BOONDOCKS PORT ORANGE

High Priority - Live, small flying insects found -3 flying insects near outdoor bar area near hand sink

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -smoked chicken wings Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Oysters in half shell,milk Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -cooked chicken wings Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shucked oysters on half shell 47F from prior day, bleu cheese crumbles 45F, cooked shrimp 47F, milk 47F inside single door cooler with heavy blockage at top section near air flow. . See stop sale for milk/cooked shrimp/oysters on half shell Warning

Basic - Floor soiled/has accumulation of debris. -water heater/dry storage room in corners

Basic - Hole in or other damage to wall. -water heater room

Basic - Ice buildup in reach-in freezer. -chest freezer outside near walk in

Basic - No waste receptacle installed at handwash sink provided with disposable towels. -hand sink at end of fryers

Basic - Single-service articles stored on a unsanitary surface. -soup bowls/portion cups stored on wiping cloth -case of food trays on floor in water hearer room

Marked exit/path to marked exit blocked. For reporting purposes only. -partially blocked/obstructed fire exit at cookline

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Warning - From follow-up inspection 2025-05-23: Application submitted to plan review, operator currently corresponding with tallahasee, provided emails/current plans Time Extended

High Priority - Employee handled soiled equipment or utensils and then engaged in handling clean equipment or utensils without washing hands. Warning

High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. -cook handled raw beef at cookline to place on grill, prior to handling seasoning containers, deli paper, without washing hands. Advised to use utensils where possible to minimize contact with raw food. Warning

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Warning

Basic - Accumulation of debris on exterior of warewashing machine.

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

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -debris on shelving inside storage room -significant build up of grease inside hood filters above grill

High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw chicken 44-45F, shredded cheese 44F inside small cooler near cookline. Manager stated placed in cooler 3 hours Corrective Action Taken - From follow-up inspection 2024-09-20: --raw chicken 51F, shredded cheese 49F, raw fish 50F inside unit around/more than 4 hours, next day callback inspection shall occur to verify compliance. Provided time as public health control if intended to keep top loaded TCS food on 4 hour time controls. Time Extended

Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. - From follow-up inspection 2024-09-20: Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. -chest freezers - From follow-up inspection 2024-09-20: Time Extended

Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. -floor/deck area between dining/bar area and kitchen - From follow-up inspection 2024-09-20: Time Extended

Basic - - From initial inspection : Basic - Ice buildup in reach-in freezers. -at cook line - From follow-up inspection 2024-09-20: Time Extended

Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -inside freezer - From follow-up inspection 2024-09-20: Time Extended

High Priority - 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. -0ppm chlorine, rechecked multiple times Warning

High Priority - 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. -cook briefly touched face with gloved hands prior to handling food on line

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw chicken 44-45F, shredded cheese 44F inside small cooler near cookline. Manager stated placed in cooler 3 hours Corrective Action Taken

Basic - Employee with no beard guard/restraint while engaging in food preparation.

Basic - Equipment in poor repair. -chest freezers

Basic - Floors not maintained smooth and durable. -floor/deck area between dining/bar area and kitchen

Basic - Ice buildup in reach-in freezers. -at cook line

Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -inside freezer

High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -tomato based soup

High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tuna, red fish Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -coleslaw, prepped day prior 50F inside lowboy across from grill. Manager placed on line from walk in cooler 3 hours prior, see stop sale. -raw shrimp 54F, raw tuna 52F, red fish inside lowboy across from grill. Manager stated moved from wall in cooler for prep at 11am, placed onto shallow pans and into freezer. Tuna and redfish still 50F. Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -near bathrooms outside

Intermediate - Handwash sink not accessible for employee use at all times. -blocked by fan/equipment in server area Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -amanda

Basic - Clean bowls, plates not stored inverted or in a protected manner. -on top shelf of warmer on cookline

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

Basic - Light shield damaged/in disrepair. -cookline

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -threaded faucet next to hand sink in back - From follow-up inspection 2022-12-13: Time Extended

Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. -hand-sink removed from front bar area Warning - From follow-up inspection 2022-12-13: Time extended 7 days Time Extended

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw breaded fish above cut tomatoes/toppings Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw fish (48F - Cold Holding); raw fish (47F - Cold Holding); coleslaw (47F - Cold Holding); sliced cheese (49F - Cold Holding); shredded cheese (48F - Cold Holding) in small cooler across from cook line, less than 4 hours out of temperature based on previous line check. Warning

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -threaded faucet next to hand sink in back

Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. -hand-sink removed from front bar area Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -written menu for poke tuna. Manager added "raw" term to poke tuna Corrected On-Site Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -bar area

Intermediate - Nonservice animals in the food establishment or on premises.

Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. -soiled sheet pans

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phones on prep table next to slicer

Basic - Food not stored at least 6 inches off of the floor. -soda bib on floor in back near rack

Basic - Old labels stuck to food containers after cleaning.

Basic - Wiping cloth sanitizing solution stored on the floor.