PERKINS AMERICAN FOOD CO.
1286 SAXON BLVD, Orange City FL 32763 · 386-456-3315
Last inspected Jun 30, 2026 · 14 visits since September 2023
OCT 24
JUL 25
AUG 25
SEP 25
JUN 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Food with mold-like growth. See stop sale.
★ 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--2022004211 | Nov 8, 2021 | Feb 18, 2022 | $200 |
Inspection history
14 visits, newest first
Jun 30, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 29, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cook line Refrigerated drawers sausages (46F - Cold Holding);less than 4 hours. Placed in walk in freezer -Make table unit at far end sliced cheese (47F - Cold Holding) raw bacon (48F - Cold Holding); less than 2 hours; operator placed in walk in freezer. Front line cold holding unit butter (56F - Cold Holding)/ less than 4 hours, Operator Placed in walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket at cook line cold holding units.
Jun 26, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cook line Refrigerated drawers sausages (46F - Cold Holding);less than 4 hours. Placed in walk in freezer -Make table unit at far end sliced cheese (47F - Cold Holding) raw bacon (48F - Cold Holding); less than 2 hours; operator placed in walk in freezer. Front line cold holding unit butter (56F - Cold Holding)/ less than 4 hours, Operator Placed in walk in freezer.
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.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket at cook line cold holding units.
Jun 25, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Food with mold-like growth. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cook line Refrigerated drawers sausages (46F - Cold Holding);less than 4 hours. Placed in walk in freezer -Make table unit at far end sliced cheese (47F - Cold Holding) raw bacon (48F - Cold Holding); less than 2 hours; operator placed in walk in freezer. Front line cold holding unit butter (56F - Cold Holding)/ less than 4 hours, Operator Placed in walk in freezer.
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.
Ceiling/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. Gasket at cook line cold holding units.
Sep 12, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Sep 5, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front line salad station cut melon (46F - Cold Holding)/ less than 4 hours; operator placed ice,. Reach in cooler cream pie (53F - Cold Holding); less than 4 hours. Operator placed ice.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of flat top, soiled with encrusted food debris.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Sep 3, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front line salad station cut melon (46F - Cold Holding)/ less than 4 hours; operator placed ice,. Reach in cooler cream pie (53F - Cold Holding); less than 4 hours. Operator placed ice.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of flat top, soiled with encrusted food debris.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Aug 25, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 10 recorded, 1 high priority.
1 High priority1 Intermediate8 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front line salad station cut melon (46F - Cold Holding)/ less than 4 hours; operator placed ice,. Reach in cooler cream pie (53F - Cold Holding); less than 4 hours. Operator placed ice.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned.
Dining room ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Food employee with no hair restraint while engaging in food preparation.
In-use tongs stored on equipment door handle between uses. Operator relocated.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Operator cleaned area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of flat top, soiled with encrusted food debris.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10 ppm chlorine, corrected to 100 ppm.
Jul 2, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
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/
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.
Ice buildup in kitchen reach-in freezer.
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. Refrigerated drawers at cook line gasket soiled and torn.
Wall behind fryer, soiled with accumulated grease, food debris, and/or dust.
Jul 1, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 11 recorded, 4 high priority.
4 High priority2 Intermediate5 Basic
Show 11 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 chlorine. Operator corrected to 100 ppm.
Employee not following establishment's approved Alternative Operating Procedure for bare hand contact with ready-to-eat food. Food worker not using hand sanitizer, after washing hands, and then handled shredded cheese with bare hands on food in a take out container. Educated operator.
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. -Front counter cream filled pastry (51F - Cold Holding); less than four hours. Operator had door open, -Cook line shredded cheese (47F - Cold Holding); less than 4 hours. Operator placed ice; raw bacons (67F - Cold Holding); raw beef (67F - Cold Holding); cheese (67F - Cold Holding); deli meat sliced (67F - Cold Holding). Placed overnight. Operator instructed to discard.
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/
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.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Glasses on food preparation table. Purse stored above utensils at front line. Operator relocated.
Ice buildup in kitchen reach-in freezer.
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. Refrigerated drawers at cook line gasket soiled and torn.
Wall behind fryer, soiled with accumulated grease, food debris, and/or dust.
Oct 23, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Storage wall, soiled with accumulated grease, food debris, and/or dust.
Oct 16, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 13 recorded, 4 high priority.
4 High priority1 Intermediate8 Basic
Show 13 findings ▾
Employee dried hands on clothes. Food worker, wiped soiled hands on pants and continue to handle food without washing hands. Educated operator.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored over liquid eggs, in cook line reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cookline table top garlic butter (68F - Cold Holding)/1 hour; -Cook line potatoes (78F - Cold Holding)/1 hour; sliced cheese (52F Cold Holding); less than 4 hours. Operator placed ice.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Food-contact surface soiled with food debris, mold-like substance or slime. Walk in cooler, shelves soiled with food debris.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Storage area, food service area, wash ware area.
Cookline floor soiled/has accumulation of debris.
Employee personal food not properly identified and segregated from food to be served to the public. Wait station glass door reach in cooler Employee food not segregated, from food served to public.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker wearing bracelets and watch while, handling food.
Hole in or other damage to dining room wall.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Flat top sides soiled with food debris. - Fryers sides soiled with grease and grime.
Storage wall, soiled with accumulated grease, food debris, and/or dust.
Aug 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate8 Basic
Show 14 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Food worker at cookline, pulled pants up and yen continued to handle food without washing hands. educated operator.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over precooked sausage in kitchen reach in cooler.
Shell eggs in use or stored with cracks or broken shells. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Butter pats 73F/3 hours at front line, operator placed with reach in cooler. Cook line table top -diced potatoes (51F - Cold Holding)/30 minutes. Operator placed in reach in cooler.
Handwash sink used for purposes other than handwashing. Sanitizer bucket placed at wait station,hand sink.
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/
Cook line make table board has cut marks and is no longer cleanable.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food workers, handling food and wearing a watch.
Food employee with no hair restraint while engaging in food preparation, at front line.
Ice buildup in walk-in freezer.
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. -glass case at front counter display soiled with grime.
Opened employee beverage container in a cold holding unit with food to be served to customers. Opened water bottle in walk in cooler.
Unwashed fruits/vegetables stored with ready-to-eat food. Fresh vegetables stored over diced ham, in walk in cooler.
Sep 29, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate7 Basic
Show 13 findings ▾
Dented/rusted cans present. See stop sale.
Employee not following establishment's approved Alternative Operating Procedure for bare hand contact with ready-to-eat food.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hands on pants and continued to handle food without washing hands. Educated operator.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored over shredded cheese,reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -front counter eclairs (44F - Cold Holding)/15 minutes. -Butter 59F for 30 minutes on cookline maketable. Operator relocated inside unit.
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 soiled under kitchen equipment accumulation of debris.
Food employee not using the two additional control measures after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact allowed with ready-to-eat food. Food workers not following, washing hands with two control measures. One measure only noted. Educated operator.
In-use tongs stored on equipment door handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of fryers soiled with grease and grime.
Walk in freezer floor tiles missing and/or in disrepair. Operator has scheduled for it to be repaired.
Wash ware area and kitchen ceiling /ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
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.