DOWN THE HATCH (MAIN KITCHEN)
4894 FRONT ST · PONCE INLET · Volusia County · FL 32127
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
14 full violation description(s) documented by the inspector during this visit.
High Priority 7
01B-28-5High Priority – Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. –house calamari dressing with commercially cooked peppers marked 7/28.
12A-29-4High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -dishwasher pre wash/sprayed off soiled dishes before putting clean plates up in warewashing area
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw seafood stored above crab cakes with commercially processed precooked crab meat inside stand up fridge at end of cookline near fry station
02C-01-5High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -house calamari dressing with commercially cooked peppers marled 7/28. See stop sale
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cooked peppers, inadequate hot holding more than 4 hours.
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked peppers 110-117F not properly held under heat lamp at end of line. Manager stated since 10am, see stop sale. -cooked chowder 115 at edge-155F in middle, inside large pot on cook line, manager stated it was reheated to 165F this morning, heat was turned off. Advised to ensure adequate reheating to 165 before hot holding at 135F. Using smaller batches may be advisable for logistics of maintaining 135F of all hot food. -manager reheated chowder during inspection, corrected on site **Corrected On-Site**
29-34-4High Priority – Vacuum breaker missing at fitting/splitter added to hose bibb. -warewashing area, splitter with hose hooked up beneath **Corrected On-Site**
Intermediate 1
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. -hand sink in warewashing area blocked by large garbage can
Basic 6
16-21-4Basic – Accumulation of debris on exterior of warewashing machine.
36-22-4Basic – Floor area(s) covered with standing water. -warewashing area **Corrected On-Site**
36-11-4Basic – Floors not maintained smooth and durable.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dust build up in floor fan in back prep area -hood filters
14-33-4Basic – Reach-in cooler shelves with rust that has pitted the surface. -salad station inside cooler
21-11-4Basic – Sanitizing solution for wiping cloths not free of food debris and visible soil. **Corrected On-Site**
Inspector observations synchronized from DBPR on October 24, 2026 12:18 PM.
Violation category totals
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.