PORT HOLE
932 HERBERT ST, PORT ORANGE, FL 32127
License #7407468
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Mixed Health Record
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
PORT HOLE in PORT ORANGE currently holds an InspectFL Health Score of 81 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on July 27, 2026. Across those visits, inspectors documented 9 total violations — 4 critical, 2 major, 3 minor.
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What stands out in this inspection history
The latest inspection on July 27, 2026 shows 9 observation rows: 4 critical, 2 major, and 3 minor.
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What do locals think?
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Would you eat here?
PORT HOLE has some meaningful issues on record. Would you still eat here?
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Warning Issued
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Roast beef, turkey, ham 50-51F, shredded cheese 50F, sliced cheese 49F inside lowboy across from prep line for more than 4 hours, see stop sale. Manager stated calling for service tech.
- [03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -meatloaf 97F after 3-4 hours per employee, reheated to 165F for hot holding above 135F. Advised to keep heating lamps on with product adequately under temperature control if not cooling down for later use.
- [13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -wristwatch
- [31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -hand sink at end of cookline
- [01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. -deli meats, cheeses Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. cut tomatoes, cut lettuce
- [03D-06-5] Time/temperature control for safety food prepared at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. -cut tomatoes 51F, cut lettuce 53F , cut more than 4 hours prior to inspection , see stop sale.
- [05-11-4] Ambient air thermometer not located in the warmest part of the cold holding unit. -walk in cooler
- [53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- [50-09-4] Current Hotel and Restaurant license not displayed. -advised to print current license showing expiration of 4-1-27
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