Malibu Beach Grill
5543 S Williamson Blvd #900, Port Orange, FL 32128 · Permanent Food Service · License 7406952
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Oct 22 routine inspection4 high priority (fixed by the Oct 30 follow-up, 1 repeat), 5 intermediate, 7 basic (2 repeats)-38
- Administrative complaint on Oct 22, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score50
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 30, 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 - 1st follow-up visitOct 23, 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.
7 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate3
Code 52, Misrepresentation or misbranding: Misrepresentation of a fruit or fruit juice.
More time given
Code 53, Manager certification and employee training: Required employee training expired for some employees.
More time given
Code 55, Automatic gratuity notice: Establishment charging 1% infrastructure fee without properly disclosing the information on the menu/web/app and the bill/receipt.
More time given
Basic4
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: Floor area(s) covered with standing water.
More time given
Wall soiled with accumulated grease, food debris, and/or dust.
More time given
Floor soiled/has accumulation of debris.
More time given
- First visitOct 22, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
16 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. -housemade honey mustard dressing containing eggs dated 10/7, operator discarded
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-stand up reach-in cooler: yellow rice 48°F, raw chicken 47°F, cream spinach 44°F -reach-in cooler drawer: raw shrimp 44-45°F, Alfredo sauce 57°F, crumble cheese 45°F, blanched asparagus 47°F -raw steaks 79-80°F, per operator stored in triple sink less than 1 hour, employee relocated to walk-in cooler to rapidly cool
Repeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
-employee handled raw chicken then switched to completing a different task
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
-6 live, small flying insects over dishwashing area
Intermediate5
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris.
-long white cutting board over reach-in cooler is stained
Code 52, Misrepresentation or misbranding: Misrepresentation of a fruit or fruit juice.
-mint mule advertised on menu as containing fresh lime juice, but commercially processed lime juice is used -mango lemon marg advertised on menus as containing fresh squeezed lemon juice, using commercially processed sour mix -orange juice and cranberry juice advertised on menu as fresh, serving commercially processed juice
Administrative complaint
Establishment advertised a specific fish on the menu/menu board but served another type of fish.
-Red Snapper advertised on the menu, serving Portico Snapper, operator is unable to provide more specific information
Administrative complaint
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. -Carl G. and Huy Yu U.
Code 55, Automatic gratuity notice: Establishment charging 1% infrastructure fee without properly disclosing the information on the menu/web/app and the bill/receipt.
Basic7
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale. -26 portions of mahi
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
-white chest freezer
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-handwash sinks -tops of fryers -exterior of cooking equipment has an accumulation of grease and food debris
Repeat violation
Code 29, Plumbing and backflow prevention: Slow draining water in handwash sink.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
-in tile grout lines in front of the cookline
Wall soiled with accumulated grease, food debris, and/or dust.
-walls throughout the kitchen
Floor soiled/has accumulation of debris.
-floor underneath/behind cooking equipment in the kitchen -floor underneath equipment in bar 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.
- 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.