DECK DOWN UNDER (THE)
78 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
18 full violation description(s) documented by the inspector during this visit.
High Priority 5
03C-75-5High Priority – Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. -raw scallops 110F, employee reheated to 155F **Corrected On-Site**
12A-10-4High Priority – Employee touched forehead and then engaged in food preparation without washing hands. -employee prepping raw shrimp
22-11-5High Priority – Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours.
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. -raw fish stored above cocktail sauce, pickles inside walk in cooler **Corrected On-Site**
41-10-4High Priority – Toxic substance/chemical improperly stored. -Pack of cigarettes on prep table next to cutting board. **Corrected On-Site**
Intermediate 3
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.
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.
03C-80-5Intermediate – Plant food cooked for hot holding not reaching a minimum internal temperature of 135 degrees Fahrenheit. -onions, 79F on warm side of grill for 2.5 hours Manager placed on time as public health control for maximum 4 hours.
Basic 10
06-09-1Basic – Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. **Corrected On-Site**
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 sry goods **Corrected On-Site**
13-04-4Basic – Employee with no beard guard/restraint while engaging in food preparation.
36-17-5Basic – Floor tiles missing and/or in disrepair. -walk in cooler
10-08-5Basic – Ice scoop handle in contact with ice. **Corrected On-Site**
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters Wire racks inside server area outside of kitchen above 3 compartment sink
25-05-4Basic – Single-service articles improperly stored on floor. -dry storage, hinged containers on floor **Corrected On-Site**
06-03-5Basic – Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. -raw fish thawed inside prep sink for 2 hours per employee, employee placed onto sheet pans and covered with ice, placed into walk in cooler. Rechecked at 3 hours, fish 39-40F. **Corrected On-Site**
06-08-5Basic – Time/temperature control for safety food thawed under water that was barely running/dripping. **Corrected On-Site**
29-03-4Basic – Water draining onto floor surface under ice well in prep area
Inspector observations synchronized from DBPR on October 17, 2026 11:59 AM.
Violation category totals
2 observation(s)
3 observation(s)
1 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)
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.