Pirana Grille
Last inspected: Mar 18, 2026
26
Score
Public records show 13 inspections at Pirana Grille stretching back to 2022. The most recent report on file is from Mar 18, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Things have been moving in the right direction, with the rolling count dropping from around 20 violations to closer to 12 violations per visit.
The pattern that stands out is “employee failed to wash hands before putting on gloves”, which has been cited five times.
That's lower than the typical Ormond Beach restaurant, which scores around 79. Taken together, the history suggests a facility that has struggled with consistency.
13
Inspections
2
Critical latest
2
Major latest
6
Minor latest
Inspection History
Mar 18, 2026
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
26
Aug 28, 2025
Complaint Full
1 major violation. 11 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Non-Food Contact Surfaces Clean
FL-23
43
May 30, 2025
Routine - Food
2 major violations. 11 minor violations.
View 13 violations
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning** - From follow-up inspection 2025-05-22: **Time Extended** - From follow-up inspection 2025-05-30: **Time Extended**
16-37-1
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2025-05-22: **Time Extended** - From follow-up inspection 2025-05-30: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - -Floor soiled/has heavily accumulation of debris, grease under fryers. -build up of mold-like substance and slime on floor by ice machine. **Warning** - From follow-up inspection 2025-05-22: **Time Extended** - From follow-up inspection 2025-05-30: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Accumulation of black mold-like substance in the interior of the ice machine. **Warning** - From follow-up inspection 2025-05-22: **Time Extended** - From follow-up inspection 2025-05-30: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. **Warning** - From follow-up inspection 2025-05-22: **Time Extended** - From follow-up inspection 2025-05-30: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning** - From follow-up inspection 2025-05-22: **Time Extended** - From follow-up inspection 2025-05-30: **Time Extended**
16-23-4
Basic - - From initial inspection : Basic - Equipment in poor repair. -shelving at cookline rusted. **Warning** - From follow-up inspection 2025-05-22: **Time Extended** - From follow-up inspection 2025-05-30: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floors not maintained smooth and durable in kitchen. **Warning** - From follow-up inspection 2025-05-22: **Time Extended** - From follow-up inspection 2025-05-30: **Time Extended**
36-11-4
Basic - - From initial inspection : Basic - Knives stored on a soiled rack. **Warning** - From follow-up inspection 2025-05-22: **Time Extended** - From follow-up inspection 2025-05-30: **Time Extended**
24-06-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -build up of grease on side of fryer. -pipes attached to ceiling at cookline covered with dust. -shelving at cookline has accumulation of dust, debris. -exterior of storage containers with tortillas soiled. -dust buildup on wall fan at cookline. -build up of mold-like substance on walk in cooler shelves. **Warning** - From follow-up inspection 2025-05-22: **Time Extended** - From follow-up inspection 2025-05-30: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in coolers, freezers interior/shelves have accumulation of soil residues. **Warning** - From follow-up inspection 2025-05-22: **Time Extended** - From follow-up inspection 2025-05-30: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2025-05-22: **Time Extended** - From follow-up inspection 2025-05-30: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, at cookline. **Warning** - From follow-up inspection 2025-05-22: **Time Extended** - From follow-up inspection 2025-05-30: **Time Extended**
36-27-5
47
May 22, 2025
Routine - Food
2 critical violations. 4 major violations. 13 minor violations.
View 19 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -raw chicken 48f -ground beef 46f to 48f. -raw bacon 54f to 60f. All items in cooler overnight. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. -brown gravy, chili, French onion between 108f and 130f. Placed in warmer to reheat at 10:15am. Temperature taken at 12:30pm. **Warning** - From follow-up inspection 2025-05-22: At callback inspection spinach queso at 50°f in reach in cooler. In cooler overnight. **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw bacon between 54f and 60f, raw chicken at 48f, ground beef at 46f to 48f. All items In cooler overnight. **Warning** - From follow-up inspection 2025-05-22: At callback inspection spinach queso at 50°f in reach in cooler. **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Handwash sink missing in warewashing or food preparation area. **Warning** - From follow-up inspection 2025-05-22: **Time Extended**
31A-07-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning** - From follow-up inspection 2025-05-22: **Time Extended**
16-37-1
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2025-05-22: **Time Extended**
11-26-1
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2025-05-22: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - -Floor soiled/has heavily accumulation of debris, grease under fryers. -build up of mold-like substance and slime on floor by ice machine. **Warning** - From follow-up inspection 2025-05-22: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Accumulation of black mold-like substance in the interior of the ice machine. **Warning** - From follow-up inspection 2025-05-22: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. **Warning** - From follow-up inspection 2025-05-22: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning** - From follow-up inspection 2025-05-22: **Time Extended**
16-23-4
Basic - - From initial inspection : Basic - Equipment in poor repair. -shelving at cookline rusted. **Warning** - From follow-up inspection 2025-05-22: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floors not maintained smooth and durable in kitchen. **Warning** - From follow-up inspection 2025-05-22: **Time Extended**
36-11-4
Basic - - From initial inspection : Basic - Knives stored on a soiled rack. **Warning** - From follow-up inspection 2025-05-22: **Time Extended**
24-06-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in cookline reach in cooler. **Warning** - From follow-up inspection 2025-05-22: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -build up of grease on side of fryer. -pipes attached to ceiling at cookline covered with dust. -shelving at cookline has accumulation of dust, debris. -exterior of storage containers with tortillas soiled. -dust buildup on wall fan at cookline. -build up of mold-like substance on walk in cooler shelves. **Warning** - From follow-up inspection 2025-05-22: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in coolers, freezers interior/shelves have accumulation of soil residues. **Warning** - From follow-up inspection 2025-05-22: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2025-05-22: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, at cookline. **Warning** - From follow-up inspection 2025-05-22: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. -container of sugar not labeled. **Warning** - From follow-up inspection 2025-05-22: **Time Extended**
02D-01-5
26
May 21, 2025
Routine - Food
11 critical violations. 6 major violations. 15 minor violations.
View 32 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw bacon between 54°f and 60°f, raw chicken at 48°f, ground beef at 46°f to 48°f. All items In cooler overnight. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. -brown gravy, chili, French onion between 108°f and 130°f. Placed in warmer to reheat at 10:15am. Temperature taken at 12:30pm. **Warning**
03E-02-5
High Priority - 2 Live, small flying insects found at cookline. **Warning**
35A-02-7
High Priority - Employee dried hands on soiled towel after washing. **Warning**
12A-18-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. **Warning**
12A-07-5
High Priority - Employee washed hands with no soap. **Warning**
12A-20-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -spinach queso in reach in cooler prepared 05/02. -sliced roast beef dated 05/10. **Warning**
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. -spinach queso in reach in cooler prepared 05/02. -sliced roast beef dated 05/10. **Warning**
01B-24-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Warning**
12A-09-4
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. **Warning**
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -raw chicken 48°f -ground beef 46°f to 48°f. -raw bacon 54°f to 60°f. All items in cooler overnight. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. -brown gravy, chili, French onion between 108°f and 130°f. Placed in warmer to reheat at 10:15am. Temperature taken at 12:30pm. **Warning**
01B-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. -employee washed hands at dirty dish rinse sink by dish machine. **Warning**
12A-03-4
Intermediate - Handwash sink missing in warewashing or food preparation area. **Warning**
31A-07-4
Intermediate - Handwash sink not accessible for employee use at all times. -only handwashing sink in kitchen blocked by mop bucket, case of degreaser and 5 gallon buckets. **Warning**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
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. **Warning**
11-26-1
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. **Warning**
53B-13-5
Basic - -Floor soiled/has heavily accumulation of debris, grease under fryers. -build up of mold-like substance and slime on floor by ice machine. **Warning**
36-73-4
Basic - Accumulation of black mold-like substance in the interior of the ice machine. **Warning**
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning**
16-23-4
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. **Warning**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
12B-07-4
Basic - Equipment in poor repair. -shelving at cookline rusted. **Warning**
14-11-5
Basic - Floors not maintained smooth and durable in kitchen. **Warning**
36-11-4
Basic - Knives stored on a soiled rack. **Warning**
24-06-4
Basic - No conspicuously located ambient air temperature thermometer in cookline reach in cooler. **Warning**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -build up of grease on side of fryer. -pipes attached to ceiling at cookline covered with dust. -shelving at cookline has accumulation of dust, debris. -exterior of storage containers with tortillas soiled. -dust buildup on wall fan at cookline. -build up of mold-like substance on walk in cooler shelves. **Warning**
23-03-4
Basic - Reach-in coolers, freezers interior/shelves have accumulation of soil residues. **Warning**
22-16-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning**
14-17-4
Basic - Wall soiled with accumulated grease, food debris, at cookline. **Warning**
36-27-5
Basic - Working containers of food removed from original container not identified by common name. -container of sugar not labeled. **Warning**
02D-01-5
5
Nov 12, 2024
Routine - Food
1 major violation. 8 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
45
Apr 11, 2024
Routine - Food
5 critical violations. 3 major violations. 12 minor violations.
View 20 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw fish in walk in cooler.
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced cheese at 54°f in top area of reach in cooler. Operator moved below fill line.
03A-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
12A-13-4
High Priority - Metal stem-type thermometer soiled.
22-12-5
Intermediate - Handwash sink not accessible for employee use at all times. -handsink blocked by cart with chemicals, broom.
31A-09-4
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
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Floors not maintained smooth and durable.
36-11-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Floors soiled: -accumulation of grease under cooking equipment. -heavily soiled under ice machine.
36-73-4
Basic - Ice machine interior soiled.
22-20-5
Basic - Knives stored on a dirty rack behind slicer.
24-06-4
Basic - No handwashing sign provided at a hand sink used by food employees. -bar area.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -side of prep table next to fryer heavily soiled. -shelving in kitchen soiled with dust/debris. -walk in cooler shelving has accumulation of mold like substance/mildew. -hood filters soiled with grease.
23-03-4
Basic - Open employee beverage container stored in cooler.
12B-07-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Standing water in bottom of reach-in-cooler.
29-49-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust at cookline behind breading area.
36-27-5
19
Jan 12, 2024
Routine - Food
5 minor violations.
View 5 violations
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense coconut. **Warning** - From follow-up inspection 2024-01-04: **Time Extended** - From follow-up inspection 2024-01-12: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Floors heavily soiled/have accumulation of debris under equipment. -walk in cooler floor soiled. **Warning** - From follow-up inspection 2024-01-04: **Time Extended** - From follow-up inspection 2024-01-12: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Floors not maintained smooth and durable in kitchen. **Warning** - From follow-up inspection 2024-01-04: **Time Extended** - From follow-up inspection 2024-01-12: **Time Extended**
36-11-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease buildup on cooking equipment. -shelving at cookline soiled. -fan at cookline soiled with grease, dust. -debris on food storage containers at cookline with tortillas. -wire racks behind cookline soiled with dust and grease. **Warning** - From follow-up inspection 2024-01-04: **Time Extended** - From follow-up inspection 2024-01-12: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wall soiled: -accumulated grease above hood. -wall soiled by slicer. **Warning** - From follow-up inspection 2024-01-04: **Time Extended** - From follow-up inspection 2024-01-12: **Time Extended**
36-27-5
78
Jan 4, 2024
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning** - From follow-up inspection 2024-01-04: **Time Extended**
53A-01-7
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense coconut. **Warning** - From follow-up inspection 2024-01-04: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Ceiling soiled with accumulated grease. **Warning** - From follow-up inspection 2024-01-04: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Floors heavily soiled/have accumulation of debris under equipment. -walk in cooler floor soiled. **Warning** - From follow-up inspection 2024-01-04: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Floors not maintained smooth and durable in kitchen. **Warning** - From follow-up inspection 2024-01-04: **Time Extended**
36-11-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease buildup on cooking equipment. -shelving at cookline soiled. -fan at cookline soiled with grease, dust. -debris on food storage containers at cookline with tortillas. -wire racks behind cookline soiled with dust and grease. **Warning** - From follow-up inspection 2024-01-04: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Warning** - From follow-up inspection 2024-01-04: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Wall soiled: -accumulated grease above hood. -wall soiled by slicer. **Warning** - From follow-up inspection 2024-01-04: **Time Extended**
36-27-5
64
Oct 30, 2023
Routine - Food
2 critical violations. 4 major violations. 13 minor violations.
View 19 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced ham stored above fill line at 54°f. In cooler less than 4 hours. Operator moved to lower cooler. **Warning**
03A-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. **Warning**
12A-07-5
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. Open package of ham in walk in cooler. **Warning**
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by cart and mop bucket. **Warning**
31A-09-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
Basic - Bowl or other container with no handle used to dispense coconut. **Warning**
14-01-5
Basic - Ceiling soiled with accumulated grease. **Warning**
36-34-5
Basic - Employee cellphone on prep table. **Warning**
40-06-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Opened, employee beverage in reach in cooler. **Warning**
08B-49-4
Basic - Floors heavily soiled/have accumulation of debris under equipment. -walk in cooler floor soiled. **Warning**
36-73-4
Basic - Floors not maintained smooth and durable in kitchen. **Warning**
36-11-4
Basic - Food storage container/container lid cracked or broken, lid to shredded coconut broken. **Warning**
14-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease buildup on cooking equipment. -shelving at cookline soiled. -fan at cookline soiled with grease, dust. -debris on food storage containers at cookline with tortillas. -wire racks behind cookline soiled with dust and grease. **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Warning**
22-16-4
Basic - Standing water in bottom of reach-in-cooler. **Warning**
29-49-6
Basic - Wall soiled: -accumulated grease above hood. -wall soiled by slicer. **Warning**
36-27-5
Basic - Working containers of food removed from original container not identified by common name, container with sugar next to ice machine. **Warning**
02D-01-5
26
Apr 10, 2023
Complaint Partial
1 minor violation.
View 1 violation
Basic - Nonfood-contact surface soiled with grease: side of fryer.
23-03-4
95
Mar 22, 2023
Routine - Food
4 critical violations. 4 major violations. 12 minor violations.
View 20 violations
High Priority - Bottle of five hour energy stored with food. **Repeat Violation**
41-10-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. **Repeat Violation**
12A-07-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat foods in reach in cooler.
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced beef at 46°f in reach in cooler.
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket stored in bar hand wash sink.
31A-11-4
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. Hotdogs in reach in cooler.
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 - Food-contact surface soiled with food debris: can opener.
22-02-4
Basic - Clean utensils or equipment stored on a dirty magnetic rack.
24-06-4
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.
06-09-1
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Employee beverage container on top of ice machine.
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 - Employee hat hanging on rack at cook line.
40-06-5
Basic - Floor soiled/has accumulation of debris in kitchen under equipment, grease accumulation/ soiled rags under fryers, soiled floor in walk in cooler.
36-73-4
Basic - Ice scoop handle in contact with ice.
10-08-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Standing water in bottom of reach-in-cooler.
29-49-6
Basic - Wall soiled with accumulated grease at cookline. **Repeat Violation**
36-27-5
20
Nov 7, 2022
Routine - Food
4 critical violations. 3 major violations. 14 minor violations.
View 21 violations
High Priority - Vacuum breaker missing at mop sink faucet.
29-42-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
High Priority - Employee washed hands with no soap.
12A-20-4
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Gravy at 118°f, chili at 154°f. Operator stated both have been in warmer for 2 hours. Operator put on stove and reheated to over 165°f. **Corrective Action Taken**
03E-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Intermediate - Wiping cloth bucket stored in bar hand wash sink.
31A-09-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Bottle of 5 hour energy drink stored in line cooler.
08B-49-4
Basic - Floor soiled/has accumulation of grease under cooking equipment.
36-73-4
Basic - Floors not maintained smooth and durable under three compartment sink, ice machine and dishmachine and in front of door to walk in cooler.
36-11-4
Basic - Food stored on floor, bag of onions in walk in cooler.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, shelving at cookline.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Standing water in bottom of reach-in-cooler.
29-49-6
Basic - Wall soiled with accumulated grease at cookline.
36-27-5
Basic - Working containers of food removed from original container not identified by common name, container of powdered sugar at cookline.
02D-01-5
20
Frequently Asked Questions
When was Pirana Grille last inspected?
The most recent health inspection at Pirana Grille on file is from Mar 18, 2026. The public record contains 13 inspections in total.
What is the most common violation at Pirana Grille?
Across the inspection record, “employee failed to wash hands before putting on gloves” has been cited five times, more than any other issue at Pirana Grille.
How does Pirana Grille compare to other restaurants in Ormond Beach?
Pirana Grille most recently scored 26 out of 100, which is lower than the Ormond Beach average of 79.
Has Pirana Grille's inspection record improved over time?
Yes. Recent inspections at Pirana Grille have averaged around 12 violations per visit, down from roughly 20 earlier in the record.
What does a high risk rating mean?
A high risk rating at Pirana Grille 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 Pirana Grille inspected?
Based on the inspection history on file, Pirana Grille is inspected around four times per year on average.
Nearby Restaurants