Burntwood Tavern
Last inspected: Apr 16, 2026
82
Score
The health department has logged seven inspections at Burntwood Tavern, the earliest from 2022. The latest inspection on file is from Apr 16, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
The trend has been favorable: violation counts have eased from around eight violations to closer to six violations per visit over the last few inspections.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up three times.
Burntwood Tavern's latest score of 82 sits above the Ormond Beach average of 79. The full picture is one of consistent compliance.
7
Inspections
0
Critical latest
2
Major latest
0
Minor latest
Inspection History
Apr 16, 2026
Food-Licensing Inspection
2 major violations.
View 2 violations
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
02A-01-5
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels, ladies restroom.
31B-05-4
82
Jan 14, 2025
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -cheese sauce in walk in cooler dated 01/04. -clam casino stuffing dated 01/06. -spinach artichoke dip dated 01/02. -chimichuri sauce dated 12/02.
02C-01-5
High Priority - Pesticide-emitting strip present in food prep area. **Corrected On-Site**
41-24-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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 portioned ahi tuna in walk in cooler.
01B-13-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -cheese sauce in walk in cooler dated 01/04. -clam casino stuffing dated 01/06. -spinach artichoke dip dated 01/02. -chimichuri sauce dated 12/02.
01B-24-5
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -ladies restroom.
27-16-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
21-38-4
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 portioned ahi tuna in walk in cooler.
06-09-1
39
Sep 19, 2024
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw chicken and raw burgers at 44°f in cooler drawers. Operator added ice bags. **Repeat Violation**
03A-02-5
Basic - Equipment in poor repair. -torn gasket on reach in cooler drawer.
14-11-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Corrected On-Site**
22-16-4
Basic - Floors not maintained smooth and durable. -deep grout lines at cookline.
36-11-4
Basic - Employee cellphone on cutting board. **Corrected On-Site**
40-06-5
Basic - Ceiling tiles show water damage and mold like substance in dry storage area.
36-32-5
67
Mar 5, 2024
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Crema sauce and salsa at 52°f in top area of reach in cooler. In cooler less than 4 hours. Operator moved to walk in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine 0ppm. **Repeat Violation**
22-41-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. **Corrected On-Site**
21-44-1
Basic - Working containers of food removed from original container not identified by common name. Flour and corn starch. **Corrected On-Site**
02D-01-5
Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling/ceiling tile shows water damage over cookline.
36-32-5
58
Oct 30, 2023
Routine - Food
2 critical violations. 6 major violations. 8 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp in top area of reach in cooler at 45°f. Operstor closed lid. All other tcs foods in reach in cooler below 41°f. **Warning**
03A-02-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Warning**
22-41-4
Intermediate - Handwash sink not accessible for employee use at all times. Handsink in back kitchen area blocked by white food containers. **Warning**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink in bar area. **Warning**
31B-03-4
Intermediate - Food-contact surface soiled with food debris. -sliced soiled with old food debris. **Warning**
22-02-4
Intermediate - Proof of required state approved employee training not available 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-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork ribs. **Corrected On-Site** **Warning**
02C-02-5
Basic - Floor soiled/has accumulation of debris under fryer. **Warning**
36-73-4
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. **Warning**
06-09-1
Basic - Cloth used as a food-contact surface. **Corrected On-Site** **Warning**
21-05-5
Basic - Ceiling tile missing by dish area. **Warning**
36-36-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Warning**
22-16-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. **Warning**
21-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Corrected On-Site** **Warning**
05-09-4
Basic - Floors not constructed to be easily cleanable, deep grout lines at cookline. **Warning**
36-12-4
27
Jul 24, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. **Warning** - From follow-up inspection 2023-07-24: **Time Extended**
31B-04-4
95
Dec 9, 2022
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Repeat Violation**
22-41-4
High Priority - Raw chicken breasts stored over wrapped prime rib in walk in cooler-not all products commercially packaged. **Corrected On-Site**
08A-02-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, back kitchen area.
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans on rack in back storage area.
24-08-4
Basic - Soufflé cup used to dispense lemon mayo in reach in cooler.
14-01-5
Basic - Wall behind dish machine soiled with mold like substance.
36-27-5
52
Frequently Asked Questions
When was Burntwood Tavern last inspected?
The most recent health inspection at Burntwood Tavern on file is from Apr 16, 2026. The public record contains seven inspections in total.
What is the most common violation at Burntwood Tavern?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Burntwood Tavern.
How does Burntwood Tavern compare to other restaurants in Ormond Beach?
Burntwood Tavern most recently scored 82 out of 100, which is higher than the Ormond Beach average of 79.
Has Burntwood Tavern's inspection record improved over time?
Yes. Recent inspections at Burntwood Tavern have averaged around six violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Burntwood Tavern means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Burntwood Tavern inspected?
Based on the inspection history on file, Burntwood Tavern is inspected around two times per year on average.
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