Kentucky Fried Chicken L518165
1035 Dunlawton Ave, Port Orange, FL 32127 · Permanent Food Service · License 7403741
What drove the grade
Time/temperature control for safety food reheated in a microwave oven for hot holding not reaching 165°F.
How the score was calculated
- Starting score100
- Violations at the Oct 14 complaint inspection1 high priority (fixed on the spot), 1 intermediate, 9 basic (5 repeats); basic violations cost 12 at most-18
- Safety score82
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitOct 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.
11 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 reheated in a microwave oven for hot holding not reaching 165°F.
-macaroni and cheese from 118°F in middle, 169°F at edge -placed into steam table for hot holding
Fixed on the spot
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.
-coleslaw, portioned containers inside cooler on prep line
Basic9
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-soiled hand wash sink in the back prep area -exterior of ansul fire suppression lines, light shields near hoods, above fryers in back -exterior side of large oven next to fryers
Repeat violation
Code 33, Garbage and refuse: Missing drain plug at dumpster.
Repeat violation
Open dumpster lid.
Repeat violation
Garbage enclosure area in disrepair.
-swing door st enclosure
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
-damaged/missing floor tiles in front of the handwash sink in the back with standing water -area near drive thru window -walk in freezer floor panel
Repeat violation
Floor area(s) covered with standing water.
-in front of the handwash sink sink in the back
Repeat violation
Hole in or other damage to wall.
-splash guard panel at mop sink wall -corner trim hanging off wall near walk in next to fryers
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
-dining area, employee present working on some ceiling tiles
Fixed on the spot
Floor soiled/has accumulation of debris.
-back prep area
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.