PIRANA GRILLE
241 N HWY US 1, Ormond Beach FL 32174 · 386.615.0098
Last inspected May 18, 2026 · 11 visits since October 2023
APR 24
NOV 24
MAY 25
AUG 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
2 Live, small flying insects found at cookline.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025048055 | May 22, 2025 | Jul 14, 2025 | $200 |
Inspection history
11 visits, newest first
May 18, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority1 Intermediate6 Basic
What the inspector wrote — 9 findingsThe state's own report →
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -spinach queso dip prepared on 03/06 in reach in cooler. -sliced corned beef dated 03/09.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -spinach queso dip prepared on 03/06 in reach in cooler. -sliced corned beef dated 03/09.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Equipment in poor repair. -bottom panels missing/in disrepair on several coolers and freezers.
Show the remaining 5 findings ▾
Floor soiled/has accumulation of debris. -accumulation of grease under cooking equipment. -mold-like substance on floor under ice machine.
Floor tiles missing and/or in disrepair in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -shelving in walk in cooler soiled with mold like substance.
Reach-in cooler shelves with rust that has pitted the surface.
Wall soiled with accumulated grease,food debris, and/or dust. -accumulation of grease on walls at cookline.
Mar 18, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 4 high priority.
4 High priority3 Intermediate9 Basic
Show 16 findings ▾
Pesticide-emitting strip present above handwashing sink by ice machine.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -spinach queso dip prepared on 03/06 in reach in cooler. -sliced corned beef dated 03/09.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -spinach queso dip prepared on 03/06 in reach in cooler. -sliced corned beef dated 03/09.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -chlorine exceeds 200ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. -can opener soiled with old food debris.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black mold-like substance in the interior of the ice machine/bin.
Equipment in poor repair. -bottom panels missing/in disrepair on several coolers and freezers.
Floor soiled/has accumulation of debris. -accumulation of grease under cooking equipment. -mold-like substance on floor under ice machine.
Floor tiles missing and/or in disrepair in kitchen.
No conspicuously located ambient air temperature thermometer in holding unit. -digital walk in cooler thermometer not powering on.
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -shelving in walk in cooler soiled with mold like substance.
Reach-in cooler interior/shelves have accumulation of soil residues.
Reach-in cooler shelves with rust that has pitted the surface.
Wall soiled with accumulated grease,food debris, and/or dust. -accumulation of grease on walls at cookline.
Aug 28, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate15 Basic
Show 16 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cheese sauce, red sauce and gravy in reach in cooler.
Accumulation of lime scale on the inside of the dishmachine.
Bowl or other container with no handle used to dispense food. -soufflé cup used to dispense coconut flakes.
Clean knives stored in dirty rack.
Covered waste receptacle not provided in women's bathroom.
Exterior door has a gap at the threshold that opens to the outside. -front door.
Floors not maintained smooth and durable in kitchen.
Floors soiled. -accumulation of grease under fryers. -mold-like substance on floor around ice machine.
No conspicuously located ambient air temperature thermometer in holding unit.
No handwashing sign provided at a hand sink used by food employees.
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -grease buildup on side of grill. -grease buildup on side of prep table at cook line. -buildup of food debris, mold-like substance on wire shelving in walk in cooler. -wire shelving in kitchen (along back wall) soiled with grease, dust.
Reach-in cooler and reach -in freezer interior/shelves have accumulation of soil residues.
Unclean building components, attachments or fixtures. -dust, grease buildup on ceiling fan and duct at cook line.
Wall soiled with accumulated grease at cook line.
Water leaking from pipe under hand wash sink.
Working containers of food removed from original container not identified by common name. -container of powdered sugar not labeled.
May 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate11 Basic
Show 13 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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.
-Floor soiled/has heavily accumulation of debris, grease under fryers. -build up of mold-like substance and slime on floor by ice machine.
Accumulation of black mold-like substance in the interior of the ice machine.
Accumulation of debris on exterior of warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Equipment in poor repair. -shelving at cookline rusted.
Floors not maintained smooth and durable in kitchen.
Knives stored on a soiled rack.
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -build up of grease on side of fryer. -pipes attached to ceiling at cookline covered with dust. -shelving at cookline has accumulation of dust, debris. -exterior of storage containers with tortillas soiled. -dust buildup on wall fan at cookline. -build up of mold-like substance on walk in cooler shelves.
Reach-in coolers, freezers interior/shelves have accumulation of soil residues.
Walk-in cooler shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, at cookline.
May 22, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 2 high priority.
2 High priority4 Intermediate13 Basic
Show 19 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -raw chicken 48f -ground beef 46f to 48f. -raw bacon 54f to 60f. All items in cooler overnight. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. -brown gravy, chili, French onion between 108f and 130f. Placed in warmer to reheat at 10:15am. Temperature taken at 12:30pm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw bacon between 54f and 60f, raw chicken at 48f, ground beef at 46f to 48f. All items In cooler overnight.
Handwash sink missing in warewashing or food preparation area.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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.
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.
-Floor soiled/has heavily accumulation of debris, grease under fryers. -build up of mold-like substance and slime on floor by ice machine.
Accumulation of black mold-like substance in the interior of the ice machine.
Accumulation of debris on exterior of warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Equipment in poor repair. -shelving at cookline rusted.
Floors not maintained smooth and durable in kitchen.
Knives stored on a soiled rack.
No conspicuously located ambient air temperature thermometer in cookline reach in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -build up of grease on side of fryer. -pipes attached to ceiling at cookline covered with dust. -shelving at cookline has accumulation of dust, debris. -exterior of storage containers with tortillas soiled. -dust buildup on wall fan at cookline. -build up of mold-like substance on walk in cooler shelves.
Reach-in coolers, freezers interior/shelves have accumulation of soil residues.
Walk-in cooler shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, at cookline.
Working containers of food removed from original container not identified by common name. -container of sugar not labeled.
May 21, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 32 recorded, 11 high priority.
11 High priority6 Intermediate15 Basic
Show 32 findings ▾
2 Live, small flying insects found at cookline.
Employee dried hands on soiled towel after washing.
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee washed hands with no soap.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -spinach queso in reach in cooler prepared 05/02. -sliced roast beef dated 05/10.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -spinach queso in reach in cooler prepared 05/02. -sliced roast beef dated 05/10.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Stop Sale issued due to food not being in a wholesome, sound condition. -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.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -raw chicken 48°f -ground beef 46°f to 48°f. -raw bacon 54°f to 60°f. All items in cooler overnight. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. -brown gravy, chili, French onion between 108°f and 130°f. Placed in warmer to reheat at 10:15am. Temperature taken at 12:30pm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw bacon between 54°f and 60°f, raw chicken at 48°f, ground beef at 46°f to 48°f. All items In cooler overnight.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. -brown gravy, chili, French onion between 108°f and 130°f. Placed in warmer to reheat at 10:15am. Temperature taken at 12:30pm.
Employee washed hands in a sink other than an approved handwash sink. -employee washed hands at dirty dish rinse sink by dish machine.
Handwash sink missing in warewashing or food preparation area.
Handwash sink not accessible for employee use at all times. -only handwashing sink in kitchen blocked by mop bucket, case of degreaser and 5 gallon buckets.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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.
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.
Floor soiled/has heavily accumulation of debris, grease under fryers. -build up of mold-like substance and slime on floor by ice machine.
Accumulation of black mold-like substance in the interior of the ice machine.
Accumulation of debris on exterior of warewashing machine.
Accumulation of lime scale on the inside of the 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.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Equipment in poor repair. -shelving at cookline rusted.
Floors not maintained smooth and durable in kitchen.
Knives stored on a soiled rack.
No conspicuously located ambient air temperature thermometer in cookline reach in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -build up of grease on side of fryer. -pipes attached to ceiling at cookline covered with dust. -shelving at cookline has accumulation of dust, debris. -exterior of storage containers with tortillas soiled. -dust buildup on wall fan at cookline. -build up of mold-like substance on walk in cooler shelves.
Reach-in coolers, freezers interior/shelves have accumulation of soil residues.
Walk-in cooler shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, at cookline.
Working containers of food removed from original container not identified by common name. -container of sugar not labeled.
Nov 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate14 Basic
Show 15 findings ▾
Food-contact surface soiled with food debris. -slicer.
Accumulation of debris on exterior of warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Bowl or other container with no handle used to dispense food. -styrofoam cup used to dispense coconut. -soufflé cup used to dispense old bay seasoning.
Ceiling soiled with accumulated grease.
Equipment in poor repair. -rusted shelving at cookline.
Exterior door has a gap at the threshold that opens to the outside. -gap under front door.
Floor tiles missing and/or in disrepair in several locations in kitchen.
Floors soiled under equipment.
In-use ice scoop stored on soiled surface between uses.
No handwashing sign provided at a hand sink used by food employees. -bar area.
Nonfood-contact surface soiled with grease, food debris, dirt, dust. -fan at cookline soiled with dust, grease. -side of prep table soiled with old food debris, dust. -wire shelving in kitchen soiled with dust, grease. -build up of mold like substance on walk in cooler shelving.
Reach-in freezer interiors have accumulation of soil residues.
Wall soiled with accumulated grease at cookline.
Working containers of food removed from original container not identified by common name. -container of powdered sugar at cookline not labeled. -container of sugar not labeled.
Apr 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate12 Basic
Show 20 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Metal stem-type thermometer soiled.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw fish in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced cheese at 54°f in top area of reach in cooler. Operator moved below fill line.
Handwash sink not accessible for employee use at all times. -handsink blocked by cart with chemicals, broom.
No paper towels or mechanical hand drying device provided at handwash sink. -bar area.
No soap provided at handwash sink. -bar area.
Current Hotel and Restaurant license not displayed.
Employee with no beard guard/restraint while engaging in food preparation.
Floors not maintained smooth and durable.
Floors soiled: -accumulation of grease under cooking equipment. -heavily soiled under ice machine.
Ice machine interior soiled.
Knives stored on a dirty rack behind slicer.
No handwashing sign provided at a hand sink used by food employees. -bar area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -side of prep table next to fryer heavily soiled. -shelving in kitchen soiled with dust/debris. -walk in cooler shelving has accumulation of mold like substance/mildew. -hood filters soiled with grease.
Open employee beverage container stored in cooler.
Reach-in cooler interior/shelves have accumulation of soil residues.
Standing water in bottom of reach-in-cooler.
Wall soiled with accumulated grease, food debris, and/or dust at cookline behind breading area.
Jan 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Bowl or other container with no handle used to dispense coconut.
Floors heavily soiled/have accumulation of debris under equipment. -walk in cooler floor soiled.
Floors not maintained smooth and durable in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease buildup on cooking equipment. -shelving at cookline soiled. -fan at cookline soiled with grease, dust. -debris on food storage containers at cookline with tortillas. -wire racks behind cookline soiled with dust and grease.
Wall soiled: -accumulated grease above hood. -wall soiled by slicer.
Jan 4, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
Manager or person in charge lacking proof of food manager certification.
Bowl or other container with no handle used to dispense coconut.
Ceiling soiled with accumulated grease.
Floors heavily soiled/have accumulation of debris under equipment. -walk in cooler floor soiled.
Floors not maintained smooth and durable in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease buildup on cooking equipment. -shelving at cookline soiled. -fan at cookline soiled with grease, dust. -debris on food storage containers at cookline with tortillas. -wire racks behind cookline soiled with dust and grease.
Reach-in cooler interior/shelves have accumulation of soil residues.
Wall soiled: -accumulated grease above hood. -wall soiled by slicer.
Oct 30, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 2 high priority.
2 High priority4 Intermediate13 Basic
Show 20 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced ham stored above fill line at 54°f. In cooler less than 4 hours. Operator moved to lower cooler.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open package of ham in walk in cooler.
Handwash sink not accessible for employee use at all times. Blocked by cart and mop bucket.
Manager or person in charge lacking proof of food manager certification.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Bowl or other container with no handle used to dispense coconut.
Ceiling soiled with accumulated grease.
Employee cellphone on prep table.
Employee personal food not properly identified and segregated from food to be served to the public. Opened, employee beverage in reach in cooler.
Floors heavily soiled/have accumulation of debris under equipment. -walk in cooler floor soiled.
Floors not maintained smooth and durable in kitchen.
Food storage container/container lid cracked or broken, lid to shredded coconut broken.
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease buildup on cooking equipment. -shelving at cookline soiled. -fan at cookline soiled with grease, dust. -debris on food storage containers at cookline with tortillas. -wire racks behind cookline soiled with dust and grease.
Reach-in cooler interior/shelves have accumulation of soil residues.
Standing water in bottom of reach-in-cooler.
Wall soiled: -accumulated grease above hood. -wall soiled by slicer.
Working containers of food removed from original container not identified by common name, container with sugar next to ice machine.
Marked exit/path to marked exit blocked, blocked exit door in back room with walk in cooler. For reporting purposes only.
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.