Wild Rabbit Bistro
Last inspected: Feb 24, 2026
29
Score
The health department has logged nine inspections at Wild Rabbit Bistro, the earliest from 2022. The latest inspection on file is from Feb 24, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Things are looking better lately, with recent visits averaging around six violations compared to roughly 10 violations earlier on.
Looking across the full record, “cutting board has cut marks and is no longer cleanable” is the recurring theme, flagged three times.
That's lower than the typical Ormond Beach restaurant, which scores around 79. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
5
Critical latest
2
Major latest
5
Minor latest
Inspection History
Feb 24, 2026
Routine - Food
5 critical violations. 2 major violations. 5 minor violations.
View 12 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Hot and Cold Water Available; Adequate Pressure
FL-25
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
Toilet Rooms Maintained
FL-53
29
Sep 16, 2025
Complaint Full
2 major violations. 3 minor violations.
View 5 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
61
May 12, 2025
Routine - Food
No violations found.
100
May 9, 2025
Routine - Food
4 critical violations. 6 major violations. 9 minor violations.
View 19 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Warning**
12A-10-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw hamburger over raw fish **Warning**
08A-20-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. **Warning**
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler next to grill Shredded cheese 54f,shredded cheese 52f,cooked onions 46f,turkey 50f less than 4 hours -coffee area half and half 61f less than 4 hours **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -waffle burners **Warning**
22-02-4
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -Also more than four employees Person in charge does not have accesses to paper work
53A-07-6
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
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 - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. -crab cake **Repeat Violation** **Warning**
02C-08-5
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. -provided **Warning**
11-27-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee drink on reach in cooler cutting board and on prep table **Warning**
12B-07-4
Basic - Food stored on floor. -container of vegan butter cream -rice and other containers on floor by storage shelves **Warning**
08B-38-4
Basic - Ice buildup in reach-in freezer . -coffee station **Warning**
14-69-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -quinoa **Warning**
10-01-5
Basic - No Heimlich maneuver/choking sign posted. -provided **Warning**
51-13-4
Basic - No handwashing sign provided at a hand sink used by food employees. -wrong verbiage ext to 3 compartment sink ,coffee station and in kitchen **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -burners soiled with grease -gaskets soiled on reach in cooler at coffee station **Warning**
23-03-4
Basic - Stored food not covered. -cake in freezer **Warning**
08B-12-5
Basic - Cutting board has cut marks and is no longer cleanable. -sandwich reach in cooler and green cutting board at coffee station **Warning**
14-09-4
19
Oct 28, 2024
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Egg mix at cook line at 55°f. Out of cooler 1 hour. Operator added more ice to container. -sliced turkey at 56°f in top area of reach in cooler. Advised operator to not place food above fill line. Operator loaded line cooler 1 hour prior.
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. -employee beverages stored in handwash sink by dish machine. **Corrected On-Site**
31A-11-4
Intermediate - No soap provided at handwash sink by dish machine. **Corrected On-Site**
31B-03-4
Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food 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. -sliced turkey in reach in cooler pulled from freezer and not date marked. **Corrected On-Site**
02C-06-5
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - No handwashing sign provided at a hand sink used by food employees in kitchen.
31B-04-4
52
Apr 10, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Warewashing Facilities Maintained and Used
FL-24
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
67
Nov 7, 2023
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked black beans, 90F inside steam table for less than 1 hr per employee. Reheated to 165F **Corrected On-Site**
03B-01-6
Basic - Food not stored at least 6 inches off of the floor. -bucket of food/pickles on floor inside kitchen
08B-47-4
Basic - Ice buildup in reach-in freezer.
14-69-4
Basic - Outdoor chest freezer with no overhead protection.
08B-61-5
74
May 9, 2023
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
64
Nov 2, 2022
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-02-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Nonfood-contact surface soiled: Handwash sink in back kitchen area.
23-03-4
78
Frequently Asked Questions
When was Wild Rabbit Bistro last inspected?
The most recent health inspection at Wild Rabbit Bistro on file is from Feb 24, 2026. The public record contains nine inspections in total.
What is the most common violation at Wild Rabbit Bistro?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited three times, more than any other issue at Wild Rabbit Bistro.
How does Wild Rabbit Bistro compare to other restaurants in Ormond Beach?
Wild Rabbit Bistro most recently scored 29 out of 100, which is lower than the Ormond Beach average of 79.
Has Wild Rabbit Bistro's inspection record improved over time?
Yes. Recent inspections at Wild Rabbit Bistro have averaged around six violations per visit, down from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at Wild Rabbit Bistro 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 Rabbit Bistro inspected?
Based on the inspection history on file, Wild Rabbit Bistro is inspected around three times per year on average.
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