Boondocks Port Orange
Last inspected: Nov 24, 2025
47
Score
Across the available record, Boondocks Port Orange has 12 inspections on file, the first dated 2022. The most recent report on file is from Nov 24, 2025. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Things are looking better lately, with recent visits averaging around three violations compared to roughly five violations earlier on.
“Nonfood-contact surface soiled with grease” comes up most often, recorded four times in the inspection record.
That's lower than the typical Port Orange restaurant, which scores around 66. The pattern in the record is worth a careful look.
12
Inspections
2
Critical latest
1
Major latest
5
Minor latest
Inspection History
Nov 24, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
47
Jun 26, 2025
Routine - Food
No violations found.
100
May 23, 2025
Routine - Food
1 major violation.
View 1 violation
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**
51-16-7
90
Mar 21, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in handling clean equipment or utensils without washing hands. **Warning**
12A-13-4
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**
12A-12-4
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**
51-16-7
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -area above prep line
36-34-5
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
23-03-4
58
Sep 23, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
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** - From follow-up inspection 2024-09-23: -raw chicken 42F, shredded cheese 51F, cut lettuce 53F, cut tomatoes 51F, provolone cheese 53F, American cheese 52f, raw tuna 52F inside stand up refrigerator on cook line longer than 4 hours, see stop sale. -cooler in question from callback inspection was emptied, employee stated cooler to be replaced. Temperatures verified in adjacent coolers being used. Advised person in charge to monitor temperatures in coolers on cook line to allow for corrective action when finding TCS food inside danger zone temperatures.**Admin Complaint** **Admin Complaint**
03A-02-5
Basic - - From initial inspection : Basic - Equipment in poor repair. -chest freezers - From follow-up inspection 2024-09-20: **Time Extended** - From follow-up inspection 2024-09-23: **Time Extended**
14-11-5
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** - From follow-up inspection 2024-09-23: **Time Extended**
36-11-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezers. -at cook line - From follow-up inspection 2024-09-20: **Time Extended** - From follow-up inspection 2024-09-23: **Time Extended**
14-69-4
74
Sep 20, 2024
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
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**
03A-02-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezers. -at cook line - From follow-up inspection 2024-09-20: **Time Extended**
14-69-4
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**
38-07-4
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**
13-04-4
Basic - - From initial inspection : Basic - Equipment in poor repair. -chest freezers - From follow-up inspection 2024-09-20: **Time Extended**
14-11-5
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**
36-11-4
67
Sep 13, 2024
Routine - Food
3 critical violations. 5 minor violations.
View 8 violations
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**
03A-02-5
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**
22-41-4
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
12A-10-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -inside freezer
38-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Equipment in poor repair. -chest freezers
14-11-5
Basic - Floors not maintained smooth and durable. -floor/deck area between dining/bar area and kitchen
36-11-4
Basic - Ice buildup in reach-in freezers. -at cook line
14-69-4
50
Feb 13, 2024
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced tomatoes, cut lettuce 55F out exposed to room temperature above top shelf.
03A-02-5
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
01C-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. **Corrected On-Site**
31B-03-4
Basic - Cooks with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top surface of rapid steamer at end of cookline -hood filters above grill -cover above soda bibs out back
23-03-4
Basic - Uncleanable knife block in use to store knives.
14-55-4
55
Oct 12, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -near bathrooms outside - From follow-up inspection 2023-10-12: **Time Extended**
29-34-4
Intermediate - - From initial inspection : 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 - From follow-up inspection 2023-10-12: **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. -cookline - From follow-up inspection 2023-10-12: **Time Extended**
38-01-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters - From follow-up inspection 2023-10-12: **Time Extended**
23-03-4
70
Oct 11, 2023
Routine - Food
5 critical violations. 2 major violations. 4 minor violations.
View 11 violations
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
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.
01B-24-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tuna, red fish **Warning**
01B-02-5
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**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -near bathrooms outside
29-34-4
Intermediate - Handwash sink not accessible for employee use at all times. -blocked by fan/equipment in server area **Corrected On-Site**
31A-09-4
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
53B-14-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
Basic - Light shield damaged/in disrepair. -cookline
38-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
23-03-4
Basic - Clean bowls, plates not stored inverted or in a protected manner. -on top shelf of warmer on cookline
24-05-4
32
Apr 11, 2023
Routine - Food
4 major violations. 6 minor violations.
View 10 violations
Intermediate - oyster tags not marked with last date served.
01C-03-4
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.
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. -personal items stored inside hand sink in server station
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -stuffed portobellos from 3 days prior
02C-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -near cook line
36-34-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Food not stored at least 6 inches off of the floor. Cooking oil
08B-47-4
Basic - Ice buildup in reach-in freezer.
14-69-4
50
Dec 13, 2022
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
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**
29-34-4
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**
31A-04-4
78
Frequently Asked Questions
When was Boondocks Port Orange last inspected?
The most recent health inspection at Boondocks Port Orange on file is from Nov 24, 2025. The public record contains 12 inspections in total.
What is the most common violation at Boondocks Port Orange?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at Boondocks Port Orange.
How does Boondocks Port Orange compare to other restaurants in Port Orange?
Boondocks Port Orange most recently scored 47 out of 100, which is lower than the Port Orange average of 66.
Has Boondocks Port Orange's inspection record improved over time?
Yes. Recent inspections at Boondocks Port Orange have averaged around three violations per visit, down from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Boondocks Port Orange means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Boondocks Port Orange inspected?
Based on the inspection history on file, Boondocks Port Orange is inspected around four times per year on average.
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