DAGGZ AUTHENTIC SAUCES LLC
1220 HAND AVE UNIT F, Ormond Beach FL 32174
Last inspected Aug 3, 2026 · 10 visits since October 2024
JAN 25
SEP 25
SEP 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Aug 3, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
Recorded at 1841 SR 44, New Smyrna Beach — this licence has since moved.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt. Posted at table, not on the menu
Jul 31, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 6 high priority.
Recorded at 1841 SR 44, New Smyrna Beach — this licence has since moved.
6 High priority3 Intermediate7 Basic
Show 16 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed knife and cutting board and moved to air dry
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm. Operator change chemical and 200 PPM was reached.
Raw animal food stored over/not properly separated from ready-to-eat food. - Raw shell eggs over sauces cookline Raw shell eggs over noodles upright cooler Raw fish over ready to eat food walk in cooler speed rack
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Rice noodles 54F raw shrimp 48F, noodles 50F, overnight in Avantco cooler. See stop sale Other shrimp 45F same cooler - in sushi cooler, cream cheese and krab 48F. Door open while employees prepping items for buffet
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 as required. On buffet: Sushi items and rice, hibachi items, cut melons
Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt. Posted at table, not on the menu
Food-contact surface soiled with food debris, mold-like substance or slime. - Large meat and vegetable processing equipment - veg peelers and cutters - utensils in large pot in storage area soiled
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Krab mix, fresh garlic in oil, walk in cooler
Accumulation of debris on drainboards or equivalent.
Bowl or other container with no handle used to dispense food. In sauce
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. See stop sale. Tuna
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In cookline, cell phone, burn spray, jacket
Food stored on floor. Tub of raw meat on the floor under shelving walk in cooler
Wet wiping cloth not stored in sanitizing solution between uses. Sushi area and cookline
Working containers of food removed from original container not identified by common name.
Feb 4, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
Recorded at 1841 SR 44, New Smyrna Beach — this licence has since moved.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Sheet trays of raw meats and krab Rangoon not properly separated
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Cooked rice 78F, krab 60F, cabbage 58f, raw shell room temp, on cookline with no time or temperature control for safety. All moved to reach in cooler - raw shell eggs 68F ambient temperature on the bottom prep table. Delivered approximately 1.25 hours before per operator. Moved to walk in cooler - sushi rice 58F out and returned to walk in cooler per operator
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 as required. For buffet items out of temperature
Feb 2, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 9 high priority.
Recorded at 1841 SR 44, New Smyrna Beach — this licence has since moved.
9 High priority2 Intermediate10 Basic
Show 21 findings ▾
Employee came in from outside and handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Manager directed him to wash his hands
Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Food runner wearing gloves took a drink out of a bottle that required that she touch the lid, coughed into her glove, and continued to run food
Employee switched from working with raw food to ready-to-eat food without washing hands. robby from one container to the other with his spare hands and then rinse hands in the two compartment sink
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Sheet trays of raw meats and krab Rangoon not properly separated
Raw animal food stored over/not properly separated from ready-to-eat food. Raw personal food on sheet pan with mac and cheese and over other ready to eat food in the walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Cooked rice 78F, krab 60F, cabbage 58f, raw shell room temp, on cookline with no time or temperature control for safety. All moved to reach in cooler - raw shell eggs 68F ambient temperature on the bottom prep table. Delivered approximately 1.25 hours before per operator. Moved to walk in cooler - sushi rice 58F out and returned to walk in cooler per operator
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 as required. For buffet items out of temperature
Toxic substance/chemical improperly stored. Raid spray next to raw shell eggs on bottom prep table
Food-contact surface soiled with food debris, mold-like substance or slime. - Interior reach in cooler around lid - interior upright cooler wire shelving near kitchen entrance - immersion mixing blade - heavy residue can opener blade
Handwash sink used for purposes other than handwashing. Cookline, used to store utensil and jug
Bowl or other container with no handle used to dispense food. In rice and sauces
Cardboard boxes reused to store cooked chicken
Dead roaches on premises. 1 in the floor in front of water heater, 1 in front of shelving next to it
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink over reach in cooler next to uncovered cabbage
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone above reach in cooler
Equipment and utensils not properly air-dried - wet nesting. Plastic cups
Food stored on floor. Bag in the box soda in the waitstation
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Hood filters - exterior dry bulk items in hdx and 5 gallon storage containers - exterior handle of extra large stainless bowl
Reuse of single-service or single-use articles. Jugs cut into scoops
Working containers of food removed from original container not identified by common name. Flour, sugar sushi and back storage area
Sep 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
Recorded at 1841 SR 44, New Smyrna Beach — this licence has since moved.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Sewer cover temporarily removed from exterior in ground grease trap. Temporary cover of 2x4s and plastic lid
Sep 18, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No probe thermometer provided to measure temperature of food products.
Sep 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 6 high priority.
Recorded at 1841 SR 44, New Smyrna Beach — this licence has since moved.
6 High priority2 Intermediate10 Basic
Show 18 findings ▾
Employee switched from working with raw food to clean equipment without washing hands. Employee dipped hands in bucket of water to clean after handling raw chicken with batter. Employee then handled clean equipment and walk in cooler door handle. Discussed with manager
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Large wok washed and inverted to dry
Raw animal food stored over/not properly separated from ready-to-eat food. Seared tuna over Cole slaw
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. For sprinkles
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage 75F Reach in cooler Garlic in oil 56F, Frozen thawed veggies 54F, Chicken 47F, Beef 46F, Krab 46F, Crawfish 47F, tofu 51F, dumplings 47F. Items in cooler 4-4.5 hours or overnight per operator. Upright cooler near fryers: pork 47F on the bottom shelf Upright cooler near hibachi: fish 46F, dumplings 44-45F, shrimp 46F
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Operator removed to soak
Handwash sink used for purposes other than handwashing. Used to hold scoop, plate, towel
Bowl or other container with no handle used to dispense food. In rice, sauces
Cardboard used to for direct food contact. Reusing lids and boxes from raw chicken for cooked chicken
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cookline cooler, on top of dish machine
Equipment and utensils not properly air-dried - wet nesting. Plastic cups
Food stored on floor. Walk in freezer under shelving
Garbage on the ground and/or pad around dumpster.
In-use knife/knives stored in cracks between pieces of equipment.
Sewer cover temporarily removed from exterior in ground grease trap. Temporary cover of 2x4s and plastic lid
Wet wiping cloth not stored in sanitizing solution between uses. Prep area
Working containers of food removed from original container not identified by common name. Sugar, flour
Jan 15, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
Recorded at 1841 SR 44, New Smyrna Beach — this licence has since moved.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cookline with no time or temperature control for safety: ribs 63F, noodles 59F, cut cabbage 57F. Raw shell eggs ambient 62F. Cooked garlic in oil 59F - in sushi case, raw fish, krab, raw fish, prepared rolls, and eel 48-60F. Out and returned to cooler per operator - sushi rolls 57-62F, cut melon 43-48F, noodles 48F, Krab 44F on buffet
Jan 14, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 6 high priority.
Recorded at 1841 SR 44, New Smyrna Beach — this licence has since moved.
6 High priority3 Intermediate4 Basic
Show 13 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed pans without sanitizing, then moved to air dry
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon and tuna for sushi
Raw animal food stored over/not properly separated from ready-to-eat food. - raw shrimp over won tons, walk in cooler - raw chicken container /plastic wrap touching jello container walk in cooler corrected on site
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Desserts at the end of the buffet
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On cookline with no time or temperature control for safety: ribs 63F, noodles 59F, cut cabbage 57F. Raw shell eggs ambient 62F. Cooked garlic in oil 59F - in sushi case, raw fish, krab, raw fish, prepared rolls, and eel 48-60F. Out and returned to cooler per operator - sushi rolls 57-62F, cut melon 43-48F, noodles 48F, Krab 44F on buffet
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi rice 120F, French fries 78F, shrimp 108F, wings 114F, pork 120F on buffet.
Establishment advertised crab on menu/menu board but served imitation crab. On the print menu
Food-contact surface soiled with food debris, mold-like substance or slime. Meat processing equipment
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi menu
Bowl or other container with no handle used to dispense food. In sauces
Food stored on floor. Oil containers
Old food stuck to clean dishware/utensils. Visible food residue and water on bowls inverted to dry above two compartment sink
Wet wiping cloth not stored in sanitizing solution between uses. Kitchen area
Oct 23, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Recorded at 1841 SR 44, New Smyrna Beach — this licence has since moved.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
No handwashing sign provided at a hand sink used by food employees.
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.