Sleep Inn

170 Williamson Boulevard, Ormond Beach, FL 32174 · Permanent Food Service · License 7406397

Official report

100

out of 100

Grade A

Safety score 100 of 100

Latest visit: Oct 14, 2026 (3 weeks ago)

What drove the grade

No violations foundComplaint inspection, Oct 5, 2026

How the score was calculated

Starting score100
No deductions. Clean latest visit and nothing pending.
Safety score100

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

Inspection history

3 inspections · 4 visits

Latest inspection

Oct142026

Complaint check

No violations found

First visitOct 14, 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.
No violations found.
Official report, on the Florida DBPR website

Earlier inspections 2

Oct52026A100Complaint inspectionNo violations No follow-up needed

First visitOct 5, 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.
No violations found.
Official report, on the Florida DBPR website

Aug32026C73Routine inspection13 violations · 1 follow-up visit Fixed at follow-up

Follow-up visitOct 5, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitAug 3, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
- 7 Intermediate
- 6 Basic
What the inspector cited
Intermediate7
- Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
  Repeat violation
- Code 08, Food protection and cross-contamination: Whole fruit displayed for self-service not wrapped and no utensils provided.
- 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.
  Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris.
  -tray for apples soiled.
- 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.
Basic6
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  -white refrigerator in kitchen area.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interiors have accumulation of soil residues.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with food debris, dirt, or dust.
  -cabinet drawer interiors soiled.
- Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in dirty drawer.
- Code 25, Single-service items: Single-service articles improperly stored.
  -case of bowls and case of utensils stored on kitchen floor.
  Repeat violation
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  Fixed on the spot
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

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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.