MR WICH DELI

Name: MR WICH DELI
Address: 21 N NOVA RD, ORMOND BEACH, FL, 32174, US
Rating: 35.2

21 N NOVA RD, ORMOND BEACH, FL 32174

License #7402392

🥪 Deli/Sandwich ℹ️

35.2 Grade F / 100

Failing Health Score

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Latest inspection

May 6, 2026 · 13 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

MR WICH DELI in ORMOND BEACH currently holds an InspectFL Health Score of 35.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on May 6, 2026. Across those visits, inspectors documented 122 total violations — 7 critical, 18 major, 97 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on May 6, 2026 shows 13 observation rows: no critical rows, 1 major, and 12 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

122

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

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MR WICH DELI 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. -walk in cooler handle.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair in kitchen.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated grease.
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-73-4] Floor soiled/has accumulation of debris in kitchen and walk in cooler.
[36-11-4] Floors not maintained smooth and durable.
[42-02-4] Improper storage of maintenance equipment that interferes with cleaning. -tools stored in food preparation area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -shelving throughout kitchen soiled with debris. -mixer stand soiled. -dough press soiled. -pizza hood soiled with grease.
[22-16-4] Reach-in cooler interior/shelves, gaskets have accumulation of soil residues.
[08B-12-5] Stored food not covered. -open bag of flour in kitchen -open containers of food in walk in cooler.
[36-27-5] Walls in kitchen soiled with accumulated grease, food debris.
[22-02-4] Food-contact surface soiled with food debris. -slicer soiled. -knives in rack soiled.

Disposition: Warning Issued
[16-07-4] Accumulation of mold-like substance in three-compartment sink.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. -microwave handle. -reach in cooler door handles. -walk in cooler door handle heavily soiled with food debris.
[36-32-5] Ceiling/ceiling tile shows water damage in dining room.
[36-34-5] Ceiling/ceiling tiles/vents heavily soiled with accumulated food debris, grease, dust, or mold-like substance.
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. -knives stored in heavily soiled rack.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[12B-12-5] 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.
[36-73-4] Floor soiled/has accumulation of debris.
[36-11-4] Floors not maintained smooth and durable.
[08B-38-4] Food stored on floor. -bag of cheese on floor in walk in cooler.
[14-13-4] Food-contact surface not smooth and easily cleanable. -rope around knife handles.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -shelving in kitchen heavily soiled with debris. -hand washing sink soiled. -exterior of reach in display cooler heavily soiled with old food debris. -mixer stand heavily soiled with debris. -pasta machine heavily soiled with food debris. -exterior of food storage containers heavily soiled. -rolling rack in walk in cooler heavily soiled with old food debris. -walk in cooler shelving heavily soiled with old food debris. -can opener holster soiled with food debris.
[22-16-4] Reach-in cooler interior/shelves have heavy accumulation of soil residues.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface.
[08B-12-5] Stored food not covered. -numerous items in walk in cooler.
[36-50-4] Unclean building components, attachments or fixtures. -walk in cooler soiled.
[36-30-4] Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
[36-27-5] Walls throughout kitchen heavily soiled with accumulated grease, food debris, and/or dust.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
[35A-02-7] 2 Live, small flying insects found in kitchen.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -cooked sausage in walk in cooler.
[22-02-4] Food-contact surface soiled with food debris. -slicer. -microwave interior. -interiors of food storage containers above three compartment sink.

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles. -walk in cooler door. -freezer door handles.
[36-32-5] Ceiling/ceiling tile shows water damage in several locations.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated grease.
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack.
[14-11-5] Equipment in poor repair, shelving in kitchen chipped.
[36-73-4] Floor heavily soiled/has accumulation of debris throughout kitchen and in walk in cooler.
[36-12-4] Floors not constructed to be easily cleanable.
[08B-38-4] Food stored on floor, case of lettuce in walk in cooler.
[36-17-5] Linoleum floor planks missing and/or in disrepair in kitchen.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -handwash sink soiled with food debris. -table by reach in cooler soiled with food debris. -shelving throughout kitchen heavily soiled with food debris. -food debris on stove across from glass cooler. -mixer base soiled with food debris. -rolling shelving rack in walk in cooler soiled with food debris.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[25-05-4] Single-service articles improperly stored, case of takeout containers on floor in hallway.
[08B-12-5] Stored food not covered. -open bag of flour in kitchen under prep table. -numerous items uncovered in walk in cooler.
[36-30-4] Wall not smooth, nonabsorbent and easily cleanable in food preparation areas.
[36-27-5] Wall soiled with accumulated grease in kitchen. Wall soiled with accumulated food debris behind prep area and behind slicer.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
[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. Employee touched cheese with bare hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese at 65°f and sauce at 57°f in prep area.operator stated out of cooler thirty minutes and moved to walk in cooler.
[11-27-4] 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.
[22-02-4] Food-contact surface soiled with food debris. -slicer.
[53A-07-6] No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[11-26-1] 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.