Villin Grillin
122 Hand Ave Unit F, Vin 0546, Ormond Beach, FL 32174 · Mobile Food Dispensing Vehicle · License 7450851
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 Sep 30 routine inspection1 high priority (fixed on the spot), 2 intermediate (1 repeat)-10
- Administrative complaint on Sep 30, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score70
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 30, 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.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Sliced cheese 48°F, hot dogs 46°F, Bologna 50°F Items in cooler with ice packs. sliced cheese 37°F on ice pack. Operator rearranged cooler so ice contacts more product.
Fixed on the spot
Intermediate1
Code 08, Food protection and cross-contamination: Food, other than frankfurters, prepared on a hot dog cart.
Chili scooped onto hot dogs
- First visitSep 30, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
3 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.
Sliced cheese 48°F and 50°F in cooler, operator placed on ice packs
Fixed on the spot
Intermediate2
Code 08, Food protection and cross-contamination: Food, other than frankfurters, prepared on a hot dog cart.
Pulled pork, sauerkraut, chili bulk hot holding. Sign posed farm fresh eggs, breakfast sandwiches all day
Repeat violationAdministrative complaint
Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
Not on large posted menu
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.