The Boat of Port Orange
Last inspected: Apr 15, 2026
22
Score
The Boat of Port Orange appears in inspection records eight times, starting in 2022. The Boat of Port Orange was last inspected on Apr 15, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Violation counts have ticked up lately, averaging around 14 violations per visit versus roughly eight violations earlier in the record.
“Nonfood-contact surface soiled with grease” comes up most often, recorded four times in the inspection record.
The city-wide average sits at 67, which The Boat of Port Orange's 22 doesn't quite reach. Taken together, the history suggests a facility that has struggled with consistency.
8
Inspections
4
Critical latest
3
Major latest
12
Minor latest
Inspection History
Apr 15, 2026
Routine - Food
4 critical violations. 3 major violations. 12 minor violations.
View 19 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. -hose/splitter at external mop sink
29-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw bacon 55F, sour cream 54F, raw beef 53F, raw chicken 54F, shredded cheese 54F inside walk in cooler on rack for more than 4 hours. See stop sale **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -sour cream, shredded cheese, raw bacon **Warning**
01B-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
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. -hot dogs, cut lettuce, canned cheese sauce **Repeat Violation**
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. **Corrected On-Site**
11-27-4
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. -new employee/bartender provided employee health agreement during inspection. Advising operator to ensure all employees have signed an employee health agreement
11-26-1
Basic - Working containers of food removed from original container not identified by common name. -salt container on cook line top shelf
02D-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. -sections of ceiling at cook line near electrical outlets
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling vent above prep cooler cutting board
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. -large groove on left side of cutting board, advised to have planed
14-09-4
Basic - Disrepair or other damage to wall. -wall section at entrance to cook line
36-24-5
Basic - Exhaust fan inoperable in bathroom with no other form of ventilation.
36-67-4
Basic - Floor soiled/has accumulation of debris. -cook line area
36-73-4
Basic - Interior of microwave has accumulation of grease/food debris.
22-08-4
Basic - Missing drain plug at dumpster.
33-11-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -glass door cooler on side of cook line
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -significant soiled shelving under hand sink/3 compartment sink on cook line. **Repeat Violation**
23-03-4
Basic - Objectionable odors in bathroom or other areas of the establishment. -men's restroom
36-64-5
22
Nov 17, 2025
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
Toilet Rooms Maintained
FL-53
47
May 13, 2025
Routine - Food
3 critical violations. 1 major violation. 9 minor violations.
View 13 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
12A-17-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -tube of raw beef stored above condiments/dressings inside walk in cooler
08A-05-6
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 package of hot dogs inside cooler
02C-03-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -some dust built up in ceiling vents above prep area/above cooler
36-34-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
13-07-4
Basic - Floor area(s) covered with standing water. -back end of walk in cooler
36-22-4
Basic - Food not stored at least 6 inches off of the floor. -pickle bucket stored on floor inside walk in cooler -fryer oil on floor at end of cook line
08B-47-4
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
33-23-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior of cabinet under 3 compartment sink
23-03-4
Basic - Wall in disrepair. -wall behind lowboy cooler at entrance to line, lower portion at threshold to floor
36-24-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall behind lowboy cooler at entrance to line
36-27-5
Basic - Water leaking from sprayer at dish sink **Repeat Violation**
29-11-4
37
Dec 3, 2024
Routine - Food
1 critical violation. 7 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
Plumbing Maintained; Sewage Disposal
FL-51
Garbage and Refuse Properly Disposed
FL-54
58
Feb 14, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Toxic substance/chemical improperly stored. -fryer boil out stored near handsink faucet handle
41-10-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -under handsink inside cabinet
23-03-4
Basic - Hole in or other damage to wall. -base of wall near hand sink
36-24-5
78
Oct 30, 2023
Routine - Food
4 major violations. 8 minor violations.
View 12 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cook top,middle area
22-02-4
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 - 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 - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -coleslaw inside cooler
02C-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelving above cook top, next to frying pan, portion cups
23-03-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -lowboy, in storage area sown below containing sour cream
05-09-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -bulbs in n prep area above foil sheets, styrofoam trays, above table used for prep **Corrective Action Taken**
38-07-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -tongs laying inside pan of cut lettuce, handle touching food. Inside walk in cooler **Corrected On-Site**
10-06-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents in prep area
36-34-5
Basic - Ceiling shows damage or is in disrepair. -small area above low boy cooler with food items stored on top
36-32-5
Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. -box of disposable gloves stored on counter near splash area if hand sink inside kitchen
25-22-4
Basic - Objectionable odors in bathroom. -mens restroom
36-64-5
45
Apr 4, 2023
Routine - Food
4 critical violations. 8 major violations. 3 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -taco meat 100F on top of stove. employee stated around 3 hours from being turned down. employee reheated to 165F. **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded cheese 47F less than 2 hours per employee. Left door open for restocking. Advised to prioritize temperature control for safety food at top section of refrigerator.
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -tube of raw beef stored on top shelf of rack above bags of peppers 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. -1 live fly inside prep area near window to barricaded door with some exposure due to disrepair.
35A-02-6
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 cream cheese package inside walk in cooler
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.
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. -bucket of tortilla chips inside hand sink
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
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.
53B-01-5
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 - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -ground beef, employee stated from day prior
02C-04-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Objectionable odors in the mens bathroom of establishment.
36-64-5
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. -window to barricaded door inside prep area
35B-05-4
21
Oct 31, 2022
Routine - Food
2 critical violations. 6 major violations. 5 minor violations.
View 13 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut lettuce **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut lettuce inside makeline cooler inside kitchen 50F, bag placed above pan level not allowing for adequate cold air below lettuce **Warning**
03A-02-5
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. -cook top surface **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -bread, scrub pads in front of/inside of handwashing sink **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**
53A-02-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -chili, cooked meatballs, cooked chicken inside walk in cooler. Manager stated product being discarded. **Warning**
02C-02-5
Basic - Working containers of food removed from original container not identified by common name. -salt container on top shelf above makeline cooler **Warning**
02D-01-5
Basic - Water leaking from pipe and/or faucet/handle. -leak from spray hose for 3 compartment sink **Warning**
29-11-4
Basic - Food stored in a location that is exposed to splash. -bread stored in splash zone of hand sink **Corrected On-Site** **Warning**
08B-36-4
Basic - Employee eating in a food preparation or other restricted area. -bartender eating on top of cutting board inside kitchen **Warning**
12B-02-4
Basic - Dumpster overflowing garbage. **Warning**
33-14-4
32
Frequently Asked Questions
When was The Boat of Port Orange last inspected?
The most recent health inspection at The Boat of Port Orange on file is from Apr 15, 2026. The public record contains eight inspections in total.
What is the most common violation at The Boat of Port Orange?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at The Boat of Port Orange.
How does The Boat of Port Orange compare to other restaurants in Port Orange?
The Boat of Port Orange most recently scored 22 out of 100, which is lower than the Port Orange average of 67.
Has The Boat of Port Orange's inspection record improved over time?
No. Recent inspections at The Boat of Port Orange have averaged around 14 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at The Boat of Port Orange 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 The Boat of Port Orange inspected?
Based on the inspection history on file, The Boat of Port Orange is inspected around two times per year on average.
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