Cornerstone Tavern

709 S Nova Road, Ormond Beach, FL 32174 · Permanent Food Service · License 7402730

Official report

out of 100

Grade D

Safety score 68 of 100

Latest visit: Sep 28, 2026 (6 weeks ago)

What drove the grade

Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.High priority · no follow-up needed · 24 other violations

How the score was calculated

Starting score100
Violations at the Sep 28 routine inspection
4 high priority (3 no follow-up needed, 1 fixed on the spot), 3 intermediate (1 fixed on the spot), 18 basic; basic violations cost 12 at most
-32
Safety score68

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

Inspection history

1 inspection · 1 visit

Sep282026

Routine inspection

25 violations found

First visitSep 28, 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.
25 violations found:
- 4 High priority
- 3 Intermediate
- 18 Basic
What the inspector cited
High priority4
- Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel/cloth used as liner for food container.
  - cooked bacon
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Spray hose at dish sink lower than flood rim of sink.
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  - quat tablets stored over espresso machine
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
  Raw animal foods must be fully cooked prior to service.
  Fixed on the spot
  Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  - ground beef cooked 2 days ago
- 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.
Basic18
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  -container of flour unlabeled.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  - countertop over bread bins
  Ice buildup in walk-in freezer.
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  - large prep cooler at cookline
  Interior of ice machine soiled.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, residue or dust.
  - unused red cooler
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  - beverage cups
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  - ladies room
- Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
  - unused coolers
- Code 35, Insects, rodents, pests and animals: Exterior door that opens to the outside has gaps.
  - back door. At threshold and near handle.
- Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
  Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
  - exposed wood supports and backside of drywall at cookline
  Ceiling/ceiling tile shows damage or is in disrepair.
  - holes in ceiling tiles
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  Floor soiled/has accumulation of debris.
  -heavy grease buildup at cookline.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.