PON DI RIVER JERK & CATERING

Name: PON DI RIVER JERK & CATERING
Address: 425 GARDEN ST, TITUSVILLE, FL, 32796, US
Rating: 79.5

425 GARDEN ST, TITUSVILLE, FL 32796

License #1507300

🚚 Catering/Food Truck ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

79.5 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

PON DI RIVER JERK & CATERING in TITUSVILLE currently holds an InspectFL Health Score of 79.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on May 4, 2026. Across those visits, inspectors documented 27 total violations — 6 critical, 5 major, 16 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

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

December 16, 2025

The latest inspection on May 4, 2026 shows 9 observation rows: 1 critical, 2 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

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

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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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.

Disposition: Warning Issued
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven and microwave across from triple sink
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms
[35A-02-7] Live, small flying insects found 4 small flying insects found by triple sink area
[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. Missing for Clive P
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing water at 74F. Operator removed
[08B-38-4] Food stored on floor. Bags on dried beans stored directly in a container on the floor. Operator picked up.
[02D-01-5] Working containers of food removed from original container not identified by common name. Unlabeled spray bottle of Vinegar not labeled. Operator labeled
[53A-01-7] Manager or person in charge lacking proof of food manager certification.

Disposition: Warning Issued
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Containers on dry rack by three compartment sink. Operator flipped them
[25-05-4] Single-service articles improperly stored. To go bowls stored on floor in dry storage room. Operator picked them up
[31A-11-4] Handwash sink used for purposes other than handwashing. Water jug was stored inside hand sink. Operator removed
[33-31-5] Unnecessary items/unused equipment on the premises. On front door entrance
[51-11-4] Carbon dioxide/helium tanks not adequately secured. 2 tanks not secured in front area
[53A-01-7] Manager or person in charge lacking proof of food manager certification.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Curry chicken held at 106F for 2 hours. Operator placed in the oven to reheat. New reading 196F.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored above ice and butter in white chest reach in freezer. Operator corrected
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters soiled with grease. -Exterior of stove and oven soiled with grease
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler Interior by oven in the kitchen
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven and microwave in the kitchen
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[08B-38-4] Food stored on floor. Bottled water stored on floor in dry storage room. Operator picked up
[11-26-1] 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. Provided operator with a form. Employee signed while inspector was still on site.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Beans cooked onsite stored in reach in cooler for 5 hours at 51 F. Operator discarded.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. On dry rack by three compartment sink. Operator placed them to dry
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beans cooked onsite stored in reach in cooler for 5 hours at 51 F. Operator discarded.

Community reaction

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