SAN DIEGO GRILL
5535 S WILLIAMSON BLVD #656, Port Orange FL 32128 · 386-256-3521
Last inspected Apr 13, 2026 · 8 visits since December 2023
JUN 24
DEC 24
MAY 25
OCT 25
APR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found -1 live, small flying insect in drink service area
★ 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--2021037466 | Jul 6, 2021 | Sep 9, 2021 | $200 |
Inspection history
8 visits, newest first
Apr 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate11 Basic
What the inspector wrote — 14 findingsThe state's own report →
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked mushrooms 98F, per operator less 2 hours stored on shelf near flat-top grill, operator discarded
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ -Clint Cramer expired 12/14/2025
Food-contact surface soiled with food debris. -soda gun nozzle in bar lightly soiled
Current Hotel and Restaurant license not displayed.
Show the remaining 10 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee styrofoam cup stored on shelf over reach-in cooler
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee cap stored on top of paper towel dispenser at the end of the cookline
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee wearing watch
Floor area(s) covered with standing water. -bar area underneath ice well
Floor tiles missing and/or in disrepair. -broken floor tile in bar area -base tiles missing on cookline wall
No Heimlich maneuver/choking sign posted. -provided Choking First Aid Procedures handout, operator posted
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters over cooking equipment have an accumulation of grease and food debris -walk-in cooler fan covers have an accumulation of dust/debris -walk-in cooler green shelves have an accumulation of grease and food debris
Standing water in floor drain/floor drain draining very slowly. -floor drain in bar area
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -tested 0ppm, employee changed solution, retested 200ppm
Wiping cloth sanitizing solution stored on the floor.
Oct 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Live, small flying insects found -1 live, small flying insect in drink service area
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked rice 49F, per employee less than 15 minutes stored above fill line in top of reach-in cooler, employee relocated excess to lower portion of reach-in cooler to rapidly cool
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -milk stored in walk-in cooler
Food-contact surface soiled with food debris. -blue cutting board in dishwashing area -soda gun nozzle in bar area lightly soiled
Accumulation of debris on exterior of warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents in kitchen
Equipment and utensils not properly air-dried - wet nesting. -glasses in front service area
Ice buildup in reach-in freezer and/or walk-in freezer. -white chest freezer
Walk-in cooler shelves with rust that has pitted the surface.
May 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate6 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler noodles (4F-Cooling; overnight; operator instructed to discard.
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.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cook line make table unit rice (47F - Cold Holding). Bags of rice stacked passed fill line, from overnight. Operator instructed to discard, -Bar cold holding unit milk (50F - Cold Holding, placed overnight. Operator instructed to discard..
Wiping cloth sanitizer solution exceeds the maximum concentration allowed.quat 400+ ppm. Corrected to 200 ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards food stained by food preparation area.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided to operator and was completely filled out a time of inspection.
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.
Bowl or other container with no handle used to dispense food. Bowl used to disarm Marsala sauce in cook line make table unit. Operator removed.
Equipment and utensils not properly air-dried - wet nesting. Educated operator.
Ice buildup in reach-in freezer Frigidaire freezer chest.
In-use knife/knives stored in cracks between pieces of equipment. Operator relocated.
Kitchen floor soiled/has accumulation of debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Salad station cold holding unit lid soiled with food debris and grime.
Feb 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
6 High priority5 Intermediate8 Basic
Show 19 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee went from raw food change gloves to put cheese on bread
Employee touching ready-to-eat food with their bare hands. Establishment serves a highly susceptible population. -picked up drink garnish with bar hands and placed in drink
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -walk in cooler pasta 44f
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. -butter
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -steam well Mashed potatoes,black beans,lemon chicken sauce,turkey gravy,tcs sauce 91f to 124f --steam well Mashed potatoes,black beans,lemon chicken sauce,turkey gravy,tcs sauce reheated to 164f to 167f
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -mop sink at splitter for hose
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -ham and turkey
Food-contact surface soiled with food debris, mold-like substance or slime. -small cutting board on reach in cooler,cookline
Handwash sink not accessible for employee use at all times. -trash can in front of hand sink on cook line
Handwash sink used for purposes other than handwashing. -metal scrub pad in hand sink next to oven
No paper towels or mechanical hand drying device provided at handwash sink. -bar
Bowl or other container with no handle used to dispense food. -flour
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -sweater hanging on shelf by microwave
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -char grill with build up of grease -stove burners with build up of grease -gasket soiled on glass cooler at bar
Opened employee beverage container in a cold holding unit with food to be served to customers.
Reach-in cooler interior/shelves have accumulation of soil residues. -cooler next to breading cooler
Worn, torn and/or soiled floors/carpeting. -grease and food debris under cooking equipment
Dec 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 6 high priority.
6 High priority6 Intermediate8 Basic
Show 20 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee went from raw food change gloves to put cheese on bread
Employee touching ready-to-eat food with their bare hands. Establishment serves a highly susceptible population. -picked up drink garnish with bar hands and placed in drink
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -walk in cooler pasta 44f
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. -butter
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -steam well Mashed potatoes,black beans,lemon chicken sauce,turkey gravy,tcs sauce 91f to 124f --steam well Mashed potatoes,black beans,lemon chicken sauce,turkey gravy,tcs sauce reheated to 164f to 167f
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -mop sink at splitter for hose
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -ham and turkey
Food-contact surface soiled with food debris, mold-like substance or slime. -small cutting board on reach in cooler,cookline
Handwash sink not accessible for employee use at all times. -trash can in front of hand sink on cook line
Handwash sink used for purposes other than handwashing. -metal scrub pad in hand sink next to oven
No paper towels or mechanical hand drying device provided at handwash sink. -bar
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.
Bowl or other container with no handle used to dispense food. -flour
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -sweater hanging on shelf by microwave
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -char grill with build up of grease -stove burners with build up of grease -gasket soiled on glass cooler at bar
Opened employee beverage container in a cold holding unit with food to be served to customers.
Reach-in cooler interior/shelves have accumulation of soil residues. -cooler next to breading cooler
Worn, torn and/or soiled floors/carpeting. -grease and food debris under cooking equipment
Jun 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate5 Basic
Show 9 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 touched sandwich while plating
Food-contact surface soiled with food debris, mold-like substance or slime. -inside of reach-in coolers throughout the cookline have an accumulation of food debris -soda gun nozzle in bar soiled
Handwash sink used for purposes other than handwashing. -handwash sink next to grill used to store grill brush, employee removed
No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink in bar area, operator installed paper towels
Floor area(s) covered with standing water. -in walk-in cooler
No handwashing sign provided at a hand sink used by food employees. -handwash sink next to grill, provided handwashing sign and operator posted
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -paper towel dispenser above handwash sink in dishwashing area soiled -exterior of black microwave soiled
Wall soiled with accumulated grease, food debris, and/or dust. -wall above mop sink has an accumulation of black, mold-like substance
Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping cloths stored in handwash sink near entrance to kitchen, operator removed
Dec 5, 2023□ 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 ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Employee with no beard guard/restraint while engaging in food preparation.
Plumbing system in disrepair. -sprayer hose leaking
Dec 4, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 3 high priority.
3 High priority4 Intermediate12 Basic
Show 19 findings ▾
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 put away clean plates and bowls without washing hands
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 touched fried chicken with bare hand while plating
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -walk-in cooler: cooked pasta 45F, cooked corn salsa 45F, raw salmon 44F, cooked ribs 45F
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -milk opened on Saturday, 12/2/2023 lacking date, operator dated
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. -Provided Clean-up of Vomiting and Diarrheal Events poster.
Handwash sink not accessible for employee use at all times. -handwash sink in dishwashing area blocked by trash can, operator relocated trash can
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Bowl or other container with no handle used to dispense food. -soufflé cup in parmesan cheese in top of reach-in cooler, operator removed
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -styrofoam cup stored on shelf above reach-in cooler, operator removed and discarded
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee cell phone and other personal items stored on shelf above reach-in coolers, operator removed
Employee with no beard guard/restraint while engaging in food preparation.
Ice buildup in large white chest style reach-in freezer.
Ice scoop handle in contact with ice. -ice scoop handle in ice bin in bar area, operator relocated
In-use knife/knives stored in cracks between pieces of equipment. -knives stored between reach-in cooler lids, employed removed
No handwashing sign provided at a hand sink used by food employees. -handwash sink next to table top grill, provided handwash signs, operator posted
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -breading station reach-in cooler door gaskets have an accumulation of grease and food debris -handwash sink and side of double door oven soiled -exterior of white microwave soiled, employee cleaned
Plumbing system in disrepair. -sprayer hose leaking
Wall soiled with accumulated grease, food debris, and/or dust. -wall next to trash can in bar area soiled
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -tested 100ppm, operator refilled bucket, retested 200ppm
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.