JIMMY HULA'S OF PORT ORANGE LLC
65 DUNLAWTON AVE, Port Orange FL 32127 · 386.238.9933
Last inspected Apr 9, 2026 · 15 visits since September 2023
FEB 24
JUL 24
MAR 25
AUG 25
APR 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies inside prep area in back, near 3 compartment sink and prep table with food being prepped.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025033720 | Mar 5, 2025 | May 14, 2025 | $200 |
| 4--2021041905 | Aug 2, 2021 | Oct 6, 2021 | $200 |
Inspection history
15 visits, newest first
Apr 9, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -pump above soda bibs at rack near entrance to back area -Ansul lines above fryers and grill -hood filters -Fan cover on cook line
Wall soiled with accumulated grease, food debris, and/or dust. -wall behind grill
Apr 8, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority0 Intermediate3 Basic
Show 4 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. -dish machine 0ppm chlorine after multiple cycles -callback inspection required in 7 days to verify compliance
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -pump above soda bibs at rack near entrance to back area -Ansul lines above fryers and grill -hood filters -Fan cover on cook line
Wall soiled with accumulated grease, food debris, and/or dust. -wall behind grill
Water leaking from pipe and/or faucet/handle.
Aug 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Missing drain plug at dumpster.
Aug 5, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate1 Basic
Show 2 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. -rechecked 4 times, 0ppm, manager has 3 compartment sinj with quat ammonium set for sanitizing. Advised not to use dish machine until verified 50-100ppm after rinse
Missing drain plug at dumpster.
Aug 4, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority1 Intermediate5 Basic
Show 10 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. -rechecked 4 times, 0ppm, manager has 3 compartment sinj with quat ammonium set for sanitizing. Advised not to use dish machine until verified 50-100ppm after rinse
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw shell eggs stored above raw fish inside walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (56F - Cold Holding); diced tomatoes/pico (53F - Cold Holding); shredded lettuce (51F - Cold Holding); shredded cheese (54F - Cold Holding); pico (56F - Cold Holding); cut cabbage (51F - Cold Holding) inside taco/burger build stations, manager stated added from walk in storage 2 hours prior. -units in question currently storing. TCS food in bottom sections of units being used for 4 hour time as a public health control rotating top pans out after 4 hours. Advising person in charge that units not maintaining 41F internal food temperatures may not be sufficient for storing TCS foods. -callback inspection shall occur next day to verify compliance on temperature/time controled foods for safety.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked rice 125-128F inside rice cooker on warm setting. Advised manager to verify cooker/warmer is adequately holding temperature of 135F or above internal temperature for cooked rice or to look into replacement.
Handwash sink not accessible for employee use at all times. -hand sink in bar up front blocked by buckets/garbage can
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. -cup without handle used to dispense breading, Nd other bulk container seasonings
Missing drain plug at dumpster.
No waste receptacle installed at handwash sink provided with disposable towels.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -air filter for ice machine
Mar 6, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -can opener
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Mar 5, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority1 Intermediate5 Basic
Show 9 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. 0ppm
Stop Sale issued due to food not being in a wholesome, sound condition. -ahi tuna, thawed inside rop packaging
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut cabbage, shredded cheese, salsa, corn 47-54F inside cooler on burger build station cooler. Manager stated placed in less than 2 hours prior, moved some product to walk in to cool back down. -coleslaw, cut tomatoes, cheese 47-51F at middle station across from cook line -cooked diced chicken, raw beef patties, shredded cheese, sliced cheeses, raw shrimp 45-50F inside drawers -person in charge placed top sections of loaded food in coolers and and bottom drawers below grill on time as public health control under written policy
Food-contact surface soiled with food debris, mold-like substance or slime. -can opener
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.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters
Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. -beef, edge portions thawed to 71F, manager stated less than 2 hours
Wall soiled with accumulated grease, food debris, and/or dust. -behind grills
Jul 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vent in kitchen near speed rack in front of 3 compartment sink
No handwashing sign provided at a hand sink used by food employees. -men's restroom
Jul 18, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
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. -diced tomatoes, cut lettuce, shredded cheese, house slaw/cut cabbage, fresh pico all 48-50F at cooler on side of cook line near rice warmers and in middle of cook line. Manager states more than 3 hours prior at 930am, some from overnight prep, see stop sale. -cooked sausage 51F, cooked chicken 54F, shredded cheese 52F, cooked chicken 51F, raw beef 57F, raw chicken 54F inside drawers underneath both flat tops -sour cream 66F inside squeeze bottle held in middle of prep area inside pan., buttermilk used for batter station 74F, see stop sale.
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/
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vent in kitchen near speed rack in front of 3 compartment sink
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.
No handwashing sign provided at a hand sink used by food employees. -men's restroom
Jul 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority3 Intermediate5 Basic
Show 12 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -cook cracked raw shell egg at grill, replaced gloves prior to handling ready to eat food/utensils at salad station without washing hands -Employee failed to wash hands before putting on gloves to initiate a task working with food.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies inside prep area in back, near 3 compartment sink and prep table with food being prepped.
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. -diced tomatoes, cut lettuce, shredded cheese, house slaw/cut cabbage, fresh pico all 48-50F at cooler on side of cook line near rice warmers and in middle of cook line. Manager states more than 3 hours prior at 930am, some from overnight prep, see stop sale. -cooked sausage 51F, cooked chicken 54F, shredded cheese 52F, cooked chicken 51F, raw beef 57F, raw chicken 54F inside drawers underneath both flat tops -sour cream 66F inside squeeze bottle held in middle of prep area inside pan., buttermilk used for batter station 74F, see stop sale.
Handwash sink not accessible for employee use at all times. -large ice bucket stored on top of basin to hand sink near ice machine
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/
No probe thermometer provided to measure temperature of food products.
Bowl or other container with no handle used to dispense food. -soup container used to dispense bulk food
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vent in kitchen near speed rack in front of 3 compartment sink
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.
No handwashing sign provided at a hand sink used by food employees. -men's restroom
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -hand sink next to 3 compartment sink
Feb 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw burger meat stored above raw bacon inside walk in freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded cheese, sliced tomatoes, cooked corn, crema, diced tomatoes, shredded lettuce 46-47F from 3 hours prior, manager discarded and replaced. Cooler is exposed to ambient temperatures due to not using lid at cooler. Advised to monitor temperature, use time as public health control if necessary.. Callback inspection required to verify cold holding temperatures or time as public health control.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand sink at bar
Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area.
Nov 20, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vent on ceiling near walk in door
Equipment in poor repair. -rack used for air drying
Sep 20, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority4 Intermediate2 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -soiled cutting boards -pans at station in middle of cookline
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. -dish machine, no test strips for chlorine on site
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.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vent on ceiling near walk in door
Equipment in poor repair. -rack used for air drying
Sep 19, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 23 recorded, 7 high priority.
7 High priority10 Intermediate6 Basic
Show 23 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -cooked chicken 58F at edge, 80F in middle inside walk in cooler using deep, covered pans, just under 4 hours per manager. Manager had employee move to shallow pan and placed into walk in freezer to rapidly lower rate of cooling to acceptable levels. Advised to change methods for cooling to meet parameters for cooling cooked food. Rechecked cooked chicken at 39-50F, with 1 hour remaining.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -dishwasher handled soiled dishes at 3 compartment sink prior to placing clean pan back to drying rack. Changing task between soiled items and clean equipment requires hand wash step.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -10 flies at ware-washing area around plumbing for 3 compartment sink -2 flies near soda bib rack adjacent from wareashing area
Raw animal food stored over/not properly separated from ready-to-eat food. -raw fish stored above fully cooked chicken inside walk in cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -shredded cheese, cut tomatoes, house salsa
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut tomatoes, shredded cheese, house salsa 60F from 5 hours prior or longer inside makeline cooler near can opener, see stop sale. Advised to have technician look at cooler/coils for maintenance. -cut lettuce, shredded cheese, diced tomatoes at station in middle of cook line 65F, longer than 4 hours. See stop sale. Advised to use time as public health control or adequate ice baths if unable to maintain 41F or below in station..
Toxic substance/chemical improperly stored. -peroxide sanitizer inside bar hung above mixers
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. -covered deep half pans used during cooling for cooked chicken
Food-contact surface soiled with food debris, mold-like substance or slime. -soiled cutting boards -pans at station in middle of cookline
Handwash sink not accessible for employee use at all times. -handsink next to ice machine blocked by large equipment on cart
Handwash sink used for purposes other than handwashing. -cleaning items stored inside hand sink basin at sink next to ice machine
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. -dish machine, no test strips for chlorine on site
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/
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.
No soap provided at handwash sink. -no soap at blocked hand sink next to ice machine
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vent on ceiling near walk in door
Duct tape used to repair nonfood-contact surface. -lid for rice container
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Jacket stored on rack with paper goods near entrance to kitchen
Equipment in poor repair. -rack used for air drying
Floor soiled/has accumulation of debris. -floor surface near soda bib rack inside kitchen
Food not stored at least 6 inches off of the floor. -fryer oil
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.