Port Hole

932 Herbert St, Port Orange, FL 32127 · Permanent Food Service · License 7407468

Official report

out of 100

Grade C

Safety score 71 of 100

Latest visit: Jul 27, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · 8 other violations

How the score was calculated

Starting score100
Violations at the Jul 27 routine inspection
4 high priority (1 fixed on the spot), 2 intermediate (1 fixed on the spot), 3 basic
-29
Safety score71

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Jul272026

Routine inspection

9 violations found

First visitJul 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
- 4 High priority
- 2 Intermediate
- 3 Basic
What 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.
  -deli meats, cheeses Time/temperature control for safety food not cooled from ambient temperature to 41°F within four hours. cut tomatoes, cut lettuce
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Roast beef, turkey, ham 50-51°F, shredded cheese 50°F, sliced cheese 49°F inside lowboy across from prep line for more than 4 hours, see stop sale. Manager stated calling for service tech.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  -meatloaf 97°F after 3-4 hours per employee, reheated to 165°F for hot holding above 135°F. Advised to keep heating lamps on with product adequately under temperature control if not cooling down for later use.
  Fixed on the spot
  Time/temperature control for safety food prepared at ambient temperature not cooled to 41°F within 4 hours.
  -cut tomatoes 51°F, cut lettuce 53°F , cut more than 4 hours prior to inspection , see stop sale.
Intermediate2
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  -hand sink at end of cookline
  Fixed on the spot
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic3
- Code 05, Thermometers provided and accurate: Ambient air thermometer not located in the warmest part of the cold holding unit.
  -walk in cooler
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  -wristwatch
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  -advised to print current license showing expiration of 4-1-27
Official report, on the Florida DBPR website

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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.