DON GIOVANNI ORMOND BEACH
1930 W GRANADA BLVD STE 5
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 4/22/2025
High Priority
1
Intermediate
7
Basic
2
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
- 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. -chopped ham and sausage. **Corrected On-Site**
- 11-27-4:Intermediate - 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.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -cutting board on top of handwashing sink and storage container in front of handwashing sink.
- 53A-05-6:Intermediate - 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/
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 11-26-1:Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
- 31B-03-4:Intermediate - No soap provided at handwash sink at front counter.
Food safety inspection conducted on 4/22/2025 revealed 10 total violations (1 high priority, 7 intermediate, 2 basic).
Inspection on 11/5/2024
High Priority
3
Intermediate
1
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler.
- 08B-12-5:Basic - Stored food not covered. -open bags of corn meal and bread crumbs in dry storage area.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -pan of raw chicken stored over container of soup in reach in cooler.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded cheese at 46°f in top area of reach in cooler. Advised operator to add ice bags.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. -spray cleaner bottle stored in food prep area. **Corrected On-Site**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked sausage in reach in cooler not dated.
Food safety inspection conducted on 11/5/2024 revealed 7 total violations (3 high priority, 1 intermediate, 3 basic).