43 W GRANADA BLVD, Ormond Beach, FL 32174
Florida violations grouped by priority level over time.
Florida inspections are violation-priority based, with high priority, intermediate, and basic counts shown separately.
Routine - Food
Inspection Completed - No Further Action
Intermediate - No soap provided at handwash sink. -upstairs bakers kitchen.
Basic - Current Hotel and Restaurant license not displayed.
Basic - Cutting board has cut marks and is no longer cleanable.
Basic - Single-service articles improperly stored. -case of take out containers stored on floor in dry storage room.
Routine - Food
Inspection Completed - No Further Action
High Priority - Toxic substance/chemical improperly stored. -chemical spray can stored next to utensils. Corrected On-Site
Basic - Food stored on floor. -case of waffle batter. Corrected On-Site
Basic - Single-service articles improperly stored. -case of takeout containers on floor in storage room. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -salmon fritter mix. Corrected On-Site
Basic - Food stored on floor. -bags of rice and sugar on floor in dry storage area. Corrected On-Site
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site
Basic - Stored food not covered. -open bag of rice in dry storage area. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Spray can of coil cleaner stored in food prep area. Corrected On-Site
Basic - Cutting board has cut marks and is no longer cleanable.
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site
Routine - Food
Call Back - Complied
Basic - - From initial inspection : Basic - Hole in or other damage to wall by three compartment sink. Warning - From follow-up inspection 2024-04-12: Time Extended
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Warning - From follow-up inspection 2024-04-12: Time Extended
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. -cooler in server area. Warning - From follow-up inspection 2024-04-12: Time Extended
Routine - Food
Warning Issued
High Priority - 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. Warning
High Priority - 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. Warning
Intermediate - Food-contact surface soiled with food debris. -slicer in baking area has accumulation of old food debris. Warning
Intermediate - Handwash sink not accessible for employee use at all times. -sanitizer bucket stored in hand wash sink in bar area. Warning
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -Caesar salad dressing prepared with raw shell eggs Warning
Intermediate - Mussel tags not maintained in chronological order according to the last date they were served in the establishment. Warning
Intermediate - Mussel tags not marked with last date served. Corrected On-Site Warning
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning
Basic - Current Hotel and Restaurant license not displayed. Warning
Basic - Employee cellphone stored on cutting board. Warning
Basic - Food stored on floor. -bag of sugar on floor in dry storage area. Warning
Basic - Hole in or other damage to wall by three compartment sink. Warning
Basic - In-use tongs stored on equipment door handle between uses. Warning
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -cooler in server area. Warning
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -tray with slicer has accumulation of food debris. Warning
Complaint Full
Inspection Completed - No Further Action
Intermediate - Clam/mussel/oyster tags not marked with last date served. Corrected On-Site
Intermediate - 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.
Intermediate - Food-contact surface soiled with food debris: hot holding cabinet at cookline. Freezer in baking area.
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by ice machine.
Intermediate - No soap provided at handwash sink by ice machine.
Basic - Accumulation of debris on exterior of warewashing machine.
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Repeat Violation
Basic - Condensation from air conditioner dripping onto cutting board at cookline. Container of flour stored under hand wash sink.
Basic - Cutting board has cut marks and is no longer cleanable.
Basic - Floor soiled/has accumulation of debris under cooking equipment.
Basic - Food stored on floor,box of batter mix in dry storage area.
Basic - Ice machine interior soiled.
Basic - No handwashing sign provided at a hand sink used by food employees. Repeat Violation
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease.
Basic - Reach-in cooler shelves with rust that has pitted the surface.
Basic - Wall soiled with accumulated food debris at cookline.
Routine - Food
Inspection Completed - No Further Action
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quaternary ammonium at 0ppm. Corrected to 200ppm. Corrected On-Site
High Priority - Container of medicine improperly stored in baking/prep area.
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
High Priority - 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 chopping/handling parsley with bare hands.
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Lobster and scallop sauce has a date of 04/02.
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Lobster and scallop sauce dated 04/02. Milk at 48°f and heavy cream at 49°f in cooler in baking area. In cooler overnight. Repeat Violation
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter at 62°f. Out of cooler 1 hour. Operator moved back to cooler. Chopped egg in prep area at 50°f. Out of cooler less than 30 minutes. Advised operator to add more ice to ice bath so that it surrounds container. Milk at 48°f and heavy cream at 49°f in cooler in baking area. In cooler overnight. Repeat Violation
Intermediate - Mussel tags not marked with last date served. Repeat Violation
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Basic - Carbon dioxide tanks by back door not adequately secured.
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Basic - Food stored in a location that is exposed to splash/dust. Container of flour stored under hand wash sink. Corrected On-Site
Basic - Food stored on floor, case of greens in walk in cooler.
Basic - Ice buildup in reach-in freezer, small freezer with fries at cookline.
Basic - No conspicuously located ambient air temperature thermometer in holding unit, cookline reach in cooler.
Basic - No handwashing sign provided at a hand sink used by food employees at cookline. Repeat Violation
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quaternary ammonium at 0ppm. Corrected to 200ppm.
Basic - Working containers of food removed from original container not identified by common name. Plastic container with sugar in prep area. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Half and half and honey butter in reach in cooler (server area) at 52°f. In cooler overnight.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Half and half and honey butter in reach in cooler (server area) at 52°f. In cooler overnight.
Intermediate - Mussel tags not marked with last date served.
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta in reach in cooler.
Basic - Interior of microwaves soiled.
Basic - No conspicuously located ambient air temperature thermometer in holding unit, cookline cooler.
Basic - No handwashing sign provided at a hand sink used by food employees at cookline.
Basic - Reach-in cooler interior soiled (server cooler).
Routine - Food
Inspection Completed - No Further Action
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Thermometer in cookline reach in cooler.
Basic - Interior of alto-shaam has accumulation of black substance/grease.
Routine - Food
Inspection Completed - No Further Action
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
High Priority - Employee handled soiled equipment or utensils and then handled clean equipment or utensils.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tomato Relish at 68°f at cookline. Operator replaced melted ice. In unit 2 hours.
Intermediate - Handwash sink used for purposes other than handwashing. Soiled pan in hand wash sink in baking kitchen.
Intermediate - mussel tags not marked with last date served.
Basic - Employee eating in a food preparation or other restricted area.
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Basic - No handwashing sign provided at a hand sink used by food employees in kitchen.