Prost!
59 Dunlawton Ave Unit 101, Port Orange, FL 32127 · Permanent Food Service · License 7408005
What drove the grade
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient.
How the score was calculated
- Starting score100
- Violations at the Oct 21 routine inspection1 high priority (no follow-up needed), 1 intermediate, 9 basic-15
- Safety score85
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 21, 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 01, Approved source; food safe and unadulterated: Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient.
See stop sale. -pizza sauce with added pesto/other ingredients marked 10/12 inside walk in cooler. Employee discarded
Intermediate1
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.
-precooked chicken wings
Basic9
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
-lexan container of flour in prep area
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
-cup without handle used for dispensing vegetables from topside of cooler in prep room
Code 16, Dishwashing facilities and test kits: Old labels stuck to food utensil after cleaning.
-side of plastic scooper
Code 21, Wiping cloths and linens: Clean wiping cloth supply not properly stored.
-bags of clean wiping clothe stored inside toilet room connected to the kitchen
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-dust on hood filters above fryers -backsplash behind fryers -floor fan cover
Code 33, Garbage and refuse: Open dumpster lid.
Code 36, Floors, walls, ceilings and ventilation: Component preventing proper floor cleaning.
-isolated area below drain board on right side of three compartment sink
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
-walk in cooler
Fixed on the spot
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
-tank propping door open to kitchen, advised to keep any pressurized tanks secured
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.
- Stop sale
- An order that the food can’t be sold or served.