THE BOAT OF PORT ORANGE

Name: THE BOAT OF PORT ORANGE
Address: 5395 S RIDGEWOOD AVE, PORT ORANGE, FL, 32127, US
Rating: 2.9

5395 S RIDGEWOOD AVE, PORT ORANGE, FL 32127

License #7407688

🦞 Seafood ℹ️

2.9 Grade F / 100

Failing Health Score

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Latest inspection

September 28, 2026 · 11 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

THE BOAT OF PORT ORANGE in PORT ORANGE currently holds an InspectFL Health Score of 2.9 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 September 28, 2026. Across those visits, inspectors documented 88 total violations — 15 critical, 14 major, 59 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 September 28, 2026 shows 11 observation rows: 2 critical, 2 major, and 7 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

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

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DBPR

Community reaction

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Community pulse

Would you eat here?

THE BOAT OF PORT ORANGE has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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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: Inspection Completed - No Further Action
[50-09-4] Current Hotel and Restaurant license not displayed.
[36-67-4] Exhaust fan inoperable in bathroom with no other form of ventilation.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -inside cabinet/storage under 3 compartment sink in kitchen area
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. -restroom
[33-16-4] Open dumpster lid.
[29-49-6] Standing water in bottom of cooler inside the bar
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw poultry(165F minimum temperature) stored above raw comminuted beef(155F minimum temperature) inside the walk in cooler on shelving -raw shell eggs(155F minimum temperature) stored above raw bacon(145F minimum temperature)
[29-42-4] Vacuum breaker missing at on fitting/splitter added to mop sink faucet.
[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. -cheese sauce
[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. -raw hamburgers used, cooked to order with undercooked by request. No consumer advisory is present, advising operator to include disclaimer/advisory on the menu. -printed advisory, employee placed at food service counter at end of bar.
[45-04-4] Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. -raw burgers cooking on flat top grill at the time of inspection. No hood/fire suppression system. Discussion with person on site about local fire authorities having jurisdiction. Note : there is not a type k fire extinguisher on site as of the time of inspection

Disposition: Warning Issued
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. -sections of ceiling at cook line near electrical outlets
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling vent above prep cooler cutting board
[14-09-4] Cutting board has cut marks and is no longer cleanable. -large groove on left side of cutting board, advised to have planed
[36-24-5] Disrepair or other damage to wall. -wall section at entrance to cook line
[36-67-4] Exhaust fan inoperable in bathroom with no other form of ventilation.
[36-73-4] Floor soiled/has accumulation of debris. -cook line area
[22-08-4] Interior of microwave has accumulation of grease/food debris.
[33-11-4] Missing drain plug at dumpster.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -glass door cooler on side of cook line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -significant soiled shelving under hand sink/3 compartment sink on cook line.
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. -mens restroom
[02D-01-5] Working containers of food removed from original container not identified by common name. -salt container on cook line top shelf
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. -sour cream, shredded cheese, raw bacon
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw bacon 55F, sour cream 54F, raw beef 53F, raw chicken 54F, shredded cheese 54F inside walk in cooler on rack for more than 4 hours. See stop sale
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. -hose/splitter at external mop sink
[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. -hot dogs, cut lettuce, canned cheese sauce
[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.
[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. -new employee/bartender provided employee health agreement during inspection. Advising operator to ensure all employees have signed an employee health agreement

Disposition: Met Inspection Standards
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -some dust built up in ceiling vents above prep area/above cooler
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
[36-22-4] Floor area(s) covered with standing water. -back end of walk in cooler
[08B-47-4] Food not stored at least 6 inches off of the floor. -pickle bucket stored on floor inside walk in cooler -fryer oil on floor at end of cook line
[33-23-4] Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior of cabinet under 3 compartment sink
[36-24-5] Wall in disrepair. -wall behind lowboy cooler at entrance to line, lower portion at threshold to floor
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -wall behind lowboy cooler at entrance to line
[29-11-4] Water leaking from sprayer at dish sink
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -tube of raw beef stored above condiments/dressings inside walk in cooler
[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. -open package of hot dogs inside cooler
[45-04-4] Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. -cooked ground beef, producing grease laden vapors. Person in charge stated owner in process of installing hood system, unknown time.

Disposition: Met Inspection Standards
[36-32-5] Ceiling shows damage or is in disrepair. -small area above low boy cooler with food items stored on top
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents in prep area
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -tongs laying inside pan of cut lettuce, handle touching food. Inside walk in cooler
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -bulbs in n prep area above foil sheets, styrofoam trays, above table used for prep
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -lowboy, in storage area sown below containing sour cream
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelving above cook top, next to frying pan, portion cups
[36-64-5] Objectionable odors in bathroom. -mens restroom
[25-22-4] Single-service articles stored next to handwash/food preparation sink exposed to splash. -box of disposable gloves stored on counter near splash area if hand sink inside kitchen
[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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cook top,middle area
[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.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -coleslaw inside cooler
[46-01-4] Marked exit/path to marked exit blocked/obstructed. For reporting purposes only. -door marked fire exit at end of cook line with door bar in place. Previously stated for security reasons.