Flapjacks and More
1654 Taylor Rd, Port Orange, FL 32128 · Permanent Food Service · License 7405302
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 Aug 25 routine inspection2 high priority (fixed on the spot), 1 intermediate, 5 basic (2 repeats)-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 visitRoutine inspection
- First visitAug 25, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-shredded cheese portions 50°F, per operator less than 1 hour overfilled in the top of the roll-top reach-in cooler, operator relocated excess to a different reach-in cooler to rapidly cool
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
-bottle of sanitizer tablets stored on top of soda dispenser, operator removed
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris.
-small white cutting board on top of the roll-top reach-in cooler is lightly stained
Basic5
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-stainless steel shelf below flat-top grill
Repeat violation
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
-plastic cups on shelf in beverage service area
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
-wall to the right of the dishwasher has an accumulation of black, mold-like substance -stainless steel wall behind/below flat-top grill
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
-vents over bread storage rack/ice machine
Floor soiled/has accumulation of debris.
-underneath flat-top grill
Repeat violation
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.