Full Sabor

4989 S Ridgewood Ave, Port Orange, FL 32127 · Permanent Food Service · License 7401821

Official report

out of 100

Grade C

Safety score 76 of 100

Latest visit: Sep 4, 2026

What drove the grade

Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.High priority · no follow-up needed · 15 other violations

How the score was calculated

Starting score100
Violations at the Sep 4 routine inspection
3 high priority (2 no follow-up needed, 1 fixed on the spot), 1 intermediate, 12 basic
-24
Safety score76

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

Inspection history

1 inspection · 1 visit

Sep42026

Routine inspection

16 violations found

First visitSep 4, 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.
16 violations found:
- 3 High priority
- 1 Intermediate
- 12 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  See stop sale. -cooked rice inside single door cooler on day 7 from preparation. Advised to account for initial day of preparation and to use up prior to the 7th day unless the product is frozen.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  -raw shell eggs stored above bag of romaine lettuce
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used for direct food contact.
Intermediate1
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  -cooked rice, cooked chicken
Basic12
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  -flour/seasonings
- Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
  -cases of bottled water on floor in back
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  -handle resting inside seasoning/salt/sugar on rack shelf above prep table at entryway to kitchen
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  -employee beverages on prep table next to box of gloves
- Code 14, Food-contact surfaces designed and maintained: Cardboard used to line bottom of chest freezer
- Code 29, Plumbing and backflow prevention: Water leaking from hose bibb connected to back of establishment
- Code 35, Insects, rodents, pests and animals: Accumulation of dead insects, in control devices.
  -near back door by air conditioning unit
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  -ceiling vents soiled/dusty in back storage room
  Unclean building components, attachments or fixtures.
  -soiled exterior of protective sleeves on lights in prep area
  Building components, attachments or fixtures in poor repair.
  -air vent inside restroom is partially hanging
  Floor soiled/has accumulation of debris.
  -under 3 compartment sink -back end of storage area near back door/coolers
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  -employee personal bag stored on shelf next to seasonings in dry storage room in back -employee bag on top of lexan in back storage room
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

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.
Stop sale: An order that the food can’t be sold or served.