DirtyFLRestaurant Inspection Data

HOULIGAN'S A SPIRITED SPORTS GRILLE

1110 West Granada Boulevard
Florida, 32174
Volusia County County

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 5/20/2025

Inspection #: Visit ID: 10719346

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -soufflé cup used to dispense diced tomato, chopped turkey. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. -torn gasket on top reach in cooler drawer.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit.
  • 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. -sliced cheese at 45°f in top area of reach in cooler. Advised operator to not stack food above fill line.
  • 05-05-4:Intermediate - Ambient air thermometer in holding unit (cooler drawers at cookline) not accurate within plus or minus 3 degrees Fahrenheit.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled.

Inspection Date: 11/12/2024

Inspection #: Visit ID: 8778611

  • 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. -individually packaged salmon.
  • 40-06-5:Basic - Employee jacket on cutting board. Corrected On-Site
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. -cookline cooler drawers next to fryers.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
  • 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. -shredded cheese at 58°f in reach in cooler drawer at cook line. In cooler overnight.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded cheese at 58°f in reach in cooler drawer at cook line. In cooler overnight.
  • 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. -meatloaf in cooler drawer at cook line. Corrected On-Site

Inspection Date: 3/28/2024

Inspection #: Visit ID: 8537463

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
  • 25-05-4:Basic - Single-service articles improperly stored. -case of cups in on floor in storage room.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler.
  • 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. -ham in walk in cooler.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Trash can in front of handwash sink at cookline. Corrected On-Site

Inspection Date: 10/26/2023

Inspection #: Visit ID: 8377270

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used to dispense dressing and salsa in top area of reach in cooler.
  • 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. Salmon in reach in cooler.
  • 40-06-5:Basic - Employee back pack hanging on rack with clean dishes/equipment.
  • 14-13-4:Basic - Food-contact surface not smooth and easily cleanable, bottom of wing cooler.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit, small cooler next to hand sink at cookline.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler, salad cooler.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name, plastic bins on shelf under slicer.
  • 31A-09-4:Intermediate - Handwash sink at cookline blocked by garbage cans.
  • 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/ Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled.