St John's River Grille
Last inspected: Jan 21, 2026
41
Score
St John's River Grille has been inspected eight times since 2022. The most recent visit was on Jan 21, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent visits have produced comparable findings, with counts hovering near 11 violations per visit.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited three times.
Compared to other DeLand restaurants (averaging 72), there's room to close the gap. This restaurant has more on its record than most do.
8
Inspections
3
Critical latest
1
Major latest
7
Minor latest
Inspection History
Jan 21, 2026
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
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
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
41
Jul 10, 2025
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
37
Jan 21, 2025
Routine - Food
2 critical violations. 1 major violation. 9 minor violations.
View 12 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Wait station cole slaw (49F - Cold Holding); butter (50F - Cold Holding). Operator placed overnight, operator instructed to discard. **Corrective Action Taken** **Repeat Violation**
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. Cream at bar in cold holding unit not date marked . from 4 days ago. **Corrective Action Taken**
02C-03-5
Basic - Open dumpster lid.
33-16-4
Basic - Missing drain plug at dumpster.
33-11-4
Basic - Kitchen soiled with accumulated grease, food debris, and/or dust.
36-27-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Equipment in poor repair. Gasket is torn at wait station.
14-11-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket stored on food storage shelving, operator relocated . **Corrected On-Site**
40-06-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Food stored on floor. Boxes of food stored on walk in freezer floor.
08B-38-4
Basic - Wait station floor , not maintained smooth and durable.
36-11-4
43
Jul 1, 2024
Routine - Food
3 critical violations. 3 major violations. 6 minor violations.
View 12 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Food Contact Surfaces Clean and Sanitized
FL-22
32
Feb 8, 2024
Routine - Food
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine.200ppm outside bar **Corrected On-Site**
41-27-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline table top Cooked vegetable ps 89F for 30 minutes. Operator instructed to reheat, **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter (43-47F - Cold Holding) 2 hours. Ooerator reduced amount, -Cookline make table I sausage (45F - Cold Holding); 2/ hours .placed in another unit, -cookline make table Ii cut lettuce (44F - Cold Holding)/2 hours. Operator Placed in unit. **Corrected On-Site**
03A-02-5
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 10 ppm. **Corrected On-Site**
22-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cookline cutting board soiled with food debris. -lids soiled for flour bins, seafood bread.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Spoon stored in cookline hand sink. **Corrected On-Site**
31A-11-4
Basic - Ice buildup in walk in cooler and walk-in freezer.
14-69-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dish machine racks soiled with dirt.
23-03-4
Basic - Wash ware wall soiled with accumulated grease, food debris, and/or dust.
36-27-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sweater stored in dry food storage .. **Corrected On-Site**
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
33
Aug 17, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
Lighting Adequate; Required Shields in Place
FL-36
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Non-Food Contact Surfaces Clean
FL-23
55
Feb 13, 2023
Routine - Food
3 critical violations. 4 major violations. 14 minor violations.
View 21 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Heavy cream 47F in bar area , placed overnight, operator instructed discarded. **Corrected On-Site** **Repeat Violation**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. O ppm **Corrected On-Site** **Repeat Violation**
22-41-4
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 not date marked in bar area. Opened 48 hours as per Operator l
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -soda gun soiled with food debris, outside bar. **Repeat Violation**
22-02-4
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 - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee wash ware handwash sink .
27-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bar reach-in cooler shelves with rust that has pitted the surface.
14-33-4
Basic - Bowl or other container with no handle used to dispense food. Souflee cup used to dispense Parmesan in cookline makeline. **Corrected On-Site**
14-01-5
Basic - Dish machine wall soiled with accumulated grease, food debris, and/or dust. **Repeat Violation**
36-27-5
Basic - Employee eating in a food preparation or other restricted area. Food worker at cookline drinking from open drink. Educated operator. **Corrective Action Taken**
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone p,aced on top can food, in storage area, **Corrected On-Site**
40-06-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Kitchen makeline cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Kitchen vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
36-34-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Breaded and flour lids soiled with encrusted food debris,
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Stored food not covered. Sugar lid missing fr sugar container in storage area.
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. fish in three compartment sink, being thawed in stating water. Educated operator
06-01-5
Basic - Walk-in cooler with rust that has pitted the surface.
14-17-4
21
Sep 26, 2022
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
41
Frequently Asked Questions
When was St John's River Grille last inspected?
The most recent health inspection at St John's River Grille on file is from Jan 21, 2026. The public record contains eight inspections in total.
What is the most common violation at St John's River Grille?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at St John's River Grille.
How does St John's River Grille compare to other restaurants in DeLand?
St John's River Grille most recently scored 41 out of 100, which is lower than the DeLand average of 72.
Has St John's River Grille's inspection record improved over time?
Results have been roughly steady. Inspections at St John's River Grille have averaged around 11 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at St John's River Grille 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 St John's River Grille inspected?
Based on the inspection history on file, St John's River Grille is inspected around two times per year on average.
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