BEACH HUT CANTINA
250 N ATLANTIC AVE STE 206, Daytona Beach FL 32118 · 386-872-5010
Last inspected Aug 18, 2026 · 10 visits since July 2023
JUN 25
JUL 25
DEC 25
JUL 26
AUG 26
▼ IMPROVING
5 inspections trending up, 41 points better than where it started.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Aug 18, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate8 Basic
What the inspector wrote — 12 findingsThe state's own report →
Toxic substance/chemical improperly stored. -chemical spray bottle stored pm edge of bucket above packaged whole onions in back
Spray bottle containing toxic substance not labeled. -orange chemical near prep sink
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -black substance on splash guard/interior of ice machine
Carbon dioxide/helium tanks not adequately secured. -near entrance -others on floor outside of restrooms
Show the remaining 8 findings ▾
Clean ice bucket not stored inverted or in a protected manner.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee cell phone on multi use prep table next to dicer
Floor soiled/has accumulation of debris. -back of bar area along wall edge/around equipment
Interior of microwave has accumulation of grease/food debris.
Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. -particle board used for packaged single service paper goods
Time/temperature control for safety food thawed in an improper manner. Frozen time/temperature control for safety food being slacked at room temperature/standing water is no longer frozen solid. Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed. -raw fish thawing in standing water, 51F
Portable fire extinguisher gauge in red zone. For reporting purposes only. -unit on wall at entrance in refill red zone
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. -full size propane tank on floor in dining area
Jul 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate7 Basic
Show 12 findings ▾
Vacuum breaker missing at threaded faucet at the three compartment sink with hose attached.
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/
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.
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. -kassie, jasmine, must be in compliance upon the next unannounced inspection
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -interior of ice machine, upper portion
Current Hotel and Restaurant license not displayed. -advised to log into myfloridalicense and print updated food service license.
Food not stored at least 6 inches off of the floor. -crate of onions on floor
Hole in or other damage to wall. -small area near light switches in back prep area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters
Single-service articles not stored inverted or protected from contamination. -plastic bowls uncovered and not inverted at top shelf at end of cookline
Working containers of food removed from original container not identified by common name. -flour/breading on top shelf at cookline
Portable fire extinguisher gauge in red zone. For reporting purposes only. -type k unit on wall near fryers
Dec 4, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate7 Basic
Show 9 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -tomo marked beyond 7 days from original prep/opening inside walk in cooler
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -slaw
Carbon dioxide/helium tanks not adequately secured. -several unsecured tanks out front near entrance
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -wristbands while handling food
Employee with ineffective hair restraint while engaging in food preparation. -cook, bandana not covering some hair in front while handling food
Hole in or other damage to wall. -area above 3 compartment sink
No conspicuously located ambient air temperature thermometer in holding unit. -unit in bar containing ice cream mix
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -some grease inside hood filters
Old labels stuck to food containers after cleaning.
Jul 28, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate7 Basic
Show 8 findings ▾
Box containing packages of paper plates has old food debris/soil residue inside.
Carbon dioxide/helium tanks not adequately secured. -in dining area near entrance
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -cookline
Equipment in poor repair. -multi use prep surface next to 3 compartment sink -worm wire racks
Floor soiled/has accumulation of debris. -under cookline equipment
Hole in or other damage to wall. -some wall damage in various areas of establishment
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters, sides of splash guards
Portable fire extinguisher gauge in red zone. For reporting purposes only. -type k unit on wall near fryers
Jun 25, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
6 High priority2 Intermediate6 Basic
Show 15 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -employee entered kitchen, donned gloves before handling portion cup of food, handling tortillas without first washing hands
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee handled cell phone prior to handling cooked food without washing hands after touching cell phone. Advised that personal phones are considered soiled surfaces requiring hand wash prior to handling/preparing food.
Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef inside pan at end of makeline cooler is stored directly above packaging macaroni and cheese
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw beef stored above raw fish inside cooler at end of cook line 08A-05-6 Observed: Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef inside pan at end of makeline cooler is stored directly above packaging macaroni and cheese Reference: 3-302.11(A)(1) FC: (A) Food shall be protected from cross contamination by: (1) Except as specified in (1)(d) below, separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food; (c) Fruits and vegetables before they are washed; (d) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. Priority: High Priority
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -cooked birria marked 6/19 -chicken broth marked 6/8, 6/2 -chimmichuri sauce marked 6/16 -Chipotle ranch marked 6/18
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -cooked birria marked 6/19. Advised to count day of cooking inside walk in cooler -chicken broth marked 6/8, 6/2 -chimmichuri sauce marked 6/16 -Chipotle ranch marked 6/18
No soap provided at handwash sink. -hand sink towards back
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. -digital probe thermometer, with dead battery or not functioning
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -upper portion of interior of ice machine behind counter
Bowl or other container with no handle used to dispense food. -food tray used to dispense french fries from bulk container
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -cook/food handler wearing wristbands/watches while preparing food.
Food not stored at least 6 inches off of the floor. -cases of soda bibs on floor in back -case of frozen drink mix on floor inside walk in freezer
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle for scoop left inside flour container is touching food
Interior of microwave has accumulation of black substance/grease/food debris.
Portable fire extinguisher gauge in red zone. For reporting purposes only. -type k extinguisher on wall next to fryers
Apr 14, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate1 Basic
Show 7 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -pico marked 4/7, see stop sale
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -pico marked 4/7
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -ice cream mix inside cooler in disrepair, 55F more than 4 hours
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -ice cream mix 55F inside cooler in disrepair more than 4 hours, see stop sale.
Toxic substance/chemical improperly stored. -bottle of cleaner stored on multi use table next to stacked clean lexans/pitcher
Handwash sink not accessible for employee use at all times. -handsink in back blocked by large trash can
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. -door to beverage cooler in back now allowing ice cream mix to maintain 41F or below
Apr 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Operating with an expired Division of Hotels and Restaurants license. -renew online at www.myfloridalicense.com
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -opened carton of island oasis refrigerated ice cream mix
Handwash sink used for purposes other than handwashing. -hand sink at end of bar used as dump sink for beverage
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/ -must be in compliance upon next unannounced inspection
Buildup of food debris/soil residue on exterior of containers/handles. -cinnamon sugar shaker/salt shaker
Carbon dioxide/helium tanks not adequately secured. -tanks unsecured in corner near restrooms
Ceiling/ceiling tile shows damage or is in disrepair. -corner of ceiling tile near bathrooms
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -door to small fridge next time walk in
Wall soiled with accumulated grease, food debris, and/or dust. -area behind dry storage shelving in back -backsplash behind flat top
Aug 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate6 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -inside makeline cooler at end of cookline, pam of raw shrimp in top section is stored above packages of bread, other ready to eat foods.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -soup 118-158F inside steam table on cook line. Person in charge stated placed on line 2 hours prior. Manager reheated to 165F
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 sleeve of processed american cheese inside walk in cooler
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -carved/shredded chicken ambient cooling from prep 46-47F inside walk in cooler inside deep pan 3.5 hours from prep. Advised to monitor cooling to ensure food adequately cools to 41F within 4 hours from exposure time room temperature during prep. Person in charge split pan into half portions and placed into freezer to expedite cooling.
Accumulation of slight black/green mold-like substance in the interior of the ice machine/bin. -plastic splash guard, bottom threshold
Bathroom fixtures not easily cleanable. -toilet seat to mens restroom, manager stated new seat ordered
Carbon dioxide/helium tanks not adequately secured. -several in hallway near restroom door
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling tiles/light fixture above prep area on cook line
Floor soiled/has accumulation of debris. -grease on floor behind fryers on cook line
Working containers of food removed from original container not identified by common name. -bulk lexan container of sugar. Advised to label container if not leaving labeled bag inside container.
Portable fire extinguisher gauge in red zone. For reporting purposes only. -type K on cook line
Jan 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate7 Basic
Show 9 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -microwave on shelf at end of line
Handwash sink not accessible for employee use at all times. -bucket stored on top of hand sink in prep area
Ceiling tile missing.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -cook wearing wristwatch while handling food.
Floor soiled/has accumulation of debris. -under sinks
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle resting inside bulk rice
Insect control device installed over food preparation area. -bar area, above single service cups
Nonfood-contact shelving exposed to steam not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters
Jul 13, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 6 high priority.
6 High priority3 Intermediate7 Basic
Show 16 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee handled raw shrimp with gloves, prior to donning new pair of clean gloves without washing hands before plating with cooked/ready to eat food -discussion with person in charge about changing tasks from handling raw and ready to eat food on cook line
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. -raw seafood/poultry in pans above bag of apples, hot dogs inside makeline cooler on left side of unit
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -cooked birria, see stop sale
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -cooked birria, person in charge discarded
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. -splitter added ti moo sink, vacuum breaker attachment required at threaded end of splitter where a hose may be connected
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -hot dogs
Handwash sink not accessible for employee use at all times. -hand sink across of 3 compartment sink blocked by equipment -pan stored inside hand sink in bar
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. -operator using lactic acid based sink and surface sanitizer, nontest strips available at establishment during inspection
Employee with no hair restraint while engaging in food preparation. -employee with no beard restraint while engaging in food preparation.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -white splash guard inside ice bin with black/colored substance.
Bowl or other container with no handle used to dispense food. -bowl without handle used to dispense french fries
Floor soiled/has accumulation of debris/grease. -behind fryers/cooking equipment
In-use tongs stored on equipment door handle between uses.
Interior of microwave has accumulation of black substance/grease/food debris. -interior of fryers soiled with grease build up
Working containers of food removed from original container not identified by common name. -pan of sugar/white substance without label on dry shelving in back
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.