Ovations Main Kitchen
Last inspected: Apr 22, 2026
74
Score
Public records show 10 inspections at Ovations Main Kitchen stretching back to 2022. The newest entry in the record is dated Apr 22, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Performance has remained roughly level over recent inspections, averaging near two violations each time.
The pattern that stands out is “floor soiled/has accumulation of debris”, which has been cited three times.
Ovations Main Kitchen's latest score of 74 sits above the Daytona Beach average of 71. The inspection history reads as standard for a restaurant of this size.
10
Inspections
0
Critical latest
1
Major latest
4
Minor latest
Inspection History
Apr 22, 2026
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
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. -operator stated plan to print copies of certificates to make more accessible during inspections
53B-13-5
Basic - Floor area(s) covered with standing water. -ware washing area **Corrective Action Taken**
36-22-4
Basic - Floor soiled/has accumulation of debris. -corner of floor -area behind ice machine **Corrective Action Taken**
36-73-4
Basic - Water draining onto floor surface. -excess from dish machine
29-03-4
Basic - Working containers of food removed from original container not identified by common name. -sugar/flour bulk containers **Corrected On-Site**
02D-01-5
74
Oct 30, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Certified Food Manager Identification
FL-02
Hot and Cold Water Available; Adequate Pressure
FL-25
86
Apr 23, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - Floor soiled/has accumulation of debris. -area near floor drain at tea station -
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top surface of oven
23-03-4
90
Dec 2, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
70
May 3, 2024
Complaint Partial
No violations found.
100
Feb 2, 2024
Routine - Food
No violations found.
100
Jan 23, 2024
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 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. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. -137F after multiple attempts. Manager set up quat ammonium sanitizer in station to complete sanitizing step after pans have been run through dish machine that is currently not sanitizing adequately. **Warning**
22-57-6
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -manager set up alternative method to sanitize after completing cycle from dish machine **Corrected On-Site**
22-45-4
Intermediate - No soap provided at handwash sink. -sink in back warewashing station **Corrected On-Site**
31B-03-4
Basic - Employees wearing jewelry other than a plain ring on their hands/arms while preparing food/handling clean utensils/plates.
13-07-4
Basic - Food not stored at least 6 inches off of the floor. -sani bucket
08B-47-4
Basic - Ripped/worn tin foil used as shelf/table cover.
14-20-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -sani bucket on prep table next to chicken being prepped.
21-44-1
Basic - Single-service articles improperly stored. -cases of single service cups on floor in dry storage
25-05-4
52
Oct 23, 2023
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -john schmitz 9/27/2023
53A-03-7
Basic - Ice buildup inside area of walk-in freezer.
14-69-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Floor soiled/has accumulation of debris. -warewashing area
36-73-4
Basic - Water leaking from pipe and/or faucet/handle. -3 compartment sink
29-11-4
74
Mar 20, 2023
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
High Priority - Toxic substance/chemical improperly stored. -peroxide sanitizer stored on prep table inside kitchen **Corrected On-Site**
41-10-4
High Priority - Sanitizer not used in accordance with the manufacturer's recommendations. -peroxide sanitizer used for food contact surfaces. Operator stated calling service company for replacement.
41-28-4
Intermediate - No proof provided that 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
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. -burgers, chicken partially cooked for grill marks. Provided written plan
03C-89-4
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
Intermediate - No hot water provided at handwash sink when dishmachine is running.
27-08-4
Basic - Clean equipment and utensils not separated from soiled equipment and utensils.
24-03-4
Basic - Food not stored at least 6 inches off of the floor. -box of apples inside walk in cooler **Corrected On-Site**
08B-47-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Ripped/worn tin foil used as shelf cover. -table next to tilt skillet
14-20-4
Basic - Standing water or very slow draining water in handwash sink. -slow draining at hand sink in warewashing area.
29-20-5
Basic - Water leaking from pipe and/or faucet/handle. -3 compartment sink faucet
29-11-4
37
Nov 4, 2022
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 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. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
22-57-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored above commercially processed ,pasteurized liquid eggs. Chef corrected **Corrected On-Site**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. -degreaser stored above clean glasses in warewashing area
41-10-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -numerous items inside walk in cooler not date marked on speed rack, chef stated product is to be discarded.
02C-02-5
Basic - Working containers of food removed from original container not identified by common name. -spices
02D-01-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
52
Frequently Asked Questions
When was Ovations Main Kitchen last inspected?
The most recent health inspection at Ovations Main Kitchen on file is from Apr 22, 2026. The public record contains 10 inspections in total.
What is the most common violation at Ovations Main Kitchen?
Across the inspection record, “floor soiled/has accumulation of debris” has been cited three times, more than any other issue at Ovations Main Kitchen.
How does Ovations Main Kitchen compare to other restaurants in Daytona Beach?
Ovations Main Kitchen most recently scored 74 out of 100, which is higher than the Daytona Beach average of 71.
Has Ovations Main Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at Ovations Main Kitchen have averaged around two violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Ovations Main Kitchen 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 Ovations Main Kitchen inspected?
Based on the inspection history on file, Ovations Main Kitchen is inspected around three times per year on average.
Nearby Restaurants