BIG TUNAS BEACH BAR & GRILL
2695 N ATLANTIC AVE, Daytona Beach FL 32118 · 386-677-1235
Last inspected Aug 3, 2026 · 8 visits since August 2023
JAN 25
JUN 25
NOV 25
MAR 26
AUG 26
▼ IMPROVING
5 inspections trending up, 14 points better than where it started.
Live, small flying insects found -3 small flying insects inside dish washer area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate12 Basic
What the inspector wrote — 19 findingsThe state's own report →
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. -barehand contact with lettuce, caesar wrap, cilantro.
Live, small flying insects found -3 small flying insects inside dish washer area
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - -house made ranch, coleslaw 44-47F inside server station cooler. Manager stated product cold starting the day 2 hours prior, unit opened frequently. Advised to monitor unit if keeping dairy/cut greens inside cooler. Manager moved affected product to walk in cooler to rapidly cool down. boiled eggs (41-47F - Cold Holding); bleu cheese crumbles (42-45F - Cold Holding) inside top section of lowboy cooler on cookline, product loaded above fill line from manufacturer. Employee removed excess to cool down.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Show the remaining 15 findings ▾
Handwash sink used for purposes other than handwashing. -hand sinks in bar used as dump sink
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/
Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ambient air thermometer not located in the warmest part of the cold holding unit. -server station cooler
Ceiling/ceiling tile shows damage or is in disrepair.
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.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employee/manager with no hair restraint while engaging in food preparation.
Exterior door has a gap at the threshold that opens to the outside.
Food not stored at least 6 inches off of the floor. -cases of fryer oil in dry storage
Ice buildup in reach-in freezer. -ice buildup on fan guard inside stand up reach in freezer on cookline
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -marinara
Missing drain plug at dumpster.
Open dumpster lid.
Unclean building components, attachments or fixtures. -light fixture in prep/expo area
Mar 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate13 Basic
Show 19 findings ▾
Pesticide-emitting strip present in food prep area. - side prep area under prep sink - server area near coke dispenser - under handsink near side prep area
Stop Sale issued due to food not being in a wholesome, sound condition. -vacuum sealed tuna thawed overnight inside packaging. Provided operator written guidelines for commercial vacuum sealed fish.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ -Chris, expired 3/1/2026
Food-contact surface soiled with food debris, residue or grease. - cutting boards - slicer blade guard soiled - surface rust on slicer blade
Handwash sink used for purposes other than handwashing. -hand sink used as dump sink near dish machine
No paper towels or mechanical hand drying device provided at handwash sink. -handsink at men's handicap stall restroom
Bowl or other container with no handle provided to dispense food. - pico
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling area near lights in prep area/expo area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on countertop next to stack of single service clamshell containers
Equipment in poor repair. -cover to sliding front panel of ice machine
Floor area(s) covered with standing water. -inside damaged floor tiles/surrounding area near fryers
Floor tiles missing and/or in disrepair. -some floor tiles on cook line near fryers
Food not stored at least 6 inches off of the floor. - storage area: boxed oil jugs, boxed, bagged food
Garbage on the ground and/or pad around dumpster.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -some lights in prep/expo/ware washing area of kitchen do not have sleeve coatings or light shields
Missing drain plug at dumpster.
No handwashing sign provided at a hand sink used by food employees. -men's restroom hand sinks
Nonfood-contact surface soiled with grease, food debris, dirt, residue or dust. - exterior of grill
Objectionable odors in bathroom or other areas of the establishment. - restroom
Nov 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate7 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -portioned Cole slaw 42-51F inside pan not adequately covered by ice on expo line. Manager stated recently placed out at start of shift, removed Cole slaw to cool down
Clam/mussel/oyster tags not marked with last date served.
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 ice cream mix inside bar, no date mark
Handwash sink used for purposes other than handwashing. -ice dumped inside handwashing sink
Spray bottle containing toxic substance not labeled.
Equipment in poor repair. -wire rack shelf inside bar for cold glasses
Exterior door has a gap at the threshold that opens to the outside. -bottom left corner of back fire exit door
Food not stored at least 6 inches off of the floor. -dry storage
Hole in or other damage to wall. -surrounding area on hose bib at end of cook line
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -debris from hood sealant hanging over end of grill
Unclean building components, attachments or fixtures. -light fixtures in expo area
Jun 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Non-food grade paper/paper towel used as liner for food container. -lining pan with eggs/cooked lobster
Raw animal food stored in same container as ready-to-eat food. -raw shell eggs in same container as portioned cooked lobster Raw animal food stored over/not properly separated from ready-to-eat food. -raw bacon with portions of container above/touching cooked sausage and cooked chicken wings
Handwash sink used for purposes other than handwashing. -handwash sink in bar used as dump sink
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -on cookline, manager stated shut off temporarily until service to leak
Exterior door has a gap at the threshold that opens to the outside. -fire exit door across from office
Missing drain plug at dumpster.
Old labels stuck to food containers after cleaning. -clean lexan(1/6 pan) in storage area with old label partially stuck on side of container
Open dumpster lid.
Jan 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
6 High priority1 Intermediate11 Basic
Show 18 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -conch mix marked 1/9, see stop sale
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -conch mix
Stop Sale issued due to food not being in a wholesome, sound condition. -tuna 41F, kept inside vacuum sealed packaging during thawing process.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cooked pasta, 1 portion
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -portioned cook pasta 39-51F, some stored above recommended fill line by manufacturer, loaded on line more than 4 hours prior, see stop sale.
Toxic substance/chemical improperly stored. Purple chemical stored hanging above hand sink basin
Handwash sink used for purposes other than handwashing. -scissors inside hand sink at end of cook line
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -upper white portion inside ice machine in back
Bowl or other container with no handle used to dispense food. -portion cup inside lexan of tuna
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vent cover for air curtain on back door
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. -tuna, see stop sale
Exterior door has a gap at the threshold that opens to the outside. -bottom left threshold
Floor area(s) covered with standing water. -cook line in front of coolers/slatted grill area
Floor soiled/has accumulation of debris. -corners of floor at end of cook line
Ice buildup in reach-in freezer.
In-use utensils stored in standing water less than 135 degrees Fahrenheit.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -back corner of microwave on cookline
Wall soiled with accumulated grease, food debris, and/or dust. -behind soda gun area at entrance ti bar
Jul 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate10 Basic
Show 15 findings ▾
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. 0ppm, manager replaced bucket during inspectipn
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -soup -Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -soup marked 10 days prior
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -portioned house ranch 70F, placed out hours prior, advised to keep on time as public health control with time marking for maximum 4 hour time controls if unable to maintain 41F or below for TCS foods. -portioned house made ranch 55F in outside bar
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand sink at end of cook line
Accumulation of debris on exterior of warewashing machine.
Ceiling/ceiling tile shows damage or is in disrepair. -vent damaged in prep area with exposed insulation above area with active food prep. Manager moved prep area until repairs made.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -dust build up around light fixture above entryway to dining area -top of cooler across from doorway to kitchen
Cove molding at floor/wall juncture broken/missing.
Employee with no beard guard/restraint while engaging in food preparation.
Food not stored at least 6 inches off of the floor. -cases of fryer oil on floor in dry storage
Food stored/prepared in a location that is exposed to falling insulation material from ceiling vent/duct
No handwashing sign provided at a hand sink used by food employees. -outside bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -area above hood filters
Soiled dry wiping cloth in use.
Jan 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate9 Basic
Show 13 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee touched raw poultry on cook line, changed gloves prior ti touching bread, cooked chicken wings
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -au jus, melted butter 105F-120F on raised section above flat top less than 1 hour. Employee reheated. Advised to keep TCS food on 4 hour time system if product is not intended to keep outside of the danger zone of 41-135F.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -missing lactic acid test strips and chlorine test strips
Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
Accumulation of debris on exterior of warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
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.
Cove molding at floor/wall juncture broken/missing.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. -slight amount of dripping grease on bottom of hood filters above grill near open container of bacon
Ice buildup in reach-in freezer. -on cook line near batter station
In-use tongs stored on un sanitized equipment between uses. -on ansul lines on cook line
No handwashing sign provided at a hand sink used by food employees.
Old labels stuck to food containers after cleaning. -lexans in warewashing area
Aug 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate10 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked chicken wings from 8/11, 52-54F inside drawer across from fryers. Manager stated placed on line recently, moved into walk in cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. alfredo sauce (115-123F - Hot Holding), inside hot box in prep area less than 2 hours per manager, reheated to 165F
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. -portion cups without handles used to dispense food on line
Buildup of food debris/soil residue on equipment door handles. -microwave handle
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling tiles/vents soiled with dust -missing ceiling tiles above dish machine
Dishmachine has no data plate/operating specifications.
Employee eating in a food preparation or other restricted area. -employee eating on cook line
Exterior door has a gap at the threshold that opens to the outside. -door near dry storage
Floor soiled/has accumulation of debris. -under cooler at end of line
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -Dish pit, one bulb above
No handwashing sign provided at a hand sink used by food employees. -mens restroom
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.