Fire on the Bayou
Last inspected: Mar 16, 2026
55
Score
Fire on the Bayou appears in inspection records 10 times, starting in 2022. The most recent visit was on Mar 16, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent visits have produced comparable findings, with counts hovering near nine violations per visit.
“Kitchen ceiling tiles/vents soiled” comes up most often, recorded seven times in the inspection record.
By comparison, the average Orange City facility scores 76, putting Fire on the Bayou on the weaker side. The full record sits in fairly typical territory for a working restaurant.
10
Inspections
1
Critical latest
0
Major latest
5
Minor latest
Inspection History
Mar 16, 2026
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
55
Aug 25, 2025
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
41
Apr 8, 2025
Complaint Full
5 critical violations. 7 minor violations.
View 12 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
01B-13-4
High Priority - Nonfood-grade bags used in direct contact with food. Shopping bag of ice stored in reach in freezer,.
14-31-5
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. 10 ppm. Operator corrected to 100 ppm. **Corrected On-Site**
22-41-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
01B-36-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken in walk in cooler 49-50F , placed overnight . operator instructed to discard. **Corrective Action Taken**
03D-02-5
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly strip over food preparation table . Operator removed , **Corrected On-Site**
35B-08-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator removed knife from between make table . **Corrected On-Site**
10-17-4
Basic - Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Kitchen wall soiled with accumulated grease, food debris, and/or dust. **Repeat Violation**
36-27-5
Basic - Standing water in bottom of kitchen reach-in-cooler.
29-49-6
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Head of lettuce over bread pudding in walk in cooler. Operator relocated ,**Corrected On-Site** **Corrected On-Site**
08B-17-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
33
Jan 2, 2025
Routine - Food
3 critical violations. 2 major violations. 11 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Make table unit, sliced cheese (45F - Cold Holding)/15 minutes . Operator p,aced in unit. -Kitchen table top jambalaya (55F - Cold Holding)/15 minutes ,operator placed ice. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
03B-01-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Barbecue sauce made in house ,4 days ago date marked 2 weeks ago. Operator updated
02C-01-5
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Oysters missing for month of November ,.
01C-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Make table cutting board stained .
22-02-4
Basic - Ripped/worn tin foil used as shelf cover, at batter station.
14-20-4
Basic - Kitchen wall soiled with accumulated grease, food debris, and/or dust. **Repeat Violation**
36-27-5
Basic - Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
36-34-5
Basic - Cove molding at floor/wall juncture broken/missing, by wash ware area.
36-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop for etoufee , handle on top of food. Operator relocated
10-06-5
Basic - Hole in or other damage to wall, food preparation area,
36-24-5
Basic - Floor soiled/has accumulation of debris, by fryers .
36-73-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food handler, wearing watch , while playing food.
13-07-4
Basic - Current Hotel and Restaurant license not displayed. License is not on site.
50-09-4
30
Aug 16, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning** - From follow-up inspection 2024-08-16: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Kitchen wall soiled with accumulated grease, food debris, and/or dust. **Warning** - From follow-up inspection 2024-08-16: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2024-08-16: **Time Extended**
14-17-4
86
Aug 9, 2024
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
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. Chlorine 10 ppm. **Warning**
22-41-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. See Stop Sake. **Warning**
01B-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda dispenser at wait station , soiled with grime. **Warning**
22-02-4
Basic - Kitchen wall soiled with accumulated grease, food debris, and/or dust. **Warning**
36-27-5
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning**
14-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
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. **Warning**
06-09-1
Basic - Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning**
36-34-5
52
Jan 29, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Boiled red potatoes prepared 48 hours ago, in cookline Make tables. **Corrected On-Site**
02C-02-5
Basic - Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Kitchen wall soiled with accumulated grease, food debris, and/or dust.
36-27-5
Basic - Hole in or other damage men's bathroom wall.
36-24-5
78
Aug 8, 2023
Routine - Food
2 critical violations. 9 minor violations.
View 11 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food worker on picked up phone and then proceeded To prepare food without changing gloves. Educated operator. **Corrective Action Taken**
12A-09-4
High Priority - Food employee touched bare beard and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Educated operator. **Corrective Action Taken**
12A-10-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fryers side soiled with grease and food debris.
23-03-4
Basic - Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Food employee with no beard guard/restraint while engaging in food preparation. **Corrected On-Site**
13-04-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker wearing watch while preparing food. **Corrected On-Site**
13-07-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Washware and kitchen wall soiled with accumulated grease, food debris, and/or dust.
36-27-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food.green beans stored over cooked meat in walk in cooler. **Corrected On-Site**
08B-17-4
Basic - Single-service articles improperly stored. Box of portion cups stored on kitchen floor.
25-05-4
47
Feb 16, 2023
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline table top Butter blend (52F - Cold Holding)/2 hours . Operator discarded. Walk in cooler potato salad (45F - Cold Holding). Operator restocking unit.recently.15 minutes . **Corrective Action Taken**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler Potato salad 45 recently restocking unit, 15 minutes . - Beans 65F cooing overnight. Operator instructed to discard. **Corrective Action Taken**
03D-02-5
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 - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board stained with food debris.
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Current Hotel and Restaurant license not displayed. License is not on site.
50-09-4
Basic - Hood filter missing from automatic fire suppression/exhaust system.
14-42-4
Basic - Kitchen floor soiled/has accumulation of debris, under cooking equipment l
36-73-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust, behind ice machine.
36-27-5
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
21-38-4
37
Sep 20, 2022
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Required Records Available; Shellstock Tags/Labels
FL-14
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
Wiping Cloths Properly Used and Stored
FL-41
47
Frequently Asked Questions
When was Fire on the Bayou last inspected?
The most recent health inspection at Fire on the Bayou on file is from Mar 16, 2026. The public record contains 10 inspections in total.
What is the most common violation at Fire on the Bayou?
Across the inspection record, “kitchen ceiling tiles/vents soiled” has been cited seven times, more than any other issue at Fire on the Bayou.
How does Fire on the Bayou compare to other restaurants in Orange City?
Fire on the Bayou most recently scored 55 out of 100, which is lower than the Orange City average of 76.
Has Fire on the Bayou's inspection record improved over time?
Results have been roughly steady. Inspections at Fire on the Bayou have averaged around nine violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Fire on the Bayou 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 Fire on the Bayou inspected?
Based on the inspection history on file, Fire on the Bayou is inspected around three times per year on average.
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