The Back Porch
145 Wekiva Springs Rd Ste B161, Longwood, FL 32779 · Permanent Food Service · License 6905038
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 20 routine inspection7 high priority (fixed by the Aug 21 follow-up, 1 repeat), 1 intermediate, 9 basic-35
- Violations at the Oct 19 complaint check1 intermediate (fixed on the spot), 2 basic; 1 also cited at the Aug 20 routine inspection and counted there-4
- Administrative complaint on Aug 20, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score49
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Complaint check
- First visitOct 19, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Fixed on the spot
Basic3
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
- near mop sink causing retention of standing water
Floor area(s) covered with standing water.
- near mop sink
Floor soiled/has accumulation of debris.
- along the wall below cookline. - below ice machine
Earlier inspections 1
F53Routine inspection17 violations, 7 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitAug 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
6 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
Basic5
Code 14, Food-contact surfaces designed and maintained: - Ice buildup in reach-in cooler at cookline.
More time given
Code 16, Dishwashing facilities and test kits: Accumulation of lime scale on the inside of the dishmachine.
More time given
Code 22, Food-contact surfaces clean and sanitized: Interior of cookline cooler have accumulation of soil residues.
More time given
Code 36, Floors, walls, ceilings and ventilation: Floor at walk in cooler in disrepair.
More time given
Wall soiled with accumulated grease, food debris, and/or dust.
More time given
Reporting only1
Code 45, Fire extinguishing equipment: Portable fire extinguisher gauge in red zone.
More time given
- First visitAug 20, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Stop Sale issued due to food not being in a wholesome, sound condition.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
See stop sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
COOKLINE RIGHT; per manager all items held overnight - alfredo (46°F - Cold Holding); - pico (48°F - Cold Holding); - sausage (50°F - Cold Holding); - whipping cream (50°F - Cold Holding); - cooked corn (52°F - Cold Holding); - butter sauce (59°F - Cold Holding); - sliced cheese (50°F - Cold Holding); - coleslaw (50°F - Cold Holding); - cooked onion (50°F - Cold Holding); - cooked pasta (50°F - Cold Holding)
Repeat violationAdministrative complaint
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
- creamy tuscan (datemarked 8/19) (44f-51f - Cooling)
Code 08, Food protection and cross-contamination: Food stored in ice used for drinks.
See stop sale. - employee beverage
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
- 5 flying around floor drains at bar
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
- cookline cutting boards heavily grooved and stained
Basic9
Code 14, Food-contact surfaces designed and maintained: - Ice buildup in reach-in cooler at cookline.
- Ice buildup in reach in freezer.
Code 16, Dishwashing facilities and test kits: Accumulation of lime scale on the inside of the dishmachine.
Code 22, Food-contact surfaces clean and sanitized: Interior of cookline cooler have accumulation of soil residues.
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
- cookline cooler left
Code 24, Clean equipment storage and air drying: Clean utensils stored between equipment and wall.
- knives between cookline coolers
Fixed on the spot
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
- bar cooler - cookline left - cookline middle
Code 36, Floors, walls, ceilings and ventilation: Floor at walk in cooler in disrepair.
Wall soiled with accumulated grease, food debris, and/or dust.
- at mop sink
Floor soiled/has accumulation of debris.
- below three comp sink - below ice machine - left side of mop sink - walk in cooler
Reporting only1
Code 45, Fire extinguishing equipment: Portable fire extinguisher gauge in red zone.
For reporting purposes only.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.