STAVROS PIZZA HOUSE LV
1350 OCEAN SHORE BLVD, Ormond Beach FL 32176 · 2046217618
Last inspected Apr 6, 2026 · 8 visits since November 2023
MAR 24
OCT 24
MAR 25
SEP 25
FEB 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
4 Live, small flying insects found near iced tea machine.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Apr 6, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate3 Basic
What the inspector wrote — 4 findings
Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap.
Ceiling/ceiling tiles in hallway show water damage.
Hole in or other damage to wall.
Wall not smooth, nonabsorbent and easily cleanable in food preparation area.
Feb 2, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 4 high priority.
4 High priority5 Intermediate7 Basic
Show 16 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -sauce at 78°f in walk in cooler. Operator stated it was cooked and placed in walk in cooler last night.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -sauce at 78°f in walk in cooler. Operator stated it was cooked and placed in walk in cooler last night.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.
Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap.
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.
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. -no chlorine test strips.
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.
Ceiling/ceiling tiles in hallway show water damage.
Hole in or other damage to wall.
Interior of ice machine soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -exterior of reach in cooler door soiled.
Single-service articles improperly stored. -case of takeout containers stored on floor in storage room.
Wall not smooth, nonabsorbent and easily cleanable in food preparation area.
Working containers of food removed from original container not identified by common name. -container of salt not labeled.
Sep 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate11 Basic
Show 13 findings ▾
4 Live, small flying insects found near iced tea machine.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -fresh garlic in margarine at 129°f. In crockpot 1.5 hours. Operator turned up temperature on crockpot. -marinara sauce in crockpot at 109°f. In crockpot 1.5 hours. Operator turned up temperature on crockpot. Advised operator that reheat temperature must reach 165°f.
Accumulation of black mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. -cup used to dispense sugar.
Ceiling tiles show damage or is in disrepair by vent hood and walk in cooler.
Hole in or other damage to wall. -behind hand sink and prep sink in kitchen. -by back exit door.
No conspicuously located ambient air temperature thermometer in holding unit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelving below prep table soiled with old food debris.
Reach-in cooler shelves with rust that has pitted the surface.
Ripped/worn tin foil used as shelf cover.
Wall not smooth, nonabsorbent and easily cleanable in food preparation area (behind prep table).
Wall soiled with food debris behind slicer.
Working containers of food removed from original container not identified by common name. -container of salt not labeled.
Mar 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate11 Basic
Show 14 findings ▾
Spray hose at dish sink lower than flood rim of sink.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -prepared salads in Coca Cola brand reach in cooler at 44°f to 45°f.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -meatballs in sauce at 100°f. In unit 1.5 hours. Operator moved to stove and reheated to 174°f.
Ceiling tiles in kitchen have water damage.
Cove molding at floor/wall juncture broken/missing.
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable.
Floors soiled/have accumulation of debris under equipment and prep tables.
Nonfood-contact surface soiled with grease, food debris, dirt. -plastic shelf liner used on prep table (by ice machine) soiled with grease, debris.
Single-service articles improperly stored. -package of pizza boxes stored on floor in kitchen.
Stored food not covered. -prepared salads stored uncovered in walk in cooler.
Wall panels buckled behind prep sink.
Water leaking from pipe under handwash sink.
Wet wiping cloth not stored in sanitizing solution between uses.
Oct 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prepared greek salads between 44°f and 45°f.
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 food. -cup used to dispense sugar.
Ceiling/ceiling tiles/vents soiled with mold-like substance.
Cove molding at floor/wall juncture is missing.
Cutting board has cut marks and is no longer cleanable.
Equipment in poor repair. -bottom shelves of prep tables rusted.
Reach-in cooler shelves with rust that has pitted the surface.
Apr 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Floors not maintained smooth and durable. -rusted threshold at walk in cooler entrance.
Mar 29, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 25 recorded, 6 high priority.
6 High priority2 Intermediate17 Basic
Show 25 findings ▾
Pesticide-emitting strip present in food prep area. - under handsink next to mixer
Raw animal food stored over/not properly separated from ready-to-eat food. - shell eggs over pasta
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - ziti pasta, 46F; - pasta, 44F, double door cooler near pizza ovens - butter, 47F, glass door cooler;
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - housemade tomato based sauce, 130; - meatballs in tomato sauce, 131F; less than 2 hours
Toxic substance/chemical improperly stored. -case of bleach stored on top of a case of drinking straws.
Vacuum breaker missing at mop sink faucet.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. - cooked beef Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - tuna salad
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Bowl or other container with no handle provided to dispense food. - soufflé cup in tuna salad - cups in sugar
Cardboard used to line nonfood-contact shelves.
Ceiling/ceiling tile shows damage or is in disrepair. - back area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - sunglasses on shelf with clean plates
Floor area(s) covered with standing water. - under three compartment sink
Floor soiled/has accumulation of debris. - heavy build up of debris and soil below equipment, coolers, and shelving. Throughout entire kitchen
Floors not maintained smooth and durable. -rusted threshold at walk in cooler entrance.
Food stored on floor. - bottled water in server area - boxed gyro meat in walk in cooler
Hole in or other damage to wall. - mopsink
Ice buildup in reach-in freezer. - chest freezer
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - exterior of mixer bowl - exterior of flour barrel - exterior of sugar barrel - dough scale - dough roller - walk in cooler fan cover - speed rack near walk in cooler -shelving in kitchen
Reach-in cooler interior/shelves have accumulation of soil residues ad. Flaking rust. Double door cooler near pizza ovens
Ripped/worn tin foil used as shelf cover. - shelf below beer taps
Single-service articles improperly stored. -case of straws in hallway.
Stored food not covered. - salads in walk in cooler
Working containers of food removed from original container not identified by common name. - sugar in server area
Nov 9, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate7 Basic
Show 12 findings ▾
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -under 3 compartment sink
Nonfood-grade bags used in direct contact with food. -garbage bags used covering dough proofing in cooler, some making direct contact. Manager stated normal bags used were not delivered.
Pesticide-emitting strip present in food prep area. Back prep area, strip located above hand sink. Manager relocated
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. -pizza sauce(water added) prepared prior night, 47F inside stand up cooler with plastic bags covering dough trays above, not appearing to allow air flow to bottom of unit. See stop sale. -cooked pasta 45F in bottom of cooler, prepared prior day and placed under plastic bags
Handwash sink used for purposes other than handwashing. -pitcher filled inside hand sink in prep area
Carbon dioxide/helium tanks not adequately secured. -storage room on side of
Cardboard used to line nonfood-contact shelves. -freezer in back near walk in cooler, top shelf
Chill stick used for sauce cooling inside chest freezer stored with raw beef. Manager relocated to side with ready to eat food, person in charge stated cleaning and sanitizing chill stick before use.
Current Hotel and Restaurant license not displayed. -operator stated license was damaged recently, printed new copy will bring on site
Equipment in poor repair. -above walk in cooler
Ice buildup in reach-in freezer in back prep area
No conspicuously located ambient air temperature thermometer in holding unit. -lowboy in prep area
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.