Farm Social

4075 S Ridgewood Ave, Unit 104, Port Orange, FL 32127 · Permanent Food Service · License 7408032

Official report

out of 100

Grade C

Safety score 73 of 100

Latest visit: Oct 14, 2026 (3 weeks ago)

What drove the grade

Food received from unapproved source.High priority · fixed by the Oct 14 follow-up · 12 other violations

How the score was calculated

Starting score100
Violations at the Oct 14 routine inspection
4 high priority (fixed by the Oct 14 follow-up), 3 intermediate, 6 basic
-27
Safety score73

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

Inspection history

1 inspection · 2 visits

Oct142026

Routine inspection

13 violations found · Inspector came back once

Follow-up visitOct 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 2 Basic
What 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
Basic2
- Code 14, Food-contact surfaces designed and maintained: Interior of ice machine/bin with rust that has pitted the surface
  More time given
- Code 33, Garbage and refuse: Missing drain plug at dumpster.
  More time given
Official report, on the Florida DBPR website
First visitOct 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
- 4 High priority
- 3 Intermediate
- 6 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Food received from unapproved source.
  See Stop Sale. -potato salad, brocoli salad prepared at nearby facility no longer operated by this establishment's operator. Advised to consider a non seating license if necessary to prepare any food at a separately owned location.
  Stop Sale issued due to food originating from an unapproved source.
- Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  -employee prepping food using cell phone while prepping, did not wash hands after handling cell phone
- 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. -0-10ppm after several runs, manager stated line from sanitizer bent/kinked. Attempted to correct issue and called for service technician
Intermediate3
- Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
- Code 13, Clean clothes, hair restraints, jewelry: Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
  -employee prepping food with polished nails, not wearing gloves
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  -can opener blade -interior of ice chute at customer ice dispenser
Basic6
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  -employee prepping food wearing wrist watch
- Code 14, Food-contact surfaces designed and maintained: Interior of ice machine/bin with rust that has pitted the surface
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  -lexan containers stacked while air drying
- Code 33, Garbage and refuse: Missing drain plug at dumpster.
  Open dumpster lid.
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

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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.