Kozy Korner Grub and Pub
5901 S Ridgewood, Port Orange, FL 32127 · Permanent Food Service · License 7407614
What drove the grade
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Jul 31 complaint inspection4 high priority (2 no follow-up needed, 2 fixed on the spot), 4 intermediate, 7 basic-31
- Safety score69
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 visitJul 31, 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.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
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. -hot dogs
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
shredded cheese (56°F - Cold Holding); sliced cheeses (54°F - 56Cold Holding); coleslaw (47-48°F - Cold Holding); sour cream (45°F - Cold Holding) inside lowboy across from fryer. -manager stated lids open during service/rush 1 hour prior, Atter closing lids, internal temperatures observed dropping. Advising to keep lid shut in between uses at all times, and to monitor internal temperatures using probe thermometer -must be in compliance upon the next unannounced inspection.
Fixed on the spot
Cooked seafood not reaching a minimum internal temperature of 145°F for 15 seconds.
-raw fish cooked to 118-122°F, employee placed back onto flat top, cooked to 181°F.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
-employee previously handling raw beef changed gloves without washing hands prior handling cooked fish from the fryer
Intermediate4
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.
-hot dogs
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-portion of fried fish dropped to overflow ledge for fryer on the cookline, stainless surface is not maintained clean as a food contact surface.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
-hand sink up front used as a dump sink
Code 53, Manager certification and employee training: Food service manager not certified within 30 days of employment.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Basic7
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
-soda bibb case
Code 14, Food-contact surfaces designed and maintained: Uncleanable knife block in use to store knives.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-dust build up on exterior of utility lines -hood filters -ansul lines above fryers
Code 25, Single-service items: Single-service articles improperly stored on floor.
-case of single service food trays
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
-1 roach
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
- 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.