JIMMY HULAS OF ORMOND BEACH Inspection – January 23, 2025

High Priority 1

#10High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -fish at 108°f. In steam table less than 30 minutes. Advised operator to reheat to 165°f and hot hold at a minimum of 135°f

Intermediate 2

#11Intermediate31B-03-4

Intermediate – No soap provided at handwash sink.

#12Intermediate41-17-4

Intermediate – Spray bottle containing toxic substance not labeled. **Corrected On-Site**

Corrected On-Site

Basic 9

#1Basic36-34-5

Basic – Ceiling/ceiling tiles/vents soiled with accumulated grease. **Repeat Violation**

Repeat Violation

#2Basic24-06-4

Basic – Clean knives stored on dirty magnetic rack.

#3Basic50-09-4

Basic – Current Hotel and Restaurant license not displayed.

#4Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable. **Repeat Violation**

Repeat Violation

#5Basic12B-12-5

Basic – Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.

#6Basic05-09-4

Basic – No conspicuously located ambient air temperature thermometer in reach in cooler at cook line.

#7Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris. -exterior of food storage containers. **Repeat Violation**

Repeat Violation

#8Basic22-16-4

Basic – Reach-in cooler interior/shelves have accumulation of soil residues.

#9Basic36-27-5

Basic – Wall soiled with accumulated grease at cook line. **Repeat Violation**

Repeat Violation

Florida Food Watch