DirtyFLRestaurant Inspection Data

DAYTONAS ORIGINAL FIRST TURN

5236 South Ridgewood Avenue
Florida, 32127
Volusia County County

Overall Food Safety Rating

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

All Inspection Reports

Inspection Date: 2/26/2024

Inspection #: Visit ID: 8582221

  • 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. -in front of oven near 3 compartment sink - From follow-up inspection 2024-02-26: **Time Extended**
  • 36-11-4:Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. -near walkway to dish pit - From follow-up inspection 2024-02-26: **Time Extended**

Inspection Date: 12/28/2023

Inspection #: Visit ID: 8581395

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -plates/bowls not inverted on top of microwave in prep area
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. -in front of oven near 3 compartment sink
  • 36-11-4:Basic - Floors not maintained smooth and durable. -near walkway to dish pit
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dust/debris on hood filters
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. -salmon, vacuum sealed on site. Provided HACCP template to operator. Callback inspection shall occur in 60 days to verify compliance. Warning
  • 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. -house caesar, marked 11/28
  • 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. -house made caesar dressing
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -physical material on can opener blade -stained cutting boards
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. -salmon vacuum sealed on site Warning
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.

Inspection Date: 11/14/2023

Inspection #: Visit ID: 8550502

  • 36-32-5:Basic - Ceiling leaking water from roof.
  • 14-09-4:Basic - Cutting board has deep gap/break marks and is no longer cleanable. -white cutting board in back by cook line
  • 14-11-5:Basic - Equipment in poor repair. -door to walk in cooler -fan inside walk in cooler
  • 36-11-4:Basic - Floors not maintained smooth and durable.
  • 35B-12-4:Basic - Perimeter roofs do not effectively protect establishment against environmental cross contamination. -rain water leaking from roof into prep area
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef stored above cooked pork 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. -spinach dip, taco meat marked 10/30. Manager discarded.
  • 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. -portioned spinach dip, taco meat marked from 10/30 inside walk in cooler, manager discarded
  • 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. -cut head of lettuce, 50F. Loaded densely above fill line in top side of cooler from overnight prep, see stop sale.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -inside bar, stacks of buckets blocking hand sink Corrected On-Site

Inspection Date: 9/27/2023

Inspection #: Visit ID: 8509010

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  • 36-11-4:Basic - Floors not maintained smooth and durable.
  • 35B-12-4:Basic - Roof do not effectively protect establishment against environmental cross contamination. -roof leaking in front of prep area near entrance to ware-washing area. Rain entering work area, employees have Bin collecting water, avoiding area directly affected.
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. -employee touched raw beef with gloves on prior to completing platting including romaine lettuce without washing hands.

Inspection Date: 8/21/2023

Inspection #: Visit ID: 8443855

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -corners of wall behind cookline equipment -areas of floors that are not smooth and easily cleanable
  • 36-11-4:Basic - Floors not maintained smooth and durable.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -outside walk in freezer
  • 25-05-4:Basic - Single-service articles improperly stored. -paper food trays not inverted, food contact side facing up
  • 25-17-4:Basic - Single-service articles stored on a soiled surface.
  • 36-34-5:Basic - Vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling vents on cook line -vents behind refrigerator on cook line
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw beef patties 50F, sour krout 51F, raw chicken 50F. Inside makeline cooler across from grill on cook line. Manager states 45 minutes since loaded from 41F. Stated minimally using cooler. Advised to work from nearby units until unit is serviced. Manager provided temperature logs from morning check. Rechecked temperatures at end of inspection -sliced cheese 44F inside walk in cooler **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board in bar