BOONDOCKS PORT ORANGE
3948 South Peninsula Drive
Florida, 32127
Volusia County County
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 7 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 3/21/2025
High Priority
2
Intermediate
1
Basic
3
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -area above prep line
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -debris on shelving inside storage room -significant build up of grease inside hood filters above grill
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in handling clean equipment or utensils without washing hands. Warning
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. -cook handled raw beef at cookline to place on grill, prior to handling seasoning containers, deli paper, without washing hands. Advised to use utensils where possible to minimize contact with raw food. Warning
- 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Warning
Food safety inspection conducted on 3/21/2025 revealed 6 total violations (2 high priority, 1 intermediate, 3 basic).
Inspection on 9/23/2024
High Priority
1
Intermediate
0
Basic
3
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. -chest freezers - From follow-up inspection 2024-09-20: **Time Extended** - From follow-up inspection 2024-09-23: **Time Extended**
- 36-11-4:Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. -floor/deck area between dining/bar area and kitchen - From follow-up inspection 2024-09-20: **Time Extended** - From follow-up inspection 2024-09-23: **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezers. -at cook line - From follow-up inspection 2024-09-20: **Time Extended** - From follow-up inspection 2024-09-23: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw chicken 44-45F, shredded cheese 44F inside small cooler near cookline. Manager stated placed in cooler 3 hours **Corrective Action Taken** - From follow-up inspection 2024-09-20: --raw chicken 51F, shredded cheese 49F, raw fish 50F inside unit around/more than 4 hours, next day callback inspection shall occur to verify compliance. Provided time as public health control if intended to keep top loaded TCS food on 4 hour time controls. **Time Extended** - From follow-up inspection 2024-09-23: -raw chicken 42F, shredded cheese 51F, cut lettuce 53F, cut tomatoes 51F, provolone cheese 53F, American cheese 52f, raw tuna 52F inside stand up refrigerator on cook line longer than 4 hours, see stop sale. -cooler in question from callback inspection was emptied, employee stated cooler to be replaced. Temperatures verified in adjacent coolers being used. Advised person in charge to monitor temperatures in coolers on cook line to allow for corrective action when finding TCS food inside danger zone temperatures.Admin Complaint Admin Complaint
Food safety inspection conducted on 9/23/2024 revealed 4 total violations (1 high priority, 0 intermediate, 3 basic).
Inspection on 9/20/2024
High Priority
1
Intermediate
0
Basic
5
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 13-04-4:Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. - From follow-up inspection 2024-09-20: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. -chest freezers - From follow-up inspection 2024-09-20: **Time Extended**
- 36-11-4:Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. -floor/deck area between dining/bar area and kitchen - From follow-up inspection 2024-09-20: **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezers. -at cook line - From follow-up inspection 2024-09-20: **Time Extended**
- 38-07-4:Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -inside freezer - From follow-up inspection 2024-09-20: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw chicken 44-45F, shredded cheese 44F inside small cooler near cookline. Manager stated placed in cooler 3 hours **Corrective Action Taken** - From follow-up inspection 2024-09-20: --raw chicken 51F, shredded cheese 49F, raw fish 50F inside unit around/more than 4 hours, next day callback inspection shall occur to verify compliance. Provided time as public health control if intended to keep top loaded TCS food on 4 hour time controls. **Time Extended**
Food safety inspection conducted on 9/20/2024 revealed 6 total violations (1 high priority, 0 intermediate, 5 basic).
Inspection on 9/13/2024
High Priority
3
Intermediate
0
Basic
5
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
- 14-11-5:Basic - Equipment in poor repair. -chest freezers
- 36-11-4:Basic - Floors not maintained smooth and durable. -floor/deck area between dining/bar area and kitchen
- 14-69-4:Basic - Ice buildup in reach-in freezers. -at cook line
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -inside freezer
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -0ppm chlorine, rechecked multiple times Warning
- 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -cook briefly touched face with gloved hands prior to handling food on line
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw chicken 44-45F, shredded cheese 44F inside small cooler near cookline. Manager stated placed in cooler 3 hours **Corrective Action Taken**
Food safety inspection conducted on 9/13/2024 revealed 8 total violations (3 high priority, 0 intermediate, 5 basic).
Inspection on 2/13/2024
High Priority
1
Intermediate
3
Basic
3
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 13-04-4:Basic - Cooks with no beard guard/restraint while engaging in food preparation.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top surface of rapid steamer at end of cookline -hood filters above grill -cover above soda bibs out back
- 14-55-4:Basic - Uncleanable knife block in use to store knives.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced tomatoes, cut lettuce 55F out exposed to room temperature above top shelf.
- 01C-02-4:Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. Corrected On-Site
- 46-01-4:Marked exit/path to marked exit blocked/obstructed. For reporting purposes only. -large cooler obstructing door marked with fire exit on side kitchen entrance near walk in coolers. Manager stated that intention is to move/swap fridges to clear obstruction.
Food safety inspection conducted on 2/13/2024 revealed 8 total violations (1 high priority, 3 intermediate, 3 basic).
Inspection on 10/12/2023
High Priority
1
Intermediate
1
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 38-01-4:Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. -cookline - From follow-up inspection 2023-10-12: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters - From follow-up inspection 2023-10-12: **Time Extended**
- 29-34-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -near bathrooms outside - From follow-up inspection 2023-10-12: **Time Extended**
- 53B-14-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -amanda - From follow-up inspection 2023-10-12: **Time Extended**
Food safety inspection conducted on 10/12/2023 revealed 4 total violations (1 high priority, 1 intermediate, 2 basic).
Inspection on 10/11/2023
High Priority
5
Intermediate
2
Basic
4
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-05-4:Basic - Clean bowls, plates not stored inverted or in a protected manner. -on top shelf of warmer on cookline
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site
- 38-01-4:Basic - Light shield damaged/in disrepair. -cookline
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -tomato based soup
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tuna, red fish Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -coleslaw, prepped day prior 50F inside lowboy across from grill. Manager placed on line from walk in cooler 3 hours prior, see stop sale. -raw shrimp 54F, raw tuna 52F, red fish inside lowboy across from grill. Manager stated moved from wall in cooler for prep at 11am, placed onto shallow pans and into freezer. Tuna and redfish still 50F. Warning
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -near bathrooms outside
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -blocked by fan/equipment in server area Corrected On-Site
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -amanda
Food safety inspection conducted on 10/11/2023 revealed 11 total violations (5 high priority, 2 intermediate, 4 basic).