Jimmy Hula's of Port Orange LLC
65 Dunlawton Ave, Port Orange, FL 32127 · Permanent Food Service · License 7407634
What drove the grade
Live, small flying insects found
How the score was calculated
- Starting score100
- Violations at the Oct 21 routine inspection4 high priority (3 fixed by the Oct 29 follow-up), 2 intermediate, 5 basic-26
- Extension granted on Oct 22, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score72
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitOct 29, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
-dish machine is not functioning, employees have hnit tagged out of order while utilizing nearby 3 compartment sink with quaternary. This violation must be in compliance the next unannounced inspection.
More time given
Basic2
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
More time given
- 1st follow-up visitOct 22, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
6 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Manager currently using 3 compartment sink while waiting on service for the dish machine, time extended 7 days to verify proper 50ppm minimum necessary for a low temp dish machine
More time givenFixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found
-3 small flying insects in the prep area
More time given
Intermediate1
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
More time given
Basic3
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
More time given
- First visitOct 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
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.
-salsa 56°F, shredded cheese 52°F, coleslaw 57°F, shredded lettuce 57°F, diced tomatoes 53°F inside top side of cooler in middle of prep area without lid loaded into unit around 4 hours prior. Employee stated food remains in unit until emptied, paperwork for time documentation is nit being used as of inspection. -precooked diced chicken 45°F, sliced turkey 44°F inside drawer under grill. -batter station, dairy 65°F for 4 hours. Employee replaced. Advised to utilize 4 hour maximum time control for food that is not held in an environment to maintain 41°F or below.
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -0ppm chlorine after running machine more than 5 times, manager stated calling for service
Code 35, Insects, rodents, pests and animals: Live, small flying insects found
-3 small flying insects in the warewashing area in the back
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-dicer, interior component
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
-bar hand sink on right side
Basic5
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.
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: Food storage container/container lid cracked or broken/cut.
-some sauce squeeze bottles
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-base of hood, some grease dripping around edges/corners, ansul lines -exterior of lexan salt container -some racks inside walk in cooler
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
-vent above 3 compartment sink
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.
- Stop sale
- An order that the food can’t be sold or served.