DAYTONA DINER
2043 South Atlantic Avenue
Florida, 32118
Volusia County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 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).