Rose Villa Southern Table
Last inspected: Nov 13, 2025
78
Score
Inspectors have visited Rose Villa Southern Table eight times, with records going back to 2022. Rose Villa Southern Table was last inspected on Nov 13, 2025. Low risk means the most recent visit produced few or no significant findings.
The picture has improved over the last few visits: recent inspections have averaged around three violations, down from roughly 11 violations earlier in the record.
The most common issue across all inspections has been “food stored on floor”, showing up three times.
Rose Villa Southern Table scores about where you'd expect for a Ormond Beach restaurant. The record reflects steady performance over time.
8
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Nov 13, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Hot and Cold Water Available; Adequate Pressure
FL-25
Wiping Cloths Properly Used and Stored
FL-41
78
May 22, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -salmon fritter mix. **Corrected On-Site**
02C-04-5
Basic - Food stored on floor. -bags of rice and sugar on floor in dry storage area. **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
10-07-4
Basic - Stored food not covered. -open bag of rice in dry storage area. **Corrected On-Site**
08B-12-5
78
Nov 19, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Wiping Cloths Properly Used and Stored
FL-41
78
Apr 12, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Hole in or other damage to wall by three compartment sink. **Warning** - From follow-up inspection 2024-04-12: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. **Warning** - From follow-up inspection 2024-04-12: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. -cooler in server area. **Warning** - From follow-up inspection 2024-04-12: **Time Extended**
05-09-4
86
Apr 5, 2024
Routine - Food
2 critical violations. 5 major violations. 6 minor violations.
View 13 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
29
Oct 13, 2023
Complaint Full
6 major violations. 11 minor violations.
View 17 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by ice machine.
31B-02-4
Intermediate - No soap provided at handwash sink by ice machine.
31B-03-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Corrected On-Site**
01C-03-4
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.
11-27-4
Intermediate - Food-contact surface soiled with food debris: hot holding cabinet at cookline. Freezer in baking area.
22-02-4
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. **Repeat Violation**
06-09-1
Basic - Condensation from air conditioner dripping onto cutting board at cookline. Container of flour stored under hand wash sink.
08B-36-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Floor soiled/has accumulation of debris under cooking equipment.
36-73-4
Basic - Food stored on floor,box of batter mix in dry storage area.
08B-38-4
Basic - Ice machine interior soiled.
22-20-5
Basic - No handwashing sign provided at a hand sink used by food employees. **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease.
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
Basic - Wall soiled with accumulated food debris at cookline.
36-27-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
32
Apr 12, 2023
Routine - Food
7 critical violations. 2 major violations. 11 minor violations.
View 20 violations
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 chopping/handling parsley with bare hands.
09-01-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Lobster and scallop sauce dated 04/02. Milk at 48°f and heavy cream at 49°f in cooler in baking area. In cooler overnight. **Repeat Violation**
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter at 62°f. Out of cooler 1 hour. Operator moved back to cooler. Chopped egg in prep area at 50°f. Out of cooler less than 30 minutes. Advised operator to add more ice to ice bath so that it surrounds container. Milk at 48°f and heavy cream at 49°f in cooler in baking area. In cooler overnight. **Repeat Violation**
03A-02-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Lobster and scallop sauce has a date of 04/02.
02C-01-5
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quaternary ammonium at 0ppm. Corrected to 200ppm. **Corrected On-Site**
22-42-4
High Priority - Container of medicine improperly stored in baking/prep area.
41-07-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
Intermediate - Mussel tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Carbon dioxide tanks by back door not adequately secured.
51-11-4
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 - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Food stored in a location that is exposed to splash/dust. Container of flour stored under hand wash sink. **Corrected On-Site**
08B-36-4
Basic - Food stored on floor, case of greens in walk in cooler.
08B-38-4
Basic - Ice buildup in reach-in freezer, small freezer with fries at cookline.
14-69-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit, cookline reach in cooler.
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees at cookline. **Repeat Violation**
31B-04-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Quaternary ammonium at 0ppm. Corrected to 200ppm.
21-08-4
Basic - Working containers of food removed from original container not identified by common name. Plastic container with sugar in prep area. **Corrected On-Site**
02D-01-5
17
Nov 16, 2022
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Half and half and honey butter in reach in cooler (server area) at 52°f. In cooler overnight.
03A-02-5
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. Half and half and honey butter in reach in cooler (server area) at 52°f. In cooler overnight.
01B-02-5
Intermediate - Mussel tags not marked with last date served.
01C-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pasta in reach in cooler.
02C-02-5
Basic - Interior of microwaves soiled.
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit, cookline cooler.
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees at cookline.
31B-04-4
Basic - Reach-in cooler interior soiled (server cooler).
22-16-4
50
Frequently Asked Questions
When was Rose Villa Southern Table last inspected?
The most recent health inspection at Rose Villa Southern Table on file is from Nov 13, 2025. The public record contains eight inspections in total.
What is the most common violation at Rose Villa Southern Table?
Across the inspection record, “food stored on floor” has been cited three times, more than any other issue at Rose Villa Southern Table.
How does Rose Villa Southern Table compare to other restaurants in Ormond Beach?
Rose Villa Southern Table most recently scored 78 out of 100, which is about the same as the Ormond Beach average of 79.
Has Rose Villa Southern Table's inspection record improved over time?
Yes. Recent inspections at Rose Villa Southern Table have averaged around three violations per visit, down from roughly 11 earlier in the record.
What does a low risk rating mean?
A low risk rating at Rose Villa Southern Table 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 Rose Villa Southern Table inspected?
Based on the inspection history on file, Rose Villa Southern Table is inspected around three times per year on average.
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