DON GIOVANNI ORMOND BEACH Inspection – April 22, 2025

High Priority 1

#3High Priority12A-07-5

High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food.

Intermediate 7

#4Intermediate02C-03-5

Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -chopped ham and sausage. **Corrected On-Site**

Corrected On-Site

#5Intermediate11-27-4

Intermediate – 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.

#6Intermediate31A-09-4

Intermediate – Handwash sink not accessible for employee use at all times. -cutting board on top of handwashing sink and storage container in front of handwashing sink.

#7Intermediate53A-05-6

Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

#8Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink.

#9Intermediate11-26-1

Intermediate – No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

#10Intermediate31B-03-4

Intermediate – No soap provided at handwash sink at front counter.

Basic 2

#1Basic10-07-4

Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**

Corrected On-Site

#2Basic51-13-4

Basic – No Heimlich maneuver/choking sign posted.

Florida Food Watch