DirtyFLRestaurant Inspection Data

HOULIGAN'S - A SPIRITED SPORTS GRILL

1396 Dunlawton Avenue
Florida, 32127
Volusia County County

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 5/30/2025

Inspection #: Visit ID: 10849035

  • 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. -3 compartment sink area - From follow-up inspection 2025-05-30: **Time Extended**
  • 33-11-4:Basic - - From initial inspection : Basic - Missing drain plug at dumpster. - From follow-up inspection 2025-05-30: **Time Extended**

Inspection Date: 5/29/2025

Inspection #: Visit ID: 10747713

  • 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 Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. -employee on fry/batter station
  • 36-22-4:Basic - Floor area(s) covered with standing water. -3 compartment sink area
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site
  • 33-11-4:Basic - Missing drain plug at dumpster.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored above ready-to-eat food. -whole onions stored above dressings inside wall in cooler
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Stop Sale issued due to food not being in a wholesome, sound condition. -raw salmon inside vacuum sealed packaging Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut tomatoes 49F, corn/bean blend 54F, cut poultry 50F, bleu cheese crumbles 54F-59F, cut lettuce 47F, house bleu cheese 50F, sliced cheeses 52F inside prep cooler next to grill, manager stated in overnight, previous temp check was 4 hours prior, see stop sale. Callback inspection to occur next day to verify compliance on cold holding temperatures .Warning -portioned house ranch 47F inside inadequate ice bath in expo station , manager stated placed out less than 1 hour prior, added ice bathWarning -manager called servixe technician during inspection, technician arrived prior to completing inspection and food was removed from unit. **Corrective Action Taken** Warning
  • 22-59-4:Intermediate - Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. -temperature recorded from manifold reached 195F

Inspection Date: 12/19/2024

Inspection #: Visit ID: 8721470

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. -ceiling vent near back fire door
  • 14-11-5:Basic - Equipment in poor repair. -wire racks in bar for clean glasses
  • 36-22-4:Basic - Floor area(s) covered with standing water. -warewashing area -some areas in back prep area in between grout/floor tiles
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -hand sink in back prep area Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. -mop sink faucet
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener blade Corrected On-Site

Inspection Date: 4/29/2024

Inspection #: Visit ID: 8661609

  • 53B-09-4:Intermediate - - From initial inspection : Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. -FRLA certificates not original documents, copies Warning - From follow-up inspection 2024-04-29: **Time Extended**

Inspection Date: 4/25/2024

Inspection #: Visit ID: 8560417

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
  • 36-22-4:Basic - Floor area(s) covered with standing water. -in dishwashing area Warning
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -ice buildup on equipment in walk-in freezer Warning
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment, operator removed Corrected On-Site Warning
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. -tongs hanging off fryer basket, operator relocated Corrected On-Site Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler door/gasket soiled -mop sink soiled -plastic behind soda nozzles has an accumulation of debris Warning
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall behind sprayer in dishwashing area has an accumulation of black, mold-like substance Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw chicken portions 45F, sliced provolone cheese 48F, and shredded cheese blend 51F, per operator less than 3 hours in reach-in cooler drawers underneath flat top grill, operator relocated all products to walk-in cooler to rapidly cool, operator states a maintenance request has already been made **Corrective Action Taken** 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. -fried chicken 122F, cheese sauce 84F, and Chili 121F, per operator less than 3 hours, operator moved to stove to rapidly reheat **Corrective Action Taken** Warning
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. -quaternary ammonia sanitizer exceeding 500ppm, operator diluted with water, retested 200ppm Corrected On-Site Warning
  • 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. -built-in dial thermometer in reach-in cooler beneath flat top grill reading -40F, operator installed new ambient air thermometer in one of the drawers Corrected On-Site Warning
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -paper towel dispenser closest to fryers, operator cleared blockage Corrected On-Site Warning
  • 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. -FRLA certificates not original documents, copies Warning

Inspection Date: 11/28/2023

Inspection #: Visit ID: 8343563

  • 14-34-4:Basic - Can opener blade with rust that has pitted the surface. -Reach-in cooler shelves with rust that has pitted the surface. -manager stated new can opener ordered.
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Over prep area above slicer
  • 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, advised to remove from packaging prior to being fully thawed
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
  • 33-20-4:Basic - Grease on the ground and/or pad around grease receptacle.
  • 33-11-4:Basic - Missing drain plug at dumpster.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelf above small cooler between fryers -top shelf below/around microwave
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. -hand sink faucet near dish washer/3 comp sink
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. -spray bottle used with oil sprayed on wings.
  • 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 chicken wings 92-97F, less than 30 minutes per manager. Currently being held resting above fryer oil. Advised to keep in hot holding equipment. Manager stated discarding if not being used for extra crispy wings in short period of time. **Corrective Action Taken**
  • 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
  • 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. -type k(silver) extinguisher on wall in prep area behind fryers. Manager contacting fire insurance company. Stated recently were out to service units.