FIRE ON THE BAYOU
921 TOWN CENTER DR STE 1100, Orange City FL 32763 · 386-956-1879
Last inspected Jul 28, 2026 · 10 visits since August 2023
JAN 25
APR 25
AUG 25
MAR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Live, small flying insects found 2- live flying inspects in kitchen, one flying insect was removed the other landed on cutting board. Operator removed and sanitized board.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jul 28, 2026Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate2 Basic
What the inspector wrote — 3 findings
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board at cooling soiled with food debris,. -soda chute soiled with mold like substance at wait station.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tile shows damage or is in disrepair, over bar area..
Jul 27, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 11 recorded, 4 high priority.
4 High priority1 Intermediate6 Basic
Show 11 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Operator touched floor with gloves and did not remove gloves and wash hands, but continued to prepared food Educated operator.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Removed.
Live, small flying insects found 2- live flying inspects in kitchen, one flying insect was removed the other landed on cutting board. Operator removed and sanitized board.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line Make table unit butter (45F - Cold Holding); on top level, on top of container. Less than 4 hours. Operator relocated.
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board at cooling soiled with food debris,. -soda chute soiled with mold like substance at wait station.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tile shows damage or is in disrepair, over bar area..
In-use knife/knives stored in cracks between pieces of equipment. Operator removed.
Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Kitchen wall soiled with accumulated grease, food debris, and/or dust.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Pipes by kitchen equipment soiled with grease. -under flat top soiled with grease and food debris.
Mar 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate9 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen make table unit blue cheese (45F - Cold Holding); less than 4hours. Operator placed on bottom unit.. Bagged raw shrimp (43-49F - Cold Holding); placed over night. Operator removed and discarded top level bags,
Accumulation of pink mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, over bread station.
Floor soiled/has accumulation of debris, by breading station.
Food employee with ineffective hair restraint while engaging in food preparation.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Operator cleaned.
Kitchen Wall soiled with accumulated grease, food debris, and/or dust.
Missing drain plug at dumpster.
Open dumpster lid.
Walk-in cooler shelves with rust that has pitted the surface.
Aug 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate4 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler; placed overnight beans (50F - Cooling); rice (52F - Cooling); operator instructed to discard.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
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. 10 ppm,
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food worker wearing gloves pulled pants up and then continued to handle food, without first washing hands and changing gloves. Educated operator,
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board at cook line, soiled with food debris,.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
In-use knife/knives stored in cracks between pieces of equipment. Knives stored in between cook line, make table units. Operator removed,.
Kitchen wall soiled with accumulated grease, food debris, and/or dust.
Plumbing system improperly installed or repaired. Hose from three compartment sink, hitting hose of dish machine and causing water to not enter drain properly. Operator relocated hose.
Apr 8, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
5 High priority0 Intermediate7 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken in walk in cooler 49-50F, placed overnight. operator instructed to discard.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
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. 10 ppm. Operator corrected to 100 ppm.
Nonfood-grade bags used in direct contact with food. Shopping bag of ice stored in reach in freezer,.
Stop Sale issued due to food not being in a wholesome, sound condition.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly strip over food preparation table. Operator removed,
In-use knife/knives stored in cracks between pieces of equipment. Operator removed knife from between make table.
Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Kitchen wall soiled with accumulated grease, food debris, and/or dust.
Standing water in bottom of kitchen reach-in-cooler.
Unwashed fruits/vegetables stored with ready-to-eat food. Head of lettuce over bread pudding in walk in cooler. Operator relocated,
Walk-in cooler shelves with rust that has pitted the surface.
Jan 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate11 Basic
Show 16 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Barbecue sauce made in house,4 days ago date marked 2 weeks ago. Operator updated
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Make table unit, sliced cheese (45F - Cold Holding)/15 minutes. Operator p,aced in unit. -Kitchen table top jambalaya (55F - Cold Holding)/15 minutes,operator placed ice.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Establishment not maintaining clam/mussel/oyster tags for 90 days. Oysters missing for month of November,.
Food-contact surface soiled with food debris, mold-like substance or slime. Make table cutting board stained.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cove molding at floor/wall juncture broken/missing, by wash ware area.
Current Hotel and Restaurant license not displayed. License is not on site.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food handler, wearing watch, while playing food.
Floor soiled/has accumulation of debris, by fryers.
Hole in or other damage to wall, food preparation area,
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop for etoufee, handle on top of food. Operator relocated
Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Kitchen wall soiled with accumulated grease, food debris, and/or dust.
Ripped/worn tin foil used as shelf cover, at batter station.
Walk-in cooler shelves with rust that has pitted the surface.
Aug 16, 2024□ 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 ▾
Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Kitchen wall soiled with accumulated grease, food debris, and/or dust.
Walk-in cooler shelves with rust that has pitted the surface.
Aug 9, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority1 Intermediate5 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. Chlorine 10 ppm.
Stop Sale issued due to food not being in a wholesome, sound condition. See Stop Sake.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda dispenser at wait station, soiled with grime.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Kitchen wall soiled with accumulated grease, food debris, and/or dust.
Walk-in cooler shelves with rust that has pitted the surface.
Jan 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Boiled red potatoes prepared 48 hours ago, in cookline Make tables.
Hole in or other damage men's bathroom wall.
Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Kitchen wall soiled with accumulated grease, food debris, and/or dust.
Aug 8, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate9 Basic
Show 11 findings ▾
Food employee touched bare beard and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Educated operator.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food worker on picked up phone and then proceeded To prepare food without changing gloves. Educated operator.
Accumulation of debris inside warewashing machine.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker wearing watch while preparing food.
Food employee with no beard guard/restraint while engaging in food preparation.
Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fryers side soiled with grease and food debris.
Single-service articles improperly stored. Box of portion cups stored on kitchen floor.
Unwashed fruits/vegetables stored with ready-to-eat food.green beans stored over cooked meat in walk in cooler.
Walk-in cooler shelves with rust that has pitted the surface.
Washware and kitchen wall soiled with accumulated grease, food debris, and/or dust.
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.