Jimmy Hula's of Port Orange
Last inspected: Apr 9, 2026
90
Score
Jimmy Hula's of Port Orange appears in inspection records 17 times, starting in 2022. Jimmy Hula's of Port Orange was last inspected on Apr 9, 2026. Low risk means the most recent visit produced few or no significant findings.
Recent visits have produced comparable findings, with counts hovering near three violations per visit.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited six times.
Compared to the broader Port Orange restaurant scene, where the average is 67, this is a stronger showing. The record reflects steady performance over time.
17
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Apr 9, 2026
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -pump above soda bibs at rack near entrance to back area -Ansul lines above fryers and grill -hood filters -Fan cover on cook line - From follow-up inspection 2026-04-09: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall behind grill - From follow-up inspection 2026-04-09: **Time Extended**
36-27-5
90
Apr 8, 2026
Routine - Food
1 critical violation. 3 minor violations.
View 4 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. -dish machine 0ppm chlorine after multiple cycles -callback inspection required in 7 days to verify compliance **Repeat Violation** **Warning**
22-41-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -pump above soda bibs at rack near entrance to back area -Ansul lines above fryers and grill -hood filters -Fan cover on cook line
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall behind grill
36-27-5
Basic - Water leaking from pipe and/or faucet/handle.
29-11-4
74
Aug 14, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Missing drain plug at dumpster. - From follow-up inspection 2025-08-05: **Time Extended** - From follow-up inspection 2025-08-14: Manager stated contact with waste pro has been made regarding drain plug **Time Extended** **Corrective Action Taken**
33-11-4
95
Aug 5, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : 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. -rechecked 4 times, 0ppm, manager has 3 compartment sinj with quat ammonium set for sanitizing. Advised not to use dish machine until verified 50-100ppm after rinse **Warning** - From follow-up inspection 2025-08-05: Operator currently waiting on service technician, not currently testing adequately to 50-100ppm. Time extended 7 days **Time Extended**
22-41-4
Basic - - From initial inspection : Basic - Missing drain plug at dumpster. - From follow-up inspection 2025-08-05: **Time Extended**
33-11-4
82
Aug 4, 2025
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Sanitizer Contact Time and Concentration
FL-33
Approved Thawing Methods Used
FL-31
Non-Food Contact Surfaces Clean
FL-23
39
Mar 6, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
86
Mar 5, 2025
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut cabbage, shredded cheese, salsa, corn 47-54F inside cooler on burger build station cooler. Manager stated placed in less than 2 hours prior, moved some product to walk in to cool back down. -coleslaw, cut tomatoes, cheese 47-51F at middle station across from cook line -cooked diced chicken, raw beef patties, shredded cheese, sliced cheeses, raw shrimp 45-50F inside drawers -person in charge placed top sections of loaded food in coolers and and bottom drawers below grill on time as public health control under written policy **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -ahi tuna, thawed inside rop packaging **Warning**
01B-13-4
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 **Warning**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener **Warning**
22-02-4
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 - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters **Warning**
23-03-4
Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. -beef, edge portions thawed to 71F, manager stated less than 2 hours **Warning**
06-03-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind grills **Warning**
36-27-5
45
Jul 19, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vent in kitchen near speed rack in front of 3 compartment sink - From follow-up inspection 2024-07-18: **Time Extended** - From follow-up inspection 2024-07-19: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. -men's restroom - From follow-up inspection 2024-07-18: **Time Extended** - From follow-up inspection 2024-07-19: **Time Extended**
31B-04-4
90
Jul 18, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Toilet Rooms Maintained
FL-53
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
58
Jul 16, 2024
Routine - Food
4 critical violations. 3 major violations. 5 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -diced tomatoes, cut lettuce, shredded cheese, house slaw/cut cabbage, fresh pico all 48-50F at cooler on side of cook line near rice warmers and in middle of cook line. Manager states more than 3 hours prior at 930am, some from overnight prep, see stop sale. -cooked sausage 51F, cooked chicken 54F, shredded cheese 52F, cooked chicken 51F, raw beef 57F, raw chicken 54F inside drawers underneath both flat tops -sour cream 66F inside squeeze bottle held in middle of prep area inside pan., buttermilk used for batter station 74F, see stop sale. **Repeat Violation** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies inside prep area in back, near 3 compartment sink and prep table with food being prepped. **Warning**
35A-02-6
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 egg at grill, replaced gloves prior to handling ready to eat food/utensils at salad station without washing hands -Employee failed to wash hands before putting on gloves to initiate a task working with food. **Warning**
12A-27-4
Intermediate - Handwash sink not accessible for employee use at all times. -large ice bucket stored on top of basin to hand sink near ice machine **Corrected On-Site**
31A-09-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Corrected On-Site**
53A-05-6
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Basic - Bowl or other container with no handle used to dispense food. -soup container used to dispense bulk food
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vent in kitchen near speed rack in front of 3 compartment sink
36-34-5
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.
06-09-1
Basic - No handwashing sign provided at a hand sink used by food employees. -men's restroom
31B-04-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -hand sink next to 3 compartment sink
29-20-5
32
Feb 13, 2024
Routine - Food
No violations found.
100
Feb 12, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded cheese, sliced tomatoes, cooked corn, crema, diced tomatoes, shredded lettuce 46-47F from 3 hours prior, manager discarded and replaced. Cooler is exposed to ambient temperatures due to not using lid at cooler. Advised to monitor temperature, use time as public health control if necessary .**Warning**. Callback inspection required to verify cold holding temperatures or time as public health control. **Warning**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw burger meat stored above raw bacon inside walk in freezer. **Corrected On-Site**
08A-20-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand sink at bar **Corrected On-Site**
27-16-4
Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. **Corrected On-Site**
24-03-4
64
Nov 20, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vent on ceiling near walk in door - From follow-up inspection 2023-09-20: **Time Extended** - From follow-up inspection 2023-11-20: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Equipment in poor repair. -rack used for air drying - From follow-up inspection 2023-09-20: **Time Extended** - From follow-up inspection 2023-11-20: **Time Extended**
14-11-5
90
Sep 20, 2023
Routine - Food
4 major violations. 2 minor violations.
View 6 violations
Intermediate - - From initial inspection : 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. **Repeat Violation** - From follow-up inspection 2023-09-20: **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -soiled cutting boards -pans at station in middle of cookline - From follow-up inspection 2023-09-20: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. -dish machine, no test strips for chlorine on site - From follow-up inspection 2023-09-20: **Time Extended**
16-32-5
Intermediate - - From initial inspection : Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2023-09-20: Time extended 60 days to verify compliance on **Time Extended**
53B-05-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vent on ceiling near walk in door - From follow-up inspection 2023-09-20: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Equipment in poor repair. -rack used for air drying - From follow-up inspection 2023-09-20: **Time Extended**
14-11-5
61
Sep 19, 2023
Routine - Food
7 critical violations. 10 major violations. 6 minor violations.
View 23 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw fish stored above fully cooked chicken inside walk in cooler **Corrected On-Site**
08A-05-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -10 flies at ware-washing area around plumbing for 3 compartment sink -2 flies near soda bib rack adjacent from wareashing area **Warning**
35A-02-6
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. -dishwasher handled soiled dishes at 3 compartment sink prior to placing clean pan back to drying rack. Changing task between soiled items and clean equipment requires hand wash step. **Warning**
12A-13-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -cooked chicken 58F at edge, 80F in middle inside walk in cooler using deep, covered pans, just under 4 hours per manager. Manager had employee move to shallow pan and placed into walk in freezer to rapidly lower rate of cooling to acceptable levels. Advised to change methods for cooling to meet parameters for cooling cooked food. Rechecked cooked chicken at 39-50F, with 1 hour remaining. **Corrective Action Taken** **Warning**
03D-01-5
High Priority - Toxic substance/chemical improperly stored. -peroxide sanitizer inside bar hung above mixers **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut tomatoes, shredded cheese, house salsa 60F from 5 hours prior or longer inside makeline cooler near can opener, see stop sale. Advised to have technician look at cooler/coils for maintenance. -cut lettuce, shredded cheese, diced tomatoes at station in middle of cook line 65F, longer than 4 hours. See stop sale. Advised to use time as public health control or adequate ice baths if unable to maintain 41F or below in station. . **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -shredded cheese, cut tomatoes, house salsa **Warning**
01B-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 being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -covered deep half pans used during cooling for cooked chicken **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -soiled cutting boards -pans at station in middle of cookline
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -handsink next to ice machine blocked by large equipment on cart **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. -cleaning items stored inside hand sink basin at sink next to ice machine **Corrected On-Site**
31A-11-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. -dish machine, no test strips for chlorine on site
16-32-5
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Corrected On-Site** **Repeat Violation**
53A-05-6
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. **Repeat Violation**
11-26-1
Intermediate - No soap provided at handwash sink. -no soap at blocked hand sink next to ice machine
31B-03-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vent on ceiling near walk in door
36-34-5
Basic - Duct tape used to repair nonfood-contact surface. -lid for rice container
14-71-4
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 paper goods near entrance to kitchen **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. -rack used for air drying
14-11-5
Basic - Floor soiled/has accumulation of debris. -floor surface near soda bib rack inside kitchen
36-73-4
Basic - Food not stored at least 6 inches off of the floor. -fryer oil
08B-47-4
10
Apr 3, 2023
Routine - Food
6 critical violations. 5 major violations. 4 minor violations.
View 15 violations
High Priority - Evidence of mop/cleaning wastewater dumped onto ground. -out back of establishment near manhole around dumpster
28-14-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee handled sprayer at dish pit before moving into food station handling in use utensils/equipment without washing hands and changing gloves
12A-09-4
High Priority - Spray hose at dish sink lower than flood rim of sink. **Corrected On-Site**
29-37-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cut tomatoes, cut lettuce - ambient cooling over 4 hours. -shredded cheese , cold holding in danger zone for 4 hours
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Shredded cheese 48F, raw fish 44-45F, inside drawer underneath grill. Drawer left open for unknown time, manager stated prepped less than hour ago. Advised to monitor drawer under grill. Manager stated calling service -shredded cheese, cheese, 48-50F inside makeline cooler near can opener up front in prep area. Longer than 4 hours, see stop sale. -manager replaced with cold food from walk in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cut tomatoes, cut lettuce 48F after 4 hours per employee. See stop sale **Corrective Action Taken**
03D-06-5
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. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
31A-09-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
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 - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -air filter for ice machine
23-03-4
Basic - Garbage on the ground and/or pad around dumpster. **Corrective Action Taken**
33-19-4
Basic - Food not stored at least 6 inches off of the floor. -inside walk in freezer -soda bibs out front
08B-47-4
Basic - -Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. -Wet wiping cloth not stored in sanitizing solution between uses.
21-09-4
20
Dec 16, 2022
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Raw animal food stored over kegs. -Inside walk in cooler **Corrected On-Site**
08A-11-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (45-47F - Cold Holding); ground beef crumbles (47F - Cold Holding); chicken (47F - Cold Holding); sausage crumbles (45-47F - Cold Holding) inside cooler drawer underneath grill, flipped less than 1 hour prior to inspection, manager moving product into other coolers/walk in. Manager stated that replacement gaskets are being ordered, advised to monitor and use other coolers until repairs verified for cold holding temperatures **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken tenders (112-122F - Hot Holding); cooked potatoes (128-138F - Hot Holding); cooked fish (125F - Hot Holding) underneath warming station, cooked less than 1 hour prior stated manager. Placed on time as public health. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board, dark colored stain/substance
22-02-4
Intermediate - Handwash sink non-functional inside food preparation/handling area. Must be reinstalled/repaired in the same location where removed. -next to ice machine **Warning**
31A-04-4
Intermediate - Handwash sink not accessible for employee use at all times. -bus tub, scrub brushes inside hand sink next to ice machine -non functioning hand sink **Warning**
31A-09-4
Basic - Single-service articles not stored inverted or protected from contamination. -food trays on top shelf above cooler **Corrected On-Site**
25-06-4
Basic - No handwashing sign provided at a hand sink used by food employees. -next to 3 comp sink
31B-04-4
Basic - Food not stored at least 6 inches off of the floor. -case of fryer oil
08B-47-4
Basic - Bowl or other container with no handle used to dispense food. -portion cups used to dispense bulk food, no handles **Corrected On-Site**
14-01-5
39
Frequently Asked Questions
When was Jimmy Hula's of Port Orange last inspected?
The most recent health inspection at Jimmy Hula's of Port Orange on file is from Apr 9, 2026. The public record contains 17 inspections in total.
What is the most common violation at Jimmy Hula's of Port Orange?
Across the inspection record, “time/temperature control for safety food cold held” has been cited six times, more than any other issue at Jimmy Hula's of Port Orange.
How does Jimmy Hula's of Port Orange compare to other restaurants in Port Orange?
Jimmy Hula's of Port Orange most recently scored 90 out of 100, which is higher than the Port Orange average of 67.
Has Jimmy Hula's of Port Orange's inspection record improved over time?
Results have been roughly steady. Inspections at Jimmy Hula's of Port Orange have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Jimmy Hula's of Port Orange 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 Jimmy Hula's of Port Orange inspected?
Based on the inspection history on file, Jimmy Hula's of Port Orange is inspected around five times per year on average.
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