Kentucky Fried Chicken L518164

294 W Granada Ave, Ormand Beach, FL 32174 · Permanent Food Service · License 7404880

B
Grade B
Safety score 88 of 100
Latest visit: Sep 18, 2026 (7 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 7 other violations

How the score was calculated

  • Starting score100
  • Violations at the Sep 18 routine inspection
    2 high priority (fixed on the spot), 6 basic
    -12
  • Safety score88

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Routine inspection

8 violations found
  1. First visitSep 18, 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.

    8 violations found:

    • 2 High priority
    • 6 Basic
    What the inspector cited

    High priority2

    • Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.

      -coleslaw and shredded cheese at 45°f in reach in cooler. Operator added ice to bottom tray.

      Fixed on the spot

    • Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.

      Do not use equipment/utensils not properly sanitized.

      Fixed on the spot

    Basic6

    • Code 22, Food-contact surfaces clean and sanitized: Interior of microwave soiled.

    • Code 29, Plumbing and backflow prevention: Water leaking from faucet at three compartment sink.

    • Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.

      -under cabinet next to drive up window.

      Wall soiled with black mold like substance behind three compartment sink.

      Ceiling vents soiled in kitchen.

      Ceiling tile missing.

    Official report, on the Florida DBPR website

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.

Safest restaurants in Ormand Beach

No other A-grade restaurants in Ormand Beach yet.

Most cited

Floors, walls, ceilings and ventilation4
Food-contact surfaces clean and sanitized2
Food out of temperature1
Plumbing and backflow prevention1