Dunn's Attic

136 W Granada Blvd, Ormond Beach, FL 32174 · Permanent Food Service · License 7407202

Official report

out of 100

Grade B

Safety score 84 of 100

Latest visit: Sep 3, 2026

What drove the grade

Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.High priority · no follow-up needed · 9 other violations

How the score was calculated

Starting score100
Violations at the Sep 3 routine inspection
2 high priority (no follow-up needed), 1 intermediate, 7 basic
-16
Safety score84

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

Inspection history

1 inspection · 1 visit

Sep32026

Routine inspection

10 violations found

First visitSep 3, 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.
10 violations found:
- 2 High priority
- 1 Intermediate
- 7 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  See stop sale. -french toast batter dated 08/25.
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
  -french toast batter dated 08/25.
Intermediate1
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Basic7
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  -ice machine missing lid. -torn gasket on reach in cooler.
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior soiled.
- Code 24, Clean equipment storage and air drying: Silverware/utensils stored upright with the food-contact surface up.
  Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened).
  -clean pans and utensils stored on outside patio.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
- Code 40, Employee personal belongings: Employee speaker stored on stack of clean plates in prep area.
  Fixed on the spot
Reporting only1
- Code 45, Fire extinguishing equipment: Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed.
  Notified Fire AHJ. For reporting purposes only. -sausage, bacon being cooked on flat grill inside with no fire suppression.
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.