Nice 'n Easy Oyster Bar & Grille
Last inspected: Jan 21, 2026
86
Score
The health department has logged 11 inspections at Nice 'n Easy Oyster Bar & Grille, the earliest from 2022. The latest inspection on file is from Jan 21, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Recent visits have flagged more than earlier ones: around seven violations per visit lately, up from roughly five violations before.
“Nonfood-contact surface soiled with grease” accounts for the largest share of issues, appearing four times across the record.
That puts the facility ahead of the local pack: the average Orange City restaurant scores 76. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
11
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Jan 21, 2026
Food-Licensing Inspection
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Equipment ice machine drain line draining into handwash sink. **Warning** - From follow-up inspection 2026-01-21: **Time Extended**
31A-10-4
Basic - - From initial inspection : Basic - Kitchen ceiling tile shows damage or is in disrepair. **Warning** - From follow-up inspection 2026-01-21: **Time Extended**
36-32-5
86
Jan 20, 2026
Food-Licensing Inspection
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
37
Aug 26, 2025
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
33
Mar 11, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -bar soda gun nozzles soiled with grime. **Warning** - From follow-up inspection 2025-03-11: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Kitchen floor area(s) covered with standing water. **Warning** - From follow-up inspection 2025-03-11: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Kitchen low boy unit shelving , with rust that has pitted the surface. **Warning** - From follow-up inspection 2025-03-11: **Time Extended**
14-17-4
82
Jan 7, 2025
Routine - Food
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Storage area reach in cooler Diced tomatoes (54F - Cold Holding), placed overnight . Operator instructed to discard. **Corrective Action Taken** **Warning**
03A-02-5
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. Cole slaw prepared 48 hours ago, in cook line food table , not date marked. **Warning**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -bar soda gun nozzles soiled with grime. **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Thawing fish in kitchen hand sink operator replicated l **Corrected On-Site** **Warning**
31A-11-4
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. **Warning**
53B-01-5
Basic - Kitchen floor area(s) covered with standing water. **Warning**
36-22-4
Basic - Kitchen low boy unit shelving , with rust that has pitted the surface. **Warning**
14-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ventilation hood soiled with grease and grime. **Warning**
23-03-4
43
Aug 8, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
78
Feb 20, 2024
Complaint Full
1 major violation. 6 minor violations.
View 7 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Bar soda gun soiled with food debris - metal trays that are used to served oysters soiled with debris and rust, - cutting board soiled at oyster station. with food. **Warning** - From follow-up inspection 2024-02-20: Cutting board COS Tine extend metal trays. **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Kitchen floor area and washware area, covered with standing water. **Warning** - From follow-up inspection 2024-02-20: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in kitchen reach in cooler . **Warning** - From follow-up inspection 2024-02-20: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Storage area reach -in cooler shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2024-02-20: **Time Extended**
14-33-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust, behind dish machine . **Warning** - From follow-up inspection 2024-02-20: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Water leaking from dish machine , pipe and/or faucet/handle. **Warning** - From follow-up inspection 2024-02-20: **Time Extended**
29-11-4
Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. **Warning** - From follow-up inspection 2024-02-20: **Time Extended**
32-12-5
67
Jan 25, 2024
Routine - Food
6 critical violations. 4 major violations. 8 minor violations.
View 18 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken wings 61F in Dukers reach in cooler , placed overnight Operator instructed to discard l **Corrective Action Taken**
03D-02-5
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 - Dented/rusted cans present. See stop sale.
01B-01-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Food worker pushed garbage can with gloved hands and then continued to handle cooked oysters without washing hands and changing gloves, Educated operator.
12A-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cookline make table Blue cheese blue cheese (43-45F - Cold Holding) dressing cups ,container filled pass fill line, operator instructed to reduce amount, and placed ice. -Cookline reach in freezer cheese curds (45F - Cold Holding); mozzarella sticks (45F - Cold Holding); operator corrected by placing in another coke holding unit . **Corrected On-Site** **Repeat Violation**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to outside deck hose bibb.
29-34-4
Intermediate - No paper towels or mechanical hand drying device provided at bar handwash sink.
31B-02-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bar soda gun soiled with food debris.
22-02-4
Basic - Kitchen floor area(s) covered with standing water. **Repeat Violation**
36-22-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - kitchen wall behind cooking equipment soiked with grease -ventilation hood soiled with grease. - table under fiat top soiled with grease and food debris,
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Reach-in cooler shelves , cookline lowboy unit ,with rust that has pitted the surface.
14-33-4
Basic - Working containers of food removed from original container not identified by common name. Sugar bin not labeled in storage area.
02D-01-5
Basic - Current Hotel and Restaurant license not displayed. License is not on site,
50-09-4
Basic - Food employee in kitchen ,with no hair restraint while engaging in food preparation.
13-03-4
Basic - Ice buildup in kitchen reach-in freezer .
14-69-4
18
Jul 21, 2023
Routine - Food
3 critical violations. 4 major violations. 12 minor violations.
View 19 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Food worker picked up item that fell unto kitchen floor and then proceeded to change gloves without washing hands, to handle food. Educated operator.
12A-07-5
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. Food worker handling raw oysters and them plating them to be served, with bare hands. Educated operator. **Corrective Action Taken**
09-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen low boy unit, shucked oysters (47F - Cold Holding)/ 3 hours . Operator placed ice. Storage area reach in cooler deli meats (47F - Cold Holding); sauerkraut (45F - Cold Holding); / 3 hours. Operator relocated. **Corrective Action Taken**
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - oyster station cutting board soiled with dirt. -bar soda gun soiled with food debris. **Repeat Violation**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer bottle at bar not labeled.
41-17-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. 0 ppm. **Corrected On-Site**
16-55-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on food preparation area , next to cutting board. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. TRUE reach in freezer in gasket is broken
14-11-5
Basic - Floor area(s) covered with standing water, by ice machine.
36-22-4
Basic - Food employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
13-03-4
Basic - Food stored on floor. Box container of frying oil on kitchen floor.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Dish machine racks soiled with dirt. -ventilation hood is soiled with grease.
23-03-4
Basic - Storage area ceiling is in disrepair. **Repeat Violation**
36-32-5
Basic - Storage area floor soiled/has accumulation of debris.
36-73-4
Basic - Storage area reach -in cooler shelves with rust that has pitted the surface.
14-33-4
23
Jan 24, 2023
Routine - Food
2 critical violations. 4 major violations. 5 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Obtained from Approved Sources
FL-11
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
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
33
Aug 10, 2022
Routine - Food
4 critical violations. 4 major violations. 10 minor violations.
View 18 violations
High Priority - 5- Live, small flying insects in bar area. **Warning**
35A-02-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Duckers Reach in cooler chicken wings 47F- 52F cooling overnight. **Corrective Action Taken** **Warning**
03D-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Food worker handled cell phone and then put gloves to handle food, educated operator. **Warning**
12A-07-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -soda gun soiled with food debris. **Warning**
22-02-4
Intermediate - Kitchen handwash sink used for purposes other than handwashing.,bake pan and container stored in sink. Bar sink is being used as a dump sink ,lemon and lime slices, in sink. **Warning**
31A-11-4
Intermediate - No chlorine nor Quat chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
Intermediate - Spray bottle containing toxic substance not labeled. Degreaser at washware area not labeled . **Corrected On-Site** **Repeat Violation** **Warning**
41-17-4
Basic - Food employee with no beard guard/restraint while engaging in food preparation. **Warning**
13-04-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Buildup of food debris/soil residue on equipment door handles. **Warning**
23-24-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling by cookline . **Repeat Violation** **Warning**
36-32-5
Basic - Hole in or other damage to wall. Wall tile missing hot holding unit. **Warning**
36-24-5
Basic - Kitchen wall by hand sink soiled with accumulated grease, food debris, and/or dust. **Warning**
36-27-5
Basic - No handwashing sign provided at a kitchen and bar hand sink used by food employees. **Repeat Violation** **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -ventilation hood is laden with grease. -sides of fryers soiled with grease and food debris. **Warning**
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. **Repeat Violation** **Warning**
14-33-4
22
Frequently Asked Questions
When was Nice 'n Easy Oyster Bar & Grille last inspected?
The most recent health inspection at Nice 'n Easy Oyster Bar & Grille on file is from Jan 21, 2026. The public record contains 11 inspections in total.
What is the most common violation at Nice 'n Easy Oyster Bar & Grille?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at Nice 'n Easy Oyster Bar & Grille.
How does Nice 'n Easy Oyster Bar & Grille compare to other restaurants in Orange City?
Nice 'n Easy Oyster Bar & Grille most recently scored 86 out of 100, which is higher than the Orange City average of 76.
Has Nice 'n Easy Oyster Bar & Grille's inspection record improved over time?
No. Recent inspections at Nice 'n Easy Oyster Bar & Grille have averaged around seven violations per visit, up from roughly five earlier in the record.
What does a low risk rating mean?
A low risk rating at Nice 'n Easy Oyster Bar & Grille 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 Nice 'n Easy Oyster Bar & Grille inspected?
Based on the inspection history on file, Nice 'n Easy Oyster Bar & Grille is inspected around three times per year on average.
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