Angelina's Diner
190 S Atlantic Ave, Ormond Beach, FL 32176 · Permanent Food Service · License 7401674
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 13 routine inspection5 high priority (4 fixed by the Aug 17 follow-up, 1 fixed on the spot), 2 intermediate, 13 basic (3 repeats); basic violations cost 12 at most-33
- Safety score67
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 17, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
10 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
More time given
Basic9
Code 14, Food-contact surfaces designed and maintained: Hood filter missing from automatic fire suppression/exhaust system.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris.
More time given
Buildup of food debris/soil residue on equipment door handles.
More time given
Code 24, Clean equipment storage and air drying: Clean knives stored in dirty rack at cookline.
More time given
Code 35, Insects, rodents, pests and animals: Gap between exterior doors at back of kitchen.
More time given
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris.
More time given
Ceilingis in disrepair above dry food storage rack in back kitchen.
More time given
Unclean building components, attachments or fixtures.
More time given
Floor soiled/has accumulation of debris.
More time given
- First visitAug 13, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
20 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. -haddock 50°f, salmon 51°f, pork chop 52°f, chicken 49°f, philly beef 49°f, salmon 52°f, burgers 49°f, pastrami 49°f. All items in cooler overnight.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-haddock 50°f, salmon 51°f, pork chop 52°f, chicken 49°f, philly beef 49°f, salmon 52°f, burgers 49°f, pastrami 49°f. All items in cooler overnight.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time mark.
Potatoes and sausage at cookline. Operator printed time labels.
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
-gloves not changed after handling raw shell eggs then ready to eat foods.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
-can of sheila shine stored on top of microwave in food prep area.
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink at cookline.
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic13
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
-souffle cup used to dispense black beans.
Cutting board at cookline has cut marks and is no longer cleanable.
Hood filter missing from automatic fire suppression/exhaust system.
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris.
-side of 4 burner stove. -microwave door. -shelf under table top stove. -shelf above prep table.
Repeat violation
Buildup of food debris/soil residue on equipment door handles.
-freezer door handle (Traulsen brand upright freezer)
Code 24, Clean equipment storage and air drying: Clean knives stored in dirty rack at cookline.
Code 35, Insects, rodents, pests and animals: Gap between exterior doors at back of kitchen.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris.
-cookline behind equipment.
Ceilingis in disrepair above dry food storage rack in back kitchen.
Unclean building components, attachments or fixtures.
-heavy build up of debris and mold like substance on mini split air conditioner above three compartment sink.
Floor soiled/has accumulation of debris.
-cookline. -around water heater.
Repeat violation
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.