DirtyFLRestaurant Inspection Data

BIG TUNA'S BEACH BAR & GRILL

2695 North Atlantic Avenue
Daytona Beach, Florida, 32118
Volusia County County

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 1/17/2025

Inspection #: Visit ID: 8846162

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -upper white portion inside ice machine in back
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -portion cup inside lexan of tuna Corrected On-Site
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vent cover for air curtain on back door
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -tuna, see stop sale
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. -bottom left threshold
  • 36-22-4:Basic - Floor area(s) covered with standing water. -cook line in front of coolers/slatted grill area
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -corners of floor at end of cook line
  • 14-69-4:Basic - Ice buildup in reach-in freezer.
  • 10-07-4:Basic - In-use utensils stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -back corner of microwave on cookline
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind soda gun area at entrance ti bar
  • 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. -conch mix marked 1/9, see stop sale Repeat Violation
  • 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. -conch mix Repeat Violation
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -tuna 41F, kept inside vacuum sealed packaging during thawing process.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cooked pasta, 1 portion
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -portioned cook pasta 39-51F, some stored above recommended fill line by manufacturer, loaded on line more than 4 hours prior, see stop sale.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Purple chemical stored hanging above hand sink basin Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -scissors inside hand sink at end of cook line Corrected On-Site

Inspection Date: 7/31/2024

Inspection #: Visit ID: 8733546

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. -vent damaged in prep area with exposed insulation above area with active food prep. Manager moved prep area until repairs made.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -dust build up around light fixture above entryway to dining area -top of cooler across from doorway to kitchen
  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing.
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -cases of fryer oil on floor in dry storage
  • 08B-36-4:Basic - Food stored/prepared in a location that is exposed to falling insulation material from ceiling vent/duct Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -outside bar
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -area above hood filters
  • 21-10-4:Basic - Soiled dry wiping cloth in use.
  • 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, manager replaced bucket during inspectipn
  • 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. -soup -Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
  • 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. -soup marked 10 days prior
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -portioned house ranch 70F, placed out hours prior, advised to keep on time as public health control with time marking for maximum 4 hour time controls if unable to maintain 41F or below for TCS foods. -portioned house made ranch 55F in outside bar
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand sink at end of cook line

Inspection Date: 1/29/2024

Inspection #: Visit ID: 8473515

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing.
  • 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. -slight amount of dripping grease on bottom of hood filters above grill near open container of bacon
  • 14-69-4:Basic - Ice buildup in reach-in freezer. -on cook line near batter station
  • 10-20-4:Basic - In-use tongs stored on un sanitized equipment between uses. -on ansul lines on cook line Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. -lexans in warewashing area
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee touched raw poultry on cook line, changed gloves prior ti touching bread, cooked chicken wings
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -au jus , melted butter 105F-120F on raised section above flat top less than 1 hour. Employee reheated. Advised to keep TCS food on 4 hour time system if product is not intended to keep outside of the danger zone of 41-135F.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -missing lactic acid test strips and chlorine test strips
  • 27-16-4:Intermediate - Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Corrected On-Site

Inspection Date: 8/15/2023

Inspection #: Visit ID: 8355121

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -portion cups without handles used to dispense food on line
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. -microwave handle Corrected On-Site
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling tiles/vents soiled with dust -missing ceiling tiles above dish machine
  • 16-01-4:Basic - Dishmachine has no data plate/operating specifications.
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. -employee eating on cook line
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. -door near dry storage
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -under cooler at end of line
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -Dish pit, one bulb above
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -mens restroom
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked chicken wings from 8/11, 52-54F inside drawer across from fryers. Manager stated placed on line recently, moved into walk in cooler **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. alfredo sauce (115-123F - Hot Holding), inside hot box in prep area less than 2 hours per manager, reheated to 165F **Corrective Action Taken**