How many inspections has Deland Asian Market in Deland had?

Deland Asian Market in Deland has 3 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Deland Asian Market in Deland find?

Deland Asian Market in Deland was most recently inspected by FDACS on August 20, 2025 (Focused Inspection).

Has Deland Asian Market in Deland had any stop-sale or stop-use orders?

Yes, Deland Asian Market in Deland has 10 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.

What are the most common violations at Deland Asian Market in Deland?

The most frequently cited FDACS violations at Deland Asian Market in Deland are: 5-203.13: Service sink or curbed cleaning facility equipped with a floor drain not provided or not conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. Toilet or urinal is used as a service sink for the disposal of mop water and similar liquid waste. 5-203.13; 2-103.11(A)-(N): A pattern of non-compliance is demonstrated with regard to the duties of the person in charge. 2-103.11(A)-(N) and (P) Pf; 2-103.11(O): Person in charge does not ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) Pf.

Deland Asian Market in Deland

Name: Deland Asian Market in Deland Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

Last inspected: August 20, 2025

114 N Woodland Blvd, Deland, FL 32720

Volusia County · Convenience Store Limited FS · FDACS
Owner: Kent Phongsangouane
FDACS Estab #: 428133

Overview

Deland Asian Market received multiple stop-sale and stop-use orders on May 27, 2025 for adulterated products and facility sanitation violations. Four stop-sale orders cited improper cold holding temperatures and unapproved food sources, with two orders requiring the establishment to request inspector approval before product release. Four additional stop-sale orders and two stop-use orders addressed temperature control violations and handwashing sink deficiencies; three products were voluntarily destroyed by management and witnessed by the inspector. Two stop-use orders remain in effect on food processing equipment and handwashing facilities as of the most recent inspection.

An operating-without-valid-permit sanitation inspection on May 27, 2025 documented 29 violations including raw shelled eggs stored at 54–56°F (minimum required 41°F), kimchi at 48–49°F, pompano fish without source documentation, and a pattern of non-compliance across approved sources, cold holding, sanitization, and food safety training. The facility voluntarily destroyed out-of-temperature eggs and kimchi during the inspection. A July 2, 2025 check-back inspection found the mop sink not yet installed and extended compliance to 30 days; stop-use orders remain in effect on handwashing equipment. An August 20, 2025 focused inspection conducted offsite documented ongoing discussions regarding mop sink installation, labeling, three-compartment sink, and handwashing sink, with stop-use orders continuing on all food processing and equipment.

Summary generated from Florida FDACS public inspection records.

3FDACS Insp.

30Violations

10Stop-Sale Orders

Last inspected FDACS: August 20, 2025

Deland Asian Market in Deland: FDACS Inspection History (3)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2025 — 3 inspections

Aug 20, 2025 — Focused Inspection· Focused Inspection

Inspector: KEVIN ROWLANDS, SANITATION AND SAFETY SPECIALIST

Comments: This Focused Inspection is being conducted offsite to document a verbal conversation to help assist the food establishment with compliance of recent food safety observations and continuing issues. Focused visit conducted to discuss mop sink, labeling, three compartment and hand wash sink. Also emailed Minimum Construction Standards Stop Use Orders remain in effect on all food processing and all food processing equipment.

No violations or enforcement actions recorded for this inspection.

Jul 2, 2025 — Focused Inspection - Check-back Needed· 1 violation· Re-Inspection Required

Inspector: MARIO LOPEZ, ENVIRONMENTAL SPECIALIST II

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected. Trainee present during inspection. All violations verified by primary inspector. Check-back conducted to verify the installation of a mop sink. No mop sink installed at time of inspection. Food establishment is given an extension of 30 days to provide a mop sink in the food establishment. Failure to comply may result in administrative action. Food establishment can call 850-245-5520 or email [email protected] if a mop sink is supplied prior to 30 days. Stop use order(s) on All food processing equipment (handwashing sink), All food processing (handwashing sink), Red Snapper,

Good Retail Practice Violations

5-203.13 Service sink or curbed cleaning facility equipped with a floor drain not provided or not conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal of mop water and similar liquid waste. Toilet or urinal is used as a service sink for the disposal of mop water and similar liquid waste. 5-203.13Repeat

No mop sink installed at location at time of inspection check-back. See: Comments.

May 27, 2025 — Operating Without a Valid Food Permit - Met Sanitation Inspection· 29 violations· 10 stop-sale orders· Operating Without Permit

Inspector: BONNIE KRONZ, ENVIRONMENTAL SPECIALIST II

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected. The following documents have been provided: MINIMUM CONSTRUCTION STANDARDS, FOOD PROTECTION MANAGER CERTIFICATION, GUIDANCE FOR WRITTEN PROCEDURES FOR THE CLEAN-UP OF VOMITING AND DIARRHEAL EVENTS , EMPLOYEE HEALTH GUIDE, FOOD EMPLOYEE REPORTING AGREEMENT, and FOOD ALLERGY AWARENESS.

Risk-Based Violations

2-103.11(A)-(N) A pattern of non-compliance is demonstrated with regard to the duties of the person in charge. 2-103.11(A)-(N) and (P) PfPf

Pattern of non-compliance throughout the establishment of multiple duties to include approved sources, cold holding, sanitization of food contact surfaces, and food safety training. o

3-302.11(A)(8) Food not protected from cross contamination by separating fruits and vegetables before they are washed from ready-to-eat food. 3-302.11(A)(8)

Retail: Unwashed vegetables stored above ready-to-eat, prepackaged vegetables in the reach-in cooler. COS: Person-in-charge relocated unwashed vegetables to appropriate location.

2-103.11(O) Person in charge does not ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) PfPf

It could not be verified that employees are informed of their responsibility to report information regarding foodborne illness.

2-102.11(C)(2)-(3) Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) PfPf

Person in charge did not properly answer questions related to foodborne illness. o

3-501.16(B) Eggs that have not been treated to destroy all viable Salmonellae not stored in refrigerated equipment that maintains an ambient air temperature of 45°F or less. 3-501.16(B) PP

Retail: Probe thermometer indicated an ambient temperature of raw shelled eggs, displayed in a self-service reach-in cooler, at 54F to 56F. See: Supplements. COS: All food items voluntarily discarded due to citation 9. x

3-501.16(A)(2) Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) PP

Retail: Probe thermometer indicated an internal temperature of kimchi at 48F to 49F in self-service reach-in cooler. See: Supplements. COS: The manager voluntarily discarded all out of temperature food items. x

2-501.11 Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 PfPf

No written procedures with regards to clean up of vomitus or diarrheal events provided during inspection.

2-401.11 Employee eating, drinking or using tobacco where exposed food, clean equipment, utensils, and linens, unwrapped single service and single use articles or other items could become contaminated. 2-401.11

Back area: Employee was observed eating in the back area where food processing occurs.

5-203.11 At least one handwashing sink, or number of handwashing sinks necessary for their convenient use by employees, not provided in food preparation, food dispensing or warewashing area, or for a toilet room. 5-203.11 PfPf

Back area: No handwashing sink provided in food processing area. See: Supplements.

5-202.12(A) Handwashing sink not equipped to provide hot water at a temperature of at least 100°F through a mixing valve or combination faucet. 5-202.12(A) PfPf

Back area: No hot water available via handwashing sink during inspection. COS: Hot water provided by end of inspection.

3-201.11(C) Packaged food not labeled from the source as specified in law, including 21 CFR 101, 9 CFR 317, and 9 CFR 381. 3-201.11(C) PfPf

Retail: No labeling from source information provided on individually bagged, frozen Pompano and Red Snapper fish stored outside of original box, inside of bunker-style freezer. See: Supplements.

3-201.11(A) Food not obtained from sources that comply with law. 3-201.11(A) PP

Retail: No source information provided on cartons of raw shelled eggs in reach-in cooler. See: Supplements. o

3-201.14(A) Fish received for sale or service not commercially and legally caught or harvested; or not approved for sale or service. 3-201.14(A) PP

Retail: No invoice or source information provided on individually bagged, frozen Pompano fish stored outside of original box, inside of bunker-style freezer. COS: Invoice provided by end of inspection. x

Good Retail Practice Violations

3-602.11(B)(1)-(4) Food packaged on site not labeled with: the common name of the food or an adequate descriptive identity statement; if made from two or more ingredients, a list of ingredients and sub-ingredients in descending order of predominance by weight; an accurate declaration of the net quantity of contents; the name and place of business of the manufacturer, packer, or distributor; or nutritional labeling as specified in 21 CFR 101 and 9 CFR 317 Subpart B. 3-602.11(B)(1)-(4) and (6)

Retail: Repackaged rice on retail shelving unit; bok choy in reach-in cooler; peppers, lemon grass, galanga, kaffir lime leaves, ginger, and yanang in miscellaneous frozen-case not labeled with source information. COS: All food items voluntarily discarded due to citation 8. x

6-501.11 Dead or trapped birds, insects, rodents, or other pests not removed from control devices and the premises at a frequency that prevents their accumulation, decomposition, or the attraction of pests. 6-501.112

Retail: Dead insect located between wall with holes and behind bunker-style frozen case.

3-305.11 Food not stored at least 6 inches above the floor; in a clean, dry location; or food stored where it is exposed to splash, dust or other contamination. 3-305.11

Retail: Ice accumulation throughout boxes of food stored in bunker-style frozen cases.

4-903.11(A) Single-service or single-use articles not stored in a clean, dry location; at least 6 inches above the floor; or where they are not exposed to splash, dust, or other contamination. 4-903.11(A)

Back area: Box and bag of single-service containers stored directly on the floor.

4-501.11 Equipment not maintained in good repair or condition; equipment component not kept intact, tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part of can opener not kept sharp to minimize the creation of metal fragments that can contaminate food when a container is opened. 4-501.11

Retail: Broken plastic flange attached to lid of bunker-style frozen case.

4-301.12(A)-(C) Sink with at least 3 compartments, that are large enough to accommodate immersion of the largest equipment or utensil, not provided for manually washing, rinsing, and sanitizing equipment and utensils; or a warewashing machine or alternative equipment as specified in the Food Code not used for washing, rinsing, and sanitizing equipment or utensils that are too large for the warewashing sink. 4-301.12(A)-(C) Pf

Back area: No 3 compartment sink provided in food processing area. See: Supplements.

4-601.11(C) Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C)

Retail: Debris and buildup throughout miscellaneous bunker-style frozen case.

No mop sink installed at location at time of inspection. See: Comments.

6-501.19 Toilet room doors not kept closed except during maintenance and cleaning. 6-501.19

Back area: Door left open to unisex employee restroom during inspection.

6-202.14 Toilet room located inside the food establishment not completely enclosed or not provided with a tight-fitting self-closing door. 6-202.14

Back area: No self-closing door provided to unisex employee restroom.

5-501.11 Receptacles and waste handling units for refuse, recyclables, and returnables not kept covered with tight-fitting lids or doors when located outdoors; or indoor receptacles that contain food not kept covered when not in continuous use or after they are filled. 5-501.113

Dumpster lid not kept closed when not in use during inspection.

5-501.11 Outdoor storage surface for refuse, recyclables, and returnables not constructed of nonabsorbent material such as concrete or asphalt or is not smooth, durable, and sloped to drain. 5-501.11

Dumpster stored on grass / dirt.

6-501.12 Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12

Back area: Residue buildup on walls of unisex employee restroom.

6-501.11 Physical facilities not maintained in good repair. 6-501.11

Retail: Holes in wall area behind bunker-style frozen cases. Stained ceiling tiles above the retail space where food is stored. Back area: Warped and peeling walls of unisex employee restroom.

6-501.11 Dressing rooms not used by employees who regularly change their clothes in the establishment, or lockers or other suitable facilities not used for the orderly storage of employee clothing or other possessions. 6-501.110

Back area: Items for person use placed above items for food processing on shelving unit.

99 The food establishment is operating without a valid food permit. 500.12, F.S., 5K-4.020(2), F.A.C. The food establishment shall complete the permitting process within 10 days. Contact the Business Center at (850) 245-5520 for further assistance.

Food establishment was found open and operating without a valid food permit. o A Supplemental Report was also issued during the visit which includes important information for management.

Stop-Sale Orders & Supplemental Actions

STOP SALE ORDER

Reason: FS 500.04; FS 500.10 Adulterated.* Approved Source: Food obtained from approved source. Comments: To request a Food Safety Inspector visit for written release when appropriate documentation has been obtained, contact the Business Center at (850) 245-5520 or [email protected].

Lot: Number of Packages: