Potato Patch Restaurant
Last inspected: Apr 8, 2026
43
Score
Potato Patch Restaurant has been inspected 13 times since 2022. Potato Patch Restaurant was last inspected on Apr 8, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Recent inspections have turned up more issues than earlier ones, averaging around eight violations lately compared to roughly five violations before.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited six times.
That's lower than the typical DeLand restaurant, which scores around 73. Taken together, the history suggests a facility that has struggled with consistency.
13
Inspections
3
Critical latest
2
Major latest
4
Minor latest
Inspection History
Apr 8, 2026
Complaint Full
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking . Operator placed time. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Front counter butter pats (72F - Cold Holding); operator instructed to discard , milk (45F - Cold Holding)less than 4 hours -Storage area turkey (56F - Cold Holding); beef (56F - Cold Holding);less than 4 hours. Operator placed ice . **Corrective Action Taken**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Report .
01B-02-5
Intermediate - No soap provided at kitchen hand wash sink. Operator placed soap. **Corrected On-Site**
31B-03-4
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
Basic - Ice buildup in front line reach-in freezer chest
14-69-4
Basic - Kitchen wall soiled with accumulated grease, food debris, and/or dust. Operator cleaned.
36-27-5
Basic - Standing water in bottom of reach-in-cooler.
29-49-6
Basic - Wiping cloth sanitizing solution stored on the floor. Operator relocated .
21-38-4
43
Sep 25, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
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. Marissa **Warning** - From follow-up inspection 2025-09-25: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Ice buildup in storage area freezer chest. **Warning** - From follow-up inspection 2025-09-25: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Storage floor tiles missing and/or in disrepair. **Warning** - From follow-up inspection 2025-09-25: **Time Extended**
36-17-5
82
Sep 18, 2025
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
35
Apr 24, 2025
Complaint Full
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 67F at front counter reach in cooler . Operator instructed to discard
03A-02-5
Basic - Floor tiles missing and/or in disrepair, in storage area. **Repeat Violation**
36-17-5
70
Apr 4, 2025
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Kitchen steam table sausage gravy (115F-Reheating); brown gravy (101F- Reheating);more than 2 hours. Operator instructed to discard . Operator discarded. **Corrected On-Site**
03E-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit Front counter cold ho,song unit Milk 44F less than 15 minutes. **Corrective Action Taken**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
Intermediate - No soap provided at kitchen handwash sink. Operator placed soap.
31B-03-4
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
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Floor tiles missing and/or in disrepair in storage area.
36-17-5
Basic - Wash wall soiled with accumulated grease, food debris, and/or dust.
36-27-5
43
Oct 3, 2024
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Unwashed lettuce , stored over sliced ham , in storage area reach in cooler. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking . Pooled eggs, 1 hour l **Corrected On-Site**
03F-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -freezer chest in storage area, gasket soiled with grime. -food container lids soiled with food debris , in storage area.
23-03-4
70
May 8, 2024
Routine - Food
No violations found.
100
Mar 6, 2024
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Boiled red potatoes 98F in stock pot; in walk in cooler , placed 2.5 hours ago. Operator reduced amount. **Corrective Action Taken** **Warning**
03D-01-5
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. Sandwich plated at cookline with bare hands. Educated operator. **Corrective Action Taken** **Warning**
09-01-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs stored over milk, in kitchen make table. **Corrected On-Site** **Warning**
08A-20-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poached eggs for eggs Benedict, on menu. **Warning**
02B-01-5
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**
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Meatloaf thawed 3 days ago, in kitchen make table, **Corrected On-Site** **Warning**
02C-08-5
Basic - Food employee at cookline ,with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - No handwashing sign provided at employee bathrooms hand sink used by food employees. **Corrected On-Site** **Warning**
31B-04-4
Basic - No copy of latest inspection report available. **Warning**
51-18-6
Basic - No Heimlich maneuver/choking sign posted. **Warning**
51-13-4
39
Oct 12, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline area -liquid eggs (71F - Cold Holding)/2.5 hours. Operator placed ice. -Kitchen reach in cooler butter (68F - Cold Holding); sour cream (68F - Cold Holding/3 hours. Placed ice. **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2023-10-06: Liquid eggs 47F ambient cooling /1 hour, Reach in cooler Tuna Salad 52F, cut spinach 52F, sliced cheese 52F. 3 hours, Operator placed in another unit, **Admin Complaint** - From follow-up inspection 2023-10-12: Sour cream 55F, no other TCS / 5 hours, Operator discarded. **Admin Complaint**
03A-02-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Walk in door is rusted and does not shut all the way. Operator is closing it using a heavy object. **Warning** - From follow-up inspection 2023-10-06: **Time Extended** - From follow-up inspection 2023-10-12: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Wash ware wall soiled with accumulated grease, food debris, and/or dust. **Warning** - From follow-up inspection 2023-10-06: **Time Extended** - From follow-up inspection 2023-10-12: **Time Extended**
36-27-5
78
Oct 6, 2023
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline area -liquid eggs (71F - Cold Holding)/2.5 hours. Operator placed ice. -Kitchen reach in cooler butter (68F - Cold Holding); sour cream (68F - Cold Holding/3 hours. Placed ice. **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2023-10-06: Liquid eggs 47F ambient cooling /1 hour, Reach in cooler Tuna Salad 52F, cut spinach 52F, sliced cheese 52F. 3 hours, Operator placed in another unit, **Admin Complaint**
03A-02-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Walk in door is rusted and does not shut all the way. Operator is closing it using a heavy object. **Warning** - From follow-up inspection 2023-10-06: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Kitchen floor soiled/has accumulation of debris. **Warning** - From follow-up inspection 2023-10-06: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Wash ware wall soiled with accumulated grease, food debris, and/or dust. **Warning** - From follow-up inspection 2023-10-06: **Time Extended**
36-27-5
74
Aug 3, 2023
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
Proper Hot and Cold Holding Temperatures
FL-21
23
Feb 15, 2023
Routine - Food
3 critical violations. 6 minor violations.
View 9 violations
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. Food worker sliced toast and served to customer. Educated operator. **Corrective Action Taken**
09-01-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb, by three compartment sink. **Corrected On-Site**
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline makeline pooled eggs (46F - Cold Holding)/2 hours ; Ooerator placed ice. Front counter low boy unit Half and half 45F/ recently returned to unit.
03A-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Purse stored on storage racks for plates. Cell phone placed on kitchen food preparation table educated operator. **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker wearing bracelets when preparing food. Educated operator. **Corrective Action Taken**
13-07-4
Basic - Food stored on floor. -Bucket of boiled potatoes on walk in cooler floor **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust to lids of flour containers and biscuit mix soiled with dirt and food debris.
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened bottles of water stored in kitchen reach in freezer.
12B-13-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
47
Sep 21, 2022
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Non-Food Contact Surfaces Clean
FL-23
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Toilet Rooms Maintained
FL-53
Personal Cleanliness
FL-40
Lighting Adequate; Required Shields in Place
FL-36
Sewage and Wastewater Properly Disposed
FL-27
43
Frequently Asked Questions
When was Potato Patch Restaurant last inspected?
The most recent health inspection at Potato Patch Restaurant on file is from Apr 8, 2026. The public record contains 13 inspections in total.
What is the most common violation at Potato Patch Restaurant?
Across the inspection record, “time/temperature control for safety food cold held” has been cited six times, more than any other issue at Potato Patch Restaurant.
How does Potato Patch Restaurant compare to other restaurants in DeLand?
Potato Patch Restaurant most recently scored 43 out of 100, which is lower than the DeLand average of 73.
Has Potato Patch Restaurant's inspection record improved over time?
No. Recent inspections at Potato Patch Restaurant have averaged around eight violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Potato Patch Restaurant 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 Potato Patch Restaurant inspected?
Based on the inspection history on file, Potato Patch Restaurant is inspected around four times per year on average.
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