Houligan's - a Spirited Sports Grill
1396 Dunlawton Ave, Port Orange, FL 32127 · Permanent Food Service · License 7406983
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 30 routine inspection3 high priority (fixed by the Nov 4 follow-up), 4 basic-13
- Safety score87
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitNov 4, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 30, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
bleu cheese crumbles (47°F - Cold Holding); cooked egg (46°F - Cold Holding); diced turkey (47°F - Cold Holding); diced tomatoes (47°F - Cold Holding) iside makeline cooler at end of cookline, in the top section for 5 hours, per manager. See stop sale.
Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer in spray bottle not at proper minimum strength.
0ppm
Basic4
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
-portion cup used to dispense sauce from container
Code 33, Garbage and refuse: Missing drain plug at dumpster.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
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.
- Stop sale
- An order that the food can’t be sold or served.