PANKA CEVICHE AND GRILL
1930 W GRANADA BLVD STE 1, Ormond Beach FL 32174 · 386-301-5888
Last inspected Jan 26, 2026 · 9 visits since October 2023
MAR 24
SEP 24
FEB 25
AUG 25
JAN 26
▼ IMPROVING
5 inspections trending up, 21 points better than where it started.
2 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
9 visits, newest first
Jan 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
What the inspector wrote — 1 finding
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.
Aug 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -ceviche on lunch menu not identified as raw.
Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Feb 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Working containers of food removed from original container not identified by common name. -sugar and flour containers not labeled.
Nov 6, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 6, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded.
0 High priority4 Intermediate0 Basic
Show 4 findings ▾
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
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.
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.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Mar 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Cardboard used to line food-contact shelves.
Cutting board has cut marks and is no longer cleanable.
Floor soiled/has accumulation of debris. -grease on floor under fryer.
Food storage container/container with rice is cracked.
Mar 14, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority0 Intermediate8 Basic
Show 10 findings ▾
10 Live, small flying insects in back kitchen by old soda lines.
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.
Accumulation of debris on exterior of warewashing machine.
Cardboard used to line food-contact shelves.
Cutting board has cut marks and is no longer cleanable.
Floor soiled/has accumulation of debris. -grease on floor under fryer.
Food storage container/container with rice is cracked.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelving at cookline soiled with debris/dust.
Reach-in cooler interior/shelves have accumulation of soil residues.
Ripped/worn tin foil used as shelf cover.
Nov 3, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 27, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 24 recorded, 6 high priority.
6 High priority3 Intermediate15 Basic
Show 24 findings ▾
2 Live, small flying insects in kitchen, food preparation area.
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over produce in walk in cooler.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored over raw beef in walk in freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Noodles at 45°f above fill line in reach in cooler. Operator moved to bottom of cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice at 90°f at cookline. Operator voluntarily discarded.
Food-contact surface soiled with old food debris: -prep table -cleaver at cookline. -cutting board.
No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
No soap provided at handwash sink in kitchen.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine.
Buildup of food debris/soil residue on equipment door handles.
Cardboard used to line food-contact shelves.
Cosmetics/toiletries stored with food, clean equipment and utensils, clean linens or single-service items.
Cutting board has cut marks and is no longer cleanable.
Food stored on floor. Bag of carrots stored on floor in walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease buildup on cooking equipment. -grease buildup on hood filters. -excessive food debris/dust on shelving in kitchen. -excessive food debris on food storage containers.
Reach-in cooler interior/shelves have accumulation of soil residues.
Ripped/worn tin foil used as shelf cover.
Stored food not covered. Krab stick uncovered in walk in cooler.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wall soiled: -accumulated grease on metal panels at cookline. -mold, food debris on wall behind dish machine.
Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
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.