Frozen Gold Ice Cream & Big Mike's Burgers
4629 S Clyde Morris Blvd, Port Orange, FL 32129 · Permanent Food Service · License 7405929
What drove the grade
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
How the score was calculated
- Starting score100
- Violations at the Sep 3 routine inspection2 intermediate, 2 basic-8
- Safety score92
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 visitSep 3, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
-open gallon of milk, employee stated from either 1st or 2nd
Code 03, Food out of temperature: Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved process waiver from the Division.
Establishment does not have an approved Process Waiver for the method observed in use during the inspection. -"carpigiani" ice cream machine cleaned/sanitized every 14 day, per employee & digital screen reflecting cycle for cleaning. -provided process waiver request, advised of requirement to provide manufacturer details for the unit in order for determination to be made regarding an approved sanitation cycle that extends beyond 7 days per FDA Food Code. -callback inspection shall occur in 60 days to verify compliance
Basic2
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
-slow leak at 3 compartment sink
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
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.