NICE 'N EASY OYSTER BAR & GRILLE

Name: NICE 'N EASY OYSTER BAR & GRILLE
Address: 2109 N VOLUSIA AVE, ORANGE CITY, FL, 32763, US
Rating: 38.3

2109 N VOLUSIA AVE, ORANGE CITY, FL 32763

License #7406135

🦞 Seafood ℹ️

38.3 Grade F / 100

Failing Health Score

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Latest inspection

August 27, 2025 · 4 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

NICE 'N EASY OYSTER BAR & GRILLE in ORANGE CITY currently holds an InspectFL Health Score of 38.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on August 27, 2025. Across those visits, inspectors documented 102 total violations — 18 critical, 23 major, 61 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

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The latest inspection on August 27, 2025 shows 4 observation rows: no critical rows, 1 major, and 3 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

102

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

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NICE 'N EASY OYSTER BAR & GRILLE has a rough inspection history. Would you risk it?

F record

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*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.

Disposition: Met Inspection Standards
[36-22-4] Bar and kitchen ,floor loor area(s) covered with standing water.
[05-09-4] No conspicuously located ambient air temperature thermometer in bar cold holding unit.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Ventilation hood laden with grease . -under fiat top, soiled with grease and food debris,
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - soda gun soda gun nozzle, spike with grime at bar.

Disposition: Warning Issued
[36-22-4] Bar and kitchen ,floor loor area(s) covered with standing water.
[14-01-5] Bowl or other container with no handle used to dispense food. Scooping pickles with plastic basket . Educated operator .
[36-27-5] Cook line wall soiled with accumulated grease, food debris, and/or dust.
[13-03-4] Food employee with no hair restraint while engaging in food preparation.
[10-08-5] Ice scoop handle in contact with ice. Operator relocated.
[05-09-4] No conspicuously located ambient air temperature thermometer in bar cold holding unit.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Ventilation hood laden with grease . -under fiat top, soiled with grease and food debris,
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean, at shucking station .
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale .
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Sliced cheese (48F - Cold Holding);placed in cook line refrigerated drawers; overnight . -shucking station oyster (45F - ambient temperature );placed overnight. Operator placed ice. Bar reach in cooler ranch dressing (50F - Cold Holding); blue cheese (45F - Cold Holding. Placed over night. Operator instructed to discard ranch dressing. Operator relocated in another cold holding unit and lowered thermostat.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - soda gun soda gun nozzle, spike with grime at bar.
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Pink menu for burgers . Provided to operator who then posted.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cole slaw in cook line make table unit, prorated 24 hours ago , not date marked.
[41-04-4] Toxic substance/chemical on premise that is not required for the operation of establishment. Furniture polisher stored on top of ice machine. Operator removed.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[14-01-5] Bowl or other container with no handle used to dispense food. Container used to dispense sugar .
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Cellphone on kitchen lowboy until
[36-22-4] Floor area(s) covered with standing water., by ice machine,bar floor.
[14-69-4] Ice buildup in storage reach-in freezer .
[36-32-5] Kitchen ceiling shows damage or is in disrepair., by ventilation hood,
[36-27-5] Kitchen wall soiled with accumulated grease, food debris, and/or dust.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets soiled on wait station lowboy unit.
[29-08-4] Plumbing system in disrepair. Pipe under dish machine detached , causing water to drain unto floor. Operator reattached .
[32-17-4] Self-closing device on womens bathroom door disconnected/broken.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed limes stored in bar reach in cooler over cream cheese.
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar in container not labeled in kitchen .
[01B-01-4] Dented/rusted cans present. See stop sale.
[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. 10 ppm.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line make tables Cole slaw (50F - Cold Holding); cut lettuce (47F - Cold Holding); sliced tomatoes (47F - Cold Holding) raw oysters (47F - Cold Holding); egg rolls (47F - Cold Holding); chicken wings (47F - Cold Holding); refrigerated drawers ; sauerkraut (46F - Cold Holding). Less than 4 hours. Operator placed ice.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -dining room bar soda gun , soiled with dirt and grime,
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Met Inspection Standards
[50-09-4] Current Hotel and Restaurant license not displayed. License is not on site,
[13-03-4] Food employee in kitchen ,with no hair restraint while engaging in food preparation.
[14-69-4] Ice buildup in kitchen reach-in freezer .
[36-22-4] Kitchen floor area(s) covered with standing water.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - kitchen wall behind cooking equipment soiked with grease -ventilation hood soiled with grease. - table under fiat top soiled with grease and food debris,
[33-16-4] Open dumpster lid.
[14-33-4] Reach-in cooler shelves , cookline lowboy unit ,with rust that has pitted the surface.
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar bin not labeled in storage area.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chicken wings 61F in Dukers reach in cooler , placed overnight Operator instructed to discard l
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
[01B-01-4] Dented/rusted cans present. See stop sale.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Food worker pushed garbage can with gloved hands and then continued to handle cooked oysters without washing hands and changing gloves, Educated operator.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cookline make table Blue cheese blue cheese (43-45F - Cold Holding) dressing cups ,container filled pass fill line, operator instructed to reduce amount, and placed ice. -Cookline reach in freezer cheese curds (45F - Cold Holding); mozzarella sticks (45F - Cold Holding); operator corrected by placing in another coke holding unit .
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to outside deck hose bibb.
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Bar soda gun soiled with food debris.
[31B-02-4] No paper towels or mechanical hand drying device provided at bar handwash sink.