THE BOAT OF PORT ORANGE

High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. - From follow-up inspection 2026-04-27: -advising operator to renew as soon as possible, administrative enforcement may be applied to operating with delinquent licenses Time Extended

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. -hose/splitter at external mop sink - From follow-up inspection 2026-04-27: Time Extended

Intermediate - - From initial inspection : Intermediate - 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. -new employee/bartender provided employee health agreement during inspection. Advising operator to ensure all employees have signed an employee health agreement - From follow-up inspection 2026-04-27: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. -sections of ceiling at cook line near electrical outlets - From follow-up inspection 2026-04-27: Time Extended

Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling vent above prep cooler cutting board - From follow-up inspection 2026-04-27: Time Extended

Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. -large groove on left side of cutting board, advised to have planed - From follow-up inspection 2026-04-27: Time Extended

Basic - - From initial inspection : Basic - Disrepair or other damage to wall. -wall section at entrance to cook line - From follow-up inspection 2026-04-27: Time Extended

Basic - - From initial inspection : Basic - Interior of microwave has accumulation of grease/food debris. - From follow-up inspection 2026-04-27: Time Extended

Basic - - From initial inspection : Basic - Missing drain plug at dumpster. - From follow-up inspection 2026-04-27: Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored above packaged hot dogs inside storage cooler. Corrected On-Site

High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. -quart ammonium sanitizer 500+ppm inside basin of 3 compartment sink inside the bar. Person in charge drained and used test strips to control new sanitizer strength. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -shredded lettuce opened prior day, employee corrected, employee added date

Intermediate - Handwash sink used for purposes other than handwashing. -items stored inside basin to hand wash sinks Corrected On-Site

Intermediate - 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. -Melissa

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee jacket hanging in walk in cooler around bread racks Corrected On-Site

Basic - Grease receptacle not on proper pad/nonabsorbent surface. Repeat Violation

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -edges of window at end of cook area -bottom of cabinet beneath hand sink -side of deep fryer

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. -operator using flat top grill for smash burgers Repeat Violation

High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.

High Priority - Operating with an expired Division of Hotels and Restaurants license.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -tube of raw beef stored above condiments/dressings inside walk in cooler

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -open package of hot dogs inside cooler

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -some dust built up in ceiling vents above prep area/above cooler

Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.

Basic - Floor area(s) covered with standing water. -back end of walk in cooler

Basic - Food not stored at least 6 inches off of the floor. -pickle bucket stored on floor inside walk in cooler -fryer oil on floor at end of cook line

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior of cabinet under 3 compartment sink

Basic - Wall in disrepair. -wall behind lowboy cooler at entrance to line, lower portion at threshold to floor

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall behind lowboy cooler at entrance to line

Basic - Water leaking from sprayer at dish sink Repeat Violation

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. -cooked ground beef, producing grease laden vapors. Person in charge stated owner in process of installing hood system, unknown time. Repeat Violation

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee handled money at bar prior to donning gloves and making plate of nachos.

Basic - Ceiling shows damage or is in disrepair. -area above cooler in cook area

Basic - Food not stored at least 6 inches off of the floor. -jug of fryer oil on floor at cook area

Basic - Food stored in a location that is exposed to splash/dust. -wrapped soft tortillas stored on counter next to sink faucet Corrected On-Site

Basic - Grease receptacle not on proper pad/nonabsorbent surface.

Basic - No copy of latest inspection report available.

Basic - Objectionable odors in bathroom or other areas of the establishment. -mens restroom

Basic - Smoking or vaping in an enclosed indoor workplace.

Basic - Water leaking from pipe and/or faucet/handle. -sprayer

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. -taco meat, fried food.

High Priority - Toxic substance/chemical improperly stored. -fryer boil out stored near handsink faucet handle

Basic - Hole in or other damage to wall. -base of wall near hand sink

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -under handsink inside cabinet

Intermediate - 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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cook top,middle area

Intermediate - 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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -coleslaw inside cooler

Basic - Ceiling shows damage or is in disrepair. -small area above low boy cooler with food items stored on top

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents in prep area

Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -tongs laying inside pan of cut lettuce, handle touching food. Inside walk in cooler Corrected On-Site

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -bulbs in n prep area above foil sheets, styrofoam trays, above table used for prep Corrective Action Taken

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -lowboy, in storage area sown below containing sour cream

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelving above cook top, next to frying pan, portion cups

Basic - Objectionable odors in bathroom. -mens restroom

Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. -box of disposable gloves stored on counter near splash area if hand sink inside kitchen

Marked exit/path to marked exit blocked/obstructed. For reporting purposes only. -door marked fire exit at end of cook line with door bar in place. Previously stated for security reasons.

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 live fly inside prep area near window to barricaded door with some exposure due to disrepair.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -tube of raw beef stored on top shelf of rack above bags of peppers inside walk in cooler Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded cheese 47F less than 2 hours per employee. Left door open for restocking. Advised to prioritize temperature control for safety food at top section of refrigerator.

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -taco meat 100F on top of stove. employee stated around 3 hours from being turned down. employee reheated to 165F. Corrected On-Site

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -open cream cheese package inside walk in cooler

Intermediate - 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.

Intermediate - Handwash sink used for purposes other than handwashing. -bucket of tortilla chips inside hand sink

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No probe thermometer provided to measure temperature of food products.

Intermediate - 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.

Intermediate - 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.

Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -ground beef, employee stated from day prior

Basic - Cutting board has cut marks and is no longer cleanable.

Basic - Objectionable odors in the mens bathroom of establishment.

Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. -window to barricaded door inside prep area

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored above containers of dressings inside walk in cooler

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked chili 125-140F inside crock pot on front line table, advised to stir and make sure temperature held to 135F or above

Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -nathans hot dogs, opened inside walk in cooler

Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. -bag of garbage next to dumpster on ground

Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface.

Basic - No handwashing sign provided at a hand sink used by food employees.

Basic - No waste receptacle installed at handwash sink provided with disposable towels.

Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash.

Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of equipment. Mops stored outside leaning against side of building.

Basic - Water leaking from sprayer at ware-washing sink

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -cook line

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. -ribeye cooked to order, provided copy of consume advisory, manager postedCorrected On-Site Corrected On-Site

Basic - Carbon dioxide tanks not adequately secured. Corrected On-Site

Basic - Exterior window has a gap at the threshold that opens to the outside. -end of cook line

Basic - No handwashing sign provided at a hand sink used by food employees. -entrance of bar Corrected On-Site