Deck Down Under (The)
Last inspected: Sep 3, 2025
86
Score
Deck Down Under (The) has been inspected 12 times since 2022. Deck Down Under (The) was last inspected on Sep 3, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
Things have been moving in the right direction, with the rolling count dropping from around nine violations to closer to four violations per visit.
Across the inspection history, “employee with no beard guard/restraint while engaging” is the issue that surfaces most often, recorded four times.
The city-wide average for Port Orange sits at 66, putting Deck Down Under (The) on the better side of that line. The record reflects steady performance over time.
12
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Sep 3, 2025
Complaint Partial
1 major violation.
View 1 violation
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
86
Aug 29, 2025
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
47
Apr 10, 2025
Complaint Full
2 critical violations. 1 major violation.
View 3 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. -employee not wearing gloves when handling washed/cut peppers. Manager had employee don gloves. **Corrective Action Taken**
09-01-4
High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. -hamburger stored below raw seafood. Burgers offered undercooked by request.
08A-16-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -handles, surface area around shucking knife blades
22-02-4
67
Feb 24, 2025
Complaint Full
1 critical violation. 6 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
52
Jul 19, 2024
Complaint Full
5 minor violations.
View 5 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -prep/expo/cookline area - From follow-up inspection 2024-07-19: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. -door inside dry storage room - From follow-up inspection 2024-07-19: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. -bar area - From follow-up inspection 2024-07-19: **Time Extended**
36-11-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. -hand sink at end of cook line near entrance to front - From follow-up inspection 2024-07-19: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Water leaking from pipe. -handwashing sink drain pipe - From follow-up inspection 2024-07-19: **Time Extended**
29-11-4
78
Jul 18, 2024
Complaint Full
3 critical violations. 1 major violation. 10 minor violations.
View 14 violations
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
23
Nov 29, 2023
Complaint Full
5 critical violations. 3 major violations. 10 minor violations.
View 18 violations
High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. -raw scallops 110F, employee reheated to 155F **Corrected On-Site**
03C-75-5
High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours.
22-11-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw fish stored above cocktail sauce, pickles inside walk in cooler **Corrected On-Site**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. -Pack of cigarettes on prep table next to cutting board. **Corrected On-Site**
41-10-4
High Priority - Employee touched forehead and then engaged in food preparation without washing hands. -employee prepping raw shrimp
12A-10-4
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 - 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.
11-26-1
Intermediate - Plant food cooked for hot holding not reaching a minimum internal temperature of 135 degrees Fahrenheit. -onions, 79F on warm side of grill for 2.5 hours Manager placed on time as public health control for maximum 4 hours.
03C-80-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. **Corrected On-Site**
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -jacket stored on rack with sry goods **Corrected On-Site**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Floor tiles missing and/or in disrepair. -walk in cooler
36-17-5
Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters Wire racks inside server area outside of kitchen above 3 compartment sink
23-03-4
Basic - Single-service articles improperly stored on floor. -dry storage, hinged containers on floor **Corrected On-Site**
25-05-4
Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. -raw fish thawed inside prep sink for 2 hours per employee, employee placed onto sheet pans and covered with ice, placed into walk in cooler. Rechecked at 3 hours, fish 39-40F. **Corrected On-Site**
06-03-5
Basic - Time/temperature control for safety food thawed under water that was barely running/dripping. **Corrected On-Site**
06-08-5
Basic - Water draining onto floor surface under ice well in prep area
29-03-4
21
Aug 17, 2023
Complaint Full
3 minor violations.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
86
Aug 14, 2023
Complaint Full
2 critical violations. 1 major violation. 9 minor violations.
View 12 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -2 live flies in prep area near end of cook line/ice machines -2 flies inside bar area with sliding doors currently left open for air circulation **Warning**
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw mahi 52F, breaded scallops 51F, house coleslaw 47F, stuffed crab cakes 47F inside stand up cooler at end of cook line leas than 2-3 hours. Person in charge swapped with cold food from walk in cooler and iced down affected product. -raw oysters (50F ambient - Cold Holding); cooked crab legs (59F - Cold Holding) inside low cooler across from fryers at end of cook line less than 2 hours per employee. Moved into functioning cooler. -sliced tomatoes, shredded lettuce 47F on inadequate ice bath not surrounding food on line. Manager stated recently placed on line from walk in, advised to use time as public health control if unable to rely on ice bath to maintain 41F. **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -soda gun cones/heads inside bar
22-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on top of wipe towel used inside kitchen, located on top shelf of prep table across from cook line
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Equipment in poor repair. -stand up cooler gasket at end of cook line
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. -back door located in dry storage room
35B-01-4
Basic - Floor covering in disrepair. -near ice machines towards dry storage area
36-17-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters, slated to be services 8/17 -fans covers used inside kitchen -soda gun holsters
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Standing water in bottom of reach-in-cooler. -keg cooler in bar
29-49-6
Basic - Carbon dioxide/helium tanks not adequately secured. -in dry storage
51-11-4
43
Mar 30, 2023
Routine - Food
4 critical violations. 11 minor violations.
View 15 violations
High Priority - Evidence of mop/cleaning wastewater spilled onto ground. -inside mop sink area near back door, wastewater on ground from inadequate drainage in mop sink area. mop sink has no curb to prevent wastewater spillover. -outside establishment, grey water on ground near fence line nearby smoker
28-14-5
High Priority - Pesticide/insecticide labeled for household use only present in establishment. **Corrected On-Site**
41-05-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw groupers stored above flour **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter 115-120F on cookline, employee reheated **Corrective Action Taken**
03B-01-6
Basic - Bowl or other container with no handle used to dispense food. -employee using food tray to scoop shrimp next to stove at entrance to kitchen
14-01-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. **Corrected On-Site**
06-09-1
Basic - Employee with no beard guard/restraint while engaging in food preparation. -cooke
13-04-4
Basic - Exterior door has a gap at the threshold that opens to the outside. -back exit double door near mop sink, gap at bottom threshold
35B-01-4
Basic - Floor tiles missing and/or in disrepair. -tile area in front of rapid steamers
36-17-5
Basic - Ice buildup in small cooler at bar containing bar fruit.
14-69-4
Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
10-08-5
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. -pitcher hanging on ansul line above stop in oyster station -tongs stored outside at smoker **Corrected On-Site**
10-02-4
Basic - No handwashing sign provided at a hand sink used by food employees. -hand sink next to 3 compartment sink in prep area
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters on cook line
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. -food trays on cook line
25-06-4
32
Dec 16, 2022
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored above bread -raw fish above breading
08A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -hushpuppy mix, open gallon of milk.
02C-02-5
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. -ambient thermometer inside cooler near bar containing bulk half and half
05-05-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Floors not maintained smooth and durable.
36-11-4
Basic - Open dumpster lid. **Corrected On-Site**
33-16-4
61
Jul 8, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Deck Down Under (The) last inspected?
The most recent health inspection at Deck Down Under (The) on file is from Sep 3, 2025. The public record contains 12 inspections in total.
What is the most common violation at Deck Down Under (The)?
Across the inspection record, “employee with no beard guard/restraint while engaging” has been cited four times, more than any other issue at Deck Down Under (The).
How does Deck Down Under (The) compare to other restaurants in Port Orange?
Deck Down Under (The) most recently scored 86 out of 100, which is higher than the Port Orange average of 66.
Has Deck Down Under (The)'s inspection record improved over time?
Yes. Recent inspections at Deck Down Under (The) have averaged around four violations per visit, down from roughly nine earlier in the record.
What does a low risk rating mean?
A low risk rating at Deck Down Under (The) 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 Deck Down Under (The) inspected?
Based on the inspection history on file, Deck Down Under (The) is inspected around four times per year on average.
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