GRIND GASTROPUB & TIKI BAR
49 W GRANADA BLVD, Ormond Beach FL 32174 · 386-672-7222
Last inspected Jun 1, 2026 · 9 visits since December 2023
APR 24
NOV 24
MAY 25
NOV 25
MAY 26
▼ IMPROVING
5 inspections trending up, 31 points better than where it started.
1 Live, small flying insects founding kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $0
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2017043319 | Jul 24, 2017 | Sep 28, 2017 | — |
Inspection history
9 visits, newest first
Jun 1, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 22, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority2 Intermediate8 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cilantro rice at 53°f in reach in cooler. In cooler overnight.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -cilantro rice at 53°f in reach in cooler. In cooler overnight.
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. -dishmachine in bar area.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
Spray bottle containing toxic substance not labeled.
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.
Current Hotel and Restaurant license not displayed.
Equipment and utensils not properly air-dried - wet nesting.
Floor soiled/has accumulation of debris, grease under cooking equipment.
No conspicuously located ambient air temperature thermometer in holding unit. -small countertop cooler in pizza area.
Old labels stuck to food containers after cleaning.
Reach-in cooler interior/shelves have accumulation of soil residues.
Standing water in bottom of reach-in-cooler.
Nov 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
1 Live, small flying insects found in kitchen.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cooked chicken and feta cheese at 50°f in pantry area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked chicken and feta at 50°f in cooler in pantry area. In cooler overnight.
Toxic substance/chemical improperly stored. -container of lighter fluid on dry food storage shelf.
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. -meatloaf in reach in cooler.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -mashed potatoes and cooked pork ribs in reach in cooler.
Cutting board has cut marks and is no longer cleanable.
Floor area(s) covered with standing water. -standing water at end of cookline.
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 pasta salad.
May 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
5 High priority4 Intermediate9 Basic
Show 18 findings ▾
1 Live, small flying insects founding kitchen.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -cooked brisket dated 05/19/25.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -cooked brisket dated 05/27.
Stop Sale issued due to food not being in a wholesome, sound condition. -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.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -ground beef patties and raw chicken at 44°f in front part of cooler drawer.
Handwash sink used for purposes other than handwashing. -hand wash sink in bar area used as a dump sink.
No paper towels or mechanical hand drying device provided at handwash sink, bar area.
No soap provided at handwash sink, bar area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -pasta salad in reach in cooler.
Accumulation of debris on exterior of warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated dust in kitchen.
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.
Employee cellphone on cutting board.
Floor soiled/has accumulation of grease by dish machine.
Ice buildup in reach-in freezer.
Lights in food preparation area missing the proper shield, sleeve coatings or covers.
Old labels stuck to food containers after cleaning.
Reach-in cooler interior/shelves have accumulation of soil residues.
Nov 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
4 High priority5 Intermediate9 Basic
Show 18 findings ▾
3 Live, small flying insects in tiki bar area.
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -cooked pasta in reach in cooler dated 11/08.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -cooked pasta in reach in cooler dated 11/08.
No paper towels or mechanical hand drying device provided at handwash sink. -bar area.
No soap provided at handwash sink. -bar area.
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. -meatloaf in reach in cooler.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked short ribs.
Spray bottle containing toxic substance not labeled.
Accumulation of debris on exterior of warewashing machine.
Box of drywall screws stored in food prep area.
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.
Employee cellphone on cutting board.
No handwashing sign provided at a hand sink used by food employees. -hand wash sink at cook line.
Nonfood-contact surface soiled: -walk in cooler shelves soiled with food debris.
Reach-in cooler interior/shelves have accumulation of soil residues.
Reach-in cooler shelves with rust that has pitted the surface.
Standing water in bottom of reach-in-cooler.
Jun 21, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Vacuum breakers missing at hose bibs in kitchen by hand wash sink.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Accumulation of debris on exterior of warewashing machine.
Covered waste receptacle not provided in women's bathroom.
Cutting board has cut marks and is no longer cleanable.
Reach-in cooler interior/shelves have accumulation of soil residues. -cookline coolers.
Apr 23, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority3 Intermediate9 Basic
Show 13 findings ▾
Vacuum breakers missing at hose bibs in kitchen by hand wash sink.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -tuna in poke bowl and poke nachos not marked to indicate it is served raw.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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.
Accumulation of debris on exterior of warewashing machine.
Covered waste receptacle not provided in women's bathroom.
Cutting board has cut marks and is no longer cleanable.
Ice machine interior soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. -cookline coolers.
Single-service articles improperly stored. -case of plastic lids store on floor.
Soiled, worn tin foil used as shelf cover.
Standing water in bottom of reach-in-cooler at cookline.
Working containers of food removed from original container not identified by common name. -flour container.
Apr 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 24 recorded, 5 high priority.
5 High priority5 Intermediate14 Basic
Show 24 findings ▾
2 Live, small flying insects in kitchen by dish machine.
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 touched fries while plating.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cooked chicken 55°f, feta cheese 56°f, blue cheese 62°f in cooler in pizza area. All items in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -alfalfa sprouts, coleslaw and sliced tomatoes held in ice bath at cookline at 63°f to 66°f. Out of cooler 1.75 hours. Operator moved to freezer for rapid cooling. -cooked chicken 55°f, feta cheese 56°f, blue cheese 62°f in cooler in pizza area. All items in cooler overnight.
Vacuum breakers missing at hose bibs in kitchen by hand wash sink.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -tuna in poke bowl and poke nachos not marked to indicate it is served raw.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No probe thermometer provided to measure temperature of food products.
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.
Spray bottle containing toxic substance not labeled.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense flour.
Commercially processed reduced oxygen packaged fish, tuna, bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Covered waste receptacle not provided in women's bathroom.
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Ice machine interior soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelf below prep table soiled with food debris.
Reach-in cooler interior/shelves have accumulation of soil residues. -cookline coolers.
Single-service articles improperly stored. -case of plastic lids store on floor.
Soiled, worn tin foil used as shelf cover.
Standing water in bottom of reach-in-cooler at cookline.
Wall soiled with accumulated grease, food debris. -wall next to steamer at cookline.
Working containers of food removed from original container not identified by common name. -flour container.
Dec 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate8 Basic
Show 13 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cream sauce in reach in cooler dated 11/29.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -Cream sauce in reach in cooler dated 11/29.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink, bar area.
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. Meatloaf in reach in cooler.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Soufflé cup used to dispense cheese and salt/peeper blend.
Carbon dioxide tanks not adequately secured.
Ceiling/ceiling tiles/vents soiled with accumulated dust and mold-like substance in back kitchen.
Cutting board has cut marks and is no longer cleanable.
Ice buildup in reach-in freezer.
No handwashing sign provided at a hand sink used by food employees, cookline and bar area.
Opened employee beverage container in a cold holding unit with food to be served to customers.
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.