THE PARCHED OAK

Name: THE PARCHED OAK
Address: 145 N WOODLAND BLVD, DELAND, FL, 32720, US
Rating: 18

145 N WOODLAND BLVD, DELAND, FL 32720

License #7407198

18 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

October 15, 2026 · 6 findings · 2 critical

Complaint Full (emergency-order follow-up)

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The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

THE PARCHED OAK in DELAND currently holds an InspectFL Health Score of 18 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 15, 2026. Across those visits, inspectors documented 53 total violations — 19 critical, 15 major, 19 minor.

How to read this page

Start with the newest inspection

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 2, 2026

The latest inspection on October 15, 2026 shows 6 observation rows: 2 critical, 2 major, and 2 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

75%

Inspector notes

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.

What you’ll see here

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

⚠️

DBPR ordered this restaurant shut on October 14, 2026

The restaurant was allowed to reopen on October 15, 2026 after passing a callback inspection (Emergency Order Callback Complied). Recent compliance can pull the overall score up quickly because the InspectFL Health Score weighs callbacks heavily.

Disposition: Emergency order recommended · View official DBPR record →

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Community reaction

What do locals think?

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Community pulse

Would you eat here?

THE PARCHED OAK 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: Emergency Order Callback Complied
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -ventilation vent soiled grease and grime. -fryers soiled with food debris. -Bar hand sink soiled with grime.
[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.
[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/
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Upper level expo unit. cooked sweet potato (54F - cooling ); Brussel sprout (68F - Cold Holding);. Operator instructed to discard.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Kitchen expo unit cut lettuce (47F - ambient cooling /6 hours ); sliced cooked sweet potato (54F - cooling ); 6 hours . Operator instructed to discard .

Disposition: Emergency order recommended
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[01B-38-5] Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Bar soda gun nozzle soiled with grime.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at kitchen hand wash sink. Operator opened valve,
[31B-02-4] No paper towels or mechanical hand drying device provided upstairs mop sink handwash sink.
[31B-03-4] No soap provided at storage area handwash sink.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. 4- rodent droppings on dry storage area floor. 2- rodent droppings on upstair storage area floor, right of ice machine. . Operator cleaned and removed .
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair at upstairs mop sink closet area. Ceiling tiles are not aligned causing it to be open .
[36-64-5] Objectionable odors in storage areas of the establishment.
[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.
[08B-38-4] Food stored on floor. Oil stored in kitchen floor.
[31B-04-4] No handwashing sign provided at upstairs mop sink hand sink used by food employees.
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Chlorine O ppm .
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic container used to scoop flour in kitchen
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Bread stored under bagged bread, in freezer chest
[35A-03-4] Dead roaches on premises. 2-dead roach on storage area floor, by entry door and Double glass door reach in cooler. Operator removed .
[41-17-4] Spray bottle containing toxic substance not labeled. Operator removed . Not sure was chemical was. Instructed to discard.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -ventilation vent soiled grease and grime. -fryers soiled with food debris. -Bar hand sink soiled with grime.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen expo unit sliced cheese (49F - Cold Holding); Brussel sprout (68F - Cold Holding);6 hours. Operator instructed to discard.
[02D-01-5] Working containers of food removed from original container not identified by common name. Flour and sugar not labeled on kitchen food preparation shelf .
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Upper level expo unit. cooked sweet potato (54F - cooling ); Brussel sprout (68F - Cold Holding);. Operator instructed to discard.
[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/
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Kitchen expo unit cut lettuce (47F - ambient cooling /6 hours ); sliced cooked sweet potato (54F - cooling ); 6 hours . Operator instructed to discard .

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Provided to operator.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Kitchen make table unit, bottom level . raw shrimp (49F - Cold Holding); placed overnight . Operator instructed to discard .
[14-69-4] Ice buildup in front line freezer chest .
[16-37-1] No Sink and Surface chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Operator turned on.
[31B-02-4] No paper towels or mechanical hand drying device provided at kitchen handwash sink. Operator placed paper towels.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
[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.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. See Stop Sale .
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 3-thawed salmon in reduced package in kitchen refrigerated drawers. Operator instructed to discard.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -Kitchen reach in cooler rice (62F - Cooling ) ; placed overnight . Operator instructed to discard.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. 1- rodent dropping at upstairs ice machine closet 3 - rodent droppings at dry food storage closet Operator removed and cleaned
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Bar soda gun nozzle soiled . Operator cleaned .
[36-64-5] Objectionable odors in wash ware areas of the establishment.