BIG RIG 2

Name: BIG RIG 2
Address: 815 N SPRING GARDEN AVE, DELAND, FL, 32720, US
Rating: 14.8

815 N SPRING GARDEN AVE, DELAND, FL 32720

License #7406146

14.8 Grade F / 100

Failing Health Score

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Latest inspection

June 2, 2026 · 7 findings · 0 critical

Complaint Full

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

BIG RIG 2 in DELAND currently holds an InspectFL Health Score of 14.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 12 times from Florida DBPR, with the most recent inspection on June 2, 2026. Across those visits, inspectors documented 127 total violations — 28 critical, 22 major, 77 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

September 24, 2025

The latest inspection on June 2, 2026 shows 7 observation rows: no critical rows, 1 major, and 6 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

83%

Inspector notes

127

Coverage note

Inspector notes linked where available

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Community reaction

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BIG RIG 2 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: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, b walk in cooler.
[08B-38-4] Food stored on floor. Bucket of pickles stored on walk in cooler floor,
[36-73-4] Kitchen floor soiled/has accumulation of debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sliding glass door handles soiled with grime. -kitchen gasket reach in cooler soiled, -Flour container lid soiled with food debris
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -ice chute at front counter soiled with mold-Like substance .

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, b walk in cooler.
[08B-38-4] Food stored on floor. Bucket of pickles stored on walk in cooler floor,
[36-73-4] Kitchen floor soiled/has accumulation of debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sliding glass door handles soiled with grime. -kitchen gasket reach in cooler soiled, -Flour container lid soiled with food debris
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Opened drink in kitchen reach in cooler.
[29-49-6] Standing water in kitchen bottom of reach-in-cooler.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10 PPM chlorine .
[21-38-4] Wiping cloth sanitizing solution stored on cook line floor. Operator relocated .
[35A-02-7] Live, small flying insects found 3- flying insects in kitchen area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Walk in cooler hone fries (52F - Cold Holding);less than 4 hours. -cook line make table unit upper and lower level sliced cheese (45-47F/1.5 hours ); sausages (50F - Cold Holding). Operator placed ice . -Frontline table top cold holding unit Sour cream ; (44F - Cold Holding); Less than 4 hours. Operator placed ice . -Front line cold holding unit chicken salad (50F - Cold Holding); tuna salad (50F - Cold Holding); French toast mix (57F - Cold Holding); corned hash (49F - Cold Holding). Placed 3 hours ago. Operator placed in reach in freezer .
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table sausage gravy (117F - Hot Holding), less than 2 hours . Operator instructed to reheat.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -ice chute at front counter soiled with mold-Like substance .

Disposition: Warning Issued
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Lids in dirty container, loose debris
[36-73-4] Floor soiled/has accumulation of debris. Under equipment and shelving
[08B-38-4] Food stored on floor. Case of eggs walk in cooler Container of oil, cookline
[33-19-4] Garbage on the ground and/or pad around dumpster. Around the dumpster and behind the shed
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Grill area, bottom prep shelves area, exterior containers in dry storage, shelving in dish area - Exterior and track of glass cooler in server station
[29-49-6] Standing water in bottom of reach-in-cooler. Cookline
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm cl front counter
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar in a large plastic bin below prep table
[35A-02-7] Live, small flying insects found. - 2 around slicer - 1 inside bag of rolls - 4 or 5 around the rolls and onions
[03A-02-5] Sliced cheese 50-52 F (cold holding); diced tomatoes 47 F (cold holding); raw beef 47 F (cold holding); 45-46 F (cold holding); 45F F (cold holding); 44 F (cold holding); Italian sausage 47 F (cold holding); , main cookline cooler thermometer in the cooler reading 39F - Bottom cooler between fryers and steam table fish 36 F (cold holding); chicken 41 F (cold holding); beef 42 F (cold holding); - On ice shredded cheese 43 F (cold holding); sliced cheese 47 F (cold holding)
[03B-01-6] Gravy made this morning sitting on steam table that does not work per operator 128F. About to go in the steam table per operator
[52-04-5] Establishment advertised a specific fish on the menu/menu board but served another type of fish. Advertised catfish, served swai as evidenced by kitchen manager and cook statement, and case of swai in the freezer
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - Interior reach in cooler and freezer, gaskets. Next to fryer - can opener blade and surrounding - Encrusted food residue on slicer blade guard - interior and gaskets server cooler - ice chute for soda machine in the dining room
[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. Locked in the office

Disposition: Warning Issued
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Lids in dirty container, loose debris
[36-73-4] Floor soiled/has accumulation of debris. Under equipment and shelving
[08B-38-4] Food stored on floor. Case of eggs walk in cooler Container of oil, cookline
[33-19-4] Garbage on the ground and/or pad around dumpster. Around the dumpster and behind the shed
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Grill area, bottom prep shelves area, exterior containers in dry storage, shelving in dish area - Exterior and track of glass cooler in server station
[29-49-6] Standing water in bottom of reach-in-cooler. Cookline
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm cl front counter
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar in a large plastic bin below prep table
[35A-02-7] Live, small flying insects found. - 2 around slicer - 1 inside bag of rolls - 4 or 5 around the rolls and onions
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over beef, cookline cooler left of fryers.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. 2 in the hallway behind cookline. Bag in the box soda storage, boxes of unused items, toilet paper
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Bottom of cooler next to fryer on the left, fish 44F, beef44- 45F - On ice sliced cheese 54F, shredded cheese 43F. Employee stated time as a public health control was used but no time marking and no written procedures. - Cooler to the right of the : sliced cheese 52F. Advised to remove plastic lids between cheese and container and cover. Hash browns 44F. raw steak 45F, sausage 44F, ham 44F.
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Chili reheating in the steam table approximately 2.25 hours per Cook 140F in the Center to 166f at the edge. Advised to stir while heating
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gravy 1/3 pan sitting above non working steam table 120-141F. Advised to reheat to 165F to hot hold at 135F or above.
[52-04-5] Establishment advertised a specific fish on the menu/menu board but served another type of fish. Advertised catfish, served swai as evidenced by kitchen manager and cook statement, and case of swai in the freezer
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - Interior reach in cooler and freezer, gaskets. Next to fryer - can opener blade and surrounding - Encrusted food residue on slicer blade guard - interior and gaskets server cooler - ice chute for soda machine in the dining room
[31A-11-4] Handwash sink used for purposes other than handwashing. Cookline, used to hold pot with boiled eggs
[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. Locked in the office
[41-17-4] Spray bottle containing toxic substance not labeled. Pink substance

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[08B-41-4] Food being prepared on a grill outside that has no cover.
[36-24-5] Hole in or other damage to storage area closet.
[51-13-4] No Heimlich maneuver/choking sign posted.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. In kitchen cold holding unit.
[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. Under flat top laden with grease and grime,. Sides of flat top laden with grease and grime.
[33-16-4] Open dumpster lid.
[36-34-5] Wash ware area , ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[36-27-5] Wash ware wall , soiled with accumulated grease, food debris, and/or dust.
[01B-01-4] Dented/rusted cans present. See stop sale.
[35A-02-7] Live, small flying insects found 5- live flying insects at food preparation area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -walk in cooler potato salad (52F - Cold Holding); cooked ground beef (50F - Cold Holding); raw beef (50F - Cold Holding); tuna salad (50F - Cold Holding); ham (50F - Cold Holding); raw chicken (50F - Cold Holding); tuna salad (52F F - Cold Holding); shell eggs (56F - Cold Holding); Operator instructed to discard,. -Front counter cold holding unit green salad (52F - Cold Holding); potato salad (52F - Cold Holding); green salad (52F - Cold Holding).Less than 4 hours . Operator placed ice. -cook line make table unit sliced tomatoes (46F - Cold Holding); shredded hash browns (47F - Cold Holding); less than 4 hours . operator placed ice. - front line table top reach in cooler; less than 4 hours. Operator placed ice. sour cream (45F - Cold Holding); sauerkraut (46F - Cold Holding)
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Slicer guard soiled with food debris. -can opener blade soiled with grime. -cook line cutting board soiked . with food debris. -front counter soda chute soiled with food debris
[53A-07-6] No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[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: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Kitchen microwave exterior and cook line reach in cooler handles , soiled with food debris
[36-73-4] Cookline floor soiled/has accumulation of debris.
[36-34-5] Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Frestec cold holding unit.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - kitchen low boy unit gaskets, soiled with grime. . -ventilation hood laden with grease, . -under cooking,cooking equipment soiledwith grease and food debris. -Front counter double glass doors soiled with grime.
[33-16-4] Open dumpster lid.
[29-49-6] Standing water in bottom of kitchen reach-in-cooler.
[01B-01-4] Dented/rusted cans present. See stop sale.
[12A-13-4] Employee handled soiled equipment or utensils and handled clean equipment or utensils, without washing hands. Educated operator
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Kitchen double door reach in cooler , shell eggs stored over milk. operator relocated.
[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 line reach in cooler -butter (57F - Cold Holding)placed in unit , after more than 4 hours out on counter Operator instructed to discard , sour cream (46F - Cold Holding); less tan 4 hours ; Operator placed ice. -Front counter double glass door cold holding unit cream cheese (50F - Cold Holding)/3 hours . Operator to place
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Kitchen sanitizer bucket Chlorine 200+. PPM
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -grooved cutting board soiled with food debris at cook line, make table.
[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/
[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.