Fly in Cafe
100 Cessna Blvd, Port Orange, FL 32128 · Permanent Food Service · License 7406308
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 Jul 14 routine inspection1 high priority (fixed on the spot, 1 repeat), 4 intermediate (1 repeat), 7 basic (4 repeats)-29
- Safety score71
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 visitJul 14, 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 priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-smoked salmon 58°F, stored above fill line in roll-top reach-in cooler, operator discarded
Fixed on the spotRepeat violation
Intermediate4
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris.
-long white cutting board stored on top of roll-top reach-in cooler is stained
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
-handwash sink in bar area
Repeat violation
Code 41, Chemicals and toxic substances: Multiple spray bottles containing toxic substance not labeled.
Basic7
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
-employee drink stored on shelf over prep table
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
-door handle broken on reach-in cooler drawer underneath flat-top grill
Food storage container/container lid cracked or broken.
-multiple containers in multiple reach-in coolers
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-reach-in cooler door gaskets -hood filters over cooking equipment have an accumulation of grease and food debris
Repeat violation
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
-reach-in cooler across from flat-top grill
Code 33, Garbage and refuse: No waste receptacle installed at handwash sink provided with disposable towels.
-handwashing sink along walkway wall between front and rear prep areas
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
-walls in dishwashing area have a significant accumulation of black, mold-like substance
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.