Dairy Bar
Last inspected: Feb 9, 2026
90
Score
Inspectors have visited Dairy Bar 10 times, with records going back to 2022. On Feb 9, 2026, the health department conducted the most recent visit. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Inspection results have stayed in a similar range over the last few visits, averaging around six violations each.
Across the inspection history, “commercially processed ready-to-eat” is the issue that surfaces most often, recorded three times.
That puts the facility ahead of the local pack: the average Port Orange restaurant scores 66. The full picture is one of consistent compliance.
10
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Feb 9, 2026
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. -ripped/torn gaskets. Temperature controlled food held inside fridge all recorded above 45F - From follow-up inspection 2026-02-09: -torn gaskets. Advised to replace/repair prior to storing temperature sensitive cold food inside unit **Time Extended**
14-74-7
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. - From follow-up inspection 2026-02-09: **Time Extended**
13-03-4
90
Feb 5, 2026
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
55
Jul 10, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Approved Thawing Methods Used
FL-31
61
Jan 15, 2025
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
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. -processed cheese sauce
02C-03-5
Basic - Single-service articles improperly stored on floor. -case of ice cream cones
25-05-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. -tile in restroom above toilet
36-32-5
Basic - Floor soiled/has accumulation of debris. -restroom
36-73-4
Basic - Equipment in poor repair. -gaskets for refrigerator
14-11-5
Basic - Working containers of food removed from original container not identified by common name. -bulk container/jar of sugar
02D-01-5
Basic - Covered waste receptacle not provided in women's/unisex bathroom.
32-12-5
61
Jul 15, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Lighting Adequate; Required Shields in Place
FL-36
61
Jan 24, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -hot dogs 46-47F inside stand up refrigerator in bottom shelf longer than 4 hours, see stop sale. Manager replaced hot dogs with frozen backup.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -hot dogs 46-47F inside stand up refrigerator in bottom shelf longer than 4 hours.
01B-02-5
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. -hot dogs
02C-03-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-02-4
Basic - Equipment in poor repair. -gaskets to white stand up reach in cooler
14-11-5
Basic - Single-service articles improperly stored. -case of ice cream cups on floor next to ice cream machine
25-05-4
55
Aug 18, 2023
Routine - Food
3 minor violations.
View 3 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Food in Good Condition, Safe, and Unadulterated
FL-13
86
Aug 17, 2023
Routine - Food
4 critical violations. 1 major violation. 8 minor violations.
View 13 violations
High Priority - 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. -manager briefly touched bun with bare hand/skin during hot dog prep for customer. Advised manager of requirements for barehand contact to be approved **Warning**
09-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -ice cream mix 47-50F inside top of "stoelting" ice cream machine. Manager just loaded machine 1 hour prior before opening. Added fresh ice cream to batch to help machine cycle back loaded product to cool down. -chocolate, vanilla ice cream mix inside stand up storage cooler 48-51F in back. Unit showing significant condensation throughout unit, air flow appears blocked by stored bags of ice cream stacked under vent at top of unit. . **Warning**
03A-02-5
High Priority - Roach excrement and/or droppings present. -3 droppings on floor of bathroom located separated/outside of any food related part of establishment. Manager cleaned up bathroom during inspection. **Corrected On-Site** **Warning**
35A-23-4
High Priority - Pesticide/insecticide labeled for household use only present in establishment. -can of raid, advised ti use commercial pest control services
41-05-4
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 cans if commercial cheese sauce
02C-03-5
Basic - Bathroom facility not clean. -floors **Corrective Action Taken**
32-07-4
Basic - Bathroom wall in disrepair. -side towards door, at base.
36-24-5
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. -plastic bottled water
08B-47-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle touching toppings inside plastic container
10-01-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Single-service articles improperly stored. -case of cones
25-05-4
Basic - Standing water in bottom of reach-in-cooler. -in ice cream storage, stand up reach in cooler
29-49-6
33
Jan 9, 2023
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Toxic Substances Properly Identified, Stored, Used
FL-32
64
Aug 11, 2022
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -ice cream mix inside machine 42-46F, manager states need to add more mix to machine for it to keep temperature, loaded in last hour stated manager. Manager corrected with batch at 25F.-30F. **Corrected On-Site**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Lid to container inside hand sink **Corrected On-Site**
31A-11-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. -tongs, large spoon, spatula on top of soiled towel.
24-07-4
Basic - Equipment in poor repair. -refrigerator gasket
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -bottom of reach in used for paper storage under ice cream toping station
23-03-4
67
Frequently Asked Questions
When was Dairy Bar last inspected?
The most recent health inspection at Dairy Bar on file is from Feb 9, 2026. The public record contains 10 inspections in total.
What is the most common violation at Dairy Bar?
Across the inspection record, “commercially processed ready-to-eat” has been cited three times, more than any other issue at Dairy Bar.
How does Dairy Bar compare to other restaurants in Port Orange?
Dairy Bar most recently scored 90 out of 100, which is higher than the Port Orange average of 66.
Has Dairy Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Dairy Bar have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Dairy Bar means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Dairy Bar inspected?
Based on the inspection history on file, Dairy Bar is inspected around three times per year on average.
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