WILD RABBIT BISTRO
48 E GRANADA BLVD, Ormond Beach FL 32176 · 386-256-7998
Last inspected Feb 24, 2026 · 7 visits since November 2023
APR 24
OCT 24
MAY 25
SEP 25
FEB 26
≈ ERRATIC
5 inspections, swinging between B and F. 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. -provided
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Feb 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate6 Basic
What the inspector wrote — 14 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee handled soiled equipment or utensils and then handled clean equipment or utensils from dish machine without washing hands.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -cooked hash browns in cooler dated 02/16.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -cooked hash browns in cooler dated 02/16.
Show the remaining 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pooled eggs at 47°f at cookline. Out of cooler less than 1 hour. Operator moved back to cooler.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Chest freezers located outside back door with no overhead protection.
Cutting board has cut marks and is no longer cleanable.
Employee jacket hanging on rack with clean equipment and utensils.
In-use utensils (front counter juice area) stored in sanitizer between uses.
Single-service articles (takeout containers) stored in restroom.
Wall soiled with accumulated grease, food debris behind flat grill.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. -operator using flat grill to cook bacon.
Sep 16, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate4 Basic
Show 7 findings ▾
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
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.
Spray bottle containing toxic substance not labeled.
Cutting board has cut marks and is no longer cleanable.
In-use knife/knives stored in cracks between equipment.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Wall soiled with accumulated grease, food debris behind flat grill.
May 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 9, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 4 high priority.
4 High priority6 Intermediate9 Basic
Show 19 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw hamburger over raw fish
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler next to grill Shredded cheese 54f,shredded cheese 52f,cooked onions 46f,turkey 50f less than 4 hours -coffee area half and half 61f less than 4 hours
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. -provided
Food-contact surface soiled with food debris, mold-like substance or slime. -waffle burners
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -Also more than four employees Person in charge does not have accesses to paper work
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.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. -crab cake
Cutting board has cut marks and is no longer cleanable. -sandwich reach in cooler and green cutting board at coffee station
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee drink on reach in cooler cutting board and on prep table
Food stored on floor. -container of vegan butter cream -rice and other containers on floor by storage shelves
Ice buildup in reach-in freezer. -coffee station
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -quinoa
No Heimlich maneuver/choking sign posted. -provided
No handwashing sign provided at a hand sink used by food employees. -wrong verbiage ext to 3 compartment sink,coffee station and in kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -burners soiled with grease -gaskets soiled on reach in cooler at coffee station
Stored food not covered. -cake in freezer
Oct 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate2 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Egg mix at cook line at 55°f. Out of cooler 1 hour. Operator added more ice to container. -sliced turkey at 56°f in top area of reach in cooler. Advised operator to not place food above fill line. Operator loaded line cooler 1 hour prior.
Handwash sink used for purposes other than handwashing. -employee beverages stored in handwash sink by dish machine.
No soap provided at handwash sink by dish machine.
Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -sliced turkey in reach in cooler pulled from freezer and not date marked.
Spray bottle containing toxic substance not labeled.
Cutting board has cut marks and is no longer cleanable.
No handwashing sign provided at a hand sink used by food employees in kitchen.
Apr 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -chicken salad 45F in bottom section of makeline cooler made previous day. Person in charge stated unit left open recently to break down line for closing, advised to monitor unit daily to ensure temperatures holding internal food at 41F or below.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine
Equipment and utensils not properly air-dried - wet nesting.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters in back
Nov 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked black beans, 90F inside steam table for less than 1 hr per employee. Reheated to 165F
Food not stored at least 6 inches off of the floor. -bucket of food/pickles on floor inside kitchen
Ice buildup in reach-in freezer.
Outdoor chest freezer with no overhead protection.
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.