LULU'S OCEANSIDE GRILL
30 S. ATLANTIC AVE · ORMOND BEACH · Volusia County · FL 32176
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
17 full violation description(s) documented by the inspector during this visit.
High Priority 5
12A-17-4High Priority – Employee rubbed hands together for less than 10-15 seconds while washing hands. -handled soiled items from customers at dish station, rinsed hands off for brief duration
22-57-6High Priority – Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cooke mushrooms
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sautéed mushrooms 48-50F, sliced cheese 49F inside drawer under grill. Manager stated mushrooms prepared day prior, see stop sale. -cooked shrimp for bloody marys, 47F inside beverage cooler in bar out front from prior
03E-05-5High Priority – Time/temperature control for safety food reheated in a microwave oven for hot holding not adequately stirred/rotated. -rice did not complete 165F throughout from initial reheat prior to placing into steam well. Placed back inti microwave after stirring to complete process. Reached 170F **Corrected On-Site**
Intermediate 6
01C-03-4Intermediate – Clam/mussel/oyster tags not marked with last date served. -mussel tags not dated from when box was emptied. **Repeat Violation**
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. -stained cutting board at end of cook line
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. -employee in cook line straining cooked shrimp into hand sink basin
22-56-4Intermediate – Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**
52-01-4Intermediate – Identity of food product misrepresented. -blue swimming crab used for menu item "WOK BLUE CRAB". Advised to consider FDA fish list. Blue swimming crab – Portunus pelagicus Blue Crab – Callinectes sapidus -"BLUE CRAB" Is a specific species of crab/fish. OperatoR advised that callback inspection shall occur to recheck menu along with dish machine functionality. Warning** **Warning**
16-62-1Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
Basic 6
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. -inside cooler under grill
14-09-4Basic – Cutting board has cut marks and is no longer cleanable. -across from fry station
13-04-4Basic – Employee with no beard guard/restraint while engaging in food preparation. -cook
08B-47-4Basic – Food not stored at least 6 inches off of the floor. -walk in freezer -can on floor next to can rack
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees. -hand sink at end of cook line
12B-13-4Basic – Opened employee beverage container in a cold holding unit with food to be served to customers. -open can of juice/drink inside lowboy above bag of fried foods. **Corrected On-Site**
Inspector observations synchronized from DBPR on October 18, 2026 12:22 PM.
Violation category totals
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
2 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.