JIMMY HULA'S OF PORT ORANGE LLC

Name: JIMMY HULA'S OF PORT ORANGE LLC
Address: 65 DUNLAWTON AVE, PORT ORANGE, FL, 32127, US
Rating: 88.8

65 DUNLAWTON AVE, PORT ORANGE, FL 32127

License #7407634

🦞 Seafood ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

88.8 Grade B / 100

Solid Health Score

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Quick take

JIMMY HULA'S OF PORT ORANGE LLC in PORT ORANGE currently holds an InspectFL Health Score of 88.8 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on April 9, 2026. Across those visits, inspectors documented 17 total violations — 5 critical, 1 major, 11 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 9, 2026 only documented minor issues (2 total), which is usually a better sign than repeat high-priority findings.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Call Back - Complied
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -pump above soda bibs at rack near entrance to back area -Ansul lines above fryers and grill -hood filters -Fan cover on cook line
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -wall behind grill

Warning Issued
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw shell eggs stored above raw fish inside walk in cooler
[14-01-5] Bowl or other container with no handle used to dispense food. -cup without handle used to dispense breading, Nd other bulk container seasonings
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[31A-09-4] Handwash sink not accessible for employee use at all times. -hand sink in bar up front blocked by buckets/garbage can
[33-38-4] No waste receptacle installed at handwash sink provided with disposable towels.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -air filter for ice machine
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (56F - Cold Holding); diced tomatoes/pico (53F - Cold Holding); shredded lettuce (51F - Cold Holding); shredded cheese (54F - Cold Holding); pico (56F - Cold Holding); cut cabbage (51F - Cold Holding) inside taco/burger build stations, manager stated added from walk in storage 2 hours prior. -units in question currently storing. TCS food in bottom sections of units being used for 4 hour time as a public health control rotating top pans out after 4 hours . Advising person in charge that units not maintaining 41F internal food temperatures may not be sufficient for storing TCS foods. -callback inspection shall occur next day to verify compliance on temperature/time controled foods for safety.
[22-41-4] 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. -rechecked 4 times, 0ppm, manager has 3 compartment sinj with quat ammonium set for sanitizing. Advised not to use dish machine until verified 50-100ppm after rinse

Community reaction

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Community pulse