Difference
Last inspected: Mar 31, 2026
67
Score
The health department has logged 10 inspections at Difference, the earliest from 2022. The most recent visit was on Mar 31, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Violation counts have been trending down, averaging around four violations across recent inspections versus roughly 10 violations before.
The pattern that stands out is “food-contact surface soiled with food debris”, which has been cited five times.
Difference's latest score is in line with the Port Orange average of 67. Nothing in the record is alarming, but there's room to improve.
10
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Mar 31, 2026
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
67
Jul 25, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
55
Jan 30, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. -section of floor at cookline near woks - From follow-up inspection 2025-01-30: **Time Extended**
36-17-5
95
Jan 14, 2025
Routine - Food
1 critical violation. 2 major violations. 12 minor violations.
View 15 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken partially stored above raw pork inside walk in cooler
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -stained small cutting board -multi use stainless steel prep table -interior of microwave -containers on cook line for seasonings **Warning**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked pork
02C-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -some vents in back
36-34-5
Basic - Floor soiled/has accumulation of debris. -under 3 compartment sink -under table with with slicer 3 compartment sink -floor inside walk in cooler **Warning**
36-73-4
Basic - Floor tiles missing and/or in disrepair. -section of floor at cookline near woks
36-17-5
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
21-04-4
Basic - Knives stored on soiled surface between uses. -stored inside soiled pan
10-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -backside/exterior of mechanical slicer -surface area between woks at cook line -hood filters -top surface of smoker -exterior of pots/woks used at cookline -handle of rice cooker -microwave handle/exterior -gaskets for walk in cooler -lids to some bulk containers in back -top surface of refrigerator in back -exterior of sugar container- manager replaced containers **Warning**
23-03-4
Basic - Objectionable odors in bathroom or other areas of the establishment. **Warning**
36-64-5
Basic - Ripped/worn tin foil used as shelf cover. **Warning**
14-20-4
Basic - Slicer blade with rust that has pitted the surface
14-34-4
Basic - Stored food not covered. -bulk seasoning left open in back
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -backsplash behind cookline soiled with grease accumulation -wall on near side of cook lime above fryers **Warning**
36-27-5
Basic - Working containers of food removed from original container not identified by common name. -container of sugar
02D-01-5
39
Aug 16, 2024
Complaint Full
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw poultry stored above raw shrimp inside walk in **Corrected On-Site**
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -squeeze bottles -small cutting board -interior of reach in cooler
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked pork
02C-02-5
Basic - Floor soiled/has accumulation of debris. -near back door
36-73-4
Basic - Ice buildup in reach-in freezer.
14-69-4
Basic - Improper storage of maintenance equipment that interferes with cleaning. -pallet, ladder in back near door
42-02-4
Basic - Manager and employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of smoker -handles of cooler -surface area between woks
23-03-4
55
May 7, 2024
Complaint Full
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
08A-17-6
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.
02C-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -blocked by large movable speed rack **Corrected On-Site**
31A-09-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -debris stuck to scale on prep table -some hood filters
23-03-4
Basic - very slow draining water in handwash sink. -hand sink on cook line
29-20-5
55
Feb 13, 2024
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -backside of slicer at blade/guard
22-02-4
Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area.
24-03-4
Basic - Floor soiled/has accumulation of debris. -under warewashing area
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -some hood filters
23-03-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -mop head inverted and hanging directly against soap dispenser at hand sink **Corrected On-Site**
42-03-5
67
Sep 20, 2023
Routine - Food
4 critical violations. 8 minor violations.
View 12 violations
High Priority - Container of medicine improperly stored. -box of medicine stored on top shelf above/with food items. **Corrected On-Site**
41-07-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw egg stored above sauce inside cooler **Corrected On-Site**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -egg rolls marked 9/13
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. -egg rolls marked 9/13, advised operator of counting initial cook/prep as first day.
01B-24-5
Basic - Bowl or other container with no handle used to dispense food. -bowl used to dispense rice from bulk container
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Covered waste receptacle not provided in unisex/women's bathroom.
32-12-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Food not stored at least 6 inches off of the floor. -fryer oil -soy sauce **Corrected On-Site**
08B-47-4
Basic - Ice buildup in reach-in freezer.
14-69-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Ripped/worn tin foil used as shelf cover.
14-20-4
37
Mar 28, 2023
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - - From initial inspection : 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. -smoked pork inside walk in cooler. Manager stated cooked Sunday, removed from freezer day prior. No date mark. - From follow-up inspection 2023-03-28: **Time Extended**
02C-04-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2023-03-28: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. -fryer oil - From follow-up inspection 2023-03-28: **Time Extended**
08B-47-4
Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. -operator reusing no10 cans - From follow-up inspection 2023-03-28: **Time Extended**
25-32-4
Basic - - From initial inspection : Basic - Screening is not 16-mesh to the inch due to disrepair/holes/tears - From follow-up inspection 2023-03-28: **Time Extended**
35B-13-4
74
Sep 23, 2022
Routine - Food
1 critical violation. 3 major violations. 13 minor violations.
View 17 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee touched trash can while moving out of way of equipment/clean pot to begin preparing food.
12A-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -slicer
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
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. -smoked pork inside walk in cooler
02C-02-5
Basic - No copy of latest inspection report available.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -slicer blade guard behind blade -door handles -Shelving above prep table near microwave -hood filters
23-03-4
Basic - Reuse of single-service or single-use articles. -no.10 cans reused to hold oil/sauces on line
25-32-4
Basic - Unwashed produce stored above ready-to-eat food. -Unwashed Whole mushrooms stored above container of sauce inside walk in cooler **Corrected On-Site**
08B-17-4
Basic - Wet wiping cloths not laundered daily.
21-26-4
Basic - Working containers of food removed from original container not identified by common name. -potato starch
02D-01-5
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. -behind rice cooker and smoker
36-06-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone, tablet stored on top of small plates acroas from cook line
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items.
36-63-4
Basic - Floor soiled/has accumulation of debris. -behind/around smoker in back part of kitchen -under 3 compartment sink
36-73-4
Basic - Food not stored at least 6 inches off of the floor. -soy sauce buckets in back of kitchen
08B-47-4
33
Frequently Asked Questions
When was Difference last inspected?
The most recent health inspection at Difference on file is from Mar 31, 2026. The public record contains 10 inspections in total.
What is the most common violation at Difference?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Difference.
How does Difference compare to other restaurants in Port Orange?
Difference most recently scored 67 out of 100, which is about the same as the Port Orange average of 67.
Has Difference's inspection record improved over time?
Yes. Recent inspections at Difference have averaged around four violations per visit, down from roughly 10 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Difference means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Difference inspected?
Based on the inspection history on file, Difference is inspected around three times per year on average.
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