Hannahs Family Diner
Last inspected: Feb 11, 2026
39
Score
Hannahs Family Diner has been inspected 11 times since 2022. The most recent report on file is from Feb 11, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
The trend has not been favorable: recent inspections average around seven violations each, up from closer to five violations before.
When inspectors have written things up, “nonfood-contact surface soiled with grease” has been the most frequent reason, cited five times.
Restaurants in Port Orange average 67, so Hannahs Family Diner trails the local norm. Taken together, the history suggests a facility that has struggled with consistency.
11
Inspections
2
Critical latest
1
Major latest
7
Minor latest
Inspection History
Feb 11, 2026
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
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
Non-Food Contact Surfaces Clean
FL-23
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
39
Nov 17, 2025
Complaint Full
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Toilet Rooms Maintained
FL-53
64
Aug 26, 2025
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
70
Apr 14, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2025-04-14: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. - From follow-up inspection 2025-04-14: **Time Extended**
33-23-4
90
Feb 10, 2025
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked onions 73-75F inside small aluminum pan off to side of tabletop warmer. Advised to use time as public health control for up to 4 hours from cooking with proper time marked if intention to keep onions off temperature control, manager placed on time as public health control during inspection **Corrected On-Site**
03B-01-6
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -ken, all other food handling employees **Warning**
53B-01-5
Basic - Cardboard used to line nonfood-contact shelves. -shelving in back containing spices/single service items
14-45-4
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 microwave next to seasonings **Corrected On-Site**
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
33-23-4
Basic - In-use knife/knives stored in cracks between pieces of equipment.
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets at walk in cooler
23-03-4
58
Aug 2, 2024
Routine - Food
5 minor violations.
View 5 violations
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top shelf above prep table across from fryers -bottom shelf below grill -some hood filters -wire racks above prep table - From follow-up inspection 2024-08-02: -hood filters -top shelf across from fryers **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2024-08-02: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. -some disrepair at corner of ceiling above handsink in corner at end of cook line - From follow-up inspection 2024-08-02: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -corners of floors, inside ware washing area - From follow-up inspection 2024-08-02: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Grease receptacle not on proper pad/nonabsorbent surface. - From follow-up inspection 2024-08-02: **Time Extended**
33-23-4
78
Aug 1, 2024
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 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. -0ppm -manager set up 3 compartment sink **Corrective Action Taken** **Warning**
22-41-4
High Priority - Rodent activity present as evidenced by rodent droppings found. -3 rodent droppings inside basin of unsused hand washing sink at end of cookline, blocked by slicer/equipment. Manager cleaned up, advised to contact pest control. **Warning **Warning**
35A-04-4
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. -american cheese opened sleeve
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times.
31A-09-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. -some disrepair at corner of ceiling above handsink in corner at end of cook line
36-32-5
Basic - Clean bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Floor soiled/has accumulation of debris. -corners of floors, inside ware washing area
36-73-4
Basic - Food not stored at least 6 inches off of the floor.
08B-47-4
Basic - Grease receptacle not on proper pad/nonabsorbent surface.
33-23-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top shelf above prep table across from fryers -bottom shelf below grill -some hood filters -wire racks above prep table
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -backsplash behind grill
36-27-5
41
Jan 29, 2024
Routine - Food
6 critical violations. 1 major violation. 5 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -brown gravy, hollandaise, green beans all 109-125F at tabletop warmer for around 2 hours. Manager reheated to 165F. Advised to maintain water in double boiler pan set up and check for minimum of 135F for hot holding. Partially melted butter 72F, manager added to time as public health controls. - **Corrected On-Site**
03B-01-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -quat 500+ppm. Manager stated using 1 tablet dor bucket. Advised to review manufacturer label for instructions on maintaining safe ppm for quat ammonium. **Corrected On-Site**
41-27-4
High Priority - Container of medicine improperly stored. -burn relied spray can stored on wire rack above prep table -advil on top of microwave **Corrected On-Site**
41-07-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -sliced turkey, smoked sausage. Marked 1/22
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. -smoked sausage, sliced turkey
01B-24-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. -mashed potatoes **Corrected On-Site**
03E-02-5
Intermediate - Handwash sink not accessible for employee use at all times. -mop bucket in front of hand sink located next to ice machine **Corrected On-Site**
31A-09-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on wire rack shelving located next to package of wood skewers and located above prep table with foil/film.
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire rack shelving above bread toaster station
23-03-4
Basic - Reuse of or single-use articles. -flats from shell eggs reused for raising bagged bread from shelving. Advised to obtain cleanable equipment for same purpose. **Corrected On-Site**
25-32-4
29
Jul 28, 2023
Routine - Food
4 critical violations. 5 major violations. 12 minor violations.
View 21 violations
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. -entire handwash process lasted less than 10 seconds
12A-17-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef stored above precooked sausage links inside short cooler across from cook line
08A-05-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. -raw shell eggs sitting in low level ice bath that cannot create ambient temperature to maintain temperature. Advised to place shell eggs on time as public health control if exposed to room temperature during operation.
03A-03-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked potatoes 75-81F removed from temperature control on cook line, employee stated 90 minutes prior. Advised to use 4 hour time as public health control if not keeping temperature controlled food at room temperature.
03B-01-6
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 bag of feta cheese, coleslaw inside walk in cooler
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times. -hand sink on cook lime blocked by pinched tables
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -cook line hand sink -handsink in back
31B-02-4
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
53B-09-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. -employee washed hands at 3 compartment sink. Advising operator to have hand sink at cook line accessible and not blocked by pinched tables
12A-03-4
Basic - Ceiling tile missing. -cook line
36-36-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Clean utensils not stored inverted or in a protected manner. -spatulas inside vertical container on line without handles facing up
24-05-4
Basic - Employee eating/drinking while handling food. -employee handling open pan of food drank from open container without lid while walking with food inside prep area.
12B-01-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on surface of prep table
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -cook wearing non plain rings
13-07-4
Basic - Floor soiled/has accumulation of debris. -under equipment/storage racks inside prep area/line
36-73-4
Basic - Food not stored at least 6 inches off of the floor. -case of fryer oil -case of hash browns under rack on floor inside prep area
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. -scoop handle resting inside sugar
10-01-5
Basic - Ripped/worn tin foil used as shelf cover.
14-20-4
Basic - Stored food not covered. -inside walk in cooler, cooked potatoes that have finished cooling process at 39F
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. -bucket of sugar on bottom shelf of prep table in back
02D-01-5
18
Feb 9, 2023
Routine - Food
3 critical violations. 4 major violations. 8 minor violations.
View 15 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef over sliced lunch meats **Corrected On-Site**
08A-05-6
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -cook cracked raw shell eggs before grabbing clean plate without washing hands -discussion with manager and employees **Corrective Action Taken**
12A-27-4
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. -touched cooked potatoes with bare hand to prevent spillage from plating -cook touched feta cheese, sliced tomatoes with barehands during plating for omelet -manager stated using alternative operating procedures at other restaurant, establishment is required to complete written procedures/AOP for barehand contact if necessary for operating plating with barehand contact **Corrective Action Taken**
09-01-4
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. -commercial processed mushrooms
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times. -mop bucket in front of handsink un back next to ice machine **Corrected On-Site**
31A-09-4
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. **Corrective Action Taken**
11-26-1
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
53B-09-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Clean utensils not stored inverted or in a protected manner. -forks inside 1/6 pan with food contact surface facing up in beverage station out front
24-05-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -wristwatch worn while plating/cooking. Watches cannot be adequately cleaned during routine handwashing
13-07-4
Basic - Food not stored at least 6 inches off of the floor. -cases of fryer oil **Corrected On-Site**
08B-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -rack above prep table with waffle iron, bin/ice bath with exposed food
23-03-4
Basic - Opened employee beverage containers in a cold holding unit with food to be served to customers. -across from dish machine, stored inside pan with raw beef and others next to in use food product **Corrected On-Site**
12B-13-4
Basic - Single-service articles not stored inverted or protected from contamination. -open hinged containers next to slicer not inverted
25-06-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -150ppm, tablets show range requirements of 200-400ppm **Corrected On-Site**
21-08-4
29
Oct 21, 2022
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Hannahs Family Diner last inspected?
The most recent health inspection at Hannahs Family Diner on file is from Feb 11, 2026. The public record contains 11 inspections in total.
What is the most common violation at Hannahs Family Diner?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at Hannahs Family Diner.
How does Hannahs Family Diner compare to other restaurants in Port Orange?
Hannahs Family Diner most recently scored 39 out of 100, which is lower than the Port Orange average of 67.
Has Hannahs Family Diner's inspection record improved over time?
No. Recent inspections at Hannahs Family Diner have averaged around seven violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Hannahs Family Diner 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 Hannahs Family Diner inspected?
Based on the inspection history on file, Hannahs Family Diner is inspected around three times per year on average.
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