JIMMY HULA'S OF PORT ORANGE LLC
65 DUNLAWTON AVE · PORT ORANGE · Volusia County · FL 32127
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
23 full violation description(s) documented by the inspector during this visit.
High Priority 7
03D-01-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -cooked chicken 58F at edge, 80F in middle inside walk in cooler using deep, covered pans, just under 4 hours per manager. Manager had employee move to shallow pan and placed into walk in freezer to rapidly lower rate of cooling to acceptable levels. Advised to change methods for cooling to meet parameters for cooling cooked food. Rechecked cooked chicken at 39-50F, with 1 hour remaining. **Corrective Action Taken** **Warning**
12A-13-4High 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 handled soiled dishes at 3 compartment sink prior to placing clean pan back to drying rack. Changing task between soiled items and clean equipment requires hand wash step. **Warning**
35A-02-6High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -10 flies at ware-washing area around plumbing for 3 compartment sink -2 flies near soda bib rack adjacent from wareashing area **Warning**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. -raw fish stored above fully cooked chicken inside walk in cooler **Corrected On-Site**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. -shredded cheese, cut tomatoes, house salsa **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut tomatoes, shredded cheese, house salsa 60F from 5 hours prior or longer inside makeline cooler near can opener, see stop sale. Advised to have technician look at cooler/coils for maintenance. -cut lettuce, shredded cheese, diced tomatoes at station in middle of cook line 65F, longer than 4 hours. See stop sale. Advised to use time as public health control or adequate ice baths if unable to maintain 41F or below in station. . **Warning**
41-10-4High Priority – Toxic substance/chemical improperly stored. -peroxide sanitizer inside bar hung above mixers **Corrected On-Site**
Intermediate 10
11-27-4Intermediate – 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.
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -covered deep half pans used during cooling for cooked chicken **Corrective Action Taken** **Warning**
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. -soiled cutting boards -pans at station in middle of cookline
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. -handsink next to ice machine blocked by large equipment on cart **Corrected On-Site**
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. -cleaning items stored inside hand sink basin at sink next to ice machine **Corrected On-Site**
16-32-5Intermediate – Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. -dish machine, no test strips for chlorine on site
53A-05-6Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Corrected On-Site** **Repeat Violation**
11-26-1Intermediate – 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. **Repeat Violation**
31B-03-4Intermediate – No soap provided at handwash sink. -no soap at blocked hand sink next to ice machine
53B-05-5Intermediate – 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**
Basic 6
36-34-5Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vent on ceiling near walk in door
14-71-4Basic – Duct tape used to repair nonfood-contact surface. -lid for rice container
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Jacket stored on rack with paper goods near entrance to kitchen **Corrected On-Site**
14-11-5Basic – Equipment in poor repair. -rack used for air drying
36-73-4Basic – Floor soiled/has accumulation of debris. -floor surface near soda bib rack inside kitchen
08B-47-4Basic – Food not stored at least 6 inches off of the floor. -fryer oil
Inspector observations synchronized from DBPR on October 22, 2026 12:37 PM.
Violation category totals
1 observation(s)
3 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
2 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.