DirtyFLRestaurant Inspection Data

MADELINE'S WINE BAR

200 North Beach Street
Daytona Beach, Florida, 32114
Volusia County County

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 4/15/2025

Inspection #: Visit ID: 10818097

  • N/A:No Violations Were Observed

Inspection Date: 4/11/2025

Inspection #: Visit ID: 10718249

  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -flour Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning
  • 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 Black garlic manchego 51f,Manchego cheese 52f Cheese 46f,cheese 46f Warning
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -bar Corrected On-Site Warning

Inspection Date: 11/12/2024

Inspection #: Visit ID: 8786984

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site
  • 51-18-6:Basic - No copy of latest inspection report available.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -bathroom
  • 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 pork
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cheese 46f,pork 45f per employee less than 30 minutes was sitting out for a few minutes
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -slicer guard
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -salmon Toast points Manager printed new menus Corrected On-Site
  • 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. -observed 1 training card
  • 31B-03-4:Intermediate - No soap provided at handwash sink. -bar
  • 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. -observed one training card
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. -manager printed menus.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -hard boiled eggs cooked on Sunday

Inspection Date: 5/15/2024

Inspection #: Visit ID: 8626737

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning - From follow-up inspection 2024-05-15: **Time Extended**
  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Restrooms Warning - From follow-up inspection 2024-05-15: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blue cheese46F, pepperjack 44F, Brie 45F Warning - From follow-up inspection 2024-05-15: Inspector thermometer: Blue cheese, goat cheese, Gouda 46F Operator thermometer: blue cheese 46F, goat cheese 48F, Gouda 43F. Verified thermometer calibration with ice water both thermometers reading 32F overnight per chef, top right of kitchen triple cooler. Advised to remove extra 1/3 pan holding smaller amounts of cheese in 1/9 pans . Other cooler temperatures 41-43F Admin Complaint
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer Warning - From follow-up inspection 2024-05-15: **Time Extended**

Inspection Date: 3/6/2024

Inspection #: Visit ID: 8548602

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Restrooms Warning
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Dented #10can of peppers Warning
  • 22-50-4:High Priority - Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Approximately 2 seconds. Employee returned to sanitizing solution Warning
  • 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. Mac and cheese base 2/22, feta 2/20, Mac and cheese base 2/28, hummus 2/16, confit cooked garlic 2/28 Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blue cheese46F, pepperjack 44F, Brie 45F Warning
  • 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Greater than 400 ppm quat. Employee added water to lower concentration **Corrective Action Taken** 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
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning
  • 53B-01-5:Intermediate - 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. Repeat Violation Warning
  • 35A-01-4:Intermediate - Nonservice animals in the food establishment or on premises. Dog in the kitchen, back room, and dining/bar area Corrected On-Site Admin Complaint

Inspection Date: 11/14/2023

Inspection #: Visit ID: 8549392

  • N/A:No Violations Were Observed

Inspection Date: 11/9/2023

Inspection #: Visit ID: 8548207

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -reach cooler Brie 56f,white cheddar 48f,manchego 58f,smoked blue cheese 52f,goat cheese 48f,cooked garlic in pile 73f see stop sale Cheese 45f,ham 46f,lamb 44f Warning - From follow-up inspection 2023-11-09: Lamb chop 42f,Manchego cheese 46f,blue cheese 45f,goat cheese 46f creme fresh 41f,cheese spreed 41f -per employee clean condensation line **Time Extended**
  • 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2023-11-09: **Time Extended**
  • 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -bar Corrected On-Site Warning - From follow-up inspection 2023-11-09: **Time Extended**
  • 53B-01-5:Intermediate - - From initial inspection : Intermediate - 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. -Employees can't find certificates Warning - From follow-up inspection 2023-11-09: **Time Extended**
  • 11-26-1:Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2023-11-09: **Time Extended**

Inspection Date: 11/8/2023

Inspection #: Visit ID: 8385799

  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. -Walk in cooler Warning
  • 51-18-6:Basic - No copy of latest inspection report available. Warning
  • 41-23-4:High Priority - Box of Ant bait stored on container of nuts. Corrected On-Site Warning
  • 41-22-4:High Priority - Medicine not labeled properly. -package of non aspirin stored on ice machine Corrected On-Site Warning
  • 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 cooler Brie 56f,white cheddar 48f,manchego 58f,smoked blue cheese 52f,goat cheese 48f,cooked garlic in pile 73f see stop sale Cheese 45f,ham 46f,lamb 44f 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
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -salmon toast points Warning
  • 53A-07-6:Intermediate - 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/ -employees can't find certificate Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -Quat Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -bar Corrected On-Site Warning
  • 53B-01-5:Intermediate - 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. -Employees can't find certificates Warning
  • 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. Warning