DirtyFLRestaurant Inspection Data

STAVRO'S PIZZA HOUSE IV

STAVRO'S PIZZA HOUSE IV has 6 health inspections on file for its ORMOND BEACH location, with an overall rating of 1.7/5. Food safety practices have remained consistent.

Last inspection: 1 months ago · 6 reports on file

1350 Ocean Shore Boulevard
Florida, 32176
Volusia County County

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 6 health inspection reports

All Inspection Reports

2/2/2026· 1mo ago

Visit ID: 13517283

Follow-up Inspection Required

4 high, 5 int, 7 basic

  • 36-32-5:Basic - Ceiling/ceiling tiles in hallway show water damage. Warning
  • 36-24-5:Basic - Hole in or other damage to wall. Repeat Violation Warning
  • 22-20-5:Basic - Interior of ice machine soiled. Repeat Violation Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -exterior of reach in cooler door soiled. Warning
  • 25-05-4:Basic - Single-service articles improperly stored. -case of takeout containers stored on floor in storage room. Warning
  • 36-30-4:Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation area. Repeat Violation Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -container of salt not labeled. Repeat Violation Warning
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -sauce at 78°f in walk in cooler. Operator stated it was cooked and placed in walk in cooler last night. Warning
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -sauce at 78°f in walk in cooler. Operator stated it was cooked and placed in walk in cooler last night. 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. Corrected On-Site Warning
  • 29-45-4:High Priority - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Warning
  • 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. Warning
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -no chlorine test strips. 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
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Warning

9/10/2025· 6mo ago

Visit ID: 10885396

Met Inspection Standards

2 high, 11 basic

  • 22-20-5:Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -cup used to dispense sugar.
  • 36-32-5:Basic - Ceiling tiles show damage or is in disrepair by vent hood and walk in cooler.
  • 36-24-5:Basic - Hole in or other damage to wall. -behind hand sink and prep sink in kitchen. -by back exit door.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelving below prep table soiled with old food debris.
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface.
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover.
  • 36-30-4:Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation area (behind prep table).
  • 36-27-5:Basic - Wall soiled with food debris behind slicer.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -container of salt not labeled. Corrected On-Site
  • 35A-02-7:High Priority - 4 Live, small flying insects found near iced tea machine.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -fresh garlic in margarine at 129°f. In crockpot 1.5 hours. Operator turned up temperature on crockpot. -marinara sauce in crockpot at 109°f. In crockpot 1.5 hours. Operator turned up temperature on crockpot. Advised operator that reheat temperature must reach 165°f.

3/28/2025· 11mo ago

Visit ID: 8995145

Met Inspection Standards

3 high, 11 basic

  • 36-32-5:Basic - Ceiling tiles in kitchen have water damage.
  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Repeat Violation
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
  • 36-73-4:Basic - Floors soiled/have accumulation of debris under equipment and prep tables.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt. -plastic shelf liner used on prep table (by ice machine) soiled with grease, debris.
  • 25-05-4:Basic - Single-service articles improperly stored. -package of pizza boxes stored on floor in kitchen.
  • 08B-12-5:Basic - Stored food not covered. -prepared salads stored uncovered in walk in cooler.
  • 36-24-5:Basic - Wall panels buckled behind prep sink.
  • 29-11-4:Basic - Water leaking from pipe under handwash sink.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -prepared salads in Coca Cola brand reach in cooler at 44°f to 45°f.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -meatballs in sauce at 100°f. In unit 1.5 hours. Operator moved to stove and reheated to 174°f. Corrected On-Site

10/3/2024· 1y 5mo ago

Visit ID: 8743189

Met Inspection Standards

1 high, 1 int, 6 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -cup used to dispense sugar.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with mold-like substance.
  • 36-03-4:Basic - Cove molding at floor/wall juncture is missing.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 14-11-5:Basic - Equipment in poor repair. -bottom shelves of prep tables rusted.
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prepared greek salads between 44°f and 45°f.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

4/5/2024· 1y 11mo ago

Visit ID: 8643458

Met Inspection Standards

1 int, 1 basic

  • 36-11-4:Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. -rusted threshold at walk in cooler entrance. Warning - From follow-up inspection 2024-04-05: **Time Extended**
  • 53B-14-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2024-04-05: **Time Extended**

3/29/2024· 1y 11mo ago

Visit ID: 8571460

Follow-up Inspection Required

6 high, 2 int, 17 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Warning
  • 14-01-5:Basic - Bowl or other container with no handle provided to dispense food. - soufflé cup in tuna salad - cups in sugar Warning
  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Warning
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. - back area Warning
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - sunglasses on shelf with clean plates Warning
  • 36-22-4:Basic - Floor area(s) covered with standing water. - under three compartment sink Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. - heavy build up of debris and soil below equipment, coolers, and shelving. Throughout entire kitchen Warning
  • 36-11-4:Basic - Floors not maintained smooth and durable. -rusted threshold at walk in cooler entrance. Warning
  • 08B-38-4:Basic - Food stored on floor. - bottled water in server area - boxed gyro meat in walk in cooler Warning
  • 36-24-5:Basic - Hole in or other damage to wall. - mopsink Warning
  • 14-69-4:Basic - Ice buildup in reach-in freezer. - chest freezer Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - exterior of mixer bowl - exterior of flour barrel - exterior of sugar barrel - dough scale - dough roller - walk in cooler fan cover - speed rack near walk in cooler -shelving in kitchen Warning
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues ad. Flaking rust. Double door cooler near pizza ovens Warning
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. - shelf below beer taps Warning
  • 25-05-4:Basic - Single-service articles improperly stored. -case of straws in hallway. Warning
  • 08B-12-5:Basic - Stored food not covered. - salads in walk in cooler Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. - sugar in server area Warning
  • 41-24-4:High Priority - Pesticide-emitting strip present in food prep area. - under handsink next to mixer Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - shell eggs over pasta Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - ziti pasta, 46F; - pasta, 44F, double door cooler near pizza ovens - butter, 47F, glass door cooler; Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - housemade tomato based sauce, 130; - meatballs in tomato sauce, 131F; less than 2 hours Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. -case of bleach stored on top of a case of drinking straws. Warning
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet. Warning
  • 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. - cooked beef Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - tuna salad Warning
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.