Deck Down Under (the)
78 Dunlawton Ave, Port Orange, FL 32127 · Permanent Food Service · License 7403404
What drove the grade
Live, small flying insects found
How the score was calculated
- Starting score100
- Violations at the Jul 30 complaint inspection2 high priority (no follow-up needed), 10 basic-16
- Safety score84
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitJul 30, 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.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
-raw shrimp stored above hushpuppy mix inside stand up cooler
Code 35, Insects, rodents, pests and animals: Live, small flying insects found
-2 small flying insects landed on lid to ice well in prep area/hovering above area
Basic10
Code 05, Thermometers provided and accurate: Ambient air thermometer not located in the warmest part of the cold holding unit.
-advised to add ambient thermometer No conspicuously located ambient air temperature thermometer in holding unit. -unit at end containing thawed shrimp from morning prep
Code 06, Food properly thawed: Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41°F while being thawed under running water.
-raw fish thawing inside vacuum sealed packaging under running water, some portions above 60°F. Manager instructed employee to complete process by removing from packaging and placing into walk in cooler. Manager stated thawing began 1 hour prior.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Code 14, Food-contact surfaces designed and maintained: Interior of refrigerator or freezer in disrepair/has exposed insulation.
-chest freezer interior
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-soiled racks inside the walk in cooler -hood filters above fryers -fan cover, at end of cookline for fan on floor
Code 25, Single-service items: Single-service articles improperly stored on floor.
-cases of beverage cups on floor inside dry storage
Code 36, Floors, walls, ceilings and ventilation: Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
Floors not maintained smooth and durable.
-section of floor near the jce machines in the back
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
-some dust build up on utility lines at ceiling
Code 38, Lighting: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
-1 bulb at side of cookline near stove requires a a shield/coating
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.