WABI SABI
362 W GRANADA BLVD, Ormond Beach FL 32174 · 386-672-3222
Last inspected Jul 11, 2026 · 6 visits since November 2023
NOV 23
APR 24
MAR 25
MAR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Jul 11, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority2 Intermediate4 Basic
What the inspector wrote — 9 findingsThe state's own report →
Food prepared in a private home. See stop sale. -matcha and brown sugar boba drinks
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cooked chicken 59F, per operator stored overnight in glass door reach-in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -glass door reach-in cooler: matcha 55F, butter 54F, brown sugar boba 52F, raw ground beef 52F, raw chicken 52F, cooked chicken 59F
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. -inspector provided the DBPR Clean-Up of Vomiting and Diarrheal Events handout
Show the remaining 5 findings ▾
Food-contact surface soiled with food debris. -fry baskets
Floor soiled/has accumulation of debris. -floor throughout the mobile unit
Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -all cooking equipment has a significant accumulation of grease and food debris
Reuse of single-service or single-use articles. -milk cartons
Mar 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Handwash sink not accessible for employee use at all times. -bags of carrots and onions stored in handwashing sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Floor under fryers soiled with accumulation of grease.
Food stored on floor. -bags of potatoes and onions stored on floor.
Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
Single-service articles improperly stored. -case of utensils stored on floor.
Aug 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority3 Intermediate5 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk (4753F - Cold Holding); creamer (50F - Cold Holding); raw chicken (45F - Cold Holding)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken (130-140F less than 2 hours per operator
Toxic substance/chemical improperly stored.
Establishment advertised crab on menu/menu board but served imitation crab. -crab rangoons, immitation crab used. Requirements to either change branding on menus/advertising to "KRAB" acceptable vernacular, or to use real crab meat.
Handwash sink used for purposes other than handwashing. -produce inside hand sink basin
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -area of ceiling near exterior of top of hood system, area surrounding air vent
Equipment in poor repair. -torn gaskets for cooler near door
Ice scoop handle in contact with ice.
Light fixture damaged/in disrepair.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of fryer
Apr 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shell eggs ambient air temperature 72F, per operator stored on prep table less than 2 hours, operator relocated to reach-in cooler
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. -glass door reach-in cooler ambient air thermometer reading 60F
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board stained
No chemical test kit provided when using sanitizer at three-compartment sink or wiping cloths. -CHLORINE
Floor soiled/has accumulation of debris. -floors underneath cooking equipment have an accumulation of grease and food debris
Fly sticky tape hanging over food/food preparation area/food-contact equipment. -over triple sink
Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of cooking equipment have an accumulation of grease and food debris
Nov 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
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.
Cutting board has cut marks and is no longer cleanable.
Hood filters soiled with grease.
Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
Single-service articles improperly stored under fly trapping device.
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.