208 N WOODLAND BLVD, DELAND, FL 32720
WANDER BAR has a mixed inspection record — 10 violations in the past year, including 2 high-priority. Not alarming, but worth knowing before you order. The trailing-year record shows 10 violations, including 2 high-priority and 0 Emergency Orders of Closure.
Scores higher than 36% of the 165 inspected restaurants in DELAND on the trailing-year record.
2 high-priority violations on the trailing-year record — below the Volusia County average of 3.3.
Full available history. The score uses only the most recent 365 days — older visits are shown for context, not counted.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.
Water not safe, or hot (100°F) and cold water not available under pressure.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.
Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.
Other conditions related to sanitary and safe operation.
Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.
Mops, brooms, and other cleaning and maintenance equipment stored or maintained improperly.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
Missing or inaccurate food and equipment thermometers.
Scoops and other in-use utensils stored improperly (e.g. handle down in the food).
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Other conditions related to sanitary and safe operation.
Every violation on this record falls into one of the state's standardized categories. Here is what each category covers and why inspectors check for it — in plain English, with the trailing-year count for this kitchen.
Cleaning chemicals and other toxic substances must be labeled and stored away from food and prep surfaces. A mislabeled or badly placed chemical can end up in food, which is why inspectors treat this as high-priority.
On this record, the category appears in 1 of the 2 trailing-year inspections. The written details for each entry are in the state inspection documents linked above.
Dirty Dish List is built from public inspection data published by the Florida Department of Business and Professional Regulation. The inspection dates, dispositions, and violations on this report card mirror what the state has on file for License No. 7407698 — you can read the original documents yourself and compare.