EL VOLCAN SABROSO
175 S NOVA RD STE 6B, Ormond Beach FL 32174 · 3863831552
Last inspected Jul 9, 2026 · 8 visits since September 2023
JUL 24
JAN 25
DEC 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 9, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 7 high priority.
7 High priority3 Intermediate3 Basic
What the inspector wrote — 13 findingsThe state's own report →
Container of medicine improperly stored. -bottles of vitamins on food storage shelf.
Food prepared in a private home. See stop sale. -tres leche and flan prepared at home.
Nonfood-grade bags used in direct contact with food. - tortillas
Operating with an expired Division of Hotels and Restaurants license.
Show the remaining 9 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -container of raw fish stored over ready to eat foods in reach in cooler.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -raw chicken stored over raw pork in reach in freezer.
Stop Sale issued due to food originating from an unapproved source. -flan and tres leche cake prepared in operators home.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - cut cabbage, cooked chicken, 2 days
Bowl or other container with no handle used to dispense food. -plastic bowl used to dispense flour.
Cutting board has cut marks and is no longer cleanable.
Working containers of food removed from original container not identified by common name. -sugar and flour containers unlabeled.
Feb 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -tomato sauce at 121°f. In warmer for 1 hour. Operator turned up temperature on unit
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked pork in reach in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee cellphone in preparation area.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
In-use tongs stored on equipment door handle between uses.
No conspicuously located ambient air temperature thermometer in holding unit. -no ambient thermometer in white refrigerator.
Old labels stuck to food containers after cleaning.
Dec 5, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jan 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate1 Basic
Show 7 findings ▾
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.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -employee did not use sanitizer at three compartment sink when washing dishes.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.
No hot running water at three-compartment sink.
No soap provided at handwash sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked pork and beef in reach in cooler not dated.
In-use tongs stored on equipment door handle between uses.
Jul 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
Nonfood-grade bags used in direct contact with dough.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -chorizo 47°f, cheese 46°f. Advised operator not to store TCS foods in door of refrigerator. Operator moved to another cooler.
Handwash sink not accessible for employee use at all times. Bus tubs stored in front of handwash sink.
No paper towels or mechanical hand drying device provided at handwash sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked pork and cooked chicken in cooler.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
Feb 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Nonfood-grade bags used in direct contact with food. -grocery bags used to cover raw chicken raw beef in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken on stovetop at 92°f. Pulled from cooler 30 minutes ago. Advised operator to reheat to 165°f and hold hot at a minimum of 135°f.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and beans in reach in cooler.
Spray bottle containing toxic substance not labeled.
Food stored in a location that is exposed to splash/dust. Crate of bread stored under handwash sink.
Food stored on floor: -crate of bread
In-use tongs stored on equipment door handle between uses.
Nov 13, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 13, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority4 Intermediate6 Basic
Show 12 findings ▾
Employee washed hands with no soap.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese stored in the door of white refrigerator at 45°f. Operator moved to another cooler.
Manager or person in charge lacking proof of food manager certification.
No soap provided at handwash sink.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef and cooked pork in reach in cooler.
Cutting board has cut marks and is no longer cleanable.
Employee cell phone stored on top of spice containers.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
Food stored on floor, numerous items in kitchen.
No conspicuously located ambient air temperature thermometer in holding unit, white refrigerator.
Single-service articles improperly stored, case of lids stored on floor.
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.