Good Vibes Kitchen Ormond
165 N. Yonge Street, Ormond Beach, FL 32174 · Permanent Food Service · License 7407528
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 14 routine inspection3 high priority (1 repeat), 4 basic (1 repeat)-25
- Administrative complaint on Jul 14Counts in full until a follow-up finds the problems fixed-20
- Safety score55
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 visitJul 14, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-individually portion pulled pork between 54°f and 62°f. Placed in reach in cooler 2 hours prior. Advised operator to not double pan and to not overfill. Operator voluntarily discarded.
Repeat violation
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
-cooked potatoes at 124°f. Cooked less than 1 hour ago.
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Administrative complaint
Basic4
Code 21, Wiping cloths and linens: Cloth used as a food-contact surface.
Fixed on the spot
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Fixed on the spotRepeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt or dust.
-food debris on shelf under oven.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, at cookline.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.