The Deland Stockyard
Last inspected: Mar 26, 2026
58
Score
The Deland Stockyard has been inspected 13 times since 2022. The most recent visit was on Mar 26, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Performance has remained roughly level over recent inspections, averaging near 10 violations each time.
“Stop sale issued on time/temperature control” comes up most often, recorded three times in the inspection record.
The Deland Stockyard's latest score of 58 falls below the DeLand average of 73. The record is unremarkable in either direction.
13
Inspections
1
Critical latest
1
Major latest
6
Minor latest
Inspection History
Mar 26, 2026
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 58F 2 sour cream 62F whipping cream ambient temperature 60F . Operator instructed to discard. **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2026-03-26: Storage area No food , **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -kitchen Make table cutting board soiled with food debris. - Salamander warmer soiled with grease, - food preparation table, can opener soiled with grime. **Repeat Violation** **Warning** - From follow-up inspection 2026-03-26: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Warning** - From follow-up inspection 2026-03-26: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning** - From follow-up inspection 2026-03-26: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Kitchen reach-in cooler shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2026-03-26: **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in kitchen reach in cooler and upstairs cold holding unit. **Warning** - From follow-up inspection 2026-03-26: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of fryers,soiled with grease and grime. -Under flat top soiled with grease and grime **Repeat Violation** **Warning** - From follow-up inspection 2026-03-26: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Standing water in bottom of bar reach-in-cooler. **Repeat Violation** - From follow-up inspection 2026-03-26: **Time Extended**
29-49-6
58
Mar 25, 2026
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
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
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
26
Aug 26, 2025
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
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
Lighting Adequate; Required Shields in Place
FL-36
29
Apr 15, 2025
Complaint Full
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.Kendall C 11-12-2024. **Warning** - From follow-up inspection 2025-04-15: **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2025-04-15: **Time Extended**
14-17-4
86
Apr 14, 2025
Complaint Full
6 critical violations. 1 major violation. 4 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Kitchen hot holding unit prime rib (88F - Reheating)/2.25 hours ; mash potatoes (120F - Reheating); half baked potatoes (120F - Reheating)Refrigerated drawers. Operator instructed to Discard. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Refrigerated drawers Salmon 44F, shrimp 48F , placed less than 4 hours ago . Placed ice,. -Cook line make table sliced tomatoes (46F - Cold Holding); cream cheese (46F - Cold Holding); macaroni (50F - Cold Holding)/2 hours . Operator placed ice. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Live, small flying insects found 3- living flying insects in food preparation area. Operator removed 2 of the 3. **Corrective Action Taken** **Warning**
35A-02-7
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. 10 ppm. Operator increased to 100 ppm. **Corrected On-Site** **Warning**
22-41-4
High Priority - Dented/rusted cans present. See stop sale. **Warning**
01B-01-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.Kendall C 11-12-2024. **Warning**
53B-14-5
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. 1 - thawed salmon. Pin refrigerated drawers **Warning**
06-09-1
Basic - In-use tongs stored on equipment door handle between uses. **Warning**
10-20-4
Basic - No conspicuously located ambient air temperature thermometer in storage area,cold holding unit. operator placed unit. **Corrected On-Site** **Warning**
05-09-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning**
14-17-4
30
Jan 27, 2025
Routine - Food
4 critical violations. 1 major violation. 9 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen make table potatoes (39F-46F - Cold Holding), placed overnight. Operator reduced amount,and instructed to discard, Refrigerated drawers ; raw beef (46F - Cold Holding); raw pork (49F - Cold Holding); unit turned off for cleaning floors. 2 hours . Operator placed in walk in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw pork stored over cooked sliced beef in walk in cooler. Operator relocated. **Corrected On-Site**
08A-20-5
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. Walk in cooler cooked prime rib (45-46F - Cooling)/overnight ; operator instructed to discard. **Corrective Action Taken**
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler cooked prime rib (45-46F - Cooling)/overnight ; operator instructed to discard. **Corrective Action Taken**
03D-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked shrimp prepared 24 hours ago in cook line , make table until ,not date marked . Operator updated. **Corrected On-Site**
02C-02-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Standing water in bottom of bar reach-in-cooler.
29-49-6
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Whirlpool reach in cooler,. operator placed a new one . **Corrected On-Site**
05-09-4
Basic - Light shield damaged/in disrepair, in wash ware area.
38-01-4
Basic - Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Floor tiles missing and/or in disrepair, in kitchen area.
36-17-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair, over dish machine .
36-32-5
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Buildup of food debris/soil residue on storage area , equipment door handles.
23-24-4
32
Aug 6, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Walk-in cooler with rust that has pitted the surface. **Warning** - From follow-up inspection 2024-08-06: **Time Extended**
14-17-4
95
Aug 5, 2024
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
High Priority - Rodent activity present as evidenced by rodent droppings found. 2-rodent dropping around outside hand sink by ice machine. 3- rodent droppings on floor by outside enclosed area floor , by ice machine. Operator has cleaned and sanitized area. **Corrected On-Site** **Admin Complaint**
35A-04-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb, by outside lobby stairs. **Warning**
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Refrigerated drawers Raw shrimp 45F/less than 4 hours. -walk in cooler Cooked meat 45F / less than 4 hours. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. See Stop Sale report , **Warning**
01B-13-4
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
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. Salmon and Mahi Mahi **Warning**
06-09-1
Basic - Dead roaches on premises. 2- dead roaches at outside bar area, shelf. Operator cleaned . area. **Corrected On-Site** **Warning**
35A-03-4
Basic - Walk-in cooler with rust that has pitted the surface. **Warning**
14-17-4
43
Feb 14, 2024
Routine - Food
2 critical violations. 7 major violations. 4 minor violations.
View 13 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in a container in cookline refrigerated drawers. **Corrected On-Site**
08A-20-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to outside hose bibb.
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cookline cutting board soiled with food debrisl
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Wait station used as a dump sink. Food debris in sink.
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Encrusted tuna has no consumer advisory **Corrected On-Site**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at wait station , ice machine handwash sink. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at bar handwash sink. **Corrected On-Site**
31B-03-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
02B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked shrimp in kitchen make line . Prepared 24 hours ago not date marked. **Corrected On-Site**
02C-02-5
Basic - Standing water in bottom of bar reach-in-cooler. **Repeat Violation**
29-49-6
Basic - Ice buildup in outside enclosed storage freezer chest reach-in freezer.
14-69-4
Basic - Food stored outside. Butter packets stored at outside bar reach in cooler. **Corrective Action Taken**
08B-42-4
Basic - Cookline make table by fryers , with rust shelves that has pitted the surface.
14-33-4
30
Aug 23, 2023
Complaint Full
1 major violation. 1 minor violation.
View 2 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
74
Aug 22, 2023
Complaint Full
4 critical violations. 6 major violations. 9 minor violations.
View 19 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -walk in cooler placed over night Mash potatoes 48F Raw beef 50 4 containers Lobster tail 51F 6 Grouper Fish 50 4 Ground beef 9 Sirloin Beef 48F 10 Prime rib 15 51F Rib eye 49 2 containers 53 t bone Raw shrimp 49F Crab 52Ambient temperature Cheese cake 52 10 Shredded cheese 48F Shredded cheese 47F Mozzarella 48Fl Blue cheese 48F Shell egg 50F Butter 50F 30 Herbed Cream cheese 52F Raw burgers 49F 8 gallons of milk Heavy cream 50 Sliced beef 52F -Blue cheese containers in a closed container in double glass door reach in cooler in food preparation area. Placed overnight. Operator instructed to discard. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food worker picked up cooking equipment the floor with gloves and did not change gloves and wash hands but handled cooking equipment at cookline. Educated operator, **Warning**
12A-09-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Placed in walk in cooler overnight. Mash potatoes 48F Cooked Prime rib 53F- 56F 51 baked potatoes 1 tray Pasta 53-56 Operator instructed to discard. **Warning**
03D-02-5
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**
11-26-1
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. **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in front of oven soiled with dirt and food . Bar Soda gun and holster soiled with food debris, **Warning**
22-02-4
Intermediate - No certified food manager for establishment. 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-07-6
Intermediate - No paper towels or mechanical hand drying device provided wait station at handwash sink. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Basic - No conspicuously located ambient air temperature thermometer in kitchen cold holding holding unit. **Corrected On-Site** **Warning**
05-09-4
Basic - No copy of latest inspection report available. **Warning**
51-18-6
Basic - Standing water in bottom of bar reach-in-cooler. **Warning**
29-49-6
Basic - Bar Ceiling tile missing. **Warning**
36-36-4
Basic - Cookline wall soiled with accumulated grease, food debris, and/or dust. **Warning**
36-27-5
Basic - Food stored outside. Milk in double glass door each in cooler . Locked and unable to test, **Warning**
08B-42-4
Basic - In-use tongs stored on equipment door handle between uses. **Warning**
10-20-4
Basic - Kitchen Floor tiles in disrepair. **Warning**
36-17-5
Basic - Kitchen and bar ceiling shows damage or is in disrepair. **Warning**
36-32-5
19
Mar 24, 2023
Routine - Food
No violations found.
100
Aug 22, 2022
Routine - Food
3 critical violations. 5 major violations. 14 minor violations.
View 22 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. In food preparation area Cutting lettuce with bare hands. **Warning**
09-01-4
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. Kitchen make table mahi mahi ; (48F - Cold Holding); chicken (48F - Cold Holding); butter milk (48F - Cold Holding); baked potatoes (50F - Cold Holding); operator discarded. **Corrective Action Taken** **Warning**
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. Heavy cream at bar refrigerated unit opened 4 days ago. **Corrected On-Site** **Warning**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cookline cutting boards are stained with food debris and dirt. -Bar soda gun soiled with dirt and food debris. -Wait station soda dispenser soiled with dirt. **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Container of raw chicken stored in food preparation area. **Warning**
31A-11-4
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/ **Corrected On-Site** **Warning**
53A-05-6
Intermediate - No quat chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
Basic - Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning**
36-34-5
Basic - Kitchen ceiling shows damage or is in disrepair. **Warning**
36-32-5
Basic - Hole in or other damage to wait station wall. **Warning**
36-24-5
Basic - Working containers of food removed from original container not identified by common name. Flour rolling cart not labeled. **Warning**
02D-01-5
Basic - Water leaking from pipe at three compartment sink. **Warning**
29-11-4
Basic - Ventilation hood tile missing. **Warning**
36-36-4
Basic - Standing water in bottom of reach-in-cooler, at kitchen make table and bar refrigerated unit. **Warning**
29-49-6
Basic - Single-service articles improperly stored. Bag of bowls stored on storage area floor. **Corrected On-Site** **Warning**
25-05-4
Basic - Equipment in poor repair. Walk in cooler gasket is torned. **Warning**
14-11-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Warning**
12B-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dish machine racks soiled . **Warning**
23-03-4
Basic - Kitchen wall soiled by fryers,with accumulated grease, food debris, and/or dust. **Warning**
36-27-5
Basic - Kitchen floor tiles missing and/or in disrepair. **Warning**
36-17-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone placed on top of make table cutting board . **Warning**
40-06-5
19
Frequently Asked Questions
When was The Deland Stockyard last inspected?
The most recent health inspection at The Deland Stockyard on file is from Mar 26, 2026. The public record contains 13 inspections in total.
What is the most common violation at The Deland Stockyard?
Across the inspection record, “stop sale issued on time/temperature control” has been cited three times, more than any other issue at The Deland Stockyard.
How does The Deland Stockyard compare to other restaurants in DeLand?
The Deland Stockyard most recently scored 58 out of 100, which is lower than the DeLand average of 73.
Has The Deland Stockyard's inspection record improved over time?
Results have been roughly steady. Inspections at The Deland Stockyard have averaged around 10 violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at The Deland Stockyard 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 The Deland Stockyard inspected?
Based on the inspection history on file, The Deland Stockyard is inspected around four times per year on average.
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