Wild and Raw
Last inspected: Feb 7, 2025
39
Score
Across the available record, Wild and Raw has six inspections on file, the first dated 2022. Wild and Raw was last inspected on Feb 7, 2025. A high risk rating points to multiple serious findings at the most recent inspection.
Violation counts have ticked up lately, averaging around nine violations per visit versus roughly five violations earlier in the record.
“Handwash sink not accessible for employee use” comes up most often, recorded three times in the inspection record.
The city-wide average sits at 79, which Wild and Raw's 39 doesn't quite reach. Diners may want to weigh the inspection history when deciding to visit.
6
Inspections
0
Critical latest
6
Major latest
7
Minor latest
Inspection History
Feb 7, 2025
Routine - Food
6 major violations. 7 minor violations.
View 13 violations
Intermediate - Food-contact surface soiled with food debris: -interior of sandwich press.
22-02-4
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. -canned beans, canned corn and cream cheese spread not dated.
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times. -handwashing sink in back storage room has numerous items stored in it.
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked pork in walk in cooler.
02C-02-5
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Floor soiled/has accumulation of debris under drawer cooler.
36-73-4
39
Sep 6, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Container of medicine improperly stored. **Corrected On-Site**
41-07-4
High Priority - Raw animal food stored over or with unwashed produce. -avocado stored on top of raw shell eggs. **Corrected On-Site**
08A-04-5
Intermediate - Handwash sink not accessible for employee use at all times. -water turned off at handwashing sink by ice machine. **Corrected On-Site**
31A-09-4
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. -sliced turkey and ham.
02C-03-5
Basic - No handwashing sign provided at a hand sink used by food employees in kitchen.
31B-04-4
Basic - Reach-in cooler interiors have accumulation of soil residues.
22-16-4
55
Feb 27, 2024
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
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 walk in cooler. **Corrected On-Site**
08A-05-6
High Priority - Vacuum breaker missing at hose bibb.
29-34-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
High Priority - Employee 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 touching cut apples, greens for smoothie with bare hands.
09-01-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cold smoked salmon not identified as raw. **Corrected On-Site**
02B-01-5
Basic - Buildup of food debris/soil residue on equipment door handles, cooler drawer handles.
23-24-4
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. **Corrected On-Site**
06-09-1
Basic - Interior of microwave has accumulation of food debris.
22-08-4
43
Oct 3, 2023
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Nonexempt fish (salmon) offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Advised operator that salmon may not be served raw or undercooked. Operator stated he will no longer offer raw salmon. **Corrected On-Site** **Warning**
01D-01-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Heavy cream mix in reach in cooler dated 09/16/2023. **Corrected On-Site** **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. Heavy cream mix dated 09/16/2023. **Warning**
01B-24-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw tuna used for ceviche not marked on menu. Raw salmon and raw tuna are options for salads and are not marked as raw. Operator crossed out salmon and marked tuna as raw. **Corrected On-Site** **Warning**
02B-01-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site** **Warning**
02B-02-5
Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin. **Corrected On-Site** **Warning**
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles, cooler drawers. **Warning**
23-24-4
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. **Warning**
38-05-4
45
Mar 14, 2023
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Handwash sink not accessible for employee use at all times. Items stored in handwash sink. **Corrected On-Site**
31A-09-4
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
Basic - Food stored on floor, bag of onions in walk in cooler. **Corrected On-Site**
08B-38-4
Basic - Old labels stuck to food containers after cleaning. **Corrected On-Site**
16-46-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
70
Dec 27, 2022
Food-Licensing Inspection
1 minor violation.
View 1 violation
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
95
Frequently Asked Questions
When was Wild and Raw last inspected?
The most recent health inspection at Wild and Raw on file is from Feb 7, 2025. The public record contains six inspections in total.
What is the most common violation at Wild and Raw?
Across the inspection record, “handwash sink not accessible for employee use” has been cited three times, more than any other issue at Wild and Raw.
How does Wild and Raw compare to other restaurants in Ormond Beach?
Wild and Raw most recently scored 39 out of 100, which is lower than the Ormond Beach average of 79.
Has Wild and Raw's inspection record improved over time?
No. Recent inspections at Wild and Raw have averaged around nine violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Wild and Raw 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 Wild and Raw inspected?
Based on the inspection history on file, Wild and Raw is inspected around three times per year on average.
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