Don Giovanni Ormond Beach
Last inspected: Mar 17, 2026
52
Score
Don Giovanni Ormond Beach has been inspected nine times since 2022. On Mar 17, 2026, the health department conducted the most recent visit. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Violation counts have ticked up lately, averaging around seven violations per visit versus roughly five violations earlier in the record.
The most common issue across all inspections has been “raw animal food stored over/not properly separated”, showing up three times.
By comparison, the average Ormond Beach facility scores 79, putting Don Giovanni Ormond Beach on the weaker side. The pattern in the record is worth a careful look.
9
Inspections
1
Critical latest
3
Major latest
2
Minor latest
Inspection History
Mar 17, 2026
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
52
Sep 11, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
50
Apr 22, 2025
Routine - Food
1 critical violation. 7 major violations. 2 minor violations.
View 10 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
Intermediate - No soap provided at handwash sink at front counter.
31B-03-4
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. -chopped ham and sausage. **Corrected On-Site**
02C-03-5
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.
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. -cutting board on top of handwashing sink and storage container in front of handwashing sink.
31A-09-4
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/
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Intermediate - No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
10-07-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
39
Nov 5, 2024
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -pan of raw chicken stored over container of soup in reach in cooler.
08A-05-6
High Priority - Toxic substance/chemical improperly stored. -spray cleaner bottle stored in food prep area. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded cheese at 46°f in top area of reach in cooler. Advised operator to add ice bags.
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked sausage in reach in cooler not dated.
02C-02-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Standing water in bottom of reach-in-cooler.
29-49-6
Basic - Stored food not covered. -open bags of corn meal and bread crumbs in dry storage area.
08B-12-5
50
Jun 25, 2024
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Operator replaced thermometer. **Corrected On-Site**
05-05-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -lasagna. **Corrected On-Site**
02C-02-5
Basic - Working containers of food removed from original container not identified by common name. -flour container not labeled. **Corrected On-Site**
02D-01-5
Basic - Food stored in a location that is exposed to splash/dust. -flour container stored next to hand-sink. **Corrected On-Site**
08B-36-4
67
Sep 5, 2023
Food-Licensing Inspection
1 major violation. 1 minor violation.
View 2 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Plumbing Maintained; Sewage Disposal
FL-51
86
Jul 18, 2023
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chicken wings in reach in cooler. **Corrected On-Site**
02C-01-5
High Priority - Raw shell eggs stored over ready-to-eat foods in reach in cooler.
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
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.
11-27-4
Intermediate - Food-contact surface soiled with food debris: can opener.
22-02-4
Basic - Ripped/worn tin foil used as shelf cover.
14-20-4
Basic - Soufflé cup used to dispense flour.
14-01-5
Basic - Working containers of food removed from original container not identified by common name,flour.
02D-01-5
Basic - Old labels stuck to food containers after cleaning. **Corrected On-Site**
16-46-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Employee personal items stored in or above a food preparation area. **Corrected On-Site**
40-06-5
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site**
12B-12-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
35
Dec 20, 2022
Food-Licensing Inspection
3 critical violations. 6 minor violations.
View 9 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. Chlorine 0ppm.
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over bread in reach in cooler. **Corrected On-Site**
08A-05-6
High Priority - Vape improperly stored in prep area.
41-10-4
Basic - Interior of microwave has accumulation of food debris.
22-08-4
Basic - Floor soiled/has accumulation of debris around mixer.
36-73-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Employee personal items (keys, cellphones) stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
40-06-5
Basic - Working containers of food removed from original container not identified by common name, flour in white container.
02D-01-5
Basic - Standing water in bottom of reach-in-cooler.
29-49-6
47
Oct 25, 2022
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
Non-Food Contact Surfaces Clean
FL-23
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
43
Frequently Asked Questions
When was Don Giovanni Ormond Beach last inspected?
The most recent health inspection at Don Giovanni Ormond Beach on file is from Mar 17, 2026. The public record contains nine inspections in total.
What is the most common violation at Don Giovanni Ormond Beach?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Don Giovanni Ormond Beach.
How does Don Giovanni Ormond Beach compare to other restaurants in Ormond Beach?
Don Giovanni Ormond Beach most recently scored 52 out of 100, which is lower than the Ormond Beach average of 79.
Has Don Giovanni Ormond Beach's inspection record improved over time?
No. Recent inspections at Don Giovanni Ormond Beach have averaged around seven violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Don Giovanni Ormond Beach means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Don Giovanni Ormond Beach inspected?
Based on the inspection history on file, Don Giovanni Ormond Beach is inspected around three times per year on average.
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