Perkins American Food Co.
1286 Saxon Blvd, Orange City, FL 32763 · Permanent Food Service · License 7405770
What drove the grade
Observed: Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 22 complaint inspection3 high priority, 1 intermediate (1 repeat), 4 basic; 3 also cited at the Sep 22 complaint inspection and counted there-26
- Extension granted on Sep 22, now extension grantedCounts in full until a follow-up finds the problems fixed-3
- Safety score71
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 4 visitsLatest inspection
Complaint inspection
- Follow-up visitSep 22, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
No violations listed.
Official report, on the Florida DBPR website - First visitSep 22, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Observed: Time/temperature control for safety food cold held at greater than 41°F.
-wait station glass door reach in cooler heavy cream (47°F - Cold Holding), less 30 minutes returned to unit.
Observed: Time/temperature control for safety food identified in the written procedure as a food held using time as a
public health control has no time marking . Operator placed time. Priority: High Priority
Code 22, Food-contact surfaces clean and sanitized: 09-22-2026 100 chlorine 100 ppm.
Observed: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.10 Chlorine ppm. Priority: High Priority
Fixed on the spot
Intermediate2
Code 53, Manager certification and employee training: 9-22-2026 Time Extended
VIOLATIONS
Observed: 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 & Lodging Association (SafeStaff) 866-372-7233. Priority: Intermediate
Repeat violation
Basic5
Code 09, Bare hand contact with ready-to-eat food: Observed: Food employee not using the two additional control measures after washing hands as required by the
Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact allowed with ready-to-eat food. Sanitizer not provided at cook line hand sink and dish machine area. Operator placed sanitizer. Priority: Basic -09-07-5 09-22-2026 Complied .
09-22-2026 Complied .
Observed: No proof available showing that employees touching ready-to-eat food with their bare hands have received
the required training on risks, handwashing, finger nail maintenance, prohibited jewelry and good hygienic practices. Establishment has an approved Alternative Operating Procedure.
Code 14, Food-contact surfaces designed and maintained: Observed: Ice buildup in walk-in freezer.
Priority: Basic 14-69-4 , 09-22-2026 Complied
Code 36, Floors, walls, ceilings and ventilation: Observed: Ceiling/ceiling tile shows damage or is in disrepair, in dining room.
Priority: Basic
Earlier inspections 1
C74Complaint inspection9 violations, 3 high priority · 1 follow-up visit Extension granted
- Follow-up visitSep 22, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-Cook line Sliced deli meat 43°F, shell eggs 41°F . -Wait station reach in cooler Heavy cream 47°F, cheesecake 47°F placed overnight . operator instructed to discard .
More time given
Intermediate1
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
More time given
Basic1
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair, in dining room.
More time given
- First visitSep 15, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-wait station glass door reach in cooler heavy cream (47°F - Cold Holding), less 30 minutes returned to unit. -Cook line expo unit sliced turkey (47°F - Cold Holding); shell eggs (63°F - Cold Holding)/30 minutes . Operator placed ice.
Fixed on the spotRepeat violation
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking .
Operator placed time.
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.10 Chlorine ppm.
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233.
Repeat violation
Basic5
Code 08, Food protection and cross-contamination: Water softener salt (food) stored in a location that is not clean and dry.
Bag placed on storage area floor. Operator relocated.
Fixed on the spot
Code 09, Bare hand contact with ready-to-eat food: Food employee not using the two additional control measures after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food.
No bare hand contact allowed with ready-to-eat food. Sanitizer not provided at cook line hand sink and dish machine area. Operator placed sanitizer.
No proof available showing that employees touching ready-to-eat food with their bare hands have received the required training on risks, handwashing, finger nail maintenance, prohibited jewelry and good hygienic practices.
Establishment has an approved Alternative Operating Procedure.
Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair, in dining room.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.