NICE N EASY OYSTER BAR & GRILL
2109 N VOLUSIA AVE, Orange City FL 32763 · 386-775-6858
Last inspected Jun 15, 2026 · 14 visits since July 2023
AUG 24
JAN 25
AUG 25
JAN 26
JUN 26
— STEADY
5 inspections within 11 points of each other. Whatever this kitchen does, it does consistently.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $680
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2024061008 | Aug 7, 2024 | Feb 26, 2025 | $400 |
| 4--2022002067 | Oct 18, 2021 | Aug 15, 2022 | $280 |
Inspection history
14 visits, newest first
Jun 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority6 Intermediate3 Basic
What the inspector wrote — 12 findingsThe state's own report →
Dented/rusted cans present. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen low boy unit cooked wings (80F - Cold Holding)/ less than 4 hours. Operator placed
Hot water at mop sink does not reach 85 degrees Fahrenheit. Operator turned valve on.
Show the remaining 8 findings ▾
Clam/mussel/oyster tags not marked with last date served.
Food-contact surface soiled with food debris, mold-like substance or slime. Oyster chucker soiled with food debris.
Handwash sink used for purposes other than handwashing. Cups stored in bar hand sink. Operator removed.
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/
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta prepared 48 hours ago, in kitchen low boy unit. Operator updated.
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. Mahi mahi thawed within vacuum packaging in cook line refrigerated drawers. Operator instructed to discard,
Current Hotel and Restaurant license not displayed. License is not on site
No copy of latest inspection report available.
Jan 21, 2026□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Equipment ice machine drain line draining into handwash sink.
Kitchen ceiling tile shows damage or is in disrepair.
Jan 20, 2026Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority2 Intermediate4 Basic
Show 10 findings ▾
Container of medicine improperly stored. Advil stored on cooking shelf above maybe table. Relocated medicine
Operator unable to verify source of shellstock. See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp in kitchen reach in cooler, stored over lettuce. Operator removed,
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line make table ranch dressing (43-52F - Cold Holding)blue cheese (50F - Cold Holding); operator stacked pass fill line. Operator reduced amount and instructed to discard. -Storage hallway reach in cooler raw chicken (50F - Cold Holding); sausages (47F - Cold Holding); chili (47F - Cold Holding); sliced tomatoes (47F - Cold Holding); egg rolls (48F - Cold Holding);raw bacon (50F Cold Holding) -Storage area reach in cooler shell eggs (60F - Cold Holding) cooked wings (47F - Cold Holding); dressings (50F - Cold Holding) operator instructed to discard.
Equipment ice machine drain line draining into handwash sink.
No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale.
Hole in or other damage to wall to dining room area.
Kitchen ceiling tile shows damage or is in disrepair.
No conspicuously located ambient air temperature thermometer in kitchen cold holding unit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -under fiat top soiled with grease and food debris. -ventilation hood soiled with grease. -sides of fryers soiled with grease and grime.
Aug 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. - soda gun soda gun nozzle, spike with grime at bar.
Bar and kitchen,floor loor area(s) covered with standing water.
No conspicuously located ambient air temperature thermometer in bar cold holding unit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Ventilation hood laden with grease. -under fiat top, soiled with grease and food debris,
Aug 26, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 2 high priority.
2 High priority4 Intermediate8 Basic
Show 14 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Sliced cheese (48F - Cold Holding);placed in cook line refrigerated drawers; overnight. -shucking station oyster (45F - ambient temperature );placed overnight. Operator placed ice. Bar reach in cooler ranch dressing (50F - Cold Holding); blue cheese (45F - Cold Holding. Placed over night. Operator instructed to discard ranch dressing. Operator relocated in another cold holding unit and lowered thermostat.
Food-contact surface soiled with food debris, mold-like substance or slime. - soda gun soda gun nozzle, spike with grime at bar.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Pink menu for burgers. Provided to operator who then posted.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cole slaw in cook line make table unit, prorated 24 hours ago, not date marked.
Toxic substance/chemical on premise that is not required for the operation of establishment. Furniture polisher stored on top of ice machine. Operator removed.
Bar and kitchen,floor loor area(s) covered with standing water.
Bowl or other container with no handle used to dispense food. Scooping pickles with plastic basket. Educated operator.
Cook line wall soiled with accumulated grease, food debris, and/or dust.
Food employee with no hair restraint while engaging in food preparation.
Ice scoop handle in contact with ice. Operator relocated.
No conspicuously located ambient air temperature thermometer in bar cold holding unit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Ventilation hood laden with grease. -under fiat top, soiled with grease and food debris,
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean, at shucking station.
Mar 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -bar soda gun nozzles soiled with grime.
Kitchen floor area(s) covered with standing water.
Kitchen low boy unit shelving, with rust that has pitted the surface.
Jan 7, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority4 Intermediate3 Basic
Show 9 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Storage area reach in cooler Diced tomatoes (54F - Cold Holding), placed overnight. Operator instructed to discard.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cole slaw prepared 48 hours ago, in cook line food table, not date marked.
Food-contact surface soiled with food debris, mold-like substance or slime. -bar soda gun nozzles soiled with grime.
Handwash sink used for purposes other than handwashing. Thawing fish in kitchen hand sink operator replicated l
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Kitchen floor area(s) covered with standing water.
Kitchen low boy unit shelving, with rust that has pitted the surface.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ventilation hood soiled with grease and grime.
Aug 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ice buildup in storage reach-in freezer.
Kitchen wall soiled with accumulated grease, food debris, and/or dust.
Aug 7, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 2 high priority.
2 High priority2 Intermediate9 Basic
Show 13 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. 10 ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line make tables Cole slaw (50F - Cold Holding); cut lettuce (47F - Cold Holding); sliced tomatoes (47F - Cold Holding) raw oysters (47F - Cold Holding); egg rolls (47F - Cold Holding); chicken wings (47F - Cold Holding); refrigerated drawers; sauerkraut (46F - Cold Holding). Less than 4 hours. Operator placed ice.
Food-contact surface soiled with food debris, mold-like substance or slime. -dining room bar soda gun, soiled with dirt and grime,
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Floor area(s) covered with standing water., by ice machine,bar floor.
Ice buildup in storage reach-in freezer.
Kitchen ceiling shows damage or is in disrepair., by ventilation hood,
Kitchen wall soiled with accumulated grease, food debris, and/or dust.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets soiled on wait station lowboy unit.
Plumbing system in disrepair. Pipe under dish machine detached, causing water to drain unto floor. Operator reattached.
Self-closing device on women's bathroom door disconnected/broken.
Working containers of food removed from original container not identified by common name. Sugar in container not labeled in kitchen.
Aug 6, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 3 high priority.
3 High priority2 Intermediate12 Basic
Show 17 findings ▾
Dented/rusted cans present. 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.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line make tables Cole slaw (50F - Cold Holding); cut lettuce (47F - Cold Holding); sliced tomatoes (47F - Cold Holding) raw oysters (47F - Cold Holding); egg rolls (47F - Cold Holding); chicken wings (47F - Cold Holding); refrigerated drawers; sauerkraut (46F - Cold Holding). Less than 4 hours. Operator placed ice.
Food-contact surface soiled with food debris, mold-like substance or slime. -dining room bar soda gun, soiled with dirt and grime,
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.
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. Container used to dispense sugar.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Cellphone on kitchen lowboy until
Floor area(s) covered with standing water., by ice machine,bar floor.
Ice buildup in storage reach-in freezer.
Kitchen ceiling shows damage or is in disrepair., by ventilation hood,
Kitchen wall soiled with accumulated grease, food debris, and/or dust.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets soiled on wait station lowboy unit.
Plumbing system in disrepair. Pipe under dish machine detached, causing water to drain unto floor. Operator reattached.
Self-closing device on women's bathroom door disconnected/broken.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed limes stored in bar reach in cooler over cream cheese.
Working containers of food removed from original container not identified by common name. Sugar in container not labeled in kitchen.
Feb 20, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -Bar soda gun soiled with food debris - metal trays that are used to served oysters soiled with debris and rust, - cutting board soiled at oyster station. with food.
Covered waste receptacle not provided in women's bathroom.
Kitchen floor area and washware area, covered with standing water.
No conspicuously located ambient air temperature thermometer in kitchen reach in cooler.
Storage area reach -in cooler shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust, behind dish machine.
Water leaking from dish machine, pipe and/or faucet/handle.
Feb 19, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority3 Intermediate7 Basic
Show 13 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. -Storage area reach in cooler, Sauerkraut (50F -Cold Holding ) blue cheese (50F - Cold Holding); sliced ham (50F - Cold Holding); raw bacon (50F - Cold Holding). Placed overnight. Operator instructed to discard. -Refrigerated drawers sliced cheese (45-45F - Cold Holding); 30 minutes. - cookline lowboy unit Egg rolls 47F, placed overnight. Operator instructed to discard,
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 500 ppm Quat.
Food-contact surface soiled with food debris, mold-like substance or slime. -Bar soda gun soiled with food debris - metal trays that are used to served oysters soiled with debris and rust, - cutting board soiled at oyster station. with food.
No paper towels or mechanical hand drying device provided at bar handwash sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked wings prepared 24 hours ago, not date marked in kitchen lowboy unit,
Covered waste receptacle not provided in women's bathroom.
Kitchen floor area and washware area, covered with standing water.
No conspicuously located ambient air temperature thermometer in kitchen reach in cooler.
Storage area reach -in cooler shelves with rust that has pitted the surface.
Stored food not covered. Cook line low boy unit, wings and eggrolls not covered,
Wall soiled with accumulated grease, food debris, and/or dust, behind dish machine.
Water leaking from dish machine, pipe and/or faucet/handle.
Jan 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
6 High priority4 Intermediate8 Basic
Show 18 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken wings 61F in Dukers reach in cooler, placed overnight Operator instructed to discard l
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.
Dented/rusted cans present. See stop sale.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Food worker pushed garbage can with gloved hands and then continued to handle cooked oysters without washing hands and changing gloves, Educated operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cookline make table Blue cheese blue cheese (43-45F - Cold Holding) dressing cups,container filled pass fill line, operator instructed to reduce amount, and placed ice. -Cookline reach in freezer cheese curds (45F - Cold Holding); mozzarella sticks (45F - Cold Holding); operator corrected by placing in another coke holding unit.
Vacuum breaker missing at hose bibb or on fitting/splitter added to outside deck hose bibb.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
Food-contact surface soiled with food debris, mold-like substance or slime. Bar soda gun soiled with food debris.
No paper towels or mechanical hand drying device provided at bar handwash sink.
Current Hotel and Restaurant license not displayed. License is not on site,
Food employee in kitchen,with no hair restraint while engaging in food preparation.
Ice buildup in kitchen reach-in freezer.
Kitchen floor area(s) covered with standing water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - kitchen wall behind cooking equipment soiked with grease -ventilation hood soiled with grease. - table under fiat top soiled with grease and food debris,
Open dumpster lid.
Reach-in cooler shelves, cookline lowboy unit,with rust that has pitted the surface.
Working containers of food removed from original container not identified by common name. Sugar bin not labeled in storage area.
Jul 21, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate12 Basic
Show 19 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Food worker picked up item that fell unto kitchen floor and then proceeded to change gloves without washing hands, to handle food. Educated operator.
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. Food worker handling raw oysters and them plating them to be served, with bare hands. Educated operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen low boy unit, shucked oysters (47F - Cold Holding)/ 3 hours. Operator placed ice. Storage area reach in cooler deli meats (47F - Cold Holding); sauerkraut (45F - Cold Holding); / 3 hours. Operator relocated.
Clam/mussel/oyster tags not marked with last date served.
Food manager certification expired. 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. - oyster station cutting board soiled with dirt. -bar soda gun soiled with food debris.
Spray bottle containing toxic substance not labeled. Sanitizer bottle at bar not labeled.
Accumulation of lime scale on the inside of the dishmachine.
Covered waste receptacle not provided in women's bathroom.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. 0 ppm.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on food preparation area, next to cutting board.
Equipment in poor repair. TRUE reach in freezer in gasket is broken
Floor area(s) covered with standing water, by ice machine.
Food employee with no hair restraint while engaging in food preparation.
Food stored on floor. Box container of frying oil on kitchen floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Dish machine racks soiled with dirt. -ventilation hood is soiled with grease.
Storage area ceiling is in disrepair.
Storage area floor soiled/has accumulation of debris.
Storage area reach -in cooler shelves with rust that has pitted the surface.
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.