Grind Gastropub & Tiki Bar
Last inspected: Nov 21, 2025
39
Score
The health department has logged nine inspections at Grind Gastropub & Tiki Bar, the earliest from 2022. The most recent visit was on Nov 21, 2025. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Performance has remained roughly level over recent inspections, averaging near 14 violations each time.
Across the inspection history, “accumulation of debris on exterior of warewashing machine” is the issue that surfaces most often, recorded six times.
Grind Gastropub & Tiki Bar's latest score of 39 falls below the Ormond Beach average of 79. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
4
Critical latest
2
Major latest
2
Minor latest
Inspection History
Nov 21, 2025
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
39
May 27, 2025
Routine - Food
5 critical violations. 4 major violations. 9 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -ground beef patties and raw chicken at 44°f in front part of cooler drawer.
03A-02-5
High Priority - 1 Live, small flying insects founding kitchen.
35A-02-7
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -cooked brisket dated 05/19/25.
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -cooked brisket dated 05/27.
01B-24-5
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.
01B-13-4
Intermediate - Handwash sink used for purposes other than handwashing. -hand wash sink in bar area used as a dump sink.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, bar area.
31B-02-4
Intermediate - No soap provided at handwash sink, bar area.
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -pasta salad in reach in cooler.
02C-02-5
Basic - Floor soiled/has accumulation of grease by dish machine.
36-73-4
Basic - Employee cellphone on cutting board. **Corrected On-Site**
40-06-5
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. **Repeat Violation**
06-09-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust in kitchen.
36-34-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Lights in food preparation area missing the proper shield, sleeve coatings or covers.
38-07-4
Basic - Ice buildup in reach-in freezer.
14-69-4
20
Nov 19, 2024
Routine - Food
3 critical violations. 4 major violations. 7 minor violations.
View 14 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Food Contact Surfaces Clean and Sanitized
FL-22
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
21
Jun 21, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Vacuum breakers missing at hose bibs in kitchen by hand wash sink. **Warning** - From follow-up inspection 2024-04-23: **Time Extended** - From follow-up inspection 2024-06-21: **Time Extended**
29-34-4
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 2024-04-23: **Time Extended** - From follow-up inspection 2024-06-21: **Time Extended**
16-62-1
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. **Warning** - From follow-up inspection 2024-04-23: **Time Extended** - From follow-up inspection 2024-06-21: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. **Warning** - From follow-up inspection 2024-04-23: **Time Extended** - From follow-up inspection 2024-06-21: **Time Extended**
32-12-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Warning** - From follow-up inspection 2024-04-23: **Time Extended** - From follow-up inspection 2024-06-21: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -cookline coolers. **Warning** - From follow-up inspection 2024-04-23: **Time Extended** - From follow-up inspection 2024-06-21: **Time Extended**
22-16-4
64
Apr 23, 2024
Routine - Food
1 critical violation. 3 major violations. 9 minor violations.
View 13 violations
High Priority - - From initial inspection : High Priority - Vacuum breakers missing at hose bibs in kitchen by hand wash sink. **Warning** - From follow-up inspection 2024-04-23: **Time Extended**
29-34-4
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -tuna in poke bowl and poke nachos not marked to indicate it is served raw. **Warning** - From follow-up inspection 2024-04-23: **Time Extended**
02B-01-5
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 2024-04-23: **Time Extended**
16-62-1
Intermediate - - From initial inspection : 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** - From follow-up inspection 2024-04-23: **Time Extended**
53B-01-5
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. **Warning** - From follow-up inspection 2024-04-23: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. **Warning** - From follow-up inspection 2024-04-23: **Time Extended**
32-12-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Warning** - From follow-up inspection 2024-04-23: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Ice machine interior soiled. **Warning** - From follow-up inspection 2024-04-23: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -cookline coolers. **Warning** - From follow-up inspection 2024-04-23: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Single-service articles improperly stored. -case of plastic lids store on floor. **Warning** - From follow-up inspection 2024-04-23: **Time Extended**
25-05-4
Basic - - From initial inspection : Basic - Soiled, worn tin foil used as shelf cover. **Warning** - From follow-up inspection 2024-04-23: **Time Extended**
14-20-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler at cookline. **Warning** - From follow-up inspection 2024-04-23: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. -flour container. **Warning** - From follow-up inspection 2024-04-23: **Time Extended**
02D-01-5
41
Apr 22, 2024
Routine - Food
5 critical violations. 5 major violations. 14 minor violations.
View 24 violations
High Priority - 2 Live, small flying insects in kitchen by dish machine. **Warning**
35A-02-6
High Priority - Vacuum breakers missing at hose bibs in kitchen by hand wash sink. **Warning**
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -alfalfa sprouts, coleslaw and sliced tomatoes held in ice bath at cookline at 63°f to 66°f. Out of cooler 1.75 hours. Operator moved to freezer for rapid cooling. -cooked chicken 55°f, feta cheese 56°f, blue cheese 62°f in cooler in pizza area. All items in cooler overnight. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cooked chicken 55°f, feta cheese 56°f, blue cheese 62°f in cooler in pizza area. All items in cooler overnight. **Warning**
01B-02-5
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. Employee touched fries while plating. **Warning**
09-01-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -tuna in poke bowl and poke nachos not marked to indicate it is served raw. **Warning**
02B-01-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
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**
53B-01-5
Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
41-17-4
Basic - Soiled, worn tin foil used as shelf cover. **Warning**
14-20-4
Basic - Standing water in bottom of reach-in-cooler at cookline. **Warning**
29-49-6
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Bowl or other container with no handle used to dispense flour. **Warning**
14-01-5
Basic - Commercially processed reduced oxygen packaged fish, tuna, 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 - Covered waste receptacle not provided in women's bathroom. **Warning**
32-12-5
Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
12B-07-4
Basic - Ice machine interior soiled. **Warning**
22-20-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelf below prep table soiled with food debris. **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -cookline coolers. **Warning**
22-16-4
Basic - Single-service articles improperly stored. -case of plastic lids store on floor. **Warning**
25-05-4
Basic - Wall soiled with accumulated grease, food debris. -wall next to steamer at cookline. **Warning**
36-27-5
Basic - Working containers of food removed from original container not identified by common name. -flour container. **Warning**
02D-01-5
14
Dec 7, 2023
Routine - Food
2 critical violations. 3 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. Cream sauce in reach in cooler dated 11/29.
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -Cream sauce in reach in cooler dated 11/29.
01B-24-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, bar area.
31B-02-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Meatloaf in reach in cooler.
02C-04-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used to dispense cheese and salt/peeper blend. **Corrected On-Site**
14-01-5
Basic - Carbon dioxide tanks not adequately secured.
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated dust and mold-like substance in back kitchen.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Ice buildup in reach-in freezer.
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees, cookline and bar area.
31B-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
12B-13-4
37
Jun 7, 2023
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
47
Dec 8, 2022
Routine - Food
2 critical violations. 5 major violations. 10 minor violations.
View 17 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. -raw shell eggs on ice bath less than 4 hours 54F, operator added ice around container **Corrective Action Taken** **Warning**
03A-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced tomatoes 48F on ice bath less than 4 hours, operator added more ice **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -poke nachos and poke bowl **Warning**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink in rear bar **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. -handwash sink in rear bar **Warning**
31B-03-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. -Provided Consumer Advisory, operator posted. **Corrected On-Site** **Warning**
02B-02-5
Intermediate - Spray bottle containing toxic substance not labeled. -sanitizer spray bottle in rear bar area **Warning**
41-17-4
Basic - Equipment and utensils not properly air-dried - wet nesting. -plastic cups in bar area **Warning**
24-08-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee beverage on shelf above handwash sink **Corrected On-Site** **Warning**
12B-07-4
Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site** **Warning**
50-09-4
Basic - Working containers of food removed from original container not identified by common name. -semolina flour and corn starch lacking labels, operator labeled **Corrected On-Site** **Warning**
02D-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping cloth on shelf in walk in cooler, operator removed **Corrected On-Site** **Warning**
21-12-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall at end of cookline around handwash sink soiled -wall at end of dishline has an accumulation of black, mold-like substance **Warning**
36-27-5
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vent in dishwashing area soiled, leak dripping from corner, operator states repair person was on site **Warning**
36-34-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of flat top grill on side next to fryer -walk in cooler doors soiled -meat cooler fan cover heavily soiled **Warning**
23-03-4
Basic - Floor area(s) covered with standing water. -in kitchen in front of reach in freezer **Warning**
36-22-4
27
Frequently Asked Questions
When was Grind Gastropub & Tiki Bar last inspected?
The most recent health inspection at Grind Gastropub & Tiki Bar on file is from Nov 21, 2025. The public record contains nine inspections in total.
What is the most common violation at Grind Gastropub & Tiki Bar?
Across the inspection record, “accumulation of debris on exterior of warewashing machine” has been cited six times, more than any other issue at Grind Gastropub & Tiki Bar.
How does Grind Gastropub & Tiki Bar compare to other restaurants in Ormond Beach?
Grind Gastropub & Tiki Bar most recently scored 39 out of 100, which is lower than the Ormond Beach average of 79.
Has Grind Gastropub & Tiki Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Grind Gastropub & Tiki Bar have averaged around 14 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Grind Gastropub & Tiki Bar 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 Grind Gastropub & Tiki Bar inspected?
Based on the inspection history on file, Grind Gastropub & Tiki Bar is inspected around three times per year on average.
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