JIMMY HULA'S OF PORT ORANGE LLC
65 Dunlawton Avenue
Florida, 32127
Volusia County County
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 10 health inspection reports
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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).
Inspection on 2/13/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 2/13/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/12/2024
High Priority
2
Intermediate
1
Basic
1
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-03-4:Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw burger meat stored above raw bacon inside walk in freezer. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded cheese, sliced tomatoes, cooked corn, crema, diced tomatoes, shredded lettuce 46-47F from 3 hours prior, manager discarded and replaced. Cooler is exposed to ambient temperatures due to not using lid at cooler. Advised to monitor temperature, use time as public health control if necessary .Warning. Callback inspection required to verify cold holding temperatures or time as public health control. Warning
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand sink at bar Corrected On-Site
Food safety inspection conducted on 2/12/2024 revealed 4 total violations (2 high priority, 1 intermediate, 1 basic).
Inspection on 11/20/2023
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 on ceiling near walk in door - From follow-up inspection 2023-09-20: **Time Extended** - From follow-up inspection 2023-11-20: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. -rack used for air drying - From follow-up inspection 2023-09-20: **Time Extended** - From follow-up inspection 2023-11-20: **Time Extended**
Food safety inspection conducted on 11/20/2023 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 9/20/2023
High Priority
0
Intermediate
4
Basic
2
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 on ceiling near walk in door - From follow-up inspection 2023-09-20: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. -rack used for air drying - From follow-up inspection 2023-09-20: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -soiled cutting boards -pans at station in middle of cookline - From follow-up inspection 2023-09-20: **Time Extended**
- 16-32-5:Intermediate - - From initial inspection : Intermediate - 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 - From follow-up inspection 2023-09-20: **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : Intermediate - 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 - From follow-up inspection 2023-09-20: **Time Extended**
- 53B-05-5:Intermediate - - From initial inspection : Intermediate - 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 - From follow-up inspection 2023-09-20: Time extended 60 days to verify compliance on **Time Extended**
Food safety inspection conducted on 9/20/2023 revealed 6 total violations (0 high priority, 4 intermediate, 2 basic).
Inspection on 9/19/2023
High Priority
7
Intermediate
10
Basic
6
Total
23
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vent on ceiling near walk in door
- 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. -lid for rice container
- 40-06-5:Basic - 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
- 14-11-5:Basic - Equipment in poor repair. -rack used for air drying
- 36-73-4:Basic - Floor soiled/has accumulation of debris. -floor surface near soda bib rack inside kitchen
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -fryer oil
- 03D-01-5:High 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-13-4:High 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-02-6:High 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-05-6:High 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-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -shredded cheese, cut tomatoes, house salsa Warning
- 03A-02-5:High 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
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. -peroxide sanitizer inside bar hung above mixers Corrected On-Site
- 11-27-4:Intermediate - 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-15-4:Intermediate - 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
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -soiled cutting boards -pans at station in middle of cookline
- 31A-09-4:Intermediate - 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-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -cleaning items stored inside hand sink basin at sink next to ice machine Corrected On-Site
- 16-32-5:Intermediate - 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-05-6: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 Repeat Violation
- 11-26-1:Intermediate - 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-03-4:Intermediate - No soap provided at handwash sink. -no soap at blocked hand sink next to ice machine
- 53B-05-5:Intermediate - 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
Food safety inspection conducted on 9/19/2023 revealed 23 total violations (7 high priority, 10 intermediate, 6 basic).