DAYTONA DINER
2043 South Atlantic Avenue
Florida, 32118
Volusia County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 4/16/2025
High Priority
6
Intermediate
2
Basic
2
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone stored on top of cutting board
- 10-08-5:Basic - Ice scoop handle in contact with ice.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee handled raw chicken at breading station with gloves on prior ti changing gloves without washing hands/preparing food
- 35A-02-7:High Priority - Live, small flying insects found
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw chicken portioned into bags inside freezer above ham
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -ham, marked 4/9 -boiled eggs removed from shell marked 4/6 -green beans marked 4/4 -feta cheese marked 3-25
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -ham, marked 4/9
- 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. -home fries, marked 7-11am on white board
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -womens restroom
- 11-26-1:Intermediate - 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.
Food safety inspection conducted on 4/16/2025 revealed 10 total violations (6 high priority, 2 intermediate, 2 basic).
Inspection on 1/15/2025
High Priority
4
Intermediate
3
Basic
6
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. -sections of ceiling missing inside womens restroom and inside handicap stall - From follow-up inspection 2025-01-15: **Time Extended**
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. -small gap at bottom left side threshold at back door Repeat Violation - From follow-up inspection 2025-01-15: **Time Extended**
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -in front of dish machin - From follow-up inspection 2025-01-15: **Time Extended**
- 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall. -damage to wall, mens restroom - From follow-up inspection 2025-01-15: **Time Extended**
- 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. -womens handicap stall - From follow-up inspection 2025-01-15: **Time Extended**
- 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. -sprayer at dish machine area - From follow-up inspection 2025-01-15: **Time Extended**
- 08A-02-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -portioned raw poultry stored above portioned ham all removed from commercial packaging inside freezer next to ice machine - From follow-up inspection 2025-01-15: **Time Extended**
- 01B-14-4:High Priority - - From initial inspection : High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. - From follow-up inspection 2025-01-15: **Time Extended**
- 03A-03-5:High Priority - - From initial inspection : High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. -ambient 49F Warning - From follow-up inspection 2025-01-15: **Time Extended**
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -sausage links, sausage patties 52F, sliced cheeses 61F inside top section of makeline cooler longer than 4 hours. -portioned ham, raw chicken, hash browns, sourkrout 51-55F in bottom section of makeline cooler longer than 4 hours -raw shell eggs, shredded cheese, cut tomatoes, liquid eggs, diced ham 51-54F inside top section of makeline cooler across from grill Warning - From follow-up inspection 2025-01-15: Stop sale on raw shell eggs exceeding 4 hour time control. **Time Extended**
- 53A-03-7:Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ -noreen, expired 5-6-2021 - From follow-up inspection 2025-01-15: Must be in compliance upon next unannounced inspection. **Time Extended**
- 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. -obstructed access by co2 tanks Repeat Violation - From follow-up inspection 2025-01-15: **Time Extended**
- 53B-13-5:Intermediate - - From initial inspection : 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. -noreen - From follow-up inspection 2025-01-15: Must be in compliance upon next unannounced inspection **Time Extended**
Food safety inspection conducted on 1/15/2025 revealed 13 total violations (4 high priority, 3 intermediate, 6 basic).
Inspection on 1/10/2025
High Priority
13
Intermediate
3
Basic
11
Total
27
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. -sections of ceiling missing inside womens restroom and inside handicap stall
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -jackets hanging on racks leaning against/touching clean dishes/chicken base
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -wristwatch watch worn by employee cooking food
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. -small gap at bottom left side threshold at back door Repeat Violation
- 36-73-4:Basic - Floor soiled/has accumulation of debris. -in front of dish machin
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -case soda bibs on floor next to freezer
- 36-24-5:Basic - Hole in or other damage to wall. -damage to wall, mens restroom
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -womens handicap stall
- 14-20-4:Basic - Ripped/worn/soiled tin foil used as shelf cover. -bottom shelf beneath slatted grill
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. -sprayer at dish machine area
- 41-07-4:High Priority - Container of medicine improperly stored. -acetaminophen stored on shelf above flour Repeat Violation Warning
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -employee entered kitchen and began working on line without washing hands Warning
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -cook cracked raw shell egg prior to preparing portion of grits for customer Warning
- 12A-02-4:High Priority - Employee handled soiled dishes or utensils and then handled clean dishes/handled food without washing hands. Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils without washing hands. Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee loaded soiled dishes into dish machine and touched pans of food in prep area without washing hands. Warning
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -portioned raw poultry stored above portioned ham all removed from commercial packaging inside freezer next to ice machine
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw poultry stored above ready to eat food in bottom of cooler across from grill
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -ham
- 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. -ambient 49F Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -sausage links, sausage patties 52F, sliced cheeses 61F inside top section of makeline cooler longer than 4 hours. -portioned ham, raw chicken, hash browns, sourkrout 51-55F in bottom section of makeline cooler longer than 4 hours -raw shell eggs, shredded cheese, cut tomatoes, liquid eggs, diced ham 51-54F inside top section of makeline cooler across from grill Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -corned beef hash 61F sitting out next to end of cook line beneath bread toaster -sausage links, sausage patties 52F, sliced cheeses 61F inside top section of makeline cooler longer than 4 hours, see stop sale. -portioned ham, raw chicken, sourkrout 51-55F in bottom section of makeline cooler longer than 4 hours, see stop sale. -raw shell eggs, shredded cheese, cut tomatoes, liquid eggs, diced ham 51-54F inside top section of makeline cooler across from grill longer than 4 hours, see stop sale. 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. -diced tomatoes, cut lettuce 51-54F after 4 hours, inside makeline cooler that is not holding internal temperatures at 41F or below Warning
- 07-08-5:High Priority - Time/temperature control for safety food re-served to customers. -bowls of butter chips served at bar counter and returned to cooler prior to serving to next customer Warning
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ -noreen, expired 5-6-2021
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -obstructed access by co2 tanks Repeat Violation
- 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. -noreen
Food safety inspection conducted on 1/10/2025 revealed 27 total violations (13 high priority, 3 intermediate, 11 basic).
Inspection on 7/31/2024
High Priority
3
Intermediate
1
Basic
6
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 36-32-5:Basic - Ceiling vent covers in disrepair.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 06-06-5:Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. -bacon
- 14-69-4:Basic - Ice buildup in reach-in chest freezer
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -restroom toilet rooms
- 41-07-4:High Priority - Container of medicine improperly stored. -acetaminophen and cold medicine stored om shelf next to packaged dry food. Corrected On-Site
- 03C-05-5:High Priority - Cooked French toast made with pooled raw shell eggs not reaching a minimum internal temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time/temperature combination as specified in cooking chart.
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -ziploc portioned raw chicken stored above raw beef Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -hand sink up front blocked by co2 tank
Food safety inspection conducted on 7/31/2024 revealed 10 total violations (3 high priority, 1 intermediate, 6 basic).
Inspection on 1/31/2024
High Priority
6
Intermediate
3
Basic
8
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -cup without handle used to dispense sugar from bulk container
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. -light coming in from bottom left threshold of back door
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -case of fryer oil
- 08B-38-4:Basic - Food stored on floor. -soda bibs on floor next to fryer
- 10-02-4:Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. -serving spoon stored on top surface of egg flats on cook line -tong on fryer door handle
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -womens restroom hand sinks. Sign currently only posted on door to restroom -handicap restroom hand sink
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -sugar in server station, bulk container
- 29-44-4:High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -below 3 compartment sink, pipe is lined directly into flood basin
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw fish removed from commercial packaging stored above bread inside freezer on cook line Corrected On-Site
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -feta cheese, see stop sale
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -feta cheese, opened 1/12 from bulk container. Advised to monitor portions ordered of soft cheeses that may extend beyond 7 days from use to minimize risk of listeria growth naturally present in soft cheeses.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter 69F inside beverage cooler next to hand sink in server station. Operator stated had out for rush 2 hours prior. Advised to control butter using time as a public health control if intending to have soft butter for spreading. Do not return butter from customer tables after being served
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked potatoes/home fries on plate on top shelf above grill, 109F less than -cooked hash browns 67F less than 1 hour on sheet pan on cook line not under temperature control. -advised person in charge to utilize time as public health control for hot foods to be cooked 2nd time per order if not holding at 135F or above.
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -chocolate milk in server station
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -co2 tanks in front of hand sink in server station
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -deborah, expired 12/2023
Food safety inspection conducted on 1/31/2024 revealed 17 total violations (6 high priority, 3 intermediate, 8 basic).
Inspection on 8/22/2023
High Priority
8
Intermediate
2
Basic
8
Total
18
Disposition: Met Inspection Standards
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. -small strip under back door, mostly left side
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -soda bib next to ice machine
- 08B-36-4:Basic - Food stored in a location that is exposed to splash. -box of crackers stored on side of hand sink
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -womens restroom hand sinks - sign on door does not cover hand sinks inside
- 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. -bottom shelf below microwave on cook line
- 29-44-4:High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -under 3 compartment sink
- 41-07-4:High Priority - Container of medicine improperly stored. -stored next to canned food on top shelf above prep table Corrected On-Site
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm, empty sani bucket. Employee corrected Corrected On-Site
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -cook handled french toast with raw egg component, changed gloves without washing hands.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter 82F on line, over 3 hours per employee.
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. -cooked potatoes, employee added time to white board
- 01B-38-5:High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. -corned beef hash
- 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. -open can of corned beef hash 81F for over 3 hours, employee unsure, exposed to room temperature held out on table. Corned beef hash must cool to 41F within 4 hours.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -sink up front blocked by co2 tanks in front of sink
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine
Food safety inspection conducted on 8/22/2023 revealed 18 total violations (8 high priority, 2 intermediate, 8 basic).