The Half Wall
Last inspected: Mar 4, 2026
100
Score
Inspectors have visited The Half Wall 16 times, with records going back to 2022. On Mar 4, 2026, the health department conducted the most recent visit. A low risk tier reflects an inspection that turned up minimal issues.
Performance has remained roughly level over recent inspections, averaging near three violations each time.
“Handwash sink used for purposes other than handwashing” accounts for the largest share of issues, appearing five times across the record.
The Half Wall's latest score of 100 sits above the DeLand average of 73. The full picture is one of consistent compliance.
16
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 4, 2026
Complaint Full
No violations found.
100
Mar 2, 2026
Complaint Full
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
70
Jan 20, 2026
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Employee Health Policies Present
FL-03
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
67
Jul 14, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
47
Jan 27, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Handwash sink used for purposes other than handwashing. Sauce bottles stored in kitchen hand sink. Operator relocated **Corrected On-Site**
31A-11-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair., over dish machine.
36-32-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drink stored in reach in cooler at wait station, not segregated from food served to public. Operator relocated . **Corrected On-Site**
08B-49-4
Basic - Floor tiles missing and/or in disrepair. In walk in cooler .
36-17-5
78
Sep 11, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. License is not on site. **Warning** - From follow-up inspection 2024-09-11: **Time Extended**
50-09-4
95
Sep 4, 2024
Routine - Food
6 critical violations. 1 major violation. 5 minor violations.
View 12 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw mahi -Mahi in cookline make table 48F, placed overnight. feta cheese (46F - Cold Holding)container stacked on top of other containers, overnight, on top level. Operator instructed to discard. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw mahi -Mahi in cookline make table 48F, placed overnight. feta cheese (46F - Cold Holding)container stacked on top of other containers, overnight, on top level. Operator instructed to discard. **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. Cookline top butter (120F - Hot Holding) less than 4 hours . Operator instructed to reheat. **Warning**
03B-01-6
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Unable to operate. Scheduled part , on order to arrive tomorrow **Warning**
22-49-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4-flying insects at bar , by dish machine. **Warning**
35A-02-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. **Warning**
01B-13-4
Intermediate - Handwash sink used for purposes other than handwashing. Plate stored in wash ware area ,hand sink. **Corrected On-Site** **Warning**
31A-11-4
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. Thawed Tuna in cookline make table . Operator instructed to discard, **Corrective Action Taken** **Warning**
06-09-1
Basic - Current Hotel and Restaurant license not displayed. License is not on site. **Warning**
50-09-4
Basic - Equipment in poor repair. Gasket detached at cold holding unit by cookline. **Warning**
14-11-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. **Warning**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket ,soiled with grime. **Warning**
23-03-4
29
May 31, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 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. **Warning** - From follow-up inspection 2024-05-31: **Time Extended**
53B-14-5
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Chris T . 5-23-2014 expired. **Warning** - From follow-up inspection 2024-05-31: **Time Extended**
53A-03-7
Basic - - From initial inspection : Basic - Ice buildup in kitchen reach-in freezer and/ walk-in freezer. **Warning** - From follow-up inspection 2024-05-31: **Time Extended**
14-69-4
78
May 30, 2024
Routine - Food
5 critical violations. 4 major violations. 7 minor violations.
View 16 violations
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 scratched head and then proceeded to prepare food, another food worker wiped hands on clothes and proceeded to also prepare food without washing hands. Educated operator . **Corrective Action Taken** **Warning**
12A-10-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1-flying insect on kitchen cutting board . Ooerator cieaned and sanitized area. 1- flying insect in bar area. **Corrective Action Taken** **Warning**
35A-02-6
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. Refrigerated drawers veggie burger (47F - Cold Holding); diced tomatoes (47F - Cold Holding); shredded lettuce (47F - Cold Holding)/placed overnight. Kitchen make table Feta cheese 57F for 1 hour , stacked above fill line. Operator reduced . **Warning**
03A-02-5
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. 200 ppm chlorine, **Corrected On-Site** **Warning**
41-15-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Chris T . 5-23-2014 expired. **Warning**
53A-03-7
Intermediate - Handwash sink used for purposes other than handwashing. Server washing salad in kitchen hand sink. **Warning**
31A-11-4
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
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. **Warning**
53B-14-5
Basic - Buildup of food debris/soil residue on equipment door handles. **Warning**
23-24-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair, by dish machine , **Warning**
36-32-5
Basic - Dumpster overflowing garbage. **Warning**
33-14-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened water bottle on kitchen food preparation table. **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sunglasses stored on kitchen shelf over food preparation table. **Corrected On-Site** **Warning**
40-06-5
Basic - Ice buildup in kitchen reach-in freezer and/ walk-in freezer. **Warning**
14-69-4
Basic - No Heimlich maneuver/choking sign posted. Provided to operator. **Corrected On-Site** **Warning**
51-13-4
22
Dec 22, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
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
Proper Sanitizer Contact Time and Concentration
FL-33
78
Dec 21, 2023
Routine - Food
5 critical violations. 2 major violations. 8 minor violations.
View 15 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2- flying insects at bar counter. 1- flying insect in kitchen by hand sink,
35A-02-6
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. Walk in cooler cole siaw (50F - Cold Holding); raw chicken (48F - Cold Holding). Placed overnight. Operator discarded. **Corrective Action Taken**
03A-02-5
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 cheese sauce 49F - 52F Cooling)/ overnight ; chili (51F - 53F Cooling)/ overnight . Operator discarded. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03D-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. 10 ppm. **Corrective Action Taken**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cook line make table soiled with food debris.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer buckets being filled at washware hand sink, plates stored in sink. Educated operator. **Corrective Action Taken**
31A-11-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
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. Tuna and mahi mahi .operator discarded, **Corrected On-Site**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened water bottle on kitchen shelf. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Fanny pack stored on top of microwave in kitchen. **Corrected On-Site**
40-06-5
Basic - Food Employee with no beard guard/restraint while engaging in food preparation. **Corrected On-Site**
13-04-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Missing drain plug at dumpster.
33-11-4
Basic - Open dumpster lid. **Repeat Violation**
33-16-4
26
Jul 12, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Warning** - From follow-up inspection 2023-07-11: **Time Extended** - From follow-up inspection 2023-07-12: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Wait station wall, wash ware wall and kitchen hand sink wall soiled with dirt and grime. **Repeat Violation** **Warning** - From follow-up inspection 2023-07-11: **Time Extended** - From follow-up inspection 2023-07-12: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Bar floor soiled/has accumulation of debris. **Warning** - From follow-up inspection 2023-07-11: **Time Extended** - From follow-up inspection 2023-07-12: **Time Extended**
36-73-4
86
Jul 11, 2023
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - - From initial inspection : 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 chili (48-46F - Cooling) ; cheese sauce (46F - Cooling); sloppy joe (48-49F - Cooling). Placed overnight covered m double stacked containers. Opera instructed to discard. **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2023-07-11: Chili 48F, cheese sauce 47-50F . operator discarded, **Admin Complaint** **Corrective Action Taken**
03D-02-5
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2- flying insects in bar area 2- flying insects in kitchen area, **Repeat Violation** **Warning** - From follow-up inspection 2023-07-11: 2- flying insects in kitchen **Time Extended**
35A-02-6
Basic - - From initial inspection : Basic - Bar floor soiled/has accumulation of debris. **Warning** - From follow-up inspection 2023-07-11: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Warning** - From follow-up inspection 2023-07-11: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Wait station wall, wash ware wall and kitchen hand sink wall soiled with dirt and grime. **Repeat Violation** **Warning** - From follow-up inspection 2023-07-11: **Time Extended**
36-27-5
64
Jul 10, 2023
Routine - Food
5 critical violations. 1 major violation. 8 minor violations.
View 14 violations
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 chili (48-46F - Cooling) ; cheese sauce (46F - Cooling); sloppy joe (48-49F - Cooling). Placed overnight covered m double stacked containers. Opera instructed to discard. **Corrective Action Taken** **Repeat Violation** **Warning**
03D-02-5
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. See stop sale. **Warning**
01B-36-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2- flying insects in bar area 2- flying insects in kitchen area, **Repeat Violation** **Warning**
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cook line make line unit blue cheese (43F-50F - Cold Holding);Souflee cup stacked above fill line. Operator reduced and discarded top level. **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. Butter 109F in bottles above cook line /30 minutes Operator instructed to reheat and hot hold . Operator chose to place in cold holding unit. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Raw chicken container in kitchen hand sink. Educated operator. **Corrective Action Taken** **Repeat Violation** **Warning**
31A-11-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Wait station wall, wash ware wall and kitchen hand sink wall soiled with dirt and grime. **Repeat Violation** **Warning**
36-27-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker wearing watch during food preparation l **Warning**
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Corrected On-Site** **Warning**
13-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - **Warning**
23-03-4
Basic - Bar floor soiled/has accumulation of debris. **Warning**
36-73-4
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. Thawed vacuum packaged Tuna in make line unit . **Warning**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
14-09-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Low boy unit . **Warning**
14-33-4
29
Jan 5, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
78
Jul 26, 2022
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning** - From follow-up inspection 2022-07-26: **Time Extended**
13-04-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back door. **Warning** - From follow-up inspection 2022-07-26: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris and grease, below equipment. - rubber mats in expediting area sticky **Warning** - From follow-up inspection 2022-07-26: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2022-07-26: **Time Extended**
14-17-4
82
Frequently Asked Questions
When was The Half Wall last inspected?
The most recent health inspection at The Half Wall on file is from Mar 4, 2026. The public record contains 16 inspections in total.
What is the most common violation at The Half Wall?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited five times, more than any other issue at The Half Wall.
How does The Half Wall compare to other restaurants in DeLand?
The Half Wall most recently scored 100 out of 100, which is higher than the DeLand average of 73.
Has The Half Wall's inspection record improved over time?
Results have been roughly steady. Inspections at The Half Wall have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at The Half Wall means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is The Half Wall inspected?
Based on the inspection history on file, The Half Wall is inspected around four times per year on average.
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