DirtyFLRestaurant Inspection Data

GILI'S KITCHEN

GILI'S KITCHEN located in ORMOND BEACH has undergone 7 health department inspections, achieving a 2.2/5 overall safety rating. Food safety practices have remained consistent.

Last inspection: 1 months ago · 7 reports on file

188 Granada Boulevard
Florida, 32176
Volusia County County

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 7 health inspection reports

All Inspection Reports

2/9/2026· 1mo ago

Visit ID: 13511050

Met Inspection Standards

3 high, 1 int, 1 basic

  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -container of raw ground beef stored over ready to eat foods in top area of reach in cooler.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -chicken at 44°f in top area of reach in cooler.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. -spray bottle of cleaner stored over clean plates. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
  • 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. -table top fryer not under suppression system.

9/3/2025· 6mo ago

Visit ID: 10880244

Met Inspection Standards

4 high, 2 int, 7 basic

  • 51-11-4:Basic - Carbon dioxide tanks not adequately secured.
  • 36-32-5:Basic - Ceiling tiles show water damage in kitchen.
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -coho salmon.
  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing in kitchen.
  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -container of seasoning in dry storage area.
  • 22-12-5:High Priority - Metal stem-type thermometer soiled. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -container raw chicken stored over container of cheese in reach in cooler. -raw shell eggs stored over container of pickles in reach in cooler.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -coho salmon.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -chickpeas and chopped tomatoes at 45°f in top area of reach in cooler. Advised operator not to stack containers.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. 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 rice in reach in cooler.
  • 45-04-4:Table top fryer not under hood suppression system. Notified Fire AHJ. For reporting purposes only.

3/25/2025· 11mo ago

Visit ID: 10764300

Met Inspection Standards

1 basic

  • 36-03-4:Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing in kitchen. Warning - From follow-up inspection 2025-03-25: **Time Extended**

1/23/2025· 1y 1mo ago

Visit ID: 8851977

Follow-up Inspection Required

4 high, 3 int, 1 basic

  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing in kitchen. Warning
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Corrected On-Site Warning
  • 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 assembling sandwich with bare hands. Corrected On-Site Warning
  • 12A-20-4:High Priority - Employee washed hands with no soap. Corrected On-Site Warning
  • 22-12-5:High Priority - Metal stem-type thermometer soiled. Warning
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Warning
  • 53B-01-5:Intermediate - 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. Warning
  • 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 rice in reach in cooler not dated. Warning

8/6/2024· 1y 7mo ago

Visit ID: 8788355

Met Inspection Standards

2 high, 2 int, 5 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on reach in cooler.
  • 14-69-4:Basic - Ice buildup in reach-in freezer.
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop under flour.
  • 14-36-5:Basic - Interior of freezer in disrepair/has exposed insulation.
  • 23-03-4:Basic - Nonfood-contact surface soiled. -grease buildup on table with flat grill.
  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Chlorine less than 50ppm. Operated corrected to 50ppm. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hummus and garbanzo beans in top area of reach in cooler at 44°f.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Items stored in handwashing sink.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled.

12/21/2023· 2y 2mo ago

Visit ID: 8442038

Met Inspection Standards

1 int, 5 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease: -table under flat grill. -table top fryers
  • 25-05-4:Basic - Single-service articles improperly stored. -case of takeout containers stored on floor.
  • 03G-54-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Shwarma in reach in cooler.
  • 14-11-5:Basic - Torn gasket on cooler with glass doors.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -container with flour under prep table.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled.

7/11/2023· 2y 8mo ago

Visit ID: 8324038

Met Inspection Standards

3 int, 3 basic

  • 36-32-5:Basic - Ceiling/ceiling tile shows water damage in kitchen.
  • 14-11-5:Basic - Equipment in poor repair, torn gaskets on reach in cooler.
  • 36-08-4:Basic - Floor and wall junctures not coved in food preparation area.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 31B-03-4:Intermediate - No soap provided at handwash sink.