DAHLIA MEXICAN KITCHEN
1808 W INTL SPEEDWAY BLVD STE 405, Daytona Beach FL 32114
Last inspected Nov 4, 2025 · 12 visits since September 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
OCT 23
AUG 24
JAN 25
MAY 25
NOV 25
≈ ERRATIC
5 inspections, swinging between B 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 →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2022020152 | Feb 11, 2022 | Jun 16, 2022 | $400 |
Inspection history
12 visits, newest first
Nov 4, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate5 Basic
What the inspector wrote — 5 findingsThe state's own report →
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents of storage racks next to dish machine soiled
Cutting board has cut marks and is no longer cleanable. -cookline
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -bar
No conspicuously located ambient air temperature thermometer in holding unit. -small cooler, with salsa
Show the remaining 1 finding ▾
Storage shelves with rust that has pitted the surface. -rust debris on boxes of soda
Nov 3, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 7 high priority.
7 High priority4 Intermediate10 Basic
Show 21 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -Cooked ground beef 46f to 53f cooked yesterday not cooled to 41f or below in 6 hours
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Shell eggs received in a unit not maintaining an ambient air temperature of 45 degrees Fahrenheit or less. -less than 1 hour
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. -cheese 69f,chicken and vegi base 69f per manager less than 4 hours placed in cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -refried beans 101f,rice 96f employee reheating TCS sauce 91f,pork 80f less than 4 hours
Toxic substance/chemical improperly stored. -chemicals hanging on shelf with dishes
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. -ware washing area -wait station - corrected on site
No probe thermometer provided to measure temperature of food products.
Spray bottle containing toxic substance not labeled. -blue chemical
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents of storage racks next to dish machine soiled
Cutting board has cut marks and is no longer cleanable. -cookline
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -back pack on container of rice
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -bar
No conspicuously located ambient air temperature thermometer in holding unit. -small cooler, with salsa
No handwashing sign provided at a hand sink used by food employees. -cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gasket soiled on reach in cooler across from small flat grill -sink handles soiled at handsink on cookline
Ripped/worn tin foil used as shelf cover. Wait station
Single-service articles not stored inverted or protected from contamination. -drink lids at bar
Storage shelves with rust that has pitted the surface. -rust debris on boxes of soda
May 27, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate9 Basic
Show 12 findings ▾
Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. - dishwasher dipped pots in quaternary sanitizer then immediately placed to air dry
Food-contact surface soiled with food debris, mold-like substance or slime. -can and holder soiled -soda gun at bar
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.
Cutting board has cut marks and is no longer cleanable. -hot holding station and reach in cooler
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -back pack hanging on shelf with can food
Equipment and utensils not properly air-dried - wet nesting.
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -burns and around stove
Old labels stuck to food containers after cleaning.
Wet wiping cloth not stored in sanitizing solution between uses.
May 23, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 30 recorded, 12 high priority.
12 High priority3 Intermediate15 Basic
Show 30 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -Refried beans 54f to61f,black beans 45f to 55f,Cooked chicken 52f- 57f, Black beans 52f-56f, Ground beef 55f-60 f, Pork 44f-47f per employee cooked yesterday. Not cooled to 41f or below in 6 hours
Employee failed to wash hands before putting on gloves to initiate a task working with food. - cooks entered cook area, and put on gloves to prepare food without washing hands
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. - dishwasher
Employee switched from working with raw food to ready-to-eat food without washing hands. - cook wearing white hat cracked eggs, then handled multiple ready to eat foods without changing gloves and washing hands
Employee washed hands with no soap. - cook wearing black hat touched raw chicken, then rinsed single hand without using soap
Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. - dishwasher dipped pots in quaternary sanitizer then immediately placed to air dry
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.
Spray hose at dish sink lower than flood rim of sink. -spray hose in bus tub with soapy water
Stop Sale issued due to food not being in a wholesome, sound condition.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -rice 61f less than 4 hours
Food-contact surface soiled with food debris, mold-like substance or slime. -can and holder soiled -soda gun at bar
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. -new hire
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.
Accumulation of dead flies in hanging glue trap over prep area.
Bowl or other container with no handle used to dispense food. -rice
Cutting board has cut marks and is no longer cleanable. -hot holding station and reach in cooler
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -bottles of water next to microwave
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -back pack hanging on shelf with can food
Employee with no hair restraint while engaging in food preparation.
Equipment and utensils not properly air-dried - wet nesting.
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
In-use wet wiping cloth/towel used under cutting board.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven on cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -burns and around stove
Old labels stuck to food containers after cleaning.
Plumbing system in disrepair. -pipe missing from end of pipe water running on to floor
Wet wiping cloth not stored in sanitizing solution between uses.
Apr 1, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -can opener soiled
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.
Food stored on floor. -drink mixes
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters over char grill
Jan 30, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 1 high priority.
1 High priority8 Intermediate13 Basic
Show 22 findings ▾
Dented/rusted cans present. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. -can opener soiled
Handwash sink not accessible for employee use at all times. -pitcher in hand sink at cookline -trash can in front of second hand sink on cookline
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. -Burria hash which includes sunny side up eggs
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -Week end brunch menu Manager posted advisory
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -quat
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 measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -bar
Bowl or other container with no handle used to dispense food. - cooked rice
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
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -phone and speaker
Food stored on floor. -drink mixes
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -sugar
In-use utensil stored in sanitizer between uses. -bar
In-use wet wiping cloth/towel used under cutting board.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven on cookline
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters over char grill
Time/temperature control for safety food thawed in an improper manner. -shrimp in standing water
Aug 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate8 Basic
Show 12 findings ▾
Raw animal food bacon stored over/not properly separated from ready-to-eat food. -Reach cooler on cookline
Employee washed hands in a sink other than an approved handwash sink.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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.
Accumulation of debris on exterior of warewashing machine. -top of dish machine soiled
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. -salmon
Covered waste receptacle not provided in women's bathroom. Employee bathroom
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
No copy of latest inspection report available.
No handwashing sign provided at a hand sink used by food employees. -cookline
Stored food not covered. -potatoes in freezer
Water leaking from pipe and/or faucet/handle. -faucet at dish machine
Oct 17, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shields around fryers soiled with grease. -grease build up on stove
Oct 17, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walls of stoves soiled with greas
Worn, torn and/or soiled floors/carpeting. -u Derek shelves in walk-in
Oct 16, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 25 recorded, 8 high priority.
8 High priority5 Intermediate12 Basic
Show 25 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -enchiladas and burri sauces 52f to 57f made yesterday more than 6 hours
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. - cook touched his face then continued food prep without changing gloves and washing hands
Food stored in a container that previously held a toxic substance. See stop sale. -Vinager used to polish silverware
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. -Ceviche blanco Uses flounder.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -Salsa Ranche
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. -reach in cooler drawers on cooklineChicken 58f,fish 57f,fish 57f,tofu 61f,shrimp 62f,beef 57f,chicken 53f Per manager less than 4 hours
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. -Cheese sauce 72f reheating hour 2 hours see stop sale Manager discarded
Food-contact surface soiled with food debris, mold-like substance or slime. -can opener soiled
Handwash sink not accessible for employee use at all times. -Trash can blocking hand sink and pan in sink on cookline
No paper towels or mechanical hand drying device provided at handwash sink. -cookline
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink. -cookline
Accumulation of debris inside warewashing machine. -top of dishmachine soiled
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. -salmon
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cellphone on small prep cooler - bag on plastic dry food containers
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - watches, bracelets
Ice scoop handle in contact with ice. - ice machine
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Cookline
No handwashing sign provided at a hand sink used by food employees. -cookline
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shields around fryers soiled with grease. -grease build up on stove
Old labels stuck to food containers after cleaning.
Plumbing system in disrepair. - fauct not proper attach to handsink at bar. Water is turn off. Manager states has called plumber.
Standing water in bottom of reach-in-cooler. -cookline
Wall soiled with accumulated grease, food debris, and/or dust. -by mopsink
Sep 8, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority3 Intermediate6 Basic
Show 10 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. -ceviche blanco,
Food-contact surface soiled with food debris, mold-like substance or slime. -can opener
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. -lunch menu,crudo tuna,tropical salmon,ceviche blanco
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Accumulation of debris on exterior of warewashing machine. -top of dishmachine around doors
Covered waste receptacle not provided in women's bathroom. -employee bathroom
Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walls of stoves soiled with greas
Standing water in bottom of reach-in-cooler. -cooler across from grill
Worn, torn and/or soiled floors/carpeting. -u Derek shelves in walk-in
Sep 7, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 4 high priority.
4 High priority4 Intermediate8 Basic
Show 16 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. -ceviche blanco,
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -walk in cooler raw chicken over raw beef
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pork belly,sour cream.cut lettuce, cut tomatoes,advocado with tomatoes,corn,cut tomatoes with corn 46f to 50f in cooler less than 4 hours -reach in drawers on cookline fish 50f,shrimp 46f to 58f less than 4 hours
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -rice and yellow rice 69f to 80f less than 4 hours
Food-contact surface soiled with food debris, mold-like substance or slime. -can opener
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. -lunch menu,crudo tuna,tropical salmon,ceviche blanco
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 measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Accumulation of debris on exterior of warewashing machine. -top of dishmachine around doors
Covered waste receptacle not provided in women's bathroom. -employee bathroom
In-use wet wiping cloth/towel used under cutting board.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walls of stoves soiled with greas
Standing water in bottom of reach-in-cooler. -cooler across from grill
Working containers of food removed from original container not identified by common name. -flour
Worn, torn and/or soiled floors/carpeting. -u Derek shelves in walk-in
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.