LULU'S OCEANSIDE GRILL
30 S. ATLANTIC AVE, Ormond Beach FL 32176
Last inspected Apr 22, 2024 · 3 visits since November 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
NOV 23
APR 24
3 Live, small flying insects in kitchen, food preparation area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
3 visits, newest first
Apr 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 23 violations recorded, none serious enough to require a return visit.
4 High priority7 Intermediate12 Basic
What the inspector wrote — 23 findingsThe state's own report →
3 Live, small flying insects in kitchen, food preparation area.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Empanada filling in reach in cooler dated 04/14.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -empanada filling in reach in cooler dated 04/14.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese at 53°f and cut lettuce at 54°f in cookline reach in cooler. Moved from walk in cooler 1 hour prior. Operator moved items back to walk in cooler.
Show the remaining 19 findings ▾
Handwash sink not accessible for employee use at all times. -handwash sink at cookline used to store towel, sanitizer buckets, knives.
Mussel tags not maintained in chronological order according to the last date they were served in the establishment.
Mussel tags not marked with last date served.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Mashed potatoes in reach in cooler.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink in server area.
Accumulation of debris on exterior of warewashing machine.
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. -tuna in walk in cooler.
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.
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.
Floor soiled/has accumulation of debris - cookline -walk in freezer
Hood filter missing from automatic fire suppression/exhaust system.
Interior of microwave soiled with food debris.
No handwashing sign provided at a hand sink used by food employees.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -flour container exterior soiled with debris -hood filters soiled with grease
Reach-in cooler interior/shelves have accumulation of soil residues.
Working containers of food removed from original container not identified by common name. -flour container.
Nov 27, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food reheated in a microwave oven for hot holding not adequately stirred/rotated. -rice did not complete 165F throughout from initial reheat prior to placing into steam well. Placed back inti microwave after stirring to complete process. Reached 170F
Clam/mussel/oyster tags not marked with last date served. -mussel tags not dated from when box was emptied.
Cutting board has cut marks and is no longer cleanable. -across from fry station
Employee with no beard guard/restraint while engaging in food preparation. -cook
No handwashing sign provided at a hand sink used by food employees. -hand sink at end of cook line
Nov 13, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 5 high priority.
5 High priority6 Intermediate6 Basic
Show 17 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. -handled soiled items from customers at dish station, rinsed hands off for brief duration
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. -cooke mushrooms
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sautéed mushrooms 48-50F, sliced cheese 49F inside drawer under grill. Manager stated mushrooms prepared day prior, see stop sale. -cooked shrimp for bloody marys, 47F inside beverage cooler in bar out front from prior
Time/temperature control for safety food reheated in a microwave oven for hot holding not adequately stirred/rotated. -rice did not complete 165F throughout from initial reheat prior to placing into steam well. Placed back inti microwave after stirring to complete process. Reached 170F
Clam/mussel/oyster tags not marked with last date served. -mussel tags not dated from when box was emptied.
Food-contact surface soiled with food debris, mold-like substance or slime. -stained cutting board at end of cook line
Handwash sink used for purposes other than handwashing. -employee in cook line straining cooked shrimp into hand sink basin
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Identity of food product misrepresented. -blue swimming crab used for menu item "WOK BLUE CRAB". Advised to consider FDA fish list. Blue swimming crab - Portunus pelagicus Blue Crab - Callinectes sapidus -"BLUE CRAB" Is a specific species of crab/fish. OperatoR advised that callback inspection shall occur to recheck menu along with dish machine functionality. WarningWarning**
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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. -inside cooler under grill
Cutting board has cut marks and is no longer cleanable. -across from fry station
Employee with no beard guard/restraint while engaging in food preparation. -cook
Food not stored at least 6 inches off of the floor. -walk in freezer -can on floor next to can rack
No handwashing sign provided at a hand sink used by food employees. -hand sink at end of cook line
Opened employee beverage container in a cold holding unit with food to be served to customers. -open can of juice/drink inside lowboy above bag of fried foods.
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.