DirtyFLRestaurant Inspection Data

GRILL ROOM & PATIO

GRILL ROOM & PATIO has 5 health inspections on file for its ORMOND BEACH location, with an overall rating of 2.6/5. Recent inspections show improving food safety practices.

Last inspection: 4 months ago · 5 reports on file

75 North Halifax Drive
Florida, 32176
Volusia County County

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 5 health inspection reports

All Inspection Reports

10/29/2025· 4mo ago

Visit ID: 10901747

Met Inspection Standards

1 high, 1 basic

  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter at 45°f in reach in cooler.

5/20/2025· 9mo ago

Visit ID: 8753400

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. -pico de gallo and lasagna at 46°f. In cooler overnight.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -lasagna 46°f and pico de gallo 46°f in reach in cooler. In cooler overnight.
  • 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. -cooked ribs in reach in cooler.

9/25/2024· 1y 5mo ago

Visit ID: 8898841

Met Inspection Standards

2 high, 1 int, 1 basic

  • 35A-03-4:Basic - 2 Dead roaches on first level by CO2 tanks.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
  • 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 preparing sandwich with bare hands.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -containers stored in handwashing sink at cookline.

4/10/2024· 1y 11mo ago

Visit ID: 8561598

Met Inspection Standards

1 high

  • 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 handled shredded cheese with bare hands while reaching into pan at makeline cooler. Advised to use gloves or utensils for that procedure.

11/29/2023· 2y 3mo ago

Visit ID: 8366144

Met Inspection Standards

1 high, 1 basic

  • 40-06-5:Basic - Employee shirt stored above food.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter at 54°f in server area. Out of cooler 1.5 hours. Operator moved back to cooler. **Corrective Action Taken**