FAGSTICS BAR & GRILL
6231 PALM VISTA ST, Port Orange FL 32128 · 386.756.5450
Last inspected Mar 20, 2026 · 7 visits since December 2023
APR 24
NOV 24
MAY 25
SEP 25
MAR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
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. -employee touched cut tomato used for sandwiches with his bare hand
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Mar 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw haddock filets 48-53F, per employee less than 1 hour, employee placed on ice to rapidly cool
Food-contact surface soiled with food debris. -Fry baskets have an accumulation of grease and food debris
Floor soiled/has accumulation of debris. -floor behind cooking equipment has an accumulation of grease and food debris
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler fan cover has an accumulation of dust/debris -exterior of cooking equipment have an accumulation of grease and food debris -shelf behind flat-top grill has an accumulation of grease and food debris
Show the remaining 1 finding ▾
Walk-in cooler shelves with rust that has pitted the surface.
Oct 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Floor soiled/has accumulation of debris. -floor underneath racks in walk-in cooler -floor behind cooking equipment has a significant accumulation of grease and food debris, operator states detail cleaning is scheduled
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler door and gaskets -exterior of reach-in cooler across from flat top grills -sides of cooking equipment have an accumulation of grease and food debris -exterior of trash receptacle at end of cookline
Walk-in cooler shelves with rust that has pitted the surface.
Sep 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority4 Intermediate3 Basic
Show 8 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -tested 0ppm, pushed line down into remaining chlorine sanitizer, primed line, retested 0ppm
Food-contact surface soiled with food debris. -inside lower portion of reach-in cooler across from flat top grills
No paper towels or mechanical hand drying device provided at handwash sink. -right side handwash sink in bar area, employee restocked
No soap provided at handwash sink. -right side handwash sink in bar area, employee restocked
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -chicken wings and chili, operator dated
Floor soiled/has accumulation of debris. -floor underneath racks in walk-in cooler -floor behind cooking equipment has a significant accumulation of grease and food debris, operator states detail cleaning is scheduled
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler door and gaskets -exterior of reach-in cooler across from flat top grills -sides of cooking equipment have an accumulation of grease and food debris -exterior of trash receptacle at end of cookline
Walk-in cooler shelves with rust that has pitted the surface.
May 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 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. -employee touched cut tomato used for sandwiches with his bare hand
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut tomato 52F, per operator less than 15 minutes stored above fill line in reach-in cooler, employee relocated to below fill line to rapidly cool
Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on top of reach-in cooler stained -purple soda gun nozzle soiled, employee cleaned
Floor soiled/has accumulation of debris. -floor underneath fryers has a significant accumulation of grease and food debris
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of reach-in freezer doors -walk-in cooler door -reach-in cooler door gasket -exterior of trash can at end of cookline -sides of cooking equipment have an accumulation of grease and food debris
Walk-in cooler shelves with rust that has pitted the surface.
Nov 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate8 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler sliced Cheese 45f,mushrooms 46f
Toxic substance/chemical improperly stored. -bar,chemical spray bottles handing on shelf with single service item
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -chili in cooler for 2 days per employee
Spray bottle containing toxic substance not labeled. -sanitizer
Accumulation of debris inside warewashing machine.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -shirt on prep table,cell phone and keys on prep table -shoes on bucket under 3 compartment sink
Equipment in poor repair. -gasket torn at chess freezer at bar
Ice buildup in reach-in freezer and/or walk-in freezer. -build up of ice in chess freezer at bar
In-use wet wiping cloth/towel used under cutting board.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -interior of 2 ovens
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -build up of grease on side of stove next to fryers
Worn, torn and/or soiled floors/carpeting. -debris and grease on floor under cooking equipment -floor soiled under ice machine and coolers by ice machine
Apr 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority6 Intermediate6 Basic
Show 13 findings ▾
Container of medicine improperly stored. -bottle of "Acid Controller" stored on shelf above reach-in cooler, operator relocated
Food-contact surface soiled with food debris,. -white cutting board stained on reach-in cooler -inside of white microwave has a light accumulation of grease and food debris
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -CHLORINE test kit soiled
No color/concentration comparison chart available for chemical test kit used to check sanitizer. -QUATERNARY AMMONIA
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked shredded chicken in walk-in cooler, per employee cooked on Saturday, 4/27/2024. Employee chose to discard.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. -FRLA certificates copies
Spray bottle containing toxic substance not labeled. -degreaser spray bottle lacking label
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee cell phone stored on prep table, employee relocated
Hole in or other damage to wall. -broken wall tile next to flat top grill
No conspicuously located ambient air temperature thermometer in holding unit. -reach-in cooler next to tile wall
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler fan cover has an accumulation of dust/debris. -Hood filters over cooking equipment have an accumulation of grease and food debris
Wall soiled with accumulated grease, food debris, and/or dust. -tile wall above fryers and behind cooking equipment has an accumulation of grease and food debris
Wet wiping cloths stored in detergent and sanitizer mixed together, employees discarded solution.
Dec 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority5 Intermediate2 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cooked marinara 42F at edge- 49F in middle from overnight inside deep pot. Advised to cool down using ice bath in a prep sink if choosing to use a deep container
Raw poultry stored over canned/bottled drinks/kegs/boxed bread inside walk in cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shredded cheese 48-51F sitting above other pans on makeline cooler at end of cookline across from small grill from overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Shredded cheese 48-51F, sliced cheese 54F sitting above other pans on makeline cooler at end of cookline across from small grill from overnight.
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 being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -cooling marinara in deep/dense pot used for cooking. Advised to transfer for shallow pans for cooling or use ice bath inside prep sink for rapid cooling in a deep pot.
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards -corners of flat top
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several items from day prior inside walk in not date marked
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. -photo copies of certificates from FRLA safestaff
Accumulation of debris on exterior of warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
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.