SAN DIEGO GRILL

Name: SAN DIEGO GRILL
Address: 5535 S WILLIAMSON BLVD #656, PORT ORANGE, FL, 32128, US
Rating: 19.3

5535 S WILLIAMSON BLVD #656, PORT ORANGE, FL 32128

License #7407007

🍽️ American ℹ️

19.3 Grade F / 100

Failing Health Score

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Latest inspection

April 13, 2026 · 14 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

SAN DIEGO GRILL in PORT ORANGE currently holds an InspectFL Health Score of 19.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on April 13, 2026. Across those visits, inspectors documented 106 total violations — 23 critical, 26 major, 57 minor.

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Record snapshot

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Inspections on file

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The latest inspection on April 13, 2026 shows 14 observation rows: 1 critical, 2 major, and 11 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

106

Coverage note

Inspector notes linked where available

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SAN DIEGO GRILL 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
[50-09-4] Current Hotel and Restaurant license not displayed.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee styrofoam cup stored on shelf over reach-in cooler
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee cap stored on top of paper towel dispenser at the end of the cookline
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee wearing watch
[36-22-4] Floor area(s) covered with standing water. -bar area underneath ice well
[36-17-5] Floor tiles missing and/or in disrepair. -broken floor tile in bar area -base tiles missing on cookline wall
[51-13-4] No Heimlich maneuver/choking sign posted. -provided Choking First Aid Procedures handout, operator posted
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters over cooking equipment have an accumulation of grease and food debris -walk-in cooler fan covers have an accumulation of dust/debris -walk-in cooler green shelves have an accumulation of grease and food debris
[29-19-4] Standing water in floor drain/floor drain draining very slowly. -floor drain in bar area
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -tested 0ppm, employee changed solution, retested 200ppm
[21-38-4] Wiping cloth sanitizing solution stored on the floor.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked mushrooms 98F, per operator less 2 hours stored on shelf near flat-top grill, operator discarded
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ -Clint Cramer expired 12/14/2025
[22-02-4] Food-contact surface soiled with food debris. -soda gun nozzle in bar lightly soiled

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used to disarm Marsala sauce in cook line make table unit. Operator removed.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Educated operator.
[14-69-4] Ice buildup in reach-in freezer Frigidaire freezer chest .
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Operator relocated.
[36-73-4] Kitchen floor soiled/has accumulation of debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Salad station cold holding unit lid soiled with food debris and grime.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler noodles (4F-Cooling ; overnight; operator instructed to discard.
[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.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cook line make table unit rice (47F - Cold Holding). Bags of rice stacked passed fill line, from overnight . Operator instructed to discard, -Bar cold holding unit milk (50F - Cold Holding, placed overnight. Operator instructed to discard. .
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed.quat 400+ ppm. Corrected to 200 ppm.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards food stained by food preparation area.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided to operator and was completely filled out a time of inspection.
[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
[14-01-5] Bowl or other container with no handle used to dispense food. -flour
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -sweater hanging on shelf by microwave
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -char grill with build up of grease -stove burners with build up of grease -gasket soiled on glass cooler at bar
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. -cooler next to breading cooler
[36-10-4] Worn, torn and/or soiled floors/carpeting. -grease and food debris under cooking equipment
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee went from raw food change gloves to put cheese on bread
[09-03-4] Employee touching ready-to-eat food with their bare hands. Establishment serves a highly susceptible population. -picked up drink garnish with bar hands and placed in drink
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -walk in cooler pasta 44f
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. -butter
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -steam well Mashed potatoes,black beans ,lemon chicken sauce ,turkey gravy ,tcs sauce 91f to 124f --steam well Mashed potatoes,black beans ,lemon chicken sauce ,turkey gravy ,tcs sauce reheated to 164f to 167f
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -mop sink at splitter for hose
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -ham and turkey
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -small cutting board on reach in cooler,cookline
[31A-09-4] Handwash sink not accessible for employee use at all times. -trash can in front of hand sink on cook line
[31A-11-4] Handwash sink used for purposes other than handwashing. -metal scrub pad in hand sink next to oven
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -bar

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. -flour
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -sweater hanging on shelf by microwave
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -char grill with build up of grease -stove burners with build up of grease -gasket soiled on glass cooler at bar
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. -cooler next to breading cooler
[36-10-4] Worn, torn and/or soiled floors/carpeting. -grease and food debris under cooking equipment
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee went from raw food change gloves to put cheese on bread
[09-03-4] Employee touching ready-to-eat food with their bare hands. Establishment serves a highly susceptible population. -picked up drink garnish with bar hands and placed in drink
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -walk in cooler pasta 44f
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. -butter
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -steam well Mashed potatoes,black beans ,lemon chicken sauce ,turkey gravy ,tcs sauce 91f to 124f --steam well Mashed potatoes,black beans ,lemon chicken sauce ,turkey gravy ,tcs sauce reheated to 164f to 167f
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -mop sink at splitter for hose
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -ham and turkey
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -small cutting board on reach in cooler,cookline
[31A-09-4] Handwash sink not accessible for employee use at all times. -trash can in front of hand sink on cook line
[31A-11-4] Handwash sink used for purposes other than handwashing. -metal scrub pad in hand sink next to oven
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -bar
[53B-05-5] 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.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. -soufflé cup in parmesan cheese in top of reach-in cooler, operator removed
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -styrofoam cup stored on shelf above reach-in cooler, operator removed and discarded
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee cell phone and other personal items stored on shelf above reach-in coolers, operator removed
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation.
[14-69-4] Ice buildup in large white chest style reach-in freezer.
[10-08-5] Ice scoop handle in contact with ice. -ice scoop handle in ice bin in bar area, operator relocated
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. -knives stored between reach-in cooler lids, employed removed
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -handwash sink next to table top grill, provided handwash signs, operator posted
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -breading station reach-in cooler door gaskets have an accumulation of grease and food debris -handwash sink and side of double door oven soiled -exterior of white microwave soiled, employee cleaned
[29-08-4] Plumbing system in disrepair. -sprayer hose leaking
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -wall next to trash can in bar area soiled
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -tested 100ppm, operator refilled bucket, retested 200ppm
[12A-13-4] 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 put away clean plates and bowls without washing hands
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee touched fried chicken with bare hand while plating
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -walk-in cooler: cooked pasta 45F, cooked corn salsa 45F, raw salmon 44F, cooked ribs 45F
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -milk opened on Saturday, 12/2/2023 lacking date, operator dated
[11-27-4] 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. -Provided Clean-up of Vomiting and Diarrheal Events poster.
[31A-09-4] Handwash sink not accessible for employee use at all times. -handwash sink in dishwashing area blocked by trash can, operator relocated trash can
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.