DirtyFLRestaurant Inspection Data

WEBBER'S STEAKHOUSE & SUSHI

With 4 inspections documented, WEBBER'S STEAKHOUSE & SUSHI maintains a 1.2/5 food safety rating in SOUTH DAYTONA. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 4 reports on file

2017 S RIDGEWOOD AVE, SOUTH DAYTONA 32119

Overall Food Safety Rating

★☆☆☆☆ (1.2/5)
Based on 4 health inspection reports

All Inspection Reports

2/26/2026· 1mo ago

Visit ID: 13639891

Met Inspection Standards

2 high, 3 basic

  • 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Togo container in one, scoop with missing handle in another Warning - From follow-up inspection 2026-02-26: Per manager on order **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Grease, fryer area, along back wall of cookline Warning - From follow-up inspection 2026-02-26: **Time Extended**
  • 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall. In the cabinet under the bar handsink, and next to exterior kitchen door Warning - From follow-up inspection 2026-02-26: **Time Extended**
  • 03F-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking . Sushi rice . Corrected On-Site Warning - From follow-up inspection 2026-02-26: Not observed at time of callback **Time Extended**
  • 03C-20-7:High Priority - - From initial inspection : High Priority - Whole meat roasts not reaching proper time/temperature cooking requirements. 144F on the outside, 108F in the center, done per operator, oven turned off. Cooked from fresh per operator for 3 hours at 350F. Operator turned oven back on Warning - From follow-up inspection 2026-02-26: No observed at time of call back **Time Extended**

2/25/2026· 1mo ago

Visit ID: 13538217

Facility Temporarily Closed

6 high, 4 int, 7 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Togo container in one, scoop with missing handle in another Warning
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Bar Repeat Violation Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Grease, fryer area, along back wall of cookline Warning
  • 08B-38-4:Basic - Food stored on floor. - Cases in the freezer - oil jugs Repeat Violation Warning
  • 36-24-5:Basic - Hole in or other damage to wall. In the cabinet under the bar handsink, and next to exterior kitchen door Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Roe and steaks room temp Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Warning
  • 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.approximately 10 ppm cl. Operator changed chemical and primed. 50 ppm cl was reached. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - reach in cooler, Raw shrimp over shredded cheese and sauce bottles - walk in cooler, raw shell eggs over butter, raw beef over produce Corrected On-Site Repeat Violation Warning
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. - 4 in the cabinet in the dining room next to the soda machine, on the floor and interior cabinet ledge. - 3 in the cabinet under the bar handsink - 1 on the floor in the bar between glass freezer and wine cooler Corrected On-Site Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Cooked onions 76F between steam table and flattop with no time or temperature control for safety. Out for 30 minutes per operator. Moved to steam table. - potatoes left in oven from yesterday 78F. Operator discarded - fresh garlic in oil 75F, butter 76F Warning
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking . Sushi rice . Corrected On-Site Warning
  • 03C-20-7:High Priority - Whole meat roasts not reaching proper time/temperature cooking requirements. 144F on the outside, 108F in the center, done per operator, oven turned off. Cooked from fresh per operator for 3 hours at 350F. Operator turned oven back on Warning
  • 52-03-4:Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Lunch menu Employee wrote in a "K" to change to krab Corrected On-Site Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Can opener blade - interior top microwaves Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Lunch menu Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Kitchen Corrected On-Site Warning

12/3/2025· 4mo ago

Visit ID: 13537966

Follow-up Inspection Required

2 high, 1 int, 1 basic

  • 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Bar Warning - From follow-up inspection 2025-12-03: 1 end secured, the other end not secured. **Time Extended**
  • 03D-02-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Prime rib 45-46F in the middle from 7 pm previous day Warning - From follow-up inspection 2025-12-03: Prime rib 46-47F in the center cooling from previous evening 7 pm per operator. Large, covered, uncut piece. prime rib and ajus next to it in the walk in cooler 40F and 41F Admin Complaint
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning - From follow-up inspection 2025-12-03: **Time Extended**
  • 52-03-4:Intermediate - - From initial inspection : Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Multiple menu items Warning - From follow-up inspection 2025-12-03: operator wrote "crab cake" instead of krab on the menus. Admin Complaint

10/2/2025· 6mo ago

Visit ID: 13517176

Follow-up Inspection Required

6 high, 5 int, 7 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Bar Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Next to microwave and can opener Warning
  • 08B-38-4:Basic - Food stored on floor. Oil in the kitchen Oil outside walk in cooler Cases in the freezer. Manager removed some items from storage on the floor **Corrective Action Taken** Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Warning
  • 35B-04-4:Basic - Outer openings of establishment cannot be properly sealed when not in operation. Plywood screwed into large door opening from kitchen at end of day. Warning
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Bar handsink contains interior cabinet cutout for plumbing access. Water can be see running onto the ground under building when handsink is run Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Corrected On-Site 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. Prime rib 45-46F in the middle from 7 pm previous day Warning
  • 01D-08-5:High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Scottish farmed salmon. Operator was emailed documentation from vendor Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Raw steak over cut veggies, cookline - 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. Butter 73F Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Melted butter 99F, cheese sauce 83F, opened canned mushrooms 87F, cooked onions 95F. Out for approximately 1 hour per manager. Advised to reheat to 165F to hot hold at 135F or above. Sushi rice room temperature for approximately 3 hours. Advised using time as a public health control and emailed fill in the black procedures. Warning
  • 52-04-5:Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. White tuna advertised on the menu Escolar server per operator Warning
  • 52-03-4:Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Multiple menu items Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior top microwave Soda machine nozzles Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Warning