THE BOAT OF PORT ORANGE Inspection – September 28, 2026

High Priority 2

#7High Priority08A-20-5

High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw poultry(165F minimum temperature) stored above raw comminuted beef(155F minimum temperature) inside the walk in cooler on shelving -raw shell eggs(155F minimum temperature) stored above raw bacon(145F minimum temperature) **Corrected On-Site**

Corrected On-Site

#8High Priority29-42-4

High Priority – Vacuum breaker missing at on fitting/splitter added to mop sink faucet.

Intermediate 2

#9Intermediate02C-03-5

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. -cheese sauce

#10Intermediate02B-02-5

Intermediate – Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. -raw hamburgers used, cooked to order with undercooked by request. No consumer advisory is present, advising operator to include disclaimer/advisory on the menu. -printed advisory, employee placed at food service counter at end of bar. **Corrected On-Site**

Corrected On-Site

Basic 6

#1Basic50-09-4

Basic – Current Hotel and Restaurant license not displayed.

#2Basic36-67-4

Basic – Exhaust fan inoperable in bathroom with no other form of ventilation.

#3Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -inside cabinet/storage under 3 compartment sink in kitchen area

#4Basic36-64-5

Basic – Objectionable odors in bathroom or other areas of the establishment. -restroom

#5Basic33-16-4

Basic – Open dumpster lid. **Corrected On-Site**

Corrected On-Site

#6Basic29-49-6

Basic – Standing water in bottom of cooler inside the bar

Florida Food Watch