When was Deland Shop and Smile LLC in Deland last inspected?

Deland Shop and Smile LLC in Deland was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on January 23, 2026. Inspection type: Operating Without a Valid Food Permit; Re-Inspection Required.

How many inspections has Deland Shop and Smile LLC in Deland had?

Deland Shop and Smile LLC in Deland has 4 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Deland Shop and Smile LLC in Deland find?

Deland Shop and Smile LLC in Deland was most recently inspected by FDACS on January 23, 2026 (Operating Without a Valid Food Permit; Re-Inspection Required).

Has Deland Shop and Smile LLC in Deland had any stop-sale or stop-use orders?

Yes, Deland Shop and Smile LLC in Deland has 15 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.

Deland Shop and Smile LLC in Deland

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

901 S Florida Ave, Deland, FL 32720

Volusia County · Convenience Store Significant FS AND/OR Packaged Ice · FDACS
Owner: Noyal Matthew
FDACS Estab #: 398208

Overview

Deland Shop and Smile LLC in Deland, FL has 4 FDACS food safety inspections on record with 42 violations and 15 stop-sale or stop-use enforcement actions.

4FDACS Insp.

42Violations

15Stop-Sale Orders

Last inspected FDACS: January 23, 2026

Deland Shop and Smile LLC in Deland: FDACS Inspection History (4)

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.

2026 — 1 inspection

Jan 23, 2026 — Operating Without a Valid Food Permit; Re-Inspection Required· 42 violations· 15 stop-sale orders· Re-Inspection Required

Inspector: BONNIE KRONZ

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. Food establishment is given 30 days to provided satisfactory ice test. Failure to so may result in Administrative action and a stop use order being placed on the ice machine and stop sale order being placed on all ice. Food establishment may email documentation to [email protected] if obtained within 30 days. Trainee present during inspection. All violations verified by primary inspector. Stop Use Order issued for all food processing due to evidence of pests, for all food processing due to lack of handwash sink in food service area, for ice processing due to lack of handwash sink in ice processing area, all food processing for lack of thin tipped probe thermometer, ice processing due to toilet room opens directly into ice processing area, Kitchen chest freezer for not maintaining frozen food temperatures, Ice processing due to equipment unsanitary and for stop use of reach-in cooler not maintaining 41 degrees F for time temperature control for safety foods. Stop Use Order issued for Deli Meat Slicer due to unsanitary equipment. Food establishment can visit https://foodpermit.fdacs.gov or contact the Business Center at (850) 245-5520 when corrections have been made and/or when required documents have been obtained to request food safety inspector visit for written release of equipment. Failure to comply with the request for written release may or will result in Administrative Action. This food establishment is operating without a valid food permit. The Food Establishment shall begin the permitting process within 10 days. Food establishment can apply online at https://foodpermit.fdacs.gov or contact the Business Center at 850-245-5520 for further assistance. Payments can be made online at https://foodpermit.fdacs.gov or can be mailed to Florida Department of Agriculture and Consumer Services, P.O. Box 6720, Tallahassee FL 32314-6720. Checks and money orders are to be payable to Florida Department of Agriculture and Consumer Services. All payments must include the Food Establishment number and reason of payment type in the memo section of the check or money order. Re-inspection visit required due to pests. Food establishment can visit https://foodpermit.fdacs.gov or contact the Business Center

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

A pattern of non compliance throughout the establishment of multiple duties to include observing temperatures and approved source during receiving, hand washing, sanitization of food contact surfaces, employees maintaining proper cold holding temperatures during daily oversight, and employees trained in food safety as it relates to their assigned duties. o

3-302.11(A)(4) Food not protected from cross contamination by storage in packages, covered containers or wrappings. 3-302.11(A)(4)

Food service: Cut lettuce stored unprotected on shelf in reach in cooler. Cut tomato stored without protection in compartment of reach in cooler door. COS: both products were voluntarily discarded under citation 97.

3-302.11(A)(1) Raw animal food not separated during storage, preparation, holding or display from ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before they are washed. 3-302.11(A)(1) PP

Food service: Tin foil containers of raw chicken stored over unwashed produce and ready to eat foods, plastic containers of raw shelled eggs stored on shelf over ready to eat foods inside of reach in cooler. COS: Raw chicken and raw shelled eggs were voluntarily discarded under citation 97. x

4-602.11(C) Equipment food-contact surface or utensil used with time/temperature control for safety food not cleaned throughout the day at least every 4 hours. Exception criteria for an alternative cleaning frequency not met. 4-602.11(C) PP

Food Service: Food residue build-up inside of deli meat slicer. Manager states deli meat slicer is washed once a day. See Stop Use Order. o

4-602.12 Food-contact surface of cooking or baking equipment not cleaned at least every 24 hours, or cavity or door seals of microwave oven not cleaned at least every 24 hours by using the manufacturer's recommended cleaning procedure. 4-602.12

Retail: Old food residue inside of microwave used by kitchen and customers. Employee states microwave is cleaned once a week.

4-602.11(E) Surface of utensil or equipment contacting food that is not time/temperature control for safety food not cleaned at any time when contamination may have occurred; at least every 24 hours for iced tea dispensers and consumer-self service utensils; before restocking consumer self-service equipment or utensils; or in equipment such as ice bins and beverage dispensing nozzles and enclosed components of equipment such as ice makers, cooking oil storage tanks and distribution lines, beverage and syrup dispensing lines or tunes, coffee bean grinders, and water vending equipment at a frequency specified by the manufacturer, or absent manufacturer specifications, at a frequency necessary to preclude accumulation of soil or mold. 4-602.11(E)

Back Room: Dark mold like substance on interior side walls, ceiling and components of ice machine. See Stop Use Order.

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

No means to Verify that Employees are informed of Foodborne Illness Reporting Responsibility

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

The person in charge did not correctly respond to all questions regarding foodborne disease. Employee Health Guide handout was provided. 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

Food Service: Ambient temperature of raw shelled eggs indicates 70 degrees F inside of reach-in cooler. COS: eggs were voluntarily discarded. See Stop Sale Order and Release. 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

Food Service: Internal temperature of cut tomato indicates 68 degrees F, opened container of provolone cheese indicates 58 degrees F, cut lettuce indicates 57 degrees F, inside of reach-in cooler. COS: all opened out of temperature ready to eat foods in reach-in cooler were voluntarily discarded under citation 97. Internal temperature of unopened ready to eat sausage indicates 48-54 degrees F inside of reach-in cooler. COS: ready to eat sausage was voluntarily discarded. See Stop Sale Order and Release. Internal temperature of raw bacon indicates 57 degrees F inside of reach-in cooler. COS: all unopened bacon was relocated to a freezer. Open container of milk indicates 44 degrees F inside of walk-in cooler. COS: milk was voluntarily discarded under citation 97. x

3-501.17(B) Refrigerated, ready-to-eat, time/temperature control for safety food prepared and packaged by a food processing plant not clearly marked, when opened onsite and held for more than 24 hours, to indicate the date or day by which the food shall be consumed, sold, or discarded when held at 41°F or less for a maximum of 7 days; or the day the original container is opened onsite not counted as day 1. 3-501.17(B) PfPf

Retail: No date marking on opened container of commercially processed milk. Employee states milk was opened on 1/20/26. COS: Milk was voluntarily discarded under citation 97. x

3-501.17(A) Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed, sold or discarded when held at 41°F or less for a maximum of 7 days; or the day of preparation not counted as day 1. 3-501.17(A) PfPf

Food service: Cut tomato stored inside of reach in cooler with no date marking, employee states tomato was cut on 1/21/26. Cut lettuce stored inside of reach in cooler with no date marking, employee states lettuce was cut on 1/22/26. COS: Cut tomato and cut lettuce were voluntarily discarded under citation 97 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

This food establishment does not have the required written procedures for the clean-up of vomiting and diarrheal events that address the specific actions to be taken to minimize the spread of contamination. Clean-up of Vomiting and Diarrheal Events Guidance document provided.

2-301.15 Food employee not cleaning hands in a handwash sink or approved automatic handwashing facility. Food employee cleaning hands in a sink used for food preparation or warewashing, or in a service sink. 2-301.15 PfPf

Food service: Employee is washing hands inside of ware washing sink due to lack of hand washing sink in the food service area.

6-301.11 Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not provided with: individual, disposable towels; continuous towel system that supplies the user with a clean towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 PfPf

Employee Restroom: Handwashing sink does not have available soap or hand drying device available for employee to wash and dry hands.

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 source information on sleeves of crackers and cookies for customer self service at hot bar area. Foil pouches of Capri sun beverages bearing a statement not labeled for individual sale are displayed for self service in reach in cooler. COS: All improperly labeled cookies, crackers and Capri suns were voluntarily discarded. See stop sale order and release.

Good Retail Practice Violations

213 Microbial analysis of finished product by an approved laboratory not obtained within the required time period. 5K-4.023(8)(a) F.A.C.Repeat

No Current lab analysis available for store packaged ice. Food establishment is given 30 days to provided satisfactory ice test. Failure to do so may result in Administrative action and a stop use order being placed on the ice machine and stop sale order being placed on all ice. Food establishment may email documentation to [email protected] if obtained within 30 days. A Supplemental Report was also issued during the visit which includes important information for management.

3-501.11 Stored frozen food not maintained frozen. 3-501.11Repeat

Food Service: Opened and unopened boxes of Texas Toast labeled "keep frozen" indicates internal temperature of 61 degrees F found in reach-in cooler. COS: all thawed Texas Toast was voluntarily discarded. See Stop Sale Order and Release.

4-302.12 Food temperature measuring device not provided or not readily accessible for use in ensuring food temperatures are attained and maintained; or food temperature measuring device with a suitable small-diameter probe not provided or not readily accessible to accurately measure the temperature in thin foods. 4-302.12 Pf

Food Service: No thin tipped probe thermometer provided during inspection. Temperature violations were witnessed by inspector. See Stop Use Order.

6-202.15 Outer opening not protected against the entry of insects and rodents by filling or closing holes and other gaps along floors, walls, and ceilings; closed, tight-fitting windows; and solid, self-closing, tight-fitting doors. Windows or doors kept open for ventilation or other purposes not protected against the entry of insects and rodents by 16 mesh to 1 inch screens; properly designed and installed air curtains to control flying insects; or other effective means. 6-202.15

Front door left propped open during inspection.

6-501.11 Premises not maintained free of roaches and rodents; or not controlled to eliminate their presence on the premise by routinely inspecting incoming shipments of food and supplies; routinely inspecting the premises for evidence of pests; and using methods, if pests are found, such as trapping devices or other means of pest control. 6-501.111 (A)-(C) P

Establishment: Multiple live roaches found throughout food service and retail area. See Stop Use Order. o

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: Dust build up on packed food throughout retail sales floor.

2-402.11 Food employee not wearing a hair restraint such as a hat, hair covering or net, beard restraint, or clothing that covers body hair, that is designed and worn to effectively keep their hair from contacting exposed food; clean equipment, utensils, and linens; and unwrapped single-service and single-use articles. 2-402.11

Food service: no hair restraint worn by employee working with open foods.

3-304.14(B) Cloths in-use for wiping counters and other equipment surfaces not held between uses in a chemical sanitizer solution at a proper concentration as specified in the Food Code. 3-304.14(B) (1)

Food service: wet wiping cloth used to wipe counters and deli meat slicer not held in sanitizer solution.

4-903.11(A) Cleaned equipment or utensils, or laundered linens 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. Clean equipment or utensils not stored in a self-draining position that allows air drying, or not covered or inverted. 4-903.11(A) and (B)

Food service: Dust and dead insects inside of container where cleaned utensils are stored. COS: Utensils were removed to be washed rinsed and sanitized.

4-502.13(A) Single-service or single-use articles reused. 4-502.13(A)

Food service: Tilapia skinless fillets bag used to store raw bacon for food service. COS: bag of bacon stored improperly in Tilapia bag was voluntarily discarded under citation 97.

4-904.11 Single-service or single-use articles handled, displayed or dispensed without protection from contamination of food- and lip-contact surfaces; single-service or single-use knives, forks or spoons not presented so that only the handles are touched by employees or consumers; or single-service or single-use articles that are intended for food- or lip-contact not furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser. 4-904.11

Food service: Single use spoons not stored that only the handles are touched during dispensing.

4-101.19 Nonfood-contact surface of equipment exposed to splash, spillage, or other food soiling or that requires frequent cleaning not constructed of a corrosion-resistant, nonabsorbent, and smooth material. 4-101.19

Retail: Raw unsealed wood used as shelving inside of walk in cooler.

4-502.11(A) Utensil not maintained in good repair or condition; or ambient air temperature, water pressure, or water temperature measuring device not maintained in good repair or not accurate within the intended range of use. 4-502.11(A) and (C)

Food service: handle to spatula stored at grill top is cracked and in disrepair. COS: Spatula was voluntarily discarded. See stop use order and release.

4-101.11(A) Materials used in the construction of utensils or food-contact surfaces of equipment allow the migration of deleterious substances or impart colors, odors, or tastes to food; or under normal use conditions, are not safe. Materials used to make single-service or single-use articles allow migration of deleterious substances to food or are not safe. 4-101.11(A), 4-102.11(A)(1) and (B)(1) P

Establishment: Black plastic grocery sacks used to store raw chicken, raw bacon, and various other ready to eat foods. COS: All opened foods inside of black grocery sacks were voluntarily discarded under citation 97. x

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

Food Service: Reach-in cooler does not maintain 41 degrees F for time temperature control for safety foods. Kitchen chest Freezer does not maintain food frozen. Thawed repackaged raw chicken, un opened package of thawed ready to eat roast beef lunch meat and thawed open package of ready to eat chicken lunch meat found stored inside of freezer. Manger states freezer is meant to keep foods frozen and is not meant to be a cooler. COS: repackaged raw chicken and opened package of thawed lunch meat were voluntarily discarded under citation 97 un opened package of roast beef lunch meat was placed into another freezer. See Stop Use Order.

4-202.16 Nonfood-contact surfaces not free of unnecessary ledges, projections, and crevices or not designed and constructed to allow easy cleaning and to facilitate maintenance. 4-202.16

Retail: Stained cardboard used as shelving for packaged foods.

4-602.13 Nonfood-contact surface of equipment not cleaned at a frequency necessary to preclude accumulation of soil residue. 4-602.13

Retail: ice build up inside of novelty ice cream freezer located at register area.

5-403.12 Condensate drainage or other non-sewage liquids or rainwater not drained from point of discharge to disposal according to law. 5-403.12

Retail: Condensate is pooling under cooling fans in walk in cooler

51 Door to toilet room opens directly into an area where food is exposed to airborne contamination. 5K-4.004(3)(d)

Back Room: Toilet room opens directly into ice processing room. See Stop Use Order. o

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 Area: Garbage dumpster stored directly on ground and not on a surface that is non-absorbent such as concrete or asphalt. Does not allow for effective cleaning of the dumpster area.

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 Area: Dumpster lid open when not in use.

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

Retail: Red liquid food residue located on floor under shelving where raw chicken is stored inside of walk in cooler and in reach in freezer in food service area. Debris on floor and under shelving where packaged food is stored throughout retail sales floor.

6-501.11 Premises not free of litter and items that are unnecessary to the operation or maintenance of the establishment such as equipment that is nonfunctional or no longer used. 6-501.114

Back room: Un used equipment and various articles are accumulating in ice packing area in a manner restricting inspection access.

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

Retail: Door seal to walk in cooler is in disrepair.

54 Adequate lighting not provided in a handwashing area, food processing or storage area, warewashing area, dressing or locker room, or toilet room. 5K-4.004(1)(b)4., F.A.C

Retail: Adequate lighting not provided inside of walk in cooler where food is stored.

97 Food has been produced, prepared, packed, transported or held under insanitary conditions whereby it may have become contaminated with filth, or whereby it may have been rendered diseased, unwholesome, or injurious to health. 500.10(1)(f), F.S.

Food Service: Food prepared, opened and served to the public in a food service area with no handwashing sink. See Stop Sale Order and Release. o Print Date: 1/27/2026 Page 6 of 8 99 o Citation Description: 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. Observation: Food Establishment is open and operating without a food permit. See Comments. INSPECTION: VENDED WATER/VENDED ICE Violation No.