Oliv Epicurean Grill
2071 Lpga Blvd Ste 300, Daytona Beach, FL 32117 · Permanent Food Service · License 7407840
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Oct 7 routine inspection3 high priority (no follow-up needed), 1 intermediate, 1 basic-13
- Safety score87
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 7, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Food was cooled by nonapproved method. -gyro cone that was on rotisserie yesterday was cooled intact and then placed back on the rotisserie this morning.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. -hummus dated 09/30. -black eyed peas dated 09/29.
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
-raw chicken stored over raw beef in walk in cooler.
Intermediate1
Code 03, Food out of temperature: Food being cooled by nonapproved method.
-gyro cone that was on rotisserie yesterday was cooled intact and then placed back on the rotisserie this morning.
Basic1
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.