HICK AND HONEY'S
3406 S NOVA RD, Port Orange FL 32129 · 386-214-2701
Last inspected Sep 13, 2025 · 3 visits since April 2024
3 inspections within 9 points of each other. Whatever this kitchen does, it does consistently.
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.
Awarded on the inspection record alone. What they mean →
Inspection history
3 visits, newest first
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Poultry (45-46F - Cold Holding); precooked burgers (47F - Cold Holding) -manager stated recently in and out of unit inside stand up cooler with restricted air flow from densely loaded condiments in top side of unit that may be disrupting ability to keep food below cold. Manager had employee move some of the dense containers into separate cooler
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.
Handwash sink not accessible for employee use at all times. -items stored on hand sink countertops
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.
Show the remaining 3 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. -brian
Equipment in poor repair. -wire racks inside stand up cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -minor grease on backsplash
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -coleslaw 46F, out of cooler leas than 1 hour prior per manager
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -coleslaw
Equipment in poor repair. -wire rack inside cooler
Floor soiled/has accumulation of debris.
Ice scoop handle in contact with ice.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -inspector educated employee, employee washed hands
Spray hose at dish sink lower than flood rim of sink.
No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths. -QUATERNARY AMMONIA test kit expired 3/2024
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked chicken and cooked mushrooms, per operator cooked on Tuesday, 4/16/2024, operator dated
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -light accumulation of grease on stainless steel panel above flat top grill
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.