APPLEBEES NEIGHBORHOOD GRILL & BAR

Name: APPLEBEES NEIGHBORHOOD GRILL & BAR
Address: 150 WILLIAMSON BLVD, ORMOND BEACH, FL, 32174, US
Rating: 61.5

150 WILLIAMSON BLVD, ORMOND BEACH, FL 32174

License #7405458

🍺 Bar/Pub ℹ️

61.5 Grade F / 100

Failing Health Score

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Latest inspection

October 22, 2025 · 16 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

APPLEBEES NEIGHBORHOOD GRILL & BAR in ORMOND BEACH currently holds an InspectFL Health Score of 61.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on October 22, 2025. Across those visits, inspectors documented 81 total violations — 13 critical, 2 major, 66 minor.

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Record snapshot

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The latest inspection on October 22, 2025 shows 16 observation rows, all minor, which is usually a better sign than repeat high-priority findings.

Official recordInspection data quality

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Inspector notes

Coverage note

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Community reaction

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Community pulse

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APPLEBEES NEIGHBORHOOD GRILL & BAR has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[23-24-4] Buildup of food debris/soil residue on equipment door handles. -microwave door handle soiled. -upright reach in cooler handles soiled.
[24-05-4] Clean bowls, plates, pots and pans not stored inverted or in a protected manner at cookline.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[36-22-4] Floor area(s) with standing water. -standing water in between tiled and in cracked tiles at cookline.
[36-73-4] Floor soiled/has accumulation of debris in kitchen.
[36-17-5] Floor tiles missing and/or in disrepair. -broken tiles at cookline.
[36-12-4] Floors not constructed to be easily cleanable. -deep grout lines in kitchen.
[36-32-5] Hole in ceiling tile above ice machine.
[14-69-4] Ice buildup in walk-in freezer.
[22-08-4] Interior of microwave soiled.
[38-07-4] Lights in food preparation area missing the proper shield, sleeve coatings or covers.
[51-13-4] No Heimlich maneuver/choking sign posted.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -grease buildup on grill. -table under flat grill soiled with old food debris. -wire shelving at cookline soiled with grease. -exteriors of line coolers soiled. -shelf under prep table soiled with food debris. -grease buildup in mop sink.
[16-46-4] Old labels stuck to food containers after cleaning. -old label on chicken wing container.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[36-27-5] Wall soiled with accumulated grease at cookline.

Disposition: Warning Issued
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[23-24-4] Buildup of food debris/soil residue on equipment door handles.
[36-11-4] Floors not maintained smooth and durable. -deep grout lines in kitchen.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[38-07-4] Lights in food preparation area missing the proper shield.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -shelving at cookline. -reach in freezer gaskets heavily soiled with food debris.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[21-11-4] Sanitizing solution for wiping cloths not free of food debris and visible soil.
[01B-02-5] 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 degrees Fahrenheit. Cookline reach in coolers: Three cheese sauce 54°f, mashed potatoes 49°f, Parmesan sauce 59°f, sour cream 67°f, spinach dip 67°f, chopped tomato 67°f All items in coolers overnight.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline reach in coolers: Three cheese sauce 54°f, mashed potatoes 49°f, Parmesan sauce 59°f, sour cream 67°f, spinach dip 67°f, chopped tomato 67°f All items in coolers overnight.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of equipment -chlorine exceeds 200ppm
[53B-15-4] Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. -employee working with food unaware of reheating and cooling parameters.

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[23-24-4] Buildup of food debris/soil residue on equipment door handles.
[36-03-4] Cove molding at floor/wall juncture broken/missing across from walk in cooler.
[12B-02-4] Employee eating in a food preparation or other restricted area.
[36-73-4] Floor soiled/has accumulation of debris under cooking equipment.
[36-17-5] Floor tiles missing in server area. .
[36-12-4] Floors not constructed to be easily cleanable, deep grout lines in kitchen.
[14-69-4] Ice buildup in walk-in cooler and/or walk-in freezer.
[22-08-4] Interior of oven/microwave has accumulation of food debris.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -soap dispenser soiled -handwash sink soiled -ice cream well at cookline soiled with grease, debris. ( not currently in use)
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[14-20-4] Ripped/worn tin foil used as shelf cover.
[21-11-4] Sanitizing solution for wiping cloths not free of food debris and visible soil.
[36-27-5] Wall soiled: - accumulated food debris in prep area. -accumulated mold like substance in dish washing area.
[29-03-4] Water draining onto floor surface from handwash sink at cookline.
[12A-05-4] Employee ate and then handled clean equipment or utensils without washing hands.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee put bare hands into a container of cooked bacon.
[01B-02-5] 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 degrees Fahrenheit. Alfredo sauce at 52°f, three cheese sauce at 53°f and shredded cheese at 55°f in top area of cookline reach in cooler. Items in cooler overnight.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Alfredo sauce at 52°f, three cheese sauce at 53°f and shredded cheese at 55°f in top area of cookline reach in cooler. Items in cooler overnight.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -French onion soup at 118°f and marinara sauce at 112°f. In hot holding unit 1.5 hours. Advised operator to reheat to 165°f and hot hold at a minimum of 135°f.
[29-34-4] Vacuum breaker missing at fitting/splitter added to hose bibb.
[31A-11-4] Handwash sink used for purposes other than handwashing. -handwash sink in bar area used as a dump sink (drink ice in sink).