31 SUPPER CLUB
31 W GRANADA BLVD, Ormond Beach FL 32174 · 386.275.1625
Last inspected Apr 17, 2026 · 7 visits since October 2023
APR 24
OCT 24
MAY 25
OCT 25
APR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Apr 17, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate4 Basic
What the inspector wrote — 7 findingsThe state's own report →
Operating with an expired Division of Hotels and Restaurants license.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of lime scale on the inside of the dishmachine.
Show the remaining 3 findings ▾
No handwashing sign provided at a hand sink used by food employees in bar area.
Ripped/worn tin foil used as shelf cover.
Standing water in bottom of reach-in-cooler in bar.
Apr 8, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Operating with an expired Division of Hotels and Restaurants license.
Establishment not maintaining mussel tags for 90 days.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of lime scale on the inside of the dishmachine.
No handwashing sign provided at a hand sink used by food employees in bar area.
Ripped/worn tin foil used as shelf cover.
Standing water in bottom of reach-in-cooler in bar.
Oct 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored over canned beverages in walk in cooler.
Bowl or other container with no handle used to dispense flour.
Floor soiled/has accumulation of debris in dish washing area.
Ripped/worn tin foil used as shelf cover.
Standing water in bottom of reach-in-cooler.
Water leaking from pipe under cookline handsink.
Working containers of food removed from original container not identified by common name. -flour container not labeled.
May 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
No conspicuously located ambient air temperature thermometer in holding unit.
Working containers of food removed from original container not identified by common name. -sugar container not labeled.
Oct 24, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter at cook line at 60°f. Out of cooler 2 hours. Operator moved to cooler.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Spray bottle containing toxic substance not labeled.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cellphone on cutting board.
Nonfood-contact surface soiled: -dust buildup on wire shelving in kitchen.
Apr 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Risotto in reach in cooler dated 03/26.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -Risotto in reach in cooler dated 03/26.
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.
No handwashing sign provided at a hand sink used by food employees. -outside bar area.
Oct 31, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Garlic butter in walk in cooler dated 10/14.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Garlic butter in walk in cooler dated 10/14.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken at 45°f and mahi at 44°f in cooler at end of cookline. Operstor moved to another cooler.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked, cooked meatballs in walk in cooler.
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.
Equipment in poor repair, shelf below prep table rusted.
Floors soiled. -accumulation of grease under fryer.
No conspicuously located ambient air temperature thermometer in holding unit, cooler next to stove at end of cookline.
Stored food not covered, container of salt.
Working containers of food removed from original container not identified by common name, plastic container of salt in prep area.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.