CAPTAIN D'S #3399

Name: CAPTAIN D'S #3399
Address: 1333 S WOODLAND BLVD, DELAND, FL, 327207734, US
Rating: 2.4

1333 S WOODLAND BLVD, DELAND, FL 327207734

License #7403517

🍟 Fast Food ℹ️

2.4 Grade F / 100

Failing Health Score

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Latest inspection

October 19, 2026 · 13 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CAPTAIN D'S #3399 in DELAND currently holds an InspectFL Health Score of 2.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on October 19, 2026. Across those visits, inspectors documented 111 total violations — 20 critical, 13 major, 78 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

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The latest inspection on October 19, 2026 shows 13 observation rows: 4 critical, 2 major, and 7 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

111

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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Community reaction

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Community pulse

Would you eat here?

CAPTAIN D'S #3399 has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Shredded cheese portioned three days ago, not date marked in cook line expo unit. Operator updated
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Green beans in hot holding unit at food preparation area . Operator instructed to discard.
[14-11-5] Equipment in poor repair. Cook line reach in freezer door has duct tape, shelving is rusted.
[16-37-1] No quat chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[36-36-4] Ceiling tile missing, over ice machine, .
[36-27-5] Cook line wall and wash ware wall soiled with accumulated grease, food debris, and/or dust.
[36-22-4] Floor area(s) covered with standing water, broken tiles in front of fryers.
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm. Operator replaced sanitizer . Quat 200 ppm.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Paper bag of food stored at front line expo unit, operator removed.
[36-34-5] Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line side of reach in freezer, low boy unit and fryers by with food debris, grease and dust.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Front counter table top butter (57F - Cold Holding); for less than 4 hours. Operator placed ed in cold holding unit . -Shredded cheese stacked above fill line , in cook line expo unit , stored 24 hours ago. Operator updated .

Disposition: Met Inspection Standards
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair, over r cook line reach in cooler .
[36-34-5] Cook line ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[14-71-4] Duct tape used to repair nonfood-contact surface. Cook line reach in cooler and low boy unit.
[14-11-5] Equipment in poor repair. Randell Reach in Cooler gasket turn and M3Turbo Air Reach in freezer gasket torn.
[08B-38-4] Food stored on floor. Container of fish stored on walk in freezer floor, .
[36-17-5] Kitchen floor tiles missing and/or in disrepair.
[51-18-6] No copy of latest inspection report available.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - expo table by fryers , gasket soiled with food debris,
[29-49-6] Standing water in bottom of kitchen reach-in-cooler.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10 ppm. Operator increased 100 ppm.
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Chlorine 10 ppm. Operator increased to 100ppm.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Front counter top butter (67F - Cold Holding);30 minutes Operator placed in cold holding unit. - cook line expo unit raw shrimp (50F - Cold Holding); raw fish (53F - Cold Holding);less than 4 hours. Operator placed in walk in cooler
[16-37-1] No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[31B-03-4] No soap provided cook line at handwash sink.
[53B-13-5] 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.

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[36-27-5] Cookline wall soiled with accumulated grease, food debris, and/or dust.
[36-03-4] Cove molding at floor/wall juncture broken/missing.
[50-09-4] Current Hotel and Restaurant license not displayed. License is not on site.
[12B-09-5] Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area.
[13-02-4] Employee with ineffective hair restraint while engaging in food preparation.
[14-11-5] Equipment in poor repair. Torn gasket inRandel reach in cooler. Low boy unit door not shutting, operator using garbage cam to keep shut,
[14-69-4] Ice buildup in kitchen reach-in freezer .
[05-09-4] No conspicuously located ambient air temperature thermometer in cookline cold holding unit.
[36-64-5] Objectionable odors in wash ware area.
[33-16-4] Open dumpster lid.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Opened water bottle stored in reach in cooler.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. 1- rodent droppings in front of walk in cooler.floor. 1- rodent dropping storage area floor. 1- behind ice machine,.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter butter (76F - Cold Holding); sour cream (76F - Cold Holding)/30 minutes . Operator p,aced ice,.
[31B-02-4] No paper towels or mechanical hand drying device provided at kitchen handwash sink.
[53B-01-5] 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.

Disposition: Warning Issued
[36-27-5] Cookline wall soiled with accumulated grease, food debris, and/or dust.m by fryers.
[14-11-5] Equipment in poor repair. Gasket torn in cookline reach in cooler .
[13-03-4] Food employee with no hair restraint while engaging in food preparation.
[14-69-4] Ice buildup in kitchen reach-in freezer and walk in freezer.
[36-34-5] Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[36-17-5] Kitchen floor tiles missing and/or in disrepair.
[36-64-5] Objectionable odors in washware area.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw ham stored over corn on the cob in walk in cooler
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Front counter low boy unit sour cream (47-50F - Cold Holding); butter (47-50F - Cold Holding)/4 hours . Operator instructed to discard. -Cookline make table potato soup (47F - Cold Holding);3 hours. Operator placed in walk in cooler. Corrective Action -Cookline table top , on top of ice and not submerged cole slaw (47F - Cold Holding)for three hours.Ooerator placed more ice.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Kitchen hot holding unit, for 3 hours . rice (129F - Hot Holding). Operator instructed to reheat
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cheese cake portioned at cookline make table , 24 hours ago not date marked.
[11-26-1] 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.