JENISA'S DINER
1930 W GRANADA BLVD, Ormond Beach FL 32174 · 6083507145
Last inspected Jul 28, 2026 · 8 visits since October 2023
5 inspections within 16 points of each other. Whatever this kitchen does, it does consistently.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked potatoes and cooked rice not dated.
Working containers of food removed from original container not identified by common name. -flour and sugar containers at cookline.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -sliced ham in reach in cooler.
No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
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.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Wet wiping cloths stored in detergent and sanitizer mixed together.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Spray bottle containing toxic substance not labeled.
No Heimlich maneuver/choking sign posted.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Floor soiled/has accumulation of debris under cooking equipment.
Standing water in bottom of reach-in-cooler.
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
Show 11 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.
Manager or person in charge lacking proof of food manager certification.
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.
Spray bottle containing toxic substance not labeled.
Employee cellphone in or above a food 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.
Equipment in poor repair. -door to reach in cooler not attached.
Floor soiled/has accumulation of debris under fryer.
Standing water in bottom of reach-in-cooler.
Wet mop not stored in a manner to allow the mop to dry.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs held at room temperature. Operator moved back to cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hash browns held at 128°f at cookline. Advised operator to reheat to 165°f and hot hold at a minimum of 135°f.
Equipment and utensils not properly air-dried - wet nesting.
Interior of microwave has accumulation of food debris.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cream cheese dated 10/13.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Cream cheese dated 10/13. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked potatoes at 92°f. Cooked less than one hour ago. Advised operator to reheat to 165°f and hot hold 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. Gravy in reach in cooler.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. -wiping cloths 25ppm.
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.