OTHER PLACE
1040 S NOVA RD, Ormond Beach FL 32174 · 386-222-9668
Last inspected Jul 10, 2026 · 7 visits since July 2023
5 inspections within 34 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license.
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Referred for a formal case, which can lead to a fine. 3 violations recorded, 3 high priority.
Operating with an expired Division of Hotels and Restaurants license.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -sliced turkey and sliced ham dated 07/02.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Sliced turkey and sliced ham dated 07/02.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -burgers at 45°f in reach in cooler.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink in ladies restroom.
Equipment in poor repair. -torn gasket, deli cooler.
Interior of microwave has accumulation of food debris.
Wall not smooth, nonabsorbent and easily cleanable in food preparation area. -wall by air conditioner.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Accumulation of black mold-like substance in the interior of the ice machine/bin.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation area. -peeling paint in kitchen.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink in ladies restroom.
Covered waste receptacle not provided in women's bathroom.
Interior of microwave soiled.
Wall not smooth, nonabsorbent and easily cleanable in food preparation area, under a/c unit.
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
Show 9 findings ▾
1 Live, small flying insects in kitchen.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded cheese at 47°f in top area of reach in cooler. Advised operator to place container below fill line.
Spray bottle containing toxic substance not labeled.
Accumulation of black mold-like substance in the interior of the ice machine/bin.
Carbon dioxidetanks not adequately secured.
Employee cellphone on prep table.
Floors not maintained smooth and durable in area with freezers and ice machine.
Hood filter missing from automatic fire suppression/exhaust system.
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -hood soiled with grease where filter is missing. -grease on table under fryer and flat grill.
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat foods.
Handwash sink not accessible for employee use at all times, sanitizer bucket stored in handwash sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Exterior door has a gap at the threshold that opens to the outside.
Lights in food preparation area missing the proper shield, sleeve coatings or covers.
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
Show 3 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken, cooked pork and au jus in reach in cooler at 45°f. Operator added ice.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
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.