DirtyFLRestaurant Inspection Data

JON HALL SNACK BAR

JON HALL SNACK BAR in DAYTONA BCH has 8 health inspections on record with an overall food safety rating of 2.0/5. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 8 reports on file

551 N NOVA RD, DAYTONA BCH 321141701

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 8 health inspection reports

All Inspection Reports

1/21/2026· 1mo ago

Visit ID: 13603655

Met Inspection Standards

1 high

  • 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw sausage and shell eggs over ready to eat food Corrected On-Site Warning - From follow-up inspection 2026-01-21: Raw egg ver ready to eat **Time Extended**

12/29/2025· 2mo ago

Visit ID: 13468894

Follow-up Inspection Required

4 high, 3 int, 5 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Warning
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Warning
  • 51-18-6:Basic - No copy of latest inspection report available. Warning
  • 29-08-4:Basic - Plumbing system in disrepair. -garbage disposal . Maintenance has purchased new disposal Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -sugar Corrected On-Site Warning
  • 35A-02-7:High Priority - Live, small flying insects found -1 live fly in 3 compartment sink Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw sausage and shell eggs over ready to eat food Corrected On-Site Warning
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Advised to use time as a public health control Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cheese 45f advised keep a lower level Warning
  • 11-27-4:Intermediate - 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. Warning
  • 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Warning
  • 53B-13-5:Intermediate - 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

7/22/2025· 7mo ago

Visit ID: 10924247

Met Inspection Standards

3 high, 4 basic

  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. -small cooler Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -cabinet under 3 compartment sink
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -0 ppm correct to 50 ppm
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Raw hamburger over raw fish
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded cheese 46f
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. -chemical cleaner next to pans Corrected On-Site

1/28/2025· 1y 1mo ago

Visit ID: 8824605

Met Inspection Standards

2 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

7/9/2024· 1y 8mo ago

Visit ID: 8789388

Met Inspection Standards

4 high, 1 basic

  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
  • 22-48-5:High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw hamburger stored on container of hotdogs Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -hamburger 46f

1/12/2024· 2y 2mo ago

Visit ID: 8589879

Met Inspection Standards

2 high

  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning - From follow-up inspection 2024-01-12: **Time Extended**
  • 03D-06-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. -corn beef hash opened yesterday 47f Warning - From follow-up inspection 2024-01-12: Tcs soup 51f, made yesterday not cooled to 41f or below in 6 hours. **Time Extended**

1/11/2024· 2y 2mo ago

Visit ID: 8458078

Follow-up Inspection Required

3 high, 1 int

  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -reach in cooler ham,hamburger,sausage,milk 46f to 47f placing food in another cooler Corrected On-Site Warning
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. -corn beef hash opened yesterday 47f Warning
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -using time on butter Warning

7/28/2023· 2y 7mo ago

Visit ID: 8387579

Met Inspection Standards

2 high, 1 basic

  • 36-36-4:Basic - Ceiling tile missing in ladies water dripping from pipe into bucket.
  • 03B-15-5:High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. -chili 128f manager placing on stove
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter 78f advised to use time as a public health control. Less than 4 hours