HOULIGAN'S SPIRITED SPORTS GRILLE
1643 NORTH US HIGHWAY 1, Ormond Beach FL 32174 · 386.299.0933
Last inspected May 6, 2026 · 8 visits since November 2023
5 inspections within 23 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -homemade ranch dressing at 45°f
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -corned beef in walk in cooler.
Ceiling tile shows water damage by walk in cooler.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Corrected to 100ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -blue cheese at 54°f in server area. In ice bath for two hours. Operator moved to cooler.
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 raw chicken.
Old labels stuck to food containers after cleaning.
A return visit. The problems from the previous inspection had been dealt with.
Show 1 finding ▾
Reach-in cooler shelves with rust that has pitted the surface.
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
Show 6 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -chopped chicken at 48°f in reach in cooler. -chopped egg at 55°f in reach in cooler. -sliced ham at 55°f in reach in cooler. -sliced tomato 58°f in reach in cooler. In cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -chopped chicken at 48°f in reach in cooler. -chopped egg at 55°f in reach in cooler. -sliced ham at 55°f in reach in cooler. -sliced tomato 58°f in reach in cooler.
Spray bottle containing toxic substance not labeled.
Cutting board has cut marks and is no longer cleanable.
Hood filter missing from automatic fire suppression/exhaust system.
Reach-in cooler shelves with rust that has pitted the surface.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Hose at prep sink lower than flood rim of sink.
Nonfood-contact surface soiled with food debris. -racks in walk in cooler.
Standing water on walk in cooler floor.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -homemade ranch dressing at 45°f
Cutting board has cut marks and is no longer cleanable.
No handwashing sign provided at a hand sink used by food employees at cookline.
Reach-in cooler interior/shelves have accumulation of soil residues.
A return visit. The problems from the previous inspection had been dealt with.
Show 2 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Floor tiles missing and/or in disrepair at cookline.
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
Show 7 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.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Codfish at 48°f in reach in cooler drawer. In cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cod fish at 48°f in reach in cooler drawer. In cooler overnight. -individual blue cheese and ranch dressings at 45°f in reach in cooler.
Toxic substance/chemical improperly stored. Spray bottle with detergent hanging with nozzle next to open container of barbecue sauce.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Floor tiles missing and/or in disrepair at cookline.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
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.