Mar 2, 2026. The public record contains 10 inspections in total.
What is the most common violation at Perfect Spot Inc (The)?
Across the inspection record, “no hot running water at mop sink” has been cited six times, more than any other issue at Perfect Spot Inc (The).
How does Perfect Spot Inc (The) compare to other restaurants in DeLand?
Perfect Spot Inc (The) most recently scored 41 out of 100, which is lower than the DeLand average of 73.
Has Perfect Spot Inc (The)'s inspection record improved over time?
Results have been roughly steady. Inspections at Perfect Spot Inc (The) have averaged around nine violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Perfect Spot Inc (The) 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 Perfect Spot Inc (The) inspected?
Based on the inspection history on file, Perfect Spot Inc (The) is inspected around three times per year on average.
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