BOAT OF PORT ORANGE
5395 S RIDGEWOOD AVE, Port Orange FL 32127 · 386 307 5253
Last inspected Apr 27, 2026 · 7 visits since October 2023
FEB 24
DEC 24
MAY 25
NOV 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Apr 27, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority1 Intermediate6 Basic
What the inspector wrote — 9 findingsThe state's own report →
Operating with an expired Division of Hotels and Restaurants license.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. -hose/splitter at external mop sink
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -new employee/bartender provided employee health agreement during inspection. Advising operator to ensure all employees have signed an employee health agreement
Ceiling/ceiling tile shows damage or is in disrepair. -sections of ceiling at cook line near electrical outlets
Show the remaining 5 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling vent above prep cooler cutting board
Cutting board has cut marks and is no longer cleanable. -large groove on left side of cutting board, advised to have planed
Disrepair or other damage to wall. -wall section at entrance to cook line
Interior of microwave has accumulation of grease/food debris.
Missing drain plug at dumpster.
Apr 15, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 4 high priority.
4 High priority3 Intermediate12 Basic
Show 19 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -sour cream, shredded cheese, raw bacon
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw bacon 55F, sour cream 54F, raw beef 53F, raw chicken 54F, shredded cheese 54F inside walk in cooler on rack for more than 4 hours. See stop sale
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. -hose/splitter at external mop sink
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -hot dogs, cut lettuce, canned cheese sauce
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -new employee/bartender provided employee health agreement during inspection. Advising operator to ensure all employees have signed an employee health agreement
Ceiling/ceiling tile shows damage or is in disrepair. -sections of ceiling at cook line near electrical outlets
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling vent above prep cooler cutting board
Cutting board has cut marks and is no longer cleanable. -large groove on left side of cutting board, advised to have planed
Disrepair or other damage to wall. -wall section at entrance to cook line
Exhaust fan inoperable in bathroom with no other form of ventilation.
Floor soiled/has accumulation of debris. -cook line area
Interior of microwave has accumulation of grease/food debris.
Missing drain plug at dumpster.
No conspicuously located ambient air temperature thermometer in holding unit. -glass door cooler on side of cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -significant soiled shelving under hand sink/3 compartment sink on cook line.
Objectionable odors in bathroom or other areas of the establishment. -men's restroom
Working containers of food removed from original container not identified by common name. -salt container on cook line top shelf
Nov 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate3 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored above packaged hot dogs inside storage cooler.
Warewashing sanitizing solution exceeding the maximum concentration allowed. -quart ammonium sanitizer 500+ppm inside basin of 3 compartment sink inside the bar. Person in charge drained and used test strips to control new sanitizer strength.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -shredded lettuce opened prior day, employee corrected, employee added date
Handwash sink used for purposes other than handwashing. -items stored inside basin to hand wash sinks
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Melissa
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee jacket hanging in walk in cooler around bread racks
Grease receptacle not on proper pad/nonabsorbent surface.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -edges of window at end of cook area -bottom of cabinet beneath hand sink -side of deep fryer
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. -operator using flat top grill for smash burgers
May 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate9 Basic
Show 14 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands.
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. -tube of raw beef stored above condiments/dressings inside walk in cooler
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 package of hot dogs inside cooler
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -some dust built up in ceiling vents above prep area/above cooler
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Floor area(s) covered with standing water. -back end of walk in cooler
Food not stored at least 6 inches off of the floor. -pickle bucket stored on floor inside walk in cooler -fryer oil on floor at end of cook line
Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior of cabinet under 3 compartment sink
Wall in disrepair. -wall behind lowboy cooler at entrance to line, lower portion at threshold to floor
Wall soiled with accumulated grease, food debris, and/or dust. -wall behind lowboy cooler at entrance to line
Water leaking from sprayer at dish sink
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. -cooked ground beef, producing grease laden vapors. Person in charge stated owner in process of installing hood system, unknown time.
Dec 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate8 Basic
Show 10 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee handled money at bar prior to donning gloves and making plate of nachos.
Ceiling shows damage or is in disrepair. -area above cooler in cook area
Food not stored at least 6 inches off of the floor. -jug of fryer oil on floor at cook area
Food stored in a location that is exposed to splash/dust. -wrapped soft tortillas stored on counter next to sink faucet
Grease receptacle not on proper pad/nonabsorbent surface.
No copy of latest inspection report available.
Objectionable odors in bathroom or other areas of the establishment. -mens restroom
Smoking or vaping in an enclosed indoor workplace.
Water leaking from pipe and/or faucet/handle. -sprayer
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. -taco meat, fried food.
Feb 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Toxic substance/chemical improperly stored. -fryer boil out stored near handsink faucet handle
Hole in or other damage to wall. -base of wall near hand sink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -under handsink inside cabinet
Oct 30, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate8 Basic
Show 13 findings ▾
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. -cook top,middle area
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -coleslaw inside cooler
Ceiling shows damage or is in disrepair. -small area above low boy cooler with food items stored on top
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents in prep area
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -tongs laying inside pan of cut lettuce, handle touching food. Inside walk in cooler
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -bulbs in n prep area above foil sheets, styrofoam trays, above table used for prep
No conspicuously located ambient air temperature thermometer in holding unit. -lowboy, in storage area sown below containing sour cream
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelving above cook top, next to frying pan, portion cups
Objectionable odors in bathroom. -mens restroom
Single-service articles stored next to handwash/food preparation sink exposed to splash. -box of disposable gloves stored on counter near splash area if hand sink inside kitchen
Marked exit/path to marked exit blocked/obstructed. For reporting purposes only. -door marked fire exit at end of cook line with door bar in place. Previously stated for security reasons.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.