DirtyFLRestaurant Inspection Data

DOG HUT

Based on 6 health inspections, DOG HUT in ORMOND BEACH has earned a 2.4/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 2 months ago · 6 reports on file

1100 OCEAN SHORE BLVD STE 1

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 6 health inspection reports

All Inspection Reports

12/17/2025· 2mo ago

Visit ID: 13466136

Met Inspection Standards

1 int, 2 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment.
  • 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.

7/18/2025· 7mo ago

Visit ID: 10953469

Follow-up Inspection Required

2 high, 2 int, 1 basic

  • 29-11-4:Basic - Water leaking from pipe under handwash sink.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -burgers at 50°f in reach in cooler. In cooler overnight.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -burgers at 50°f in reach in cooler. In cooler overnight, stop ale issued. -cheese at 44°f. Operator moved to other cooler.
  • 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit.
  • 53B-14-5:Intermediate - 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.

2/12/2025· 1y ago

Visit ID: 8880005

Met Inspection Standards

3 high, 1 int, 1 basic

  • 12B-06-4:Basic - Evidence of employee smoking in food preparation area.
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Corrected On-Site
  • 09-01-4:High Priority - 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. -employee placed cooked burger into wrapper with bare hands. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -hot dogs at 45°f in top area of reach in cooler. Advised operator to place below fill line.
  • 53B-14-5:Intermediate - 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.

9/4/2024· 1y 6mo ago

Visit ID: 8780015

Met Inspection Standards

1 int

  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -hot dogs.

2/21/2024· 2y ago

Visit ID: 8508355

Met Inspection Standards

1 high, 1 int, 4 basic

  • 22-20-5:Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 10-08-5:Basic - Ice scoop handle in contact with ice.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hot dogs at 44°f in top area of reach in cooler. Advised operator to place below fill line.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times, bucket stored in handwash sink.

9/25/2023· 2y 5mo ago

Visit ID: 8378848

Met Inspection Standards

2 high, 1 int

  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Burger at 50°f and chili at 48°f in reach in cooler. In cooler overnight.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Burger at 50°f and chili at 48°f in reach in cooler. In cooler overnight.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Items stored in handwash sink.