Rhonda's Kitchen
Last inspected: Apr 2, 2026
100
Score
Across the available record, Rhonda's Kitchen has 13 inspections on file, the first dated 2022. On Apr 2, 2026, the health department conducted the most recent visit. A low risk tier reflects an inspection that turned up minimal issues.
Recent visits have produced comparable findings, with counts hovering near five violations per visit.
When inspectors have written things up, “cook line floor soiled/has accumulation of debris” has been the most frequent reason, cited four times.
Restaurants in Orange City average 76, so Rhonda's Kitchen is doing better than most peers. The full picture is one of consistent compliance.
13
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 2, 2026
Complaint Partial
No violations found.
100
Mar 2, 2026
Routine - Food
3 major violations. 5 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Hot and Cold Water Available; Adequate Pressure
FL-25
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
58
Dec 29, 2025
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Toilet Rooms Maintained
FL-53
52
Oct 29, 2025
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -slicer guard soiled with food debris **Warning** - From follow-up inspection 2025-10-29: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning** - From follow-up inspection 2025-10-29: **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. **Warning** - From follow-up inspection 2025-10-29: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair, by employee at bathroom hallway. **Warning** - From follow-up inspection 2025-10-29: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Side of flat top and stove ,soiled with grease, grime and food debris. **Warning** - From follow-up inspection 2025-10-29: **Time Extended**
23-03-4
70
Oct 28, 2025
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Potentially Hazardous Food Held at Proper Temperature
FL-16
Sewage and Wastewater Properly Disposed
FL-27
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
30
Jun 18, 2025
Routine - Food
No violations found.
100
Oct 22, 2024
Routine - Food
4 critical violations. 3 major violations. 3 minor violations.
View 10 violations
High Priority - Dented/rusted cans present. See stop sale.
01B-01-4
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.
01B-14-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler Boiled potatoes 45F, less than 4 hours . **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage gravy 114F/3 hours . Operator instructed to reheat. reheated to 165F. **Corrected On-Site**
03B-01-6
Intermediate - No probe thermometer provided to measure temperature of food products. **Corrected On-Site**
05-08-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. **Corrected On-Site**
03F-10-5
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.
53B-13-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - No copy of latest inspection report available.
51-18-6
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
35
Aug 19, 2024
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Rodent activity present as evidenced by rodent droppings found. 3- rodent droppings on floor by ice machine. 5- rodent droppings under soda station. 1- rodent dropping at entry floor , to food storage area. Operator removed and cleaned area. **Corrected On-Site** **Admin Complaint**
35A-04-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict not identified on menu,
02B-01-5
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.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Boiled potatoes , in walk in cooler prepared 24 hours ago . **Corrected On-Site**
02C-02-5
Basic - Cook line floor soiled/has accumulation of debris, under equipment
36-73-4
Basic - Dead roaches on premises. 2- dead roach in dry storage area floor. **Corrected On-Site**
35A-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled ventilation hood
23-03-4
Basic - Soiled cardboard used to line nonfood-contact shelf under flat top.
14-45-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
50
Jun 19, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Cookline floor area soiled/has accumulation of debris. - From follow-up inspection 2024-06-19: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Floor tiles in disrepair, flat top. - From follow-up inspection 2024-06-19: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -flat top sides and oven , soiled with food debris, - From follow-up inspection 2024-06-19: **Time Extended**
23-03-4
86
Feb 13, 2024
Routine - Food
5 minor violations.
View 5 violations
Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing.p, at bakery side three compartment sink. - From follow-up inspection 2024-02-13: **Time Extended**
36-03-4
Basic - - From initial inspection : Basic - Ice buildup in kitchen reach-in freezer. - From follow-up inspection 2024-02-13: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Kitchen and bakery side floor soiled/has accumulation of debris. - From follow-up inspection 2024-02-13: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in food preparation cold holding unit. - From follow-up inspection 2024-02-13: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Bakery side ,walk in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2024-02-13: **Time Extended**
14-17-4
78
Aug 21, 2023
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Lighting Adequate; Required Shields in Place
FL-36
35
Jan 17, 2023
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
27
Jul 20, 2022
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
High Priority - Dented/rusted cans present. See stop sale.
01B-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Shell eggs stored in reach in cooler over pudding . -Shell eggs stored over sliced ham in make table. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler shredded potatoes (50F - Cold Holding)/20 minutes. Recently placed in unit. Cookline makeline unit pancake mix (56F - Cold Holding)/recently returned to 8 it.. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Front counter used as a dump sink with ice in sink.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at washware area handwash sink. **Corrected On-Site**
31B-02-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Storage area ceiling has a hole.
36-32-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook at cookline wearing bracelets while cookline,
13-07-4
Basic - Kitchen floor soiled/has accumulation of debris.
36-73-4
Basic - No conspicuously located ambient air temperature thermometers in bakery side reach in cooler and in kitchen cold holding unit. **Corrected On-Site**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Dish machine racks soiled with dirt and lime scale. - sides of fryers and griddle soiled with food debris .
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
39
Frequently Asked Questions
When was Rhonda's Kitchen last inspected?
The most recent health inspection at Rhonda's Kitchen on file is from Apr 2, 2026. The public record contains 13 inspections in total.
What is the most common violation at Rhonda's Kitchen?
Across the inspection record, “cook line floor soiled/has accumulation of debris” has been cited four times, more than any other issue at Rhonda's Kitchen.
How does Rhonda's Kitchen compare to other restaurants in Orange City?
Rhonda's Kitchen most recently scored 100 out of 100, which is higher than the Orange City average of 76.
Has Rhonda's Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at Rhonda's Kitchen have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Rhonda's Kitchen means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Rhonda's Kitchen inspected?
Based on the inspection history on file, Rhonda's Kitchen is inspected around four times per year on average.
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