JIMMY HULA'S OF PORT ORANGE LLC
65 Dunlawton Avenue
Florida, 32127
Volusia County County
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 5 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 3/6/2025
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning** - From follow-up inspection 2025-03-06: **Time Extended** **Corrected On-Site**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener **Warning** - From follow-up inspection 2025-03-06: **Time Extended**
Food safety inspection conducted on 3/6/2025 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 3/5/2025
High Priority
3
Intermediate
1
Basic
5
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 06-09-1:Basic - 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. **Warning**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters **Warning**
- 06-03-5:Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. -beef, edge portions thawed to 71F, manager stated less than 2 hours **Warning**
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind grills **Warning**
- 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 **Warning**
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -ahi tuna, thawed inside rop packaging **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut cabbage, shredded cheese, salsa, corn 47-54F inside cooler on burger build station cooler. Manager stated placed in less than 2 hours prior, moved some product to walk in to cool back down. -coleslaw, cut tomatoes, cheese 47-51F at middle station across from cook line -cooked diced chicken, raw beef patties, shredded cheese, sliced cheeses, raw shrimp 45-50F inside drawers -person in charge placed top sections of loaded food in coolers and and bottom drawers below grill on time as public health control under written policy **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener **Warning**
Food safety inspection conducted on 3/5/2025 revealed 9 total violations (3 high priority, 1 intermediate, 5 basic).
Inspection on 7/19/2024
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vent in kitchen near speed rack in front of 3 compartment sink - From follow-up inspection 2024-07-18: **Time Extended** - From follow-up inspection 2024-07-19: **Time Extended**
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. -men's restroom - From follow-up inspection 2024-07-18: **Time Extended** - From follow-up inspection 2024-07-19: **Time Extended**
Food safety inspection conducted on 7/19/2024 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 7/18/2024
High Priority
2
Intermediate
1
Basic
3
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vent in kitchen near speed rack in front of 3 compartment sink - From follow-up inspection 2024-07-18: **Time Extended**
- 06-09-1:Basic - - From initial inspection : Basic - 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. - From follow-up inspection 2024-07-18: **Time Extended**
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. -men's restroom - From follow-up inspection 2024-07-18: **Time Extended**
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning** - From follow-up inspection 2024-07-18: **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. -diced tomatoes, cut lettuce, shredded cheese, house slaw/cut cabbage, fresh pico all 48-50F at cooler on side of cook line near rice warmers and in middle of cook line. Manager states more than 3 hours prior at 930am, some from overnight prep, see stop sale. -cooked sausage 51F, cooked chicken 54F, shredded cheese 52F, cooked chicken 51F, raw beef 57F, raw chicken 54F inside drawers underneath both flat tops -sour cream 66F inside squeeze bottle held in middle of prep area inside pan., buttermilk used for batter station 74F, see stop sale. **Repeat Violation** **Warning** - From follow-up inspection 2024-07-18: Raw beef - 49F, raw chicken 48F, shredded cheese 41F, diced chicken 44-45! Cooked beef 43F, cooked prom 43-44F. Manager using time as a public health control for some items, written plan provided by operator. Technicians due for scheduled repairs per manager, time extended next day **Time Extended**
- 53A-05-6:Intermediate - - From initial inspection : Intermediate - 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** - From follow-up inspection 2024-07-18: **Time Extended**
Food safety inspection conducted on 7/18/2024 revealed 6 total violations (2 high priority, 1 intermediate, 3 basic).
Inspection on 7/16/2024
High Priority
4
Intermediate
3
Basic
5
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -soup container used to dispense bulk food
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vent in kitchen near speed rack in front of 3 compartment sink
- 06-09-1:Basic - 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.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -men's restroom
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -hand sink next to 3 compartment sink
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -cook cracked raw shell egg at grill, replaced gloves prior to handling ready to eat food/utensils at salad station without washing hands -Employee failed to wash hands before putting on gloves to initiate a task working with food. **Warning**
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 live flies inside prep area in back, near 3 compartment sink and prep table with food being prepped. **Warning**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -diced tomatoes, cut lettuce, shredded cheese, house slaw/cut cabbage, fresh pico all 48-50F at cooler on side of cook line near rice warmers and in middle of cook line. Manager states more than 3 hours prior at 930am, some from overnight prep, see stop sale. -cooked sausage 51F, cooked chicken 54F, shredded cheese 52F, cooked chicken 51F, raw beef 57F, raw chicken 54F inside drawers underneath both flat tops -sour cream 66F inside squeeze bottle held in middle of prep area inside pan., buttermilk used for batter station 74F, see stop sale. **Repeat Violation** **Warning**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -large ice bucket stored on top of basin to hand sink near ice machine **Corrected On-Site**
- 53A-05-6:Intermediate - 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**
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
Food safety inspection conducted on 7/16/2024 revealed 12 total violations (4 high priority, 3 intermediate, 5 basic).