GOOD VIBES KITCHEN ORMOND
165 N. YONGE STREET, Ormond Beach FL 32174 · 386-236-9366
Last inspected Jul 14, 2026 · 7 visits since November 2023
OCT 24
JUL 25
AUG 25
MAR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
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
Jul 14, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority0 Intermediate4 Basic
What the inspector wrote — 7 findingsThe state's own report →
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -individually portion pulled pork between 54°f and 62°f. Placed in reach in cooler 2 hours prior. Advised operator to not double pan and to not overfill. Operator voluntarily discarded.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked potatoes at 124°f. Cooked less than 1 hour ago.
Cloth used as a food-contact surface.
Show the remaining 3 findings ▾
Nonfood-contact surface soiled with grease, food debris, dirt or dust. -food debris on shelf under oven.
Wall soiled with accumulated grease, food debris, at cookline.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Mar 10, 2026Inspection 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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -turkey sausage at 45°f in reach in cooler. Operator moved to freezer for rapid cooling.
Bowl or other container with no handle used to dispense food. -souffle cup used to dispense onions.
Interior of ice machine soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -build up of food debris on shelf under toaster oven.
Soiled dry wiping cloth in use.
Standing water in bottom of reach-in-cooler.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -corrected to 200ppm
Sep 15, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 26, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -hash browns at 129°f. Less than 2 hours. Advised operator to reheat to 165°f and hot hold at a minimum of 135°f.
Nonfood-contact surface soiled with grease, food debris. -side of toaster soiled. -side of fryer soiled.
Ripped/worn tin foil used as shelf cover.
Jul 14, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 2 high priority.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Operating with an expired Division of Hotels and Restaurants license.
Handwash sink not accessible for employee use at all times. -trash can stored in front of handwash sink.
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.
Cloth used as a food-contact surface. -cooked bacon stored on cloth.
Covered waste receptacle not provided in women's bathroom.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -scoop handle in contact with hash browns.
Interior of oven has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -handwashing sink at cookline soiled. -grease/food debris buildup on side of toaster. -shelf under oven has accumulation of food debris.
Reach-in cooler interior/shelves have accumulation of soil residues.
Wall soiled with accumulated grease, food debris, and/or dust. -wall behind waffle maker.
Oct 7, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No Heimlich maneuver/choking sign posted.
Nov 29, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate7 Basic
Show 13 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Handwash sink not accessible for employee use at all times. Bag of cloths and pitcher stored in hand sink.
No paper towels or mechanical hand drying device provided at handwash sink at cookline.
No soap provided at handwash sink at cookline.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Mashed potatoes and soup in walk in cooler.
Accumulation of black mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense dry grits.
Cutting board has cut marks and is no longer cleanable.
In-use ice scoop stored on soiled surface between uses.
No handwashing sign provided at a hand sink used by food employees, hand sink across from dish machine.
Nonfood-contact surface soiled with grease: -sides of fryers and flat grill.
Reach-in cooler at cookline interior/shelves have accumulation of soil residues.
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.