Houligan's Spirited Sports Grille
Last inspected: Nov 3, 2025
67
Score
Public records show nine inspections at Houligan's Spirited Sports Grille stretching back to 2022. Houligan's Spirited Sports Grille was last inspected on Nov 3, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent inspections have turned up roughly the same number of issues each time, hovering near three violations per visit.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded four times.
The city-wide average sits at 79, which Houligan's Spirited Sports Grille's 67 doesn't quite reach. On the whole, the file is mixed but not concerning.
9
Inspections
2
Critical latest
0
Major latest
2
Minor latest
Inspection History
Nov 3, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
67
May 16, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2025-05-16: **Time Extended**
14-33-4
95
May 14, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -chopped chicken at 48°f in reach in cooler. -chopped egg at 55°f in reach in cooler. -sliced ham at 55°f in reach in cooler. -sliced tomato 58°f in reach in cooler. In cooler overnight. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -chopped chicken at 48°f in reach in cooler. -chopped egg at 55°f in reach in cooler. -sliced ham at 55°f in reach in cooler. -sliced tomato 58°f in reach in cooler. **Warning**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site** **Warning**
41-17-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. **Warning**
14-42-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. **Warning**
14-33-4
Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
14-09-4
58
Dec 5, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
78
Apr 15, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -homemade ranch dressing at 45°f
03A-02-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - No handwashing sign provided at a hand sink used by food employees at cookline.
31B-04-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
74
Nov 14, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning** - From follow-up inspection 2023-11-14: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair at cookline. **Warning** - From follow-up inspection 2023-11-14: **Time Extended**
36-17-5
90
Nov 7, 2023
Routine - Food
4 critical violations. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cod fish at 48°f in reach in cooler drawer. In cooler overnight. -individual blue cheese and ranch dressings at 45°f in reach in cooler. **Repeat Violation** **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Spray bottle with detergent hanging with nozzle next to open container of barbecue sauce. **Corrected On-Site** **Warning**
41-10-4
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
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Codfish at 48°f in reach in cooler drawer. In cooler overnight. **Warning**
01B-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning**
36-34-5
Basic - Floor tiles missing and/or in disrepair at cookline. **Warning**
36-17-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site** **Warning**
10-07-4
47
Apr 5, 2023
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
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 bread with bare hands.
09-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Individually package blue cheese dressings at 45°f in reach 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
Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin. **Corrected On-Site**
22-20-5
Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site**
24-08-4
Basic - Interior of hot holding cabinet has accumulation of debris.
22-08-4
Basic - Nonfood-contact surface soiled with food debris: bottom shelf of prep table.
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
45
Nov 17, 2022
Routine - Food
1 critical violation. 9 minor violations.
View 10 violations
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. Operator turned on booster heater. **Corrected On-Site**
22-57-6
Basic - Accumulation of mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee beverage container on a food preparation table. **Corrected On-Site**
12B-07-4
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 jackets hanging on dry food storage shelving. **Corrected On-Site**
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in contact with raw chkn wings. **Corrected On-Site**
10-06-5
Basic - Reach-in cooler shelves with rust that has pitted the surface in wing cooler.
14-33-4
Basic - Working containers of food removed from original container not identified by common name, plastic bins with sugar and flour. **Corrected On-Site**
02D-01-5
55
Frequently Asked Questions
When was Houligan's Spirited Sports Grille last inspected?
The most recent health inspection at Houligan's Spirited Sports Grille on file is from Nov 3, 2025. The public record contains nine inspections in total.
What is the most common violation at Houligan's Spirited Sports Grille?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Houligan's Spirited Sports Grille.
How does Houligan's Spirited Sports Grille compare to other restaurants in Ormond Beach?
Houligan's Spirited Sports Grille most recently scored 67 out of 100, which is lower than the Ormond Beach average of 79.
Has Houligan's Spirited Sports Grille's inspection record improved over time?
Results have been roughly steady. Inspections at Houligan's Spirited Sports Grille have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Houligan's Spirited Sports Grille 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 Houligan's Spirited Sports Grille inspected?
Based on the inspection history on file, Houligan's Spirited Sports Grille is inspected around three times per year on average.
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