The Twisted Chopstick
Last inspected: Jan 13, 2026
74
Score
The Twisted Chopstick has been inspected 12 times since 2022. The most recent report on file is from Jan 13, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Violation counts have been trending down, averaging around four violations across recent inspections versus roughly seven violations before.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded six times.
The Twisted Chopstick's latest score is in line with the DeLand average of 73. The full record sits in fairly typical territory for a working restaurant.
12
Inspections
0
Critical latest
2
Major latest
2
Minor latest
Inspection History
Jan 13, 2026
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Certified Food Manager Identification
FL-02
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
74
Aug 14, 2025
Routine - Food
No violations found.
100
Jul 10, 2025
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
37
Jan 17, 2025
Routine - Food
3 critical violations. 1 major violation. 10 minor violations.
View 14 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. Storage area glass door reach in cooler raw beef (47F - Cold Holding); raw chicken (48F - Cold Holding); operator instructed to discard ; broth (45F - Cold Holding). Food placed overnight . Operator placed ice. Glass door reach in cooler in front of sushi bar cream (44F - Cold Holding);placed overnight. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Educated operator . **Corrective Action Taken**
03F-04-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw fish not identified on menu. Operator had new menus recently done, operator replaced with old menus that had consumer advisory. **Corrected On-Site**
02B-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse stored on top of kitchen freezer chest. Operator relocated,
40-06-5
Basic - Standing water in bottom of kitchen make table unit.
29-49-6
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Food employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Equipment in poor repair. Torn gasket on freezer chest.
14-11-5
Basic - Kitchen and storage area floor soiled/has accumulation of debris.
36-73-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food workers wearing watch, while handling food. Operator had them removed watch. **Corrected On-Site**
13-07-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine 0 PPM. operator instructed to add sanitizer . **Corrective Action Taken**
21-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Ice buildup in reach-in freezer . **Repeat Violation**
14-69-4
35
Aug 16, 2024
Routine - Food
No violations found.
100
Aug 7, 2024
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Kitchen Heat Lamp shrimp (120-140F - Hot Holding)/15 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. Kitchen preparation table tofu (50F - 2 hours ). Operator placed in unit, heavy cream (47F - Cold Holding)/10 minutes in kitchen reach in cooler . Returned recently to unit. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Noodles under running water in kitchen hand sink **Corrected On-Site**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Eggs prepared 4 days ago , in kitchen make table , not date marked. **Corrected On-Site**
02C-02-5
Basic - Equipment in poor repair. Torn gasket for kitchen freezer chest.
14-11-5
Basic - Ice buildup in reach-in freezer .
14-69-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
52
Jan 24, 2024
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked pork 101F / 30 minutes on kitchen table top. 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. Sushi bar glass foor reach in cooler cream (47F - Cold Holding);15 minutes , recently returned to unit, Operator placed in another unit. Kitchen lowboy unit raw chicken (43-47F - Cold Holding);30 minutes . Operator placed in unit, **Corrected On-Site**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 400+ ppm Quat sanitizer bucket. **Corrected On-Site**
41-27-4
Intermediate - No soap provided at sushi bar handwash sink. **Corrected On-Site**
31B-03-4
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
21-38-4
Basic - Ice buildup in kitchen freezer chest.
14-69-4
52
Sep 27, 2023
Food-Licensing Inspection
No violations found.
100
Aug 1, 2023
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Kitchen make table Crab 47F; placed overnight. Operator instructed to discard. -Front counter double , glass door reach in cooler. milk (45F - Cold Holding); operator recent,y returned to unit, 15 minutes. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm. **Corrected On-Site** **Warning**
22-49-4
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. **Repeat Violation** **Warning**
11-26-1
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. **Warning**
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - crab salad in front counter reach in cooler , prepared 24 hours ago not date marked. **Corrected On-Site** **Warning**
02C-02-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwash Brussels sprouts stored above shredded cabbage in storage area glass door reach in cooler. **Corrected On-Site** **Warning**
08B-17-4
Basic - In-use tongs stored on kitchen equipment door handle between uses. **Corrected On-Site** **Warning**
10-20-4
Basic - Food employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Warning**
13-03-4
47
Jan 26, 2023
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter storage area half and half (47F - Cold Holding)/30 minutes. Recently returned to unit. **Corrective Action Taken** **Repeat Violation**
03A-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.
11-26-1
78
Jul 25, 2022
Routine - Food
No violations found.
100
Jul 22, 2022
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen make table bar boiled eggs (44F - Cold Holding); pasta (46F 44F - Cold Holding); cooked Brussels sprouts (44F - Cold Holding). Less than 4 hours. Placed ice on food. **Corrective Action Taken** **Warning**
03A-02-5
Basic - No conspicuously located ambient air temperature thermometer in kitchen and reach in cooler holding unit. **Warning**
05-09-4
82
Frequently Asked Questions
When was The Twisted Chopstick last inspected?
The most recent health inspection at The Twisted Chopstick on file is from Jan 13, 2026. The public record contains 12 inspections in total.
What is the most common violation at The Twisted Chopstick?
Across the inspection record, “time/temperature control for safety food cold held” has been cited six times, more than any other issue at The Twisted Chopstick.
How does The Twisted Chopstick compare to other restaurants in DeLand?
The Twisted Chopstick most recently scored 74 out of 100, which is about the same as the DeLand average of 73.
Has The Twisted Chopstick's inspection record improved over time?
Yes. Recent inspections at The Twisted Chopstick have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at The Twisted Chopstick 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 Twisted Chopstick inspected?
Based on the inspection history on file, The Twisted Chopstick is inspected around three times per year on average.
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