Nice N Easy Oyster Bar & Grill

2109 N Volusia Ave, Orange City, FL 32763 · Permanent Food Service · License 7406135

Official report

out of 100

Grade C

Safety score 72 of 100

Latest visit: Oct 23, 2026 (2 weeks ago)

What drove the grade

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.High priority · no follow-up needed · 13 other violations

How the score was calculated

Starting score100
Violations at the Oct 1 routine inspection
3 high priority (2 no follow-up needed, 1 fixed on the spot), 4 intermediate, 7 basic
-28
Safety score72

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 2 visits

Latest inspection

Oct232026

Complaint check

No violations found

First visitOct 23, 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.
No violations found.
Official report, on the Florida DBPR website

Earlier inspections 1

Oct12026C72Routine inspection14 violations, 3 high priority No follow-up needed

First visitOct 1, 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.
14 violations found:
- 3 High priority
- 4 Intermediate
- 7 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: 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.
  Heavy cream 45°F at bar reach in cooler Sour cream 45°F, placed overnight . Operator placed in freezer .
  Fixed on the spot
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Kitchen reach in cooler wings (47-48°F - Cooling)/ overnight. Operator instructed discarded.
Intermediate4
- Code 01, Approved source; food safe and unadulterated: Oyster tags not marked with last date served.
- Code 16, Dishwashing facilities and test kits: No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Oyster shucker blade soiled with food debris.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Operator thawing sliced deli meat in kitchen hand sink. Operator removed .
Basic7
- Code 13, Clean clothes, hair restraints, jewelry: Food employee with no hair restraint while engaging in food preparation.
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in kitchen freezer chest.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -Dish machine tray soiled . with grime. -Kitchen freezer chest gasket soiled with grime. - ventilation hood soiled with grease .
- Code 25, Single-service items: Single-service articles improperly stored.
  Box of styrofoam cups stored on basement lower floor.
- Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Vape placed on top of low boy unit top in kitchen Operator removed .
  Fixed on the spot
- Code 55, Automatic gratuity notice: Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill.
  Menus missing charges.
Official report, on the Florida DBPR website

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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.