San Diego Grill
Last inspected: Apr 13, 2026
41
Score
The health department has logged 11 inspections at San Diego Grill, the earliest from 2022. Inspectors last stopped by on Apr 13, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
The picture has improved over the last few visits: recent inspections have averaged around 12 violations, down from roughly 14 violations earlier in the record.
The most common issue across all inspections has been “food-contact surface soiled with food debris”, showing up six times.
The city-wide average sits at 66, which San Diego Grill's 41 doesn't quite reach. Taken together, the history suggests a facility that has struggled with consistency.
11
Inspections
1
Critical latest
2
Major latest
11
Minor latest
Inspection History
Apr 13, 2026
Routine - Food
1 critical violation. 2 major violations. 11 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked mushrooms 98F, per operator less 2 hours stored on shelf near flat-top grill, operator discarded **Corrected On-Site**
03B-01-6
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ -Clint Cramer expired 12/14/2025
53A-03-7
Intermediate - Food-contact surface soiled with food debris. -soda gun nozzle in bar lightly soiled **Repeat Violation**
22-02-4
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
21-38-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee styrofoam cup stored on shelf over reach-in cooler
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee cap stored on top of paper towel dispenser at the end of the cookline
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee wearing watch
13-07-4
Basic - Floor area(s) covered with standing water. -bar area underneath ice well
36-22-4
Basic - Floor tiles missing and/or in disrepair. -broken floor tile in bar area -base tiles missing on cookline wall
36-17-5
Basic - No Heimlich maneuver/choking sign posted. -provided Choking First Aid Procedures handout, operator posted **Corrected On-Site**
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters over cooking equipment have an accumulation of grease and food debris -walk-in cooler fan covers have an accumulation of dust/debris -walk-in cooler green shelves have an accumulation of grease and food debris
23-03-4
Basic - Standing water in floor drain/floor drain draining very slowly. -floor drain in bar area
29-19-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -tested 0ppm, employee changed solution, retested 200ppm **Corrected On-Site**
21-08-4
41
Oct 2, 2025
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
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
Warewashing Facilities Maintained and Used
FL-24
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
47
May 8, 2025
Routine - Food
4 critical violations. 3 major violations. 6 minor violations.
View 13 violations
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 noodles (4F-Cooling ; overnight; operator instructed to discard. **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 - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cook line make table unit rice (47F - Cold Holding). Bags of rice stacked passed fill line, from overnight . Operator instructed to discard, -Bar cold holding unit milk (50F - Cold Holding, placed overnight. Operator instructed to discard. .
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed.quat 400+ ppm. Corrected to 200 ppm. **Corrected On-Site**
41-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards food stained by food preparation area.
22-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided to operator and was completely filled out a time of inspection. **Corrected On-Site**
03F-10-5
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. Salad station cold holding unit lid soiled with food debris and grime.
23-03-4
Basic - Kitchen floor soiled/has accumulation of debris.
36-73-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Operator relocated. **Corrected On-Site**
10-17-4
Basic - Ice buildup in reach-in freezer Frigidaire freezer chest .
14-69-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Educated operator. **Corrected On-Site**
24-08-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used to disarm Marsala sauce in cook line make table unit. Operator removed. **Corrected On-Site**
14-01-5
30
Feb 18, 2025
Routine - Food
4 critical violations. 3 major violations. 5 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
Non-Food Contact Surfaces Clean
FL-23
17
Dec 16, 2024
Routine - Food
6 critical violations. 6 major violations. 8 minor violations.
View 20 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -mop sink at splitter for hose **Warning**
29-34-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -steam well Mashed potatoes,black beans ,lemon chicken sauce ,turkey gravy ,tcs sauce 91f to 124f --steam well Mashed potatoes,black beans ,lemon chicken sauce ,turkey gravy ,tcs sauce reheated to 164f to 167f **Corrected On-Site** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. -butter **Corrected On-Site** **Warning**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -walk in cooler pasta 44f **Warning**
03A-02-5
High Priority - Employee touching ready-to-eat food with their bare hands. Establishment serves a highly susceptible population. -picked up drink garnish with bar hands and placed in drink **Warning**
09-03-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee went from raw food change gloves to put cheese on bread **Warning**
12A-07-5
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. -ham and turkey **Warning**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -small cutting board on reach in cooler,cookline **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -trash can in front of hand sink on cook line **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. -metal scrub pad in hand sink next to oven **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -bar **Warning**
31B-02-4
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 - In-use wet wiping cloth/towel used under cutting board. **Warning**
21-04-4
Basic - Bowl or other container with no handle used to dispense food. -flour **Warning**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -sweater hanging on shelf by microwave **Warning**
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -char grill with build up of grease -stove burners with build up of grease -gasket soiled on glass cooler at bar **Warning**
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Warning**
12B-13-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -cooler next to breading cooler **Warning**
22-16-4
Basic - Worn, torn and/or soiled floors/carpeting. -grease and food debris under cooking equipment **Warning**
36-10-4
15
Jun 11, 2024
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
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. -employee touched sandwich while plating **Repeat Violation**
09-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -inside of reach-in coolers throughout the cookline have an accumulation of food debris -soda gun nozzle in bar soiled
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. -handwash sink next to grill used to store grill brush, employee removed **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink in bar area, operator installed paper towels **Corrected On-Site**
31B-02-4
Basic - No handwashing sign provided at a hand sink used by food employees. -handwash sink next to grill, provided handwashing sign and operator posted **Corrected On-Site** **Repeat Violation**
31B-04-4
Basic - Floor area(s) covered with standing water. -in walk-in cooler
36-22-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping cloths stored in handwash sink near entrance to kitchen, operator removed **Corrected On-Site**
21-12-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall above mop sink has an accumulation of black, mold-like substance **Repeat Violation**
36-27-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -paper towel dispenser above handwash sink in dishwashing area soiled -exterior of black microwave soiled **Repeat Violation**
23-03-4
50
Dec 5, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation** **Warning** - From follow-up inspection 2023-12-05: Operator contacted Ecolab to order test strips. **Time Extended**
16-62-1
Basic - - From initial inspection : Basic - Plumbing system in disrepair. -sprayer hose leaking **Warning** - From follow-up inspection 2023-12-05: Operator ordered new sprayer. **Time Extended**
29-08-4
Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning** - From follow-up inspection 2023-12-05: **Time Extended**
13-04-4
82
Dec 4, 2023
Routine - Food
3 critical violations. 4 major violations. 12 minor violations.
View 19 violations
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. -employee touched fried chicken with bare hand while plating **Warning**
09-01-4
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 put away clean plates and bowls without washing hands **Warning**
12A-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -walk-in cooler: cooked pasta 45F, cooked corn salsa 45F, raw salmon 44F, cooked ribs 45F **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. -milk opened on Saturday, 12/2/2023 lacking date, operator dated **Corrected On-Site** **Warning**
02C-03-5
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. -Provided Clean-up of Vomiting and Diarrheal Events poster. **Corrected On-Site** **Warning**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. -handwash sink in dishwashing area blocked by trash can, operator relocated trash can **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation** **Warning**
16-62-1
Basic - Bowl or other container with no handle used to dispense food. -soufflé cup in parmesan cheese in top of reach-in cooler, operator removed **Corrected On-Site** **Repeat Violation** **Warning**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -styrofoam cup stored on shelf above reach-in cooler, operator removed and discarded **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee cell phone and other personal items stored on shelf above reach-in coolers, operator removed **Corrected On-Site** **Warning**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning**
13-04-4
Basic - Ice buildup in large white chest style reach-in freezer. **Warning**
14-69-4
Basic - Ice scoop handle in contact with ice. -ice scoop handle in ice bin in bar area, operator relocated **Corrected On-Site** **Warning**
10-08-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. -knives stored between reach-in cooler lids, employed removed **Corrected On-Site** **Warning**
10-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. -handwash sink next to table top grill, provided handwash signs, operator posted **Corrected On-Site** **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -breading station reach-in cooler door gaskets have an accumulation of grease and food debris -handwash sink and side of double door oven soiled -exterior of white microwave soiled, employee cleaned **Corrected On-Site** **Warning**
23-03-4
Basic - Plumbing system in disrepair. -sprayer hose leaking **Warning**
29-08-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall next to trash can in bar area soiled **Warning**
36-27-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -tested 100ppm, operator refilled bucket, retested 200ppm **Warning**
21-08-4
23
Mar 29, 2023
Complaint Full
No violations found.
100
Feb 8, 2023
Routine - Food
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee put on gloves then began preparing toast without washing hands
12A-07-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. -butter on time as public health control lacking time, operator timed **Corrected On-Site**
03F-02-5
High Priority - Pesticide-emitting strip present in food prep area. -over bottles in bar area
41-24-4
Intermediate - Food-contact surface soiled with food debris. -cutting boards stained throughout kitchen -inside of ice bin in beverage service area soiled
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink in beverage service area **Corrected On-Site** **Corrected On-Site**
31B-02-4
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Bowl or other container with no handle used to dispense food. -paper bowl in breading **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Clean utensils stored between equipment and wall. -knives stored between wall and pvc drainage pipe in walk in cooler, operator removed **Corrected On-Site**
24-14-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. -ice cream scoop stored on top of soap dispenser above handwash sink next to white reach in freezer, operator relocated **Corrected On-Site**
24-07-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. -fly sticky tape above bottles in bar area
35B-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -handwash sink next to Saturn double oven soiled -exterior of black microwave soiled -walk in cooler fan covers lightly soiled -walk in cooler shelves lightly soiled
23-03-4
Basic - Working containers of food removed from original container not identified by common name. -flour containers lacking label
02D-01-5
33
Jul 13, 2022
Routine - Food
1 critical violation. 4 major violations. 6 minor violations.
View 11 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. -license expired on 4/1/2022, operator renewed license during course of inspection. **Corrected On-Site**
50-17-2
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. -ambient air thermometer in disrepair inside reach in cooler for seafood. Operator replaced with new ambient air thermometer. **Corrected On-Site**
05-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting boards stained
22-02-4
Intermediate - No chemical test kit provided when using sanitizer buckets with wiping cloths. -QUATERNARY AMMONIUM
16-37-1
Intermediate - Spray bottle containing toxic substance not labeled. -degreaser spray bottle lacking label **Corrected On-Site**
41-17-4
Basic - Accumulation of debris on exterior of warewashing machine. **Corrected On-Site**
16-21-4
Basic - Bowl or other container with no handle used to dispense food. -soufflé cup in homemade garlic mayo, operator removed soufflé cup **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling vent in dish washing area
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -bottled water on prep table next to slicer, operator removed **Corrected On-Site**
12B-07-4
Basic - Floor soiled/has accumulation of debris. -accumulation of grease on floor underneath fryers -floors underneath dish machine
36-73-4
Basic - No handwashing sign provided at a hand sink used by food employees. -handwash sink next grill, operator installed new sign **Corrected On-Site**
31B-04-4
43
Frequently Asked Questions
When was San Diego Grill last inspected?
The most recent health inspection at San Diego Grill on file is from Apr 13, 2026. The public record contains 11 inspections in total.
What is the most common violation at San Diego Grill?
Across the inspection record, “food-contact surface soiled with food debris” has been cited six times, more than any other issue at San Diego Grill.
How does San Diego Grill compare to other restaurants in Port Orange?
San Diego Grill most recently scored 41 out of 100, which is lower than the Port Orange average of 66.
Has San Diego Grill's inspection record improved over time?
Yes. Recent inspections at San Diego Grill have averaged around 12 violations per visit, down from roughly 14 earlier in the record.
What does a high risk rating mean?
A high risk rating at San Diego Grill 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 San Diego Grill inspected?
Based on the inspection history on file, San Diego Grill is inspected around three times per year on average.
Nearby Restaurants