PIRANA GRILLE
241 N HWY US 1 · ORMOND BEACH · Volusia County · FL 32174
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
32 full violation description(s) documented by the inspector during this visit.
High Priority 11
35A-02-7High Priority – 2 Live, small flying insects found at cookline. **Warning**
12A-18-4High Priority – Employee dried hands on soiled towel after washing. **Warning**
12A-07-5High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. **Warning**
12A-20-4High Priority – Employee washed hands with no soap. **Warning**
02C-01-5High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -spinach queso in reach in cooler prepared 05/02. -sliced roast beef dated 05/10. **Warning**
01B-24-5High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -spinach queso in reach in cooler prepared 05/02. -sliced roast beef dated 05/10. **Warning**
12A-09-4High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Warning**
01B-13-4High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. -Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. **Warning**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. -raw chicken 48°f -ground beef 46°f to 48°f. -raw bacon 54°f to 60°f. All items in cooler overnight. Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. -brown gravy, chili, French onion between 108°f and 130°f. Placed in warmer to reheat at 10:15am. Temperature taken at 12:30pm. **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw bacon between 54°f and 60°f, raw chicken at 48°f, ground beef at 46°f to 48°f. All items In cooler overnight. **Warning**
03E-02-5High Priority – Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. -brown gravy, chili, French onion between 108°f and 130°f. Placed in warmer to reheat at 10:15am. Temperature taken at 12:30pm. **Warning**
Intermediate 6
12A-03-4Intermediate – Employee washed hands in a sink other than an approved handwash sink. -employee washed hands at dirty dish rinse sink by dish machine. **Warning**
31A-07-4Intermediate – Handwash sink missing in warewashing or food preparation area. **Warning**
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. -only handwashing sink in kitchen blocked by mop bucket, case of degreaser and 5 gallon buckets. **Warning**
16-37-1Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
11-26-1Intermediate – 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. **Warning**
53B-13-5Intermediate – Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
Basic 15
36-73-4Basic – -Floor soiled/has heavily accumulation of debris, grease under fryers. -build up of mold-like substance and slime on floor by ice machine. **Warning**
22-20-5Basic – Accumulation of black mold-like substance in the interior of the ice machine. **Warning**
16-21-4Basic – Accumulation of debris on exterior of warewashing machine. **Warning**
16-23-4Basic – Accumulation of lime scale on the inside of the dishmachine. **Warning**
06-09-1Basic – Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. **Warning**
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
14-11-5Basic – Equipment in poor repair. -shelving at cookline rusted. **Warning**
36-11-4Basic – Floors not maintained smooth and durable in kitchen. **Warning**
24-06-4Basic – Knives stored on a soiled rack. **Warning**
05-09-4Basic – No conspicuously located ambient air temperature thermometer in cookline reach in cooler. **Warning**
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -build up of grease on side of fryer. -pipes attached to ceiling at cookline covered with dust. -shelving at cookline has accumulation of dust, debris. -exterior of storage containers with tortillas soiled. -dust buildup on wall fan at cookline. -build up of mold-like substance on walk in cooler shelves. **Warning**
22-16-4Basic – Reach-in coolers, freezers interior/shelves have accumulation of soil residues. **Warning**
14-17-4Basic – Walk-in cooler shelves with rust that has pitted the surface. **Warning**
36-27-5Basic – Wall soiled with accumulated grease, food debris, at cookline. **Warning**
02D-01-5Basic – Working containers of food removed from original container not identified by common name. -container of sugar not labeled. **Warning**
Inspector observations synchronized from DBPR on September 9, 2026 12:32 PM.
Violation category totals
3 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
6 observation(s)
2 observation(s)
3 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.