DEERFIELD DANDEE

Name: DEERFIELD DANDEE
Address: 1422 S FEDERAL HWY, DEERFIELD BEACH, FL, 33441, US
Rating: 28.2

1422 S FEDERAL HWY, DEERFIELD BEACH, FL 33441

License #1625970

28.2 Grade F / 100

Failing Health Score

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Latest inspection

October 29, 2026 · 13 findings · 3 critical

Routine - Food

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Usually lower-risk context.

Quick take

DEERFIELD DANDEE in DEERFIELD BEACH currently holds an InspectFL Health Score of 28.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on October 29, 2026. Across those visits, inspectors documented 66 total violations — 12 critical, 10 major, 44 minor.

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Record snapshot

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The latest inspection on October 29, 2026 shows 13 observation rows: 3 critical, 4 major, and 6 minor.

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Inspector notes

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DEERFIELD DANDEE has a rough inspection history. Would you risk it?

F record

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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: Administrative complaint recommended
[05-08-4] No probe thermometer provided to measure temperature of food products. Prove thermometer provided not functional
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw eggs stored above unwashed onions, raw smoked salmon stored above unwashed mushrooms in walk in cooler. Operator reorganized
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Magnetic Knife holder on wall in prep area soiled. Employee cleaned and sanitized
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sinks at front counter used as dump sinks as evidenced by ice, dumped beverage in hand wash sinks. Discussed with operator
[36-73-4] Floor soiled/has accumulation of debris. Observed behind cook line equipment
[47-02-4] Observed scorch marks around electrical outlet. For reporting purposes only. Observed on power strip in prep area
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[08B-38-4] Food stored on floor. Bag on onions stored on floor in walk in cooler. Operator moved to shelf
[01B-01-4] Dented/rusted cans present. Observed 5 cans of diced red peppers dented, operator marked do not use and segregated. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked potatoes (54F-62F - Cold Holding) being held on top of pans above fill line. Employee states potatoes have been out for approximately 1 hour. Item not prepared or portioned today. Employee discarded cream cheese (76F - Cold Holding) being held on cook line with no temperature control. Employee states item has been out for approximately 1 hour. Item not prepared or portioned today. Employee discarded
[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. 3 provided. Approximately 9 employees currently employed. Operator unable to provide remainder at time of inspection.
[22-08-4] Interior of proofer box has accumulation of grease/food debris.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator unable to provide chemical test kits at time of inspection.

Disposition: Warning Issued
[22-20-5] Accumulation of black mold-like substance in the interior of the ice machine in dry storage area.
[36-34-5] Ceiling tiles soiled with accumulated food debris, grease, dust, or mold-like substance in dry storage and dining area.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed hole cut into ceiling tile in dry storage area.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed opened water bottle stored on shelf above bakers bench and next to food utensils.
[36-73-4] Floor soiled/has accumulation of debris in prep area around donut fryer, bakers bench, and frosting/decorating tables.
[36-24-5] Hole in wall next to back door.
[36-62-4] Light not functioning. Observed four lights not functioning in dry storage area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Observed heavy soil of old food debris on exterior on Hobart mixer in prep area. 2. Heavy food soil observed on top shelf of food prep table in prep area. 3. Hood filters above cookline in kitchen. 4. Door gaskets at two door Coldline reach in cooler next to cookline in kitchen. 5. Exterior of Blodgett oven soiled with frosting. 6. Exterior of steam table soiled both sides with frosting/food debris.
[21-10-4] Soiled dry wiping cloth in use. Observed soiled dry wiping cloths used beneath steam table and stored on food prep tables in kitchen.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust behind donut fryer and triple sink in kitchen.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed soiled wet wiping cloth stored on Bakers bench in kitchen.
[14-06-4] Wood food-contact surface not properly sealed. Observed unsealed wood used as a bottom shelf at frosting table in kitchen.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Expired 12/1/25.
[03A-20-4] Shell eggs received in a unit not maintaining an ambient air temperature of 45 degrees Fahrenheit or less. Observed tray, Raw shell egg ambient (58F), stored above load line at flip top cooler in kitchen next to cookline. Not prepared or portioned today. Placed in flip top less than one hour per operator. Operator moved to reach in cooler to rapid chill to 45F or below.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed hashbrowns (45F) stored in bowl above load line at flip top cooler next to cookline in kitchen. Not prepared or portioned today. Placed in unit less than one hour per operator. Operator moved to reach in cooler to rapid chill to 41F or below.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand sink observed covered with pans. Operator removed pans.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ . Observed two cooks, one donut froster/decorator, and two front counter associates all handling food and food utensils with no certified manager present.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine in dry storage area.
[36-34-5] Ceiling tiles and vents soiled with accumulated food debris, grease, dust, or mold-like substance, in storage area and observed on vent above prep table opposite the cookline in kitchen.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling tile in dry storage.
[36-62-4] Light not functioning. 1. One light not functioning at the hood above the cook line. 2. One light not functioning above dough prep table in prep area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Hood filters above cook line in kitchen. 2. Door gaskets on two door reach cooler by cookline in kitchen.
[21-10-4] Soiled dry wiping cloth in use. Observed at donut frosting counter in the prep area.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths stored on food prep table opposite cook line in kitchen.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee at cook line in kitchen cracked raw shell egg and handled clean utensils without hand washing or glove change. Reviewed handwashing procedure with employee, employee washed hands and changed gloves.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed tray of raw shell eggs (78F) stored on counter next to cook line in kitchen under no temperature control. Eggs placed on counter less than two hours per operator. Operator moved eggs to reach in cooler to quick chill to 45F or below.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded potato (57F) stored in bowl at flip top cooler above load line, in kitchen by cook line. Not prepared or portioned today. Operator moved bowl to reach in cooler to quick chill to 41F or below.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed soiled hotel tray in basin of hand sink next to triple sink.
[53A-01-7] Manager or person in charge lacking proof of food manager certification.
[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.