Lulu's Oceanside Grill
Last inspected: Apr 22, 2024
15
Score
Lulu's Oceanside Grill has been inspected four times since 2022. The most recent visit was on Apr 22, 2024. The high risk label is a heads-up that the most recent visit didn't go well. The file hasn't been updated since Apr 22, 2024, so take the current picture with that in mind.
Recent visits have flagged more than earlier ones: around 23 violations per visit lately, up from roughly 10 violations before.
Looking across the full record, “no measuring device available” is the recurring theme, flagged three times.
The city-wide average sits at 79, which Lulu's Oceanside Grill's 15 doesn't quite reach. Taken together, the history suggests a facility that has struggled with consistency.
4
Inspections
4
Critical latest
7
Major latest
12
Minor latest
Inspection History
Apr 22, 2024
Routine - Food
4 critical violations. 7 major violations. 12 minor violations.
View 23 violations
High Priority - 3 Live, small flying insects in kitchen, food preparation area.
35A-02-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Empanada filling in reach in cooler dated 04/14.
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. -empanada filling in reach in cooler dated 04/14.
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese at 53°f and cut lettuce at 54°f in cookline reach in cooler. Moved from walk in cooler 1 hour prior. Operator moved items back to walk in cooler.
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. Mashed potatoes in reach in cooler.
02C-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink in server area.
27-16-5
Intermediate - Handwash sink not accessible for employee use at all times. -handwash sink at cookline used to store towel, sanitizer buckets, knives. **Corrected On-Site**
31A-09-4
Intermediate - Mussel tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Mussel tags not marked with last date served.
01C-03-4
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.
31B-02-4
Basic - Hood filter missing from automatic fire suppression/exhaust system.
14-42-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
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. -tuna in walk in cooler.
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
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.
12B-12-5
Basic - Floor soiled/has accumulation of debris - cookline -walk in freezer
36-73-4
Basic - Interior of microwave soiled with food debris.
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -flour container exterior soiled with debris -hood filters soiled with grease
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Working containers of food removed from original container not identified by common name. -flour container.
02D-01-5
15
Nov 13, 2023
Routine - Food
5 critical violations. 6 major violations. 6 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food reheated in a microwave oven for hot holding not adequately stirred/rotated. -rice did not complete 165F throughout from initial reheat prior to placing into steam well. Placed back inti microwave after stirring to complete process. Reached 170F **Corrected On-Site**
03E-05-5
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. -handled soiled items from customers at dish station, rinsed hands off for brief duration
12A-17-4
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. -cooke mushrooms
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sautéed mushrooms 48-50F, sliced cheese 49F inside drawer under grill. Manager stated mushrooms prepared day prior, see stop sale. -cooked shrimp for bloody marys, 47F inside beverage cooler in bar out front from prior
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. -mussel tags not dated from when box was emptied. **Repeat Violation**
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -stained cutting board at end of cook line
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. -employee in cook line straining cooked shrimp into hand sink basin
31A-11-4
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**
22-56-4
Intermediate - Identity of food product misrepresented. -blue swimming crab used for menu item "WOK BLUE CRAB". Advised to consider FDA fish list. Blue swimming crab - Portunus pelagicus Blue Crab - Callinectes sapidus -"BLUE CRAB" Is a specific species of crab/fish. OperatoR advised that callback inspection shall occur to recheck menu along with dish machine functionality. Warning** **Warning**
52-01-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
Basic - Cutting board has cut marks and is no longer cleanable. -across from fry station
14-09-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. -cook
13-04-4
Basic - Food not stored at least 6 inches off of the floor. -walk in freezer -can on floor next to can rack
08B-47-4
Basic - No handwashing sign provided at a hand sink used by food employees. -hand sink at end of cook line
31B-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -open can of juice/drink inside lowboy above bag of fried foods. **Corrected On-Site**
12B-13-4
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. -inside cooler under grill
06-09-1
19
May 11, 2023
Complaint Full
2 major violations. 2 minor violations.
View 4 violations
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 2023-05-11: **Time Extended**
16-62-1
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cookline makeline cutting board stained with food debis. **Warning** - From follow-up inspection 2023-05-11: **Time Extended**
22-02-4
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 2023-05-11: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Kitchen ceiling shows damage or is in disrepair. **Warning** - From follow-up inspection 2023-05-11: **Time Extended**
36-32-5
74
Nov 16, 2022
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Warning** - From follow-up inspection 2022-11-16: **Time Extended**
14-09-4
95
Frequently Asked Questions
When was Lulu's Oceanside Grill last inspected?
The most recent health inspection at Lulu's Oceanside Grill on file is from Apr 22, 2024. The public record contains four inspections in total.
What is the most common violation at Lulu's Oceanside Grill?
Across the inspection record, “no measuring device available” has been cited three times, more than any other issue at Lulu's Oceanside Grill.
How does Lulu's Oceanside Grill compare to other restaurants in Ormond Beach?
Lulu's Oceanside Grill most recently scored 15 out of 100, which is lower than the Ormond Beach average of 79.
Has Lulu's Oceanside Grill's inspection record improved over time?
No. Recent inspections at Lulu's Oceanside Grill have averaged around 23 violations per visit, up from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at Lulu's Oceanside Grill 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.
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