The Doghouse Bar & Grill
3400 S Nova Rd, Port Orange, FL 32129 · Permanent Food Service · License 7407077
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 Sep 28 routine inspection1 high priority (no follow-up needed), 2 intermediate, 9 basic-18
- Safety score82
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.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
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. -small portion of sliced turkey with date mark of 9-20. Advised to use within 7 days of opening package unless being frozen.
Intermediate2
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.
-open container of feta cheese inside household fridge near entrance to back from bar area
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-some surfaces to cheese graters hanging on wall Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -interior of ice machine, some isolated surfaces around grooved areas of the splash guard inside the machine
Basic9
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-hood filters above fryers, significant grease build up -wire rack used for air drying at 3 compartment sink -soda gun holster, left bar well inside
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
-paper food trays, advised to keep uncovered trays stored inverted
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
-slow dripping leak at hand sink faucet at cook line area
Standing water in bottom of reach-in-cooler.
-cookline
Code 35, Insects, rodents, pests and animals: Accumulation of dead or trapped insects, or other pests, in control devices.
-dead lizard and small flying insects on control device under storage rack in back of establishment -dead lizard on control device behind the chest freezer in storage area
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
-under 3 compartment sink in the front bar, left side
Hole in or other damage to wall.
-exterior bar area at the end of the bar surrounding gutter line. Advised to have area sealed
Floor soiled/has accumulation of debris.
-back of the establishment in the storage area, under racks/shelving -interior bar, right side well in adea around soda bibbs
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.