31
Last inspected: Apr 17, 2026
58
Score
Going back to 2022, 31 has nine inspections in the public record. The most recent visit was on Apr 17, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
The trend has not been favorable: recent inspections average around seven violations each, up from closer to four violations before.
“No conspicuously located ambient air temperature thermometer” accounts for the largest share of issues, appearing three times across the record.
Compared to other Ormond Beach restaurants (averaging 79), there's room to close the gap. On the whole, the file is mixed but not concerning.
9
Inspections
1
Critical latest
2
Major latest
4
Minor latest
Inspection History
Apr 17, 2026
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning** - From follow-up inspection 2026-04-17: **Time Extended**
50-17-3
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. **Warning** - From follow-up inspection 2026-04-17: **Time Extended**
53B-14-5
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** - From follow-up inspection 2026-04-17: **Time Extended**
16-62-1
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees in bar area. **Warning** - From follow-up inspection 2026-04-17: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Ripped/worn tin foil used as shelf cover. **Repeat Violation** **Warning** - From follow-up inspection 2026-04-17: **Time Extended**
14-20-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler in bar. **Warning** - From follow-up inspection 2026-04-17: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning** - From follow-up inspection 2026-04-17: **Time Extended**
16-23-4
58
Apr 8, 2026
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-3
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**
22-57-6
Intermediate - Establishment not maintaining mussel tags for 90 days. **Warning**
01C-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
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. **Warning**
53B-14-5
Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning**
16-23-4
Basic - No handwashing sign provided at a hand sink used by food employees in bar area. **Warning**
31B-04-4
Basic - Ripped/worn tin foil used as shelf cover. **Repeat Violation** **Warning**
14-20-4
Basic - Standing water in bottom of reach-in-cooler in bar. **Warning**
29-49-6
45
Oct 21, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
64
May 22, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Corrected On-Site**
05-09-4
Basic - Working containers of food removed from original container not identified by common name. -sugar container not labeled. **Corrected On-Site**
02D-01-5
90
Oct 24, 2024
Food-Licensing Inspection
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter at cook line at 60°f. Out of cooler 2 hours. Operator moved to cooler.
03A-02-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
41-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cellphone on cutting board. **Corrected On-Site**
40-06-5
Basic - Nonfood-contact surface soiled: -dust buildup on wire shelving in kitchen.
23-03-4
64
Apr 8, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Approved Thawing Methods Used
FL-31
67
Oct 31, 2023
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Garlic butter in walk in cooler dated 10/14.
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken at 45°f and mahi at 44°f in cooler at end of cookline. Operstor moved to another cooler. **Corrective Action Taken**
03A-02-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Garlic butter in walk in cooler dated 10/14.
02C-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked, cooked meatballs in walk in cooler. **Corrected On-Site**
02C-02-5
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. **Corrected On-Site**
06-09-1
Basic - Equipment in poor repair, shelf below prep table rusted.
14-11-5
Basic - Floors soiled. -accumulation of grease under fryer.
36-73-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit, cooler next to stove at end of cookline.
05-09-4
Basic - Stored food not covered, container of salt. **Corrected On-Site**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name, plastic container of salt in prep area. **Corrected On-Site**
02D-01-5
43
Mar 27, 2023
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Container of medicine improperly stored. **Corrected On-Site**
41-07-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork, chicken and beef at 45°f in reach in cooler. Operator moved to walk in cooler.
03A-02-5
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. **Corrected On-Site**
11-27-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
05-09-4
Basic - Old labels stuck to food containers after cleaning. **Corrected On-Site**
16-46-4
Basic - Standing water in bottom of reach-in-cooler. **Corrected On-Site**
29-49-6
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
47
Nov 9, 2022
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Mussel tags not marked with last date served. **Corrected On-Site**
01C-03-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
82
Frequently Asked Questions
When was 31 last inspected?
The most recent health inspection at 31 on file is from Apr 17, 2026. The public record contains nine inspections in total.
What is the most common violation at 31?
Across the inspection record, “no conspicuously located ambient air temperature thermometer” has been cited three times, more than any other issue at 31.
How does 31 compare to other restaurants in Ormond Beach?
31 most recently scored 58 out of 100, which is lower than the Ormond Beach average of 79.
Has 31's inspection record improved over time?
No. Recent inspections at 31 have averaged around seven violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at 31 means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is 31 inspected?
Based on the inspection history on file, 31 is inspected around three times per year on average.
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