DUNN'S ATTIC
136 West Granada Boulevard
Florida, 32174
Volusia County County
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 1/8/2025
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -soufflé cup used to dispense chili. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. -package of bread on floor in kitchen. Corrected On-Site
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite 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. -chili and pulled pork in reach in cooler. Corrected On-Site
Food safety inspection conducted on 1/8/2025 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 7/2/2024
High Priority
3
Intermediate
2
Basic
3
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. -lid missing on ice machine.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 22-16-4:Basic - Reach-in cooler interior has accumulation of soil residues/food debris.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Operator moved to cooler.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grits at 121°f in crockpot. In crockpot for 2.5 hours. Operator began the process of reheating.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
Food safety inspection conducted on 7/2/2024 revealed 8 total violations (3 high priority, 2 intermediate, 3 basic).
Inspection on 2/6/2024
High Priority
1
Intermediate
3
Basic
1
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese in top area of reach in cooler at 44°f. Advised operator to place cheese below fill line.
- 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. Deli meats in reach in cooler.
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
- 02C-06-5:Intermediate - 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. Sausage in reach in cooler.
Food safety inspection conducted on 2/6/2024 revealed 5 total violations (1 high priority, 3 intermediate, 1 basic).
Inspection on 8/8/2023
High Priority
3
Intermediate
1
Basic
3
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - Employee jacket and hat hanging on rack next to food storage containers.
- 08B-36-4:Basic - Food stored in a location that is exposed to splash. Crock pot stored next to hand sink and under soap dispenser. Corrected On-Site
- 36-27-5:Basic - Wall soiled with accumulated grease behind flat grill.
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Operator moved to cooler.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese at 44°f in reach in cooler.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked potatoes at 88°f at cookline. Advised operator to reheat to 165°f and hot hold at a minimum of 135°f.
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Corrected On-Site
- 45-04-4:Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.
Food safety inspection conducted on 8/8/2023 revealed 8 total violations (3 high priority, 1 intermediate, 3 basic).