DirtyFLRestaurant Inspection Data

DAHLIA MEXICAN KITCHEN PORT ORANGE

DAHLIA MEXICAN KITCHEN PORT ORANGE located in PORT ORANGE has undergone 8 health department inspections, achieving a 2.2/5 overall safety rating. Recent inspections show improving food safety practices.

1078 Dunlawton Avenue
Florida, 32127
Volusia County County

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 10/23/2025

Inspection #: Visit ID: 13556651

  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -dust build up on expose - From follow-up inspection 2025-10-23: **Time Extended**
  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the side/threshold that opens to the outside. - From follow-up inspection 2025-10-23: **Time Extended**
  • 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall. -tile wall at backsplash behind grill - From follow-up inspection 2025-10-23: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelving/wire racks -top surface of salamander -exterior of grill -grease dripping from Ansul fire suppression lines above fryers - From follow-up inspection 2025-10-23: **Time Extended**
  • 01C-02-4:Intermediate - - From initial inspection : Intermediate - Establishment not maintaining oyster tags for 90 days. - From follow-up inspection 2025-10-23: **Time Extended**

Inspection Date: 10/22/2025

Inspection #: Visit ID: 10885495

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -dust build up on expose
  • 35B-01-4:Basic - Exterior door has a gap at the side/threshold that opens to the outside.
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -bag of onions inside walk in cooler Corrected On-Site
  • 36-24-5:Basic - Hole in or other damage to wall. -tile wall at backsplash behind grill
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelving/wire racks -top surface of salamander -exterior of grill -grease dripping from Ansul fire suppression lines above fryers
  • 35A-02-7:High Priority - Live, small flying insects found -3 flies underneath drain at hand sink at entrance to kitchen -1 fly inside bar near soda dispenser nozzle Warning
  • 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. -salmon offered raw on sushi menu, no proof of parasite destruction/aquaculture provided for salmon. Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. -purple chemical stored next to foil/wood serving plates on prep table in back Corrected On-Site
  • 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. -open gallon of milk not date marked
  • 01C-02-4:Intermediate - Establishment not maintaining oyster tags for 90 days.
  • 02A-01-5:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. -raw oysters on menu without appropriate consumer advisory Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -yellow chemical inside unlabeled spray bottle next to 3 compartment sink Corrected On-Site

Inspection Date: 4/23/2025

Inspection #: Visit ID: 10819480

  • 36-24-5:Basic - - From initial inspection : Basic - damage to wall. -missing backsplash tile behind grill - From follow-up inspection 2025-04-23: **Time Extended**
  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2025-04-23: **Time Extended**
  • 36-17-5:Basic - - From initial inspection : Basic - Floor tiles in disrepair. -bar area, missing grout between tile crevices - From follow-up inspection 2025-04-23: **Time Extended**
  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. -restroom hand sinks - From follow-up inspection 2025-04-23: **Time Extended**

Inspection Date: 4/15/2025

Inspection #: Visit ID: 8759582

  • 36-24-5:Basic - damage to wall. -missing backsplash tile behind grill
  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -some black substance forming, interior of ice machine in back, upper portion
  • 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 next to food plastic wrap on table Corrected On-Site
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
  • 36-17-5:Basic - Floor tiles in disrepair. -bar area, missing grout between tile crevices
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -bag of carrots inside walk in cooler Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -restroom hand sinks
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -ansul fire suppression lines with dripping grease above fryers/grill
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -100ppm quat, manager stated switched tontablets recently. Advised to use test strips to verify 200-400ppm . Manager added more tablets to dissolve, stated recently filled sanitizer. **Corrective Action Taken**
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -employee moved piece of raw beef that was incidentally inside pan of raw chicken back into raw beef on cookline. Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee handled raw chicken with gloved hands prior to handling tortillas, other ready to eat food on cook line. Manager had discussion with employee **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sour cream (46F - Cold Holding); cut tomatoes 46F(cold holding)shredded cheese (46F - Cold Holding); cut lettuce (51F - Cooling); corn (47F - Cold Holding) -inside lowboy cooler across from cookline, manager stated placed in cooler 2 hours prior, moved product to other cooler to rapidly cool down, added ice to line beneath pans that were replaced. **Corrective Action Taken** Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -significant amount of food debris inside designated hand sink in prep station Corrected On-Site
  • 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. -cut tomatoes inside walk in cooler

Inspection Date: 7/9/2024

Inspection #: Visit ID: 8822632

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. -inside kitchen -inside outdoor storage
  • 35A-03-4:Basic - Dead roaches on premises. -1 dead roach on floor next to ice machine near back door, cleaned up on site Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -outdoor storage
  • 33-20-4:Basic - Grease on the ground and/or pad around grease receptacle.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -food debris on top and on side of microwave near beverage dispensing station in kitchen -top ledge/surface of ice machine in back of kitchen -outdoor storage area shelving
  • 36-64-5:Basic - Objectionable odors in bathroom or other areas of the establishment. -restrooms
  • 08B-12-5:Basic - Stored food not covered. -inside walk in cooler
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee on cook line moved garbage can prior to handling tortillas, utensils without washing hands.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of soda gun inside bar, right hand side
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing.
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Corrected On-Site
  • 53A-11-4:Intermediate - No person in charge present during hours of operation.

Inspection Date: 1/22/2024

Inspection #: Visit ID: 8594809

  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of equipment throughout cookline have an accumulation of grease and food debris Repeat Violation Warning - From follow-up inspection 2024-01-22: **Time Extended**

Inspection Date: 1/19/2024

Inspection #: Visit ID: 8457028

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Warning
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling vents above food storage area at end of cookline Warning
  • 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. -12 thawed filets of red snapper and 13 thawed filets of salmon not removed from packaging in walk-in cooler Warning
  • 35A-03-4:Basic - Dead roaches on premises. -5 dead inside unused reach-in cooler drawers underneath flat top grill, Operator discarded, employees thoroughly cleaned area. Corrected On-Site Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee water glass on prep table, operator removed Corrected On-Site Repeat Violation Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of food debris underneath cooking equipment. - throughout kitchen Warning
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -multiple oil jugs stored on floor in cookline area -multiple cases of food items stored on the floor in walk-in cooler, operator reorganized Corrected On-Site Repeat Violation Warning
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -walk-in freezer Warning
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. -set of tongs hanging off oven door in prep area, operator removed Corrected On-Site Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of equipment throughout cookline have an accumulation of grease and food debris Repeat Violation Warning
  • 33-16-4:Basic - Open dumpster lids. Corrected On-Site Warning
  • 24-18-4:Basic - Silverware/utensils not stored with the food contact surfaces all facing the same direction in service area. Warning
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -prep area above handwash sink and prep tables -grease dripping from underneath hood Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -sugar container Warning
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -queso dip 44-46F, stored in walk-in cooler dated 1/18/2024 Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored on top of cut vegetables in lower portion of reach-in cooler, operator reorganized Corrected On-Site Warning
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. -1 live roach inside unused oven -3-live roaches inside unused reach-in cooler drawers underneath flat top grill Operator killed and discarded, employees thoroughly cleaned area. Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -hose bibb in dishwashing area missing 2 vacuum breakers Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards stained throughout kitchen Repeat Violation Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -handwash sink at end of cookline used as dump sink Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -tuna ceviche and salmon ceviche, operator had employees correct on site Corrected On-Site Repeat Violation Warning

Inspection Date: 7/27/2023

Inspection #: Visit ID: 8368383

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling over dishwashing area and cookline
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -stainless steel bowls on shelf over rear prep table, operator inverted Corrected On-Site
  • 29-09-4:Basic - Cold water faucet handle over triple sink in bar area not functioning.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee bottled water stored on shelf above clean plates, operator discarded Corrected On-Site
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. -employee eating on cookline, operator educated employee, employee moved to approved area Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee cell phone on dish drying rack, employee removed -employee aprons hanging of dish drying rack, operator relocated -employee bag stored on top of paper towel dispenser in employee unisex restroom, operator removed Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. -reach-in cooler in rear prep area not holding temperature, no Time/Temperature Control Safety foods present
  • 36-22-4:Basic - Floor area(s) covered with standing water. -dishwashing area
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -large plastic containers of tortilla chips, operator relocated -large pot of cooked pork stored on floor in rear prep area, operator relocated Corrected On-Site
  • 14-69-4:Basic - Ice buildup in walk-in freezer. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -side of fryer has a significant accumulation of grease -walk-in cooler door and gasket soiled
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. -plastic containers on shelf over rear prep table
  • 33-16-4:Basic - Open dumpster lids.
  • 29-08-4:Basic - Plumbing system in disrepair. -hose bibb in dishwashing area leaking during operation
  • 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. -operator educated employee, employee washed hands and put on new gloves Corrected On-Site
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -operated grabbed cut lettuce with bare hand, inspector educated operator, operator discarded product Corrected On-Site
  • 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. -operator educated employee, employee washed hands Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut lettuce 61F overfilled in top of reach-in cooler on cookline, per operator less than 2 hours, operator relocated excess portion to walk-in cooler **Corrective Action Taken**
  • 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. -Provided Clean-up of Vomiting and Diarrheal Events poster. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener blade soiled, employee cleaned Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -handwash sink at entrance to kitchen blocked by trash can, operator relocated Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -evidence of handwash sink in bar being used as a dump sink, ice present
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -tuna ceviche and salmon ceviche, operator had employee mark menus during inspection Corrected On-Site
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.