EATS & SWEETS BY MICHEAL LLC
2487 S VOLUSIA AVE #101, Orange City FL 32763 · 6039743431
Last inspected Apr 2, 2026 · 17 visits since August 2023
JUN 25
OCT 25
DEC 25
MAR 26
APR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Wastewater backing up through 2- kitchen floor drains.Area by the drain is being quartered off, and the other side of cookline, will be able to be used. Operator is using a snake to repair. Operator has cleared drain and sanitized area. No back up of waste water, noted.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $2,160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025091750 | Dec 29, 2025 | Feb 26, 2026 | $400 |
| 4--2024049257 | Aug 19, 2024 | Sep 23, 2024 | $800 |
| 4--2024037524 | Jun 19, 2024 | Aug 15, 2024 | $400 |
| 4--2022017844 | Feb 7, 2022 | Apr 26, 2022 | $160 |
| 4--2020006623 | Jan 30, 2020 | Feb 26, 2020 | $400 |
Inspection history
17 visits, newest first
Apr 2, 2026Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Mar 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate5 Basic
Show 8 findings ▾
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Provided to operator.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cole slaw in kitchen Frigidaire prorated 24 hours ago not date marked after opening. Operator placed date.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Bakery side hand wash sink by three compartment sink. Operator opened valves
Employee with no hair restraint while engaging in food preparation at front line,
Masking tape used to repair nonfood-contact surface. Frigidaire gasket cooker at front line.
Opened employee beverage container in a cold holding unit with food to be served to customers. Opened drink in kitchen reach in cooler. Operator removed.
Single-service articles stored in toilet room/locker room/garbage room/mechanical room. Styrofoam cup stored in employee bathroom floor. Removed cups.
Standing water or very slow draining water in bakery side, wash ware area handwash sink.
Dec 29, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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.
Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping.
Dec 29, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 7 violations recorded, 1 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
1 High priority4 Intermediate2 Basic
Show 7 findings ▾
Rodent activity present as evidenced by rodent droppings found. 11- rodent droppings on food storage area floor corner. Operator cleaned area.
Handwash sink used for purposes other than handwashing. Tongs stored in kitchen hand sink. Operator removed.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict not identified.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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.
Dead roaches on premises. 1-dead roach at cook line. Operator removed and cleaned area,
Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping.
Oct 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -slicer guard soiled with food debris
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Accumulation of debris on exterior of warewashing machine.
Ceiling/ceiling tile shows damage or is in disrepair, by employee at bathroom hallway.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Side of flat top and stove,soiled with grease, grime and food debris.
Oct 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority4 Intermediate4 Basic
Show 12 findings ▾
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/
Rodent activity present as evidenced by rodent droppings found. 3- rodent droppings on storage floor. Operator removed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter too butter (76F - Cold Holding)/30 minutes. Operator placed in reach in cooler.
Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. -slicer guard soiled with food debris
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken in kitchen reach in cooler Operator unable to determine date. Instructed to discard. Meatloaf not date marked, operator placed date.
Water with a temperature of least 85 degrees Fahrenheit shut off at employee handwash sink. Operator turned on valve at bakery side, three compartment sink.
Accumulation of debris on exterior of warewashing machine.
Ceiling/ceiling tile shows damage or is in disrepair, by employee at bathroom hallway.
Dead roaches on premises. 1- dead roach on floor by ice machine,
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Side of flat top and stove,soiled with grease, grime and food debris.
Jun 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 16, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 5 high priority.
5 High priority1 Intermediate4 Basic
Show 10 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Food worker, placed butter on toast, and then handled bread to be plated. Educated operator.
Rodent activity present as evidenced by rodent droppings found. -10 rodent droppings in bakery side, hallway by employee bathroom. Operator cleaned area.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front line reach in cooler Cream cheese 47F,placed overnight on door shelf. Operator instructed to discard,
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table grits (128F - Hot Holding)/1.5 hours operator reheated to 165F.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Accumulation of dead insects, in control devices, under three compartment sink. Operator removed.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker preparing food wearing a watch. Educated to operator.
In-use tongs stored on equipment door handle between uses.
No copy of latest inspection report available.
Oct 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate3 Basic
Show 10 findings ▾
Dented/rusted cans present. See stop sale.
Shell eggs in use or stored with cracks or broken shells. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler Boiled potatoes 45F, less than 4 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage gravy 114F/3 hours. Operator instructed to reheat. reheated to 165F.
No probe thermometer provided to measure temperature of food products.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
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.
Covered waste receptacle not provided in women's bathroom.
No copy of latest inspection report available.
Wet mop not stored in a manner to allow the mop to dry.
Aug 19, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
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.
Cook line floor soiled/has accumulation of debris, under equipment
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled ventilation hood
Walk-in cooler shelves with rust that has pitted the surface.
Aug 19, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 9 violations recorded, 1 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Rodent activity present as evidenced by rodent droppings found. 3- rodent droppings on floor by ice machine. 5- rodent droppings under soda station. 1- rodent dropping at entry floor, to food storage area. Operator removed and cleaned area.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict not identified on menu,
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Boiled potatoes, in walk in cooler prepared 24 hours ago.
Cook line floor soiled/has accumulation of debris, under equipment
Dead roaches on premises. 2- dead roach in dry storage area floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled ventilation hood
Soiled cardboard used to line nonfood-contact shelf under flat top.
Walk-in cooler shelves with rust that has pitted the surface.
Jun 19, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Cookline floor area soiled/has accumulation of debris.
Floor tiles in disrepair, flat top.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -flat top sides and oven, soiled with food debris,
Jun 19, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 17 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority2 Intermediate9 Basic
Show 17 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Walk in cooler red potatoes (78F - Cooling)/2.5 hours. Operator reduced amount.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Food worker touched beard guard and continued to prepare food. Educated Operator.
Rodent activity present as evidenced by rodent droppings found. 1- dropping on food storage shelf. 5- rodent droppings on food storage floor, under storage rack. 2- rodent dropping on hallway floor, by employees bathroom. 2- on bakery side wash area floor, for by walk in cooler. 1- dropping on food can lid, on bakery side storage area.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline make table cooked spinach (50F - Cold Holding)/1 hour;place in another unit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table brown gravy (129F - Hot Holding)/2 hours. Operator instructed to discard.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened 24 hours ago, not date marked corned beef hash in Cookline make table,.
Paper towel dispenser at kitchen handwash sink not working/unable to dispense paper towels.
Cookline floor area soiled/has accumulation of debris.
Dead roaches on premises. 1- dead roach on dry storage area floor.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored on shelf above Cookline make table.
Floor tiles in disrepair, flat top.
Ice buildup in reach-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -flat top sides and oven, soiled with food debris,
Storage area ceiling tile shows damage or is in disrepair.
Stored food not covered. Corned hash in Cookline make table not covered.
Water draining onto floor surface. Glass door display case, water dripping unto front counter floor. Door was open.
Feb 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Bakery side,walk in cooler shelves with rust that has pitted the surface.
Cove molding at floor/wall juncture broken/missing.p, at bakery side three compartment sink.
Ice buildup in kitchen reach-in freezer.
Kitchen and bakery side floor soiled/has accumulation of debris.
No conspicuously located ambient air temperature thermometer in food preparation cold holding unit.
Feb 12, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 4 high priority.
4 High priority1 Intermediate14 Basic
Show 19 findings ▾
Rodent activity present as evidenced by rodent droppings found. 8- rodent droppings on hallway floor,in front of employee bathroom. Operator removed and sanitized area.
Shell eggs in use or stored with cracks or broken shells. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Liquid eggs 58F/45 minutes in cook line makeline. Operator placed in walk in freezer. Front line salad station -tuna salad (49F - Cold Holding); shredded lettuce (45F - Cold Holding);45 minutes. Operator placed in walk in freezer.
Wastewater backing up through 2- kitchen floor drains.Area by the drain is being quartered off, and the other side of cookline, will be able to be used. Operator is using a snake to repair. Operator has cleared drain and sanitized area. No back up of waste water, noted.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Mac and cheese in walk in cooler, Prepared 2 days ago not date marked,
Bakery side,walk in cooler shelves with rust that has pitted the surface.
Cove molding at floor/wall juncture broken/missing.p, at bakery side three compartment sink.
Employee personal food not properly identified and segregated from food to be served to the public in front counter, front counter reach in cooler.
Employee with ineffective hair restraint while engaging in food preparation.
Food employee at cookline, with no beard guard/restraint while engaging in food preparation.
Food employee in kitchen, with no hair restraint while engaging in food preparation.
Food stored on floor. -Bag of onions stored on bakery side,walk in cooler. -tray of ground beef stored on walk in cooler l
Ice buildup in kitchen reach-in freezer.
Kitchen and bakery side floor soiled/has accumulation of debris.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Brownies in a basket at bakery side front counter, missing label. Operator relocated to behind counter.
No conspicuously located ambient air temperature thermometer in food preparation cold holding unit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Sides of flat top and under flat top soiled with, grease, grime and food debris. - walk in cooler gasket soiled with grime.
Soiled cardboard used to line nonfood-contact shelves.
Very slow draining water, in bakery side handwash sink, and washware area.
Sep 1, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Ceiling tile missing, at front counter.
Floor soiled/has accumulation of debris., under kitchen cooking equipment and kitchen area,
Ice buildup in reach-in freezer and/or walk-in freezer.
Walk-in cooler shelves with rust that has pitted the surface.
Aug 21, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority2 Intermediate8 Basic
Show 13 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Tuna salad date marked 8 days ago, operator updated to 24 hours ago.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food worker food with gloves, picked up from floor and then proceeded to to handle food without washing hands and changing gloves. Educated operator
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bakery side reach in cooler Butter (45F - Cold Holding)/15 minutes. Operator placed in reach in freezer, -Cookline make table liquid eggs (61F - Cold Holding)/45 minutes; ooerator placed in reach in freezer.
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.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off by bakery side three compartment sink.
Ceiling tile missing, at front counter.
Equipment in poor repair. Gasket torned at front counter Coca Cola reach in cooler.
Floor soiled/has accumulation of debris., under kitchen cooking equipment and kitchen area,
Food employees with no hair restraint while engaging in food preparation.
Food stored on floor. Buckets of diced potatoes stored on walk in cooler floor.
Ice buildup in reach-in freezer and/or walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Shelf under griddle soiled with grease, grime and food debris. -sides of fryers soiled with grease and grime.
Walk-in cooler shelves with rust that has pitted the surface.
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.