Shady Oak Restaurant & Tavern
Last inspected: Jan 13, 2026
58
Score
Shady Oak Restaurant & Tavern appears in inspection records 16 times, starting in 2022. The newest entry in the record is dated Jan 13, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent visits have produced comparable findings, with counts hovering near five violations per visit.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded five times.
Shady Oak Restaurant & Tavern's latest score of 58 falls below the DeLand average of 73. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
16
Inspections
1
Critical latest
2
Major latest
3
Minor latest
Inspection History
Jan 13, 2026
Complaint Full
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
58
Nov 18, 2025
Complaint Full
4 minor violations.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
67
Sep 16, 2025
Routine - Food
6 minor violations.
View 6 violations
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
67
Aug 4, 2025
Complaint Full
No violations found.
100
Jun 5, 2025
Complaint Full
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : 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** - From follow-up inspection 2025-06-05: Only 2 food workers , **Time Extended**
53A-05-6
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. - From follow-up inspection 2025-06-05: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - No mop sink or curbed cleaning facility provided at establishment. - From follow-up inspection 2025-06-05: **Time Extended**
29-27-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -ventilation hoodie laden with grease, .-kitchen door soiled with grime, **Warning** - From follow-up inspection 2025-06-05: **Time Extended**
23-03-4
78
Jun 4, 2025
Complaint Full
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.See Report . **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen make table fish (47F - Cold Holding); macaroni salad (49F - Cold Holding); Cole slaw (49F - Cold Holding); macaroni salad (49F - Cold Holding); 3hours;operator placed ice ice conch (49F - Cold Holding) boiled eggs (47F - Cold Holding);placed overnight , Operator instructed to discard. **Corrective Action Taken** **Warning**
03A-02-5
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
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - No mop sink or curbed cleaning facility provided at establishment.
29-27-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -ventilation hoodie laden with grease, .-kitchen door soiled with grime, **Warning**
23-03-4
52
Mar 20, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ventilation hood is soiled with grease. - From follow-up inspection 2025-03-20: **Time Extended**
23-03-4
95
Mar 19, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishes were rinsed after being sanitized and then placed on drain boards. Operator instructed to sanitize again. **Corrective Action Taken**
22-45-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table unit shredded cabbage (45F - Cold Holding); sliced cheese (46F - Cold Holding); shredded cheese (47F - Cold Holding); tuna salad (46F - Cold Holding); pulled pork (46F - Cold Holding), less than 4 hours. Operator placed ice. **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Coffee filter in bar hand sink. Operator removed. Instructed filter to be cleaned and sanitized.
31A-11-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ventilation hood is soiled with grease.
23-03-4
61
Sep 19, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - Kitchen wall soiled with accumulated grease, food debris, and/or dust.
36-27-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ventilation hood laden with grease.
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
86
May 3, 2024
Complaint Full
3 critical violations. 1 major violation. 9 minor violations.
View 13 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -4 flying insects on dining room table. Operator cleaned and disinfected area. **Corrective Action Taken**
35A-02-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in kitchen make table l **Corrected On-Site** **Repeat Violation**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen make table unit Bowl of diced tomatoes(56F - Cold Holding)placed on top of container , less than 1 hour. Operator relocated in unit. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ground cooked meat in walk in cooler,prepared 24 hours ago, not datemarked.
02C-02-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Kitchen make table shelves with rust that has pitted the surface.
14-33-4
Basic - Kitchen wall soiled with accumulated grease, food debris, and/or dust. **Repeat Violation**
36-27-5
Basic - Missing drain plug at dumpster.
33-11-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Open dumpster lid. **Repeat Violation**
33-16-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair.
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Ice buildup in kitchen reach-in freezer and walk-in freezer.
14-69-4
37
Mar 6, 2024
Complaint Partial
No violations found.
100
Feb 1, 2024
Complaint Full
4 critical violations. 2 major violations. 10 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Brown gravy 112F on kitchen table top. Operator instructed to reheat. ** Corrective Action Taken** **Corrective Action Taken** **Repeat Violation**
03B-01-6
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 at cook line touched hair and continued to handle food without washing hands. Educated operator . **Corrective Action Taken**
12A-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pooled eggs stored over lemon in walk in cooler. **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen make table -Bag of sliced sliced cheese (51F - Cold Holding);2 hours placed on top of make table container. Operator placed in Walk in cooler. -Kitchen table top meat loaf (56F - Cold Holding)/1 hour . Operator relocated to walk in cooler. -Walk in cooler shredded hash browns (48F - Cold Holding)/1 hour. **Corrected On-Site**
03A-02-5
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.
53B-13-5
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. Gallon of milk opened 24 hours ago in bar walk in cooler , not date marked.
02C-03-5
Basic - Bar walk -in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Bathrooms located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Current Hotel and Restaurant license not displayed. License is not on site,
50-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker handling food with a bracelet.
13-07-4
Basic - Food employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
13-03-4
Basic - Food stored on floor. Box of potatoes , and fish stored on walk in cooler floor.
08B-38-4
Basic - Ice buildup in kitchen freezer.chest and in walk in freezer.
14-69-4
Basic - Kitchen wall soiled , by fryers with accumulated grease, food debris, and/or dust.
36-27-5
Basic - Open dumpster lid.
33-16-4
27
Aug 16, 2023
Routine - Food
3 minor violations.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Toxic Substances Properly Identified, Stored, Used
FL-32
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
82
Aug 15, 2023
Routine - Food
4 critical violations. 1 major violation. 8 minor violations.
View 13 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Food worker touched eyeglasses them donned gloves without washing hands, then proceeded to handle food. Educated operator. **Corrective Action Taken** **Warning**
12A-07-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pool eggs stored in walk in cooler above shredded cabbage. Raw ground sausage stored over mushrooms **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -On top kitchen freezer chest Pool eggs 62F, raw ham 78F; shell eggs 74F for 1 hour. Operator placed in ice. -Kitchen Table top Sliced cheese 43F-45F, 1 hour. Operator placed in ice. - Bar table top Butter pats 73F for 1 hour. Operator placed in bar walk in cooler. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hash brown 109F on top kitchen freezer chest for 30 minutes. Operator instructed to reheat, **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Cutting board placed on top of kitchen hand sink. **Corrected On-Site** **Warning**
31A-09-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Repeat Violation** **Warning**
32-04-4
Basic - Dead roaches on premises. Dead roaches in triangle glue trap placed over cutting board in use, that is on top of kitchensink. **Corrected On-Site** **Warning**
35A-03-4
Basic - Exterior of ice machine with rust that has pitted the surface **Warning**
14-34-4
Basic - Ice buildup in walk-in freezer. **Repeat Violation** **Warning**
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Warning**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in bar walk in cooler soiled with dust and gtimel **Warning**
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened bottle of Gatorade placed in bar cooler. **Warning**
12B-13-4
Basic - Current Hotel and Restaurant license not displayed. License is not on site. **Warning**
50-09-4
33
Feb 15, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Outside vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb, in front of walk in cooler. **Warning** - From follow-up inspection 2023-02-15: **Time Extended**
29-34-4
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2023-02-15: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning** - From follow-up inspection 2023-02-15: **Time Extended**
32-04-4
74
Sep 16, 2022
Routine - Food
5 minor violations.
View 5 violations
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning** - From follow-up inspection 2022-09-16: **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Torn gasket in walk in freezer. **Warning** - From follow-up inspection 2022-09-16: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. **Warning** - From follow-up inspection 2022-09-16: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Kitchen floor tiles in disrepair. **Warning** - From follow-up inspection 2022-09-16: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -ventilation hood is laden with grease and food debris. Operator has scheduled maintenance. **Repeat Violation** **Warning** - From follow-up inspection 2022-09-16: **Time Extended**
23-03-4
78
Frequently Asked Questions
When was Shady Oak Restaurant & Tavern last inspected?
The most recent health inspection at Shady Oak Restaurant & Tavern on file is from Jan 13, 2026. The public record contains 16 inspections in total.
What is the most common violation at Shady Oak Restaurant & Tavern?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Shady Oak Restaurant & Tavern.
How does Shady Oak Restaurant & Tavern compare to other restaurants in DeLand?
Shady Oak Restaurant & Tavern most recently scored 58 out of 100, which is lower than the DeLand average of 73.
Has Shady Oak Restaurant & Tavern's inspection record improved over time?
Results have been roughly steady. Inspections at Shady Oak Restaurant & Tavern have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Shady Oak Restaurant & Tavern means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Shady Oak Restaurant & Tavern inspected?
Based on the inspection history on file, Shady Oak Restaurant & Tavern is inspected around five times per year on average.
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