Alexanders
123 W Granada Blvd, Ormond Beach, FL 32174 · Permanent Food Service · License 7407943
What drove the grade
Clam/oyster tags not marked with last date served.
How the score was calculated
- Starting score100
- Violations at the Oct 7 routine inspection3 intermediate, 3 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 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate3
Code 01, Approved source; food safe and unadulterated: Clam/oyster tags not marked with last date served.
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
-puréed eggplant.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
-utensils stored in handwash sink at cook line.
Basic3
Code 10, In-use utensils properly stored: In-use tongs stored on oven door handle between uses.
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.