The Boat of Port Orange
5395 S Ridgewood Ave, Port Orange, FL 32127 · Permanent Food Service · License 7407688
What drove the grade
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
How the score was calculated
- Starting score100
- Violations at the Sep 28 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 2 intermediate (1 fixed on the spot), 6 basic-17
- Safety score83
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 visitSep 28, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
-raw poultry(165°F minimum temperature) stored above raw comminuted beef(155°F minimum temperature) inside the walk in cooler on shelving -raw shell eggs(155°F minimum temperature) stored above raw bacon(145°F minimum temperature)
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at on fitting/splitter added to mop sink faucet.
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
Raw animal foods must be fully cooked prior to service. -raw hamburgers used, cooked to order with undercooked by request. No consumer advisory is present, advising operator to include disclaimer/advisory on the menu. -printed advisory, employee placed at food service counter at end of bar.
Fixed on the spot
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
-cheese sauce
Basic6
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-inside cabinet/storage under 3 compartment sink in kitchen area
Code 29, Plumbing and backflow prevention: Standing water in bottom of cooler inside the bar
Code 33, Garbage and refuse: Open dumpster lid.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Objectionable odors in bathroom or other areas of the establishment.
-restroom
Exhaust fan inoperable in bathroom with no other form of ventilation.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Reporting only1
Code 45, Fire extinguishing equipment: Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed.
Notified Fire AHJ. For reporting purposes only. -raw burgers cooking on flat top grill at the time of inspection. No hood/fire suppression system. Discussion with person on site about local fire authorities having jurisdiction. Note : there is not a type k fire extinguisher on site as of the time of inspection
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.