SLIMS
5279 S NOVA RD, Port Orange FL 32127 · 386-265-8280
Last inspected Feb 23, 2026 · 8 visits since September 2023
MAY 24
SEP 24
MAR 25
JUL 25
FEB 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. -3 live flies inside prep area near hot holding/panini press/bread storage -2 live flies near 3 compartment sink
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $320
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025068515 | Jul 21, 2025 | Dec 11, 2025 | $200 |
| 4--2024067680 | Nov 19, 2024 | Jan 13, 2025 | $120 |
Inspection history
8 visits, newest first
Feb 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate5 Basic
What the inspector wrote — 10 findingsThe state's own report →
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing.
Live, small flying insects found -2 flying insects in prep area
Food-contact surface soiled with food debris, mold-like substance or slime. -knife block -fryer baskets/interior of fryer -microwave in prep area
Handwash sink used for purposes other than handwashing. -hose hooked up to hand sink faucet.
Show the remaining 6 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -coleslaw -cooked pork -cut lettuce
Floor soiled/has accumulation of debris. -behind equipment
Hole in or other damage to wall. -door frame/wall/baseboard area near back door
No copy of latest inspection report available.
Uncleanable knife block in use to store knives.
Working containers of food removed from original container not identified by common name. -flour
Jul 21, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing.
Operating with an expired Division of Hotels and Restaurants license.
Handwash sink used for purposes other than handwashing. -hose hooked up to handwashing sink
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -dust build up on ceiling tiles in dining area above table -ceiling fan above table
Exterior door has a gap at the threshold that opens to the outside.
Ice buildup in reach-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior back side of fryers
Reach-in cooler interior/shelves have accumulation of soil residues.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. -0ppm
Mar 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate0 Basic
Show 4 findings ▾
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. -bleach used does not contain manufacturer directions for using on food contact surfaces/dishes/utensils. Advised to purchase approved bleach for food contact surface sanitizing.
Food-contact surface soiled with food debris, mold-like substance or slime. -backside of mechanical slicer blade
Handwash sink not accessible for employee use at all times. -blocked by ice machine placed in front -used for other purposes/hand sink obstructed by hose placed on faucet. Advised to use other sinks next to hand sink for hose connections, hand wash sinks are only usable for hand washing.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. -small tabletop fryer in use near back door of establishment without a hood/fire suppression system in place. Operator is leaving back door open for ventilation
Sep 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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.
Sep 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Employee used ate/licked fingers then engaged handling clean equipment or utensils without washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -queso fresco 70F, raw pork sausage 67F, sour cream 55F
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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.
Duct tape used to repair nonfood-contact surface. -handle for knife
Employee eating in a food preparation or other restricted area. -in front of fryers at prep table
Food being prepared on a grill outside that has no cover. -food being prepared on grill in front of establishment. Overhead protection is in place, without sidewalls or adequate protection from potential environmental/pest contamination
May 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly inside warming equipment up front above covered food, employee eliminated flying insect.
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked ribs 80F, placed out in countertop under lamp, employee stated replacing. Advised to operqtor to use 4 hour time as public health control if not maintaining 135F or above
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Behind slicer
Outer opening/doors not protected during operation and vermin/flies present.
Uncleanable knife block in use to store knives. -advised to obtain knife holder that can be disassembled and cleaned between cracks/crevice
Sep 25, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked ribs, 71F not under temperature inside prep area under display. Manager stated less than 30 minutes prior to inspection, began prepping at 436pm during inspection
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -mason jars filled with unknown clear beverage/liquid stored next to can of sloppy joes, cooked pork, above eggs/other food product
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -electric blower on prep table stored hanging over toaster
Styrofoam food containers have food debris/soil residue inside.
Water leaking from pipe and/or faucet/handle. -hand sink
Wet mop not stored in a manner to allow the mop to dry. -wet mop left inside basin of mop bucket
Sep 21, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 25 recorded, 6 high priority.
6 High priority7 Intermediate12 Basic
Show 25 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -3 live flies inside prep area near hot holding/panini press/bread storage -2 live flies near 3 compartment sink
Raw animal food stored over or with unwashed produce. -raw chicken, raw shell eggs stored above whole corn, unpeeled lemons inside stand up glass door cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked ribs, 71F not under temperature inside prep area under display. Manager stated less than 30 minutes prior to inspection, began prepping at 436pm during inspection
Toxic substance/chemical improperly stored. -pesticides, degreaser, unapproved bleach, stored inside basin of 3 compartment sink. Advised operator to clean out sink prior to use.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -mop sink
hose at dish sink lower than flood rim of sink, eliminating air gap requirement.
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. -panini press, significant grease build up -backside of slicer, blade guard, handle, bottom side
Handwash sink used for purposes other than handwashing. -hand sink used for hose hooked up
Manager or person in charge lacking proof of food manager certification. -operator stated certificate never arrived.
No approved sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.
No probe thermometer provided to measure temperature of food products.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -smoked meats inside cooler, manager stated maybe from day prior
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -cylinder of utensils on line with some food contact sides facing up without handle presented/not inverted.
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -mason jars filled with unknown clear beverage/liquid stored next to can of sloppy joes, cooked pork, above eggs/other food product
Floor soiled/has accumulation of debris. -under /around base of concrete blocks used as stand inside kitchen
In-use knife/knives stored in cracks between pieces of equipment. -behind panini press
Interior of microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -inside bottom in non operational reach in cooler used in prep area. -door to old reach in cooler
Single-service articles stored on a soiled surface. -clam shell containers under shelf in prep area
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -electric blower on prep table stored hanging over toaster
Styrofoam food containers have food debris/soil residue inside.
Water leaking from pipe and/or faucet/handle. -hand sink
Wet mop not stored in a manner to allow the mop to dry. -wet mop left inside basin of mop bucket
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.