Jimmy Hulas of Ormond Beach
191 E Granada Blvd, Ormond Beach, FL 32176 · Permanent Food Service · License 7407436
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 Aug 12 routine inspection1 high priority (no follow-up needed), 3 intermediate (1 repeat), 9 basic (3 repeats)-25
- Safety score75
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 visitAug 12, 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.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-shredded cheese 45°f and chopped chicken 44°f in cooler drawer at cookline.
Intermediate3
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink by ice machine.
Code 41, Chemicals and toxic substances: Spray bottle in bar area containing toxic substance not labeled.
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.
Repeat violation
Basic9
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
-container of salt unlabeled.
Repeat violation
Code 08, Food protection and cross-contamination: Food stored on floor.
-numerous cases in walk in freezer.
Repeat violation
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
-heavy build up of mold-like substance in cookline reach in cooler.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, or dust.
-buildup of food debris on shelving at cookline. -hood filters soiled with grease. -grease, flaking rust on wire shelving across from three compartment sink. -can opener holster soiled. -soiled lid on chip container.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled.
-wall behind handwashing sink in dish area soiled with old food debris.
Ceiling vents in kitchen soiled with accumulated rust, grease and mold-like substance.
Floor soiled/has accumulation of debris.
-buildup of food debris on cove tiles under pass through window in kitchen. -grease, food debris under fryers. -walk in cooler floor soiled with food debris.
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.