Swamp House Grill
Last inspected: Apr 2, 2026
52
Score
The health department has logged 11 inspections at Swamp House Grill, the earliest from 2022. The most recent report on file is from Apr 2, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Recent inspections have turned up roughly the same number of issues each time, hovering near nine violations per visit.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited seven times.
That's lower than the typical Debary restaurant, which scores around 76. Diners may want to weigh the inspection history when deciding to visit.
11
Inspections
3
Critical latest
0
Major latest
4
Minor latest
Inspection History
Apr 2, 2026
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Wiping Cloths Properly Used and Stored
FL-41
52
Sep 11, 2025
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
47
Jun 23, 2025
Routine - Food
4 critical violations. 1 major violation. 6 minor violations.
View 11 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. - bar reach in cooler -ranch dressing 60F ,placed overnight . Operator instructed to discard. -Refrigerated drawers Blue cheese 47F, less than 4 hours. Placed ice. **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. Shredded pork 97F on steam table less than 4 hours. Operator instructed to reheat.
03B-01-6
High Priority - Raw sewage on ground of establishment. Sump pump turned off at closed downstair' s bar, causing raw sewage on bar floor. Operator plugged in and disinfected area. **Corrected On-Site**
28-13-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -soda gun and holster at bar , spoiled with grime. - cook line cutting board soiled.
22-02-4
Basic - Avantco 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. Portion cup used to dispense the blue cheese, in refrigerated drawers. operator removed . **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish machine racks soiled with grime.
23-03-4
Basic - Standing water in bottom of bar reach-in-cooler.
29-49-6
37
Oct 21, 2024
Complaint Full
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Cookline make table Cole Slaw (47F - Cold Holding)/2 hours, operator placed on bottom level and is planning to keep lid shut. -Front line make table butter (47-50F - Cold Holding); 2 hours . Filled pass the fill line operator placed bottom level . **Corrective Action Taken**
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 - Food-contact surface soiled with food debris, mold-like substance or slime. Make table cutting at Cookline is soiled with dirt.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Upstairs bar hand sink, funnel placed in sink. **Corrected On-Site**
31A-11-4
Intermediate - Identity of food or food product misrepresented. Blue swimming crab Portunus pelagicus is being used for blue crab. Operator removed from Menu the word blue. Blue Crab scientific name, Callinectus sapidus **Corrected On-Site**
52-01-4
Basic - Bowl or other container with no handle used to dispense food. Soupier cup used to dispense blue cheese in refrigerated drawers . **Corrected On-Site**
14-01-5
Basic - Food storage container/container lid cracked or broken, in storage area for flour.
14-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish machine racks soiled.
23-03-4
50
Oct 8, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 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. - From follow-up inspection 2024-10-08: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. - From follow-up inspection 2024-10-08: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - From follow-up inspection 2024-10-08: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Sugar lid on cart , soiled with food debris. -dish machine rack , soiled with grime, - From follow-up inspection 2024-10-08: dish machine rack, soiled with grime sugar lid complied **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2024-10-08: **Time Extended**
14-33-4
74
Oct 7, 2024
Routine - Food
4 critical violations. 2 major violations. 7 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 by mop sink. 3- flying insects at down stair bar **Warning**
35A-02-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Salmon thawed in vacuum packaging.
01B-13-4
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. - Upstair bar cream (47, 49F - Cold Holding), operator instructed to discard. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Hose connected to hand sink , at down stair bar, **Corrected On-Site**
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
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. 4 Salmon thawed in package
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink stored above kitchen make table. **Corrective Action Taken**
12B-07-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
14-69-4
Basic - Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Sugar lid on cart , soiled with food debris. -dish machine rack , soiled with grime,
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
Basic - Standing water in bottom of Superior reach-in-cooler. **Corrected On-Site**
29-49-6
32
Feb 6, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Butter42-47F for two hours at salad station. Operator placed ice. **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. Cookline steam table cooked onions (120F - Hot Holding); sweet potatoes (128F - Hot Holding)/ 2 hours . Operator instructed to reheat. **Corrected On-Site**
03B-01-6
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 at bar , opened 3 days ago not date marked. **Corrected On-Site**
02C-03-5
Basic - Floor soiled/has accumulation of debris, under dish machine
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - flour lids soiled with food debris .
23-03-4
Basic - Wall tiles missing and/or in disrepair, by dish machine,
36-17-5
58
Aug 21, 2023
Routine - Food
1 critical violation. 4 major violations. 6 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
33
Feb 23, 2023
Complaint Full
5 critical violations. 2 major violations. 12 minor violations.
View 19 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4- flying insects at outside bar area,
35A-02-6
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Wasp repellent stored on bar counter by reach in cooler. **Corrected On-Site**
41-05-4
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. -cookline makeline unit cole slaw (47F - Cold Holding)/2 hours ;operator instructed to place ice or place in reach in cooler. -Downstairs bar reach in cooler Sour cream 44F, butter pats 52F. Butter stored for 2 days, Operator placed in reach in cooler sour cream., butter pats were discarded. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Worker handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
12A-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting board by batter station spiked with food debris, -soda gun soiled with food debris. **Repeat Violation**
22-02-4
Intermediate - Non-pitting surface rust on food-contact equipment. Walk in cooler shelves.
22-31-4
Basic - Employee with no hair restraint while engaging in food preparation. Food worker slicing meat with no hair net. 2- Food workers at cookline cooking food without hair restraint.
13-03-4
Basic - Food stored on floor. Bag of onions and box of bagged lettuce stored on walk in cooler floor
08B-38-4
Basic - Hole in or other damage to dish machine wall.
36-24-5
Basic - Ice buildup in Turbo Air reach-in freezer and/or walk-in freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dish machine racks soiled with dirt.
23-03-4
Basic - Standing water in bottom of bar reach-in-cooler.
29-49-6
Basic - Storage area soiled/has accumulation of debris.
36-73-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Downstairs bar area.
36-02-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wash ware area wall soiled with accumulated grease, food debris, and/or dust. **Repeat Violation**
36-27-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cobwebs on outside ceiling . Cobweb hanging over bar Counter that condiments are placed.
36-34-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Repeat Violation**
13-04-4
21
Jan 24, 2023
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Lighting Adequate; Required Shields in Place
FL-36
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
39
Aug 30, 2022
Routine - Food
1 critical violation. 8 minor violations.
View 9 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at splitter added to mop sink faucet. **Warning** - From follow-up inspection 2022-08-30: **Time Extended**
29-42-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. - below cooking equipment **Warning** - From follow-up inspection 2022-08-30: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. - tiles broken near hand sink at cookline **Warning** - From follow-up inspection 2022-08-30: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. - walk in freezer **Repeat Violation** **Warning** - From follow-up inspection 2022-08-30: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. - dry storage area **Repeat Violation** **Warning** - From follow-up inspection 2022-08-30: **Time Extended**
38-07-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, or residue. -exterior of grill -exterior of salamander **Warning** - From follow-up inspection 2022-08-30: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation** **Warning** - From follow-up inspection 2022-08-30: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. - behind grill **Warning** - From follow-up inspection 2022-08-30: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. - employee with goatee **Warning** - From follow-up inspection 2022-08-30: **Time Extended**
13-04-4
58
Frequently Asked Questions
When was Swamp House Grill last inspected?
The most recent health inspection at Swamp House Grill on file is from Apr 2, 2026. The public record contains 11 inspections in total.
What is the most common violation at Swamp House Grill?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited seven times, more than any other issue at Swamp House Grill.
How does Swamp House Grill compare to other restaurants in Debary?
Swamp House Grill most recently scored 52 out of 100, which is lower than the Debary average of 76.
Has Swamp House Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Swamp House Grill have averaged around nine violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Swamp House 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 Swamp House Grill inspected?
Based on the inspection history on file, Swamp House Grill is inspected around three times per year on average.
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