Don Giovanni
1633 Taylor Rd Ste 5, Port Orange, FL 32128 · Permanent Food Service · License 7406876
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 2 routine inspection3 high priority (1 fixed by the Sep 10 follow-up, 2 fixed on the spot, 1 repeat), 1 intermediate, 4 basic (1 repeat)-19
- Safety score81
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 10, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 36, Floors, walls, ceilings and ventilation: Floor in disrepair.
More time given
- First visitSep 2, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 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.
-fresh mozzarella cheese 48°F & cut tomatoes 49°F, stored above fill line in salad reach-in cooler, employee relocated to lower portion of reach-in cooler to rapidly cool
Fixed on the spotRepeat violation
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
-chicken stock 118°F, per employee less than 2 hours stored on stove off the heat, employee relocated to heat to rapidly reheat, retested 187°F
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
-hose bibb next to microwave
Intermediate1
Code 27, Water source: Handwash sink does not have running water or enough water pressure to properly wash hands.
-handwash sink at entrance to kitchen, water was turned off because the automatic shut off isn't working properly
Basic4
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
-utensils stored in water 109°F on stove, employee turned up heat on stove to rapidly reheat, retested 166°F
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
-short reach-in freezer in bar area
Code 36, Floors, walls, ceilings and ventilation: Floor in disrepair.
-walk-in cooler
Wall soiled with accumulated grease, food debris, and/or dust.
-along baseboards alongside the fryer
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.