Wild Rabbit Bistro
48 E Granada Blvd, Ormond Beach, FL 32176 · Permanent Food Service · License 7407336
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 15 routine inspection3 high priority (fixed by the Sep 17 follow-up), 1 intermediate, 2 basic-14
- Safety score86
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 visitSep 17, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 14, Food-contact surfaces designed and maintained: Cutting boards have cut marks and are no longer cleanable.
More time given
- First visitSep 15, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. -blackened mahi 50°f, salmon 50°f and burgers 50°f in silver cooler across from fryer. All items in cooler overnight. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -cooked sweet potatoes in walk in cooler dated 09/07.
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
-cooked sweet potatoes in walk in cooler dated 09/07.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-blackened mahi 50°f, salmon 50°f and burgers 50°f in silver cooler across from fryer. All items in cooler overnight.
Intermediate1
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Basic2
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
-silver cooler across from fryer.
Code 14, Food-contact surfaces designed and maintained: Cutting boards have cut marks and are no longer cleanable.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.