KOZY KORNER GRUB AND PUB
5901 S RIDGEWOOD, Port Orange FL 32127 · 386-256-7372
Last inspected Jul 31, 2026 · 9 visits since September 2023
NOV 24
JUN 25
NOV 25
MAR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
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 cutting produce and bartender cutting limes without gloves
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2023024505 | Feb 15, 2023 | May 25, 2023 | $200 |
Inspection history
9 visits, newest first
Jul 31, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate7 Basic
What the inspector wrote — 15 findingsThe state's own report →
Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. -raw fish cooked to 118-122F, employee placed back onto flat top, cooked to 181F.
Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee previously handling raw beef changed gloves without washing hands prior handling cooked fish from the fryer
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -hot dogs
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (56F - Cold Holding); sliced cheeses (54F - 56Cold Holding); coleslaw (47-48F - Cold Holding); sour cream (45F - Cold Holding) inside lowboy across from fryer. -manager stated lids open during service/rush 1 hour prior, Atter closing lids, internal temperatures observed dropping. Advising to keep lid shut in between uses at all times, and to monitor internal temperatures using probe thermometer -must be in compliance upon the next unannounced inspection.
Show the remaining 11 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -hot dogs
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Food-contact surface soiled with food debris, mold-like substance or slime. -portion of fried fish dropped to overflow ledge for fryer on the cookline, stainless surface is not maintained clean as a food contact surface.
Handwash sink used for purposes other than handwashing. -hand sink up front used as a dump sink
Cove molding at floor/wall juncture broken/missing.
Current Hotel and Restaurant license not displayed.
Dead roaches on premises. -1 roach
Food not stored at least 6 inches off of the floor. -soda bibb case
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dust build up on exterior of utility lines -hood filters -ansul lines above fryers
Single-service articles improperly stored on floor. -case of single service food trays
Uncleanable knife block in use to store knives.
Mar 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw mechanically separated/non intact whole muscle/comminuted steak stored above fish inside stand up cooler. Manager moved to bottom of unit
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -chili, sloppy Joe meat
Handwash sink not accessible for employee use at all times. -mop bucket blocking access to hand sink in back storage area
Bowl or other container with no handle used to dispense food. -cup/bowl used to dispense sugar from bulk container
Floor soiled/has accumulation of debris. -behind cook line
Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
Working containers of food removed from original container not identified by common name. -sugar
Nov 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
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.
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. -derika
Interior of microwave has accumulation of black substance/grease/food debris. -located at end of cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -some grease build up at hood filters, backsplash behind flat top/fryer
Jun 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate5 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. -employee cutting produce and bartender cutting limes without gloves
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -3 compartment sink used for glasses without any adequate sanitizer step. Provided 3 compartment sink procedures during inspection. -employee added tablets, allowed to dissolve in sink prior to sanitizing, corrected sink to 400ppm quat ammonium
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -hot dogs 45F, resting above recommended fill line inside top level of sandwich cooler across from cooking equipment. -sliced cheeses 51-52F on right side of samdwich line cooler, manager stated lid left open during rush. Advised to monitor, manager moved cheese into other cooler to rapidly cool down.
Handwash sink not accessible for employee use at all times. -hand sink in back nearby ice machine blocked by mop buckets/bread rack/large hose
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. -burgers offered undercooked upon request, no consumer advisory present on menu. Printed general consumer advisory, manager placed at entrance. Advised to add verbiage to menu
Dead roaches on premises. -1 dead roach behind fryers
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -wristwatch worn while preparing food
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. -receptacle behind building sitting on holed mat, on dirt surface.
Ice scoop handle in contact with ice.
Open dumpster lid.
Nov 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate9 Basic
Show 12 findings ▾
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. -meat sauce, based on rate of reheating temperatures taken, meat sauce not reaching 165F in middle of dense loaded half pan within 2 hours. Advised to continue to stir as frequent as necessary in steam table when using pan of dense cold food to reheat.
Food-contact surface soiled with food debris, mold-like substance or slime. -dough mixer
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked pasta Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -ricotta - tiramisu
Bowl or other container with no handle used to dispense food. -portion cup(no handle) used to dispense seasoning in bulk container.
Current Hotel and Restaurant license not displayed.
Floor soiled/has accumulation of debris. -behind cookline equipment
In-use utensil not stored on a clean portion of food preparation or cooking equipment. -tongs placed on greasy ansul line above stove
Interior of oven/microwave has accumulation of black substance/grease/food debris. -microwave on cookline
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -fire extenguishers -stove surrounding burner Buildup of food debris/soil residue on equipment door handles/lids/exterior of equipment. -cookline, lids at -chest freezer on cookline -refrigerator door across from stove
Stored food not covered. -inside black refrigerator
Wall soiled with accumulated grease, food debris, and/or dust. -backsplash
Water leaking from pipe and/or faucet/handle. -mop sink
May 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Handwash sink not accessible for employee use at all times. -hand-sink in back with pitcher
No paper towels or mechanical hand drying device provided at handwash sink. -main hand sink on cook line, person in charge stated paper towels to be delivered today, placed napkins in station
Current Hotel and Restaurant license not displayed.
Floor soiled/has accumulation of debris. -under cooking equipment
No copy of latest inspection report available.
Dec 13, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
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.
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. -chrystal
No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
Dec 12, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 4 high priority.
4 High priority8 Intermediate10 Basic
Show 22 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -milk 47F overnight inside beverage cooler at end of bar near 3 compartment sink.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Milk 47F overnight inside beverage cooler at end of line by 3 compartment sink. -in back prep room, stand up refrigerator densely loaded from top, shredded mozzarella cheese 47-48F, sliced deli meats 48F, cooked spaghetti 50F, sliced cheeses 46-47F, creamer 46F. Manager stated placed into cooler from delivery less than 2 hours prior. Manager relocated into other coolers. Advise to ensure vertical coolers have adequate air flow
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked slice pizza, held at room temperature without time controls. 80F. Advised to use 4 hour time as public health controls if not maintaining 135F or above after cooking. Employee added time from 11am-3pm
Toxic substance/chemical improperly stored. -bottle of zep spray hanging over prep table above container or ginger/garlic
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-contact surface soiled with food debris, mold-like substance or slime. -interior of microwave -mixer bowl/head
Handwash sink used for purposes other than handwashing. -hand sink on cook lime used as dump sink. Advised to use 3 compartment sink located next to hand sink
No paper towels or mechanical hand drying device provided at handwash sink. -hand sink on line next to microwave
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.
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. -chrystal
Ready-to-eat, time/temperature control for safety foods prepared onsite and held more than 24 hours not properly date marked. -marinara, sausage
Spray bottle containing toxic substance not labeled. -sanitizer
Ambient air thermometer not located in the warmest part of the cold holding unit. -stand up cooler densely loaded
Food not stored at least 6 inches off of the floor. -cases of fryer oil in back
Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. -outside near mop sink
No drainboards or equivalent provided for soiled items and/or air drying cleaned items.
No functional mop sink or curbed cleaning facility provided at establishment. -drain disconnected at mop sink, operator began repairing during inspection during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters -side of fryer -top of oven -surface of chest freezer, gaskets in freezer -equipment handles
Plumbing system improperly installed or repaired. -mop sink, operator began correcting at end of inspection
Single-service articles improperly stored on floor. -packages of pizza boxes on floor next to ice machine
Single-service articles not stored inverted or protected from contamination. -open clam shell containers not inverted
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -wiping bucket in back 100ppm, employee replaced with 400ppm
Sep 1, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -hose bibb near entrance on north side of building
No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink in dishwashing area, operator states Cintas is scheduled to install -handwash sink in bar/kitchen area, operator states Cintas is scheduled to install
No soap provided at handwash sink. -handwash sink in dishwashing area, operator states Cintas is scheduled to install -handwash sink in bar/kitchen area, operator states Cintas is scheduled to install
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -men's restroom
Equipment in poor repair. -flat top grill and fryer are in need of repairs
No conspicuously located ambient air temperature thermometer in holding unit. -double door reach-in cooler across from handwash sink in bar/kitchen area
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.