GRILL ROOM & PATIO
75 N HALIFAX DR, Ormond Beach FL 32176 · 386-677-7200
Last inspected May 21, 2026 · 6 visits since November 2023
5 inspections within 12 points of each other. Whatever this kitchen does, it does consistently.
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 preparing sandwich with bare hands.
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -ribs at 50°f, lasagna at 46°f in upright cooler at cookline. In cooler 2 hours. Operator voluntarily discarded.
No conspicuously located ambient air temperature thermometer in holding unit.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter at 45°f in reach in cooler.
Wiping cloth sanitizing solution stored on the floor.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -pico de gallo and lasagna at 46°f. In cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -lasagna 46°f and pico de gallo 46°f in reach in cooler. In cooler overnight.
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. -cooked ribs in reach in cooler.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
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 preparing sandwich with bare hands.
Handwash sink not accessible for employee use at all times. -containers stored in handwashing sink at cookline.
2 Dead roaches on first level by CO2 tanks.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
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 handled shredded cheese with bare hands while reaching into pan at makeline cooler. Advised to use gloves or utensils for that procedure.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter at 54°f in server area. Out of cooler 1.5 hours. Operator moved back to cooler.
Employee shirt stored above food.
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.