Pizza Hut
432 S Atlantic Ave, Ormond Beach, FL 32176 · Permanent Food Service · License 7401750
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 26 routine inspection1 high priority (no follow-up needed), 1 intermediate, 8 basic (4 repeats)-18
- Safety score82
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 26, 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:
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.
-italian sausage at 44°f in pizza cooler.
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris.
-prep table in back kitchen area soiled.
Basic8
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
-exterior panels on walk in cooler and walk in freezer heavily rusted/corroded.
Repeat violation
Ice buildup in walk-in freezer.
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Repeat violation
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
-wing cooler.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
-back door.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris in back kitchen area.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
-paint peeling on ceiling next to walk in cooler.
Repeat violation
Floor soiled by mop sink.
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.