El Volcan Sabroso

175 S Nova Rd Ste 6B, Ormond Beach, FL 32174 · Permanent Food Service · License 7407537

Official report

out of 100

Grade F

Safety score 28 of 100

Latest visit: Sep 9, 2026 (8 weeks ago)

What drove the grade

Food prepared in a private home.High priority · 12 other violations

How the score was calculated

Starting score100
Violations at the Jul 9 routine inspection
7 high priority (1 fixed on the spot), 3 intermediate (1 repeat), 3 basic
-52
Administrative complaint on Jul 9, now complaint after follow-up
Counts in full until a follow-up finds the problems fixed
-20
Safety score28

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

Inspection history

1 inspection · 2 visits

Jul92026

Routine inspection

13 violations found · Inspector came back once

Follow-up visitSep 9, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
- 1 High priority
What was still cited
High priority1
- Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Official report, on the Florida DBPR website
First visitJul 9, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
- 7 High priority
- 3 Intermediate
- 3 Basic
What the inspector cited
High priority7
- Code 01, Approved source; food safe and unadulterated: Food prepared in a private home.
  See stop sale. -tres leche and flan prepared at home.
  Stop Sale issued due to food originating from an unapproved source.
  -flan and tres leche cake prepared in operators home.
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  -container of raw fish stored over ready to eat foods in reach in cooler.
  Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
  -raw chicken stored over raw pork in reach in freezer.
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  - tortillas
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  -bottles of vitamins on food storage shelf.
  Fixed on the spot
- Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
  Administrative complaint
Intermediate3
- 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.
  - cut cabbage, cooked chicken, 2 days
  Repeat violation
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic3
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  -sugar and flour containers unlabeled.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  -plastic bowl used to dispense flour.
  Cutting board has cut marks and is no longer cleanable.
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.
Stop sale: An order that the food can’t be sold or served.