SAN DIEGO GRILL
5535 S WILLIAMSON BLVD #656 · PORT ORANGE · Volusia County · FL 32128
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
13 full violation description(s) documented by the inspector during this visit.
High Priority 4
03D-02-5High 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**
01B-36-5High 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.
03A-02-5High 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. .
41-27-4High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed.quat 400+ ppm. Corrected to 200 ppm. **Corrected On-Site**
Intermediate 3
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards food stained by food preparation area.
03F-10-5Intermediate – 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**
53B-13-5Intermediate – 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.
Basic 6
14-01-5Basic – 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**
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting. Educated operator. **Corrected On-Site**
14-69-4Basic – Ice buildup in reach-in freezer Frigidaire freezer chest .
10-17-4Basic – In-use knife/knives stored in cracks between pieces of equipment. Operator relocated. **Corrected On-Site**
36-73-4Basic – Kitchen floor soiled/has accumulation of debris.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Salad station cold holding unit lid soiled with food debris and grime.
Inspector observations synchronized from DBPR on September 10, 2026 12:01 PM.
Violation category totals
1 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.