DAHLIA MEXICAN KITCHEN PORT ORANGE
1078 DUNLAWTON AVE, Port Orange FL 32127 · 386-238-9015
Last inspected Jun 4, 2026 · 9 visits since July 2023
JAN 24
JUL 24
APR 25
OCT 25
JUN 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. -1 live roach inside unused oven -3-live roaches inside unused reach-in cooler drawers underneath flat top grill Operator killed and discarded, employees thoroughly cleaned area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jun 4, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 23 recorded, 5 high priority.
5 High priority5 Intermediate13 Basic
What the inspector wrote — 23 findingsThe state's own report →
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. -tomatillo, 5/29
Stop Sale issued due to food not being in a wholesome, sound condition. -thawed vacuum sealed salmon from 6/2
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -backup queso 51-72F sitting on top of pan exposed to room temperature at steam table less than 2 hours. Manager placed back into cooler. Advised to use an approved 4 hour time control policy for product sitting at room temperature
Toxic substance/chemical improperly stored. -purple chemical/cleaning stored on tabletop next to mixers -chemical spray bottle hanging over mixers at rack behind bar near kitchen entrance -glass cleaner hanging on rack facing single service food containers
Show the remaining 19 findings ▾
Vacuum breaker missing at hose bibb/splitter added to hose bibb.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -milk
Handwash sink not accessible for employee use at all times. -handsink in disrepair, water pouring from drain line when attempted use, at end of cookline as of time of inspection. Manager repaired
Packaged food not labeled as specified by law. -milk inside low boy without any labeling Working containers of food removed from original container not identified by common name. -salt/sugar in bulk container
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Spray bottle containing toxic substance not labeled. -unlabeled purple, blue cleaning chemicals
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -some tiles/vents in back prep/cook areas
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
Equipment in poor repair. -ripped/torn gaskets at lowboy under grill
Floor not cleaned when the least amount of food is exposed. -floors in back prep area/walk in cooler cleaned with ongoing food preparation in area
Floor tiles missing and/or in disrepair. -grout area inside bar
Hole in or other damage to wall. -wall in disrepair at cookline above grill
In-use tongs stored on equipment door handle between uses. -hanging on ovens
No conspicuously located ambient air temperature thermometer in holding unit. -lowboy across from beverage station inside kitchen/prep area
No handwashing sign provided at a hand sink used by food employees. -hand sink in bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -area surrounding cookline, lines/components under/around/below hood system -backsplash/behind cookline
Old labels stuck to food containers after cleaning.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -hand sink at end of cookline
Water leaking from pipe. -under cookline hand sink
Oct 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Establishment not maintaining oyster tags for 90 days.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -dust build up on expose
Exterior door has a gap at the side/threshold that opens to the outside.
Hole in or other damage to wall. -tile wall at backsplash behind grill
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelving/wire racks -top surface of salamander -exterior of grill -grease dripping from Ansul fire suppression lines above fryers
Oct 22, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority4 Intermediate5 Basic
Show 12 findings ▾
Live, small flying insects found -3 flies underneath drain at hand sink at entrance to kitchen -1 fly inside bar near soda dispenser nozzle
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. -salmon offered raw on sushi menu, no proof of parasite destruction/aquaculture provided for salmon.
Toxic substance/chemical improperly stored. -purple chemical stored next to foil/wood serving plates on prep table in back
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 gallon of milk not date marked
Establishment not maintaining oyster tags for 90 days.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. -raw oysters on menu without appropriate consumer advisory
Spray bottle containing toxic substance not labeled. -yellow chemical inside unlabeled spray bottle next to 3 compartment sink
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -dust build up on expose
Exterior door has a gap at the side/threshold that opens to the outside.
Food not stored at least 6 inches off of the floor. -bag of onions inside walk in cooler
Hole in or other damage to wall. -tile wall at backsplash behind grill
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelving/wire racks -top surface of salamander -exterior of grill -grease dripping from Ansul fire suppression lines above fryers
Apr 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
damage to wall. -missing backsplash tile behind grill
Exterior door has a gap at the threshold that opens to the outside.
Floor tiles in disrepair. -bar area, missing grout between tile crevices
No handwashing sign provided at a hand sink used by food employees. -restroom hand sinks
Apr 15, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 4 high priority.
4 High priority2 Intermediate8 Basic
Show 14 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -100ppm quat, manager stated switched tontablets recently. Advised to use test strips to verify 200-400ppm. Manager added more tablets to dissolve, stated recently filled sanitizer.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -employee moved piece of raw beef that was incidentally inside pan of raw chicken back into raw beef on cookline.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee handled raw chicken with gloved hands prior to handling tortillas, other ready to eat food on cook line. Manager had discussion with employee
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sour cream (46F - Cold Holding); cut tomatoes 46F(cold holding)shredded cheese (46F - Cold Holding); cut lettuce (51F - Cooling); corn (47F - Cold Holding) -inside lowboy cooler across from cookline, manager stated placed in cooler 2 hours prior, moved product to other cooler to rapidly cool down, added ice to line beneath pans that were replaced.
Handwash sink used for purposes other than handwashing. -significant amount of food debris inside designated hand sink in prep station
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cut tomatoes inside walk in cooler
damage to wall. -missing backsplash tile behind grill
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -some black substance forming, interior of ice machine in back, upper portion
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone next to food plastic wrap on table
Exterior door has a gap at the threshold that opens to the outside.
Floor tiles in disrepair. -bar area, missing grout between tile crevices
Food not stored at least 6 inches off of the floor. -bag of carrots inside walk in cooler
No handwashing sign provided at a hand sink used by food employees. -restroom hand sinks
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -ansul fire suppression lines with dripping grease above fryers/grill
Jul 9, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate7 Basic
Show 12 findings ▾
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. -employee on cook line moved garbage can prior to handling tortillas, utensils without washing hands.
Food-contact surface soiled with food debris, mold-like substance or slime. -interior of soda gun inside bar, right hand side
Handwash sink used for purposes other than handwashing.
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 person in charge present during hours of operation.
Ceiling/ceiling tile shows damage or is in disrepair. -inside kitchen -inside outdoor storage
Dead roaches on premises. -1 dead roach on floor next to ice machine near back door, cleaned up on site
Floor soiled/has accumulation of debris. -outdoor storage
Grease on the ground and/or pad around grease receptacle.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -food debris on top and on side of microwave near beverage dispensing station in kitchen -top ledge/surface of ice machine in back of kitchen -outdoor storage area shelving
Objectionable odors in bathroom or other areas of the establishment. -restrooms
Stored food not covered. -inside walk in cooler
Jan 22, 2024□ Call Back - CompliedRoutine Inspection
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. -sides of equipment throughout cookline have an accumulation of grease and food debris
Jan 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 5 high priority.
5 High priority3 Intermediate14 Basic
Show 22 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -queso dip 44-46F, stored in walk-in cooler dated 1/18/2024
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored on top of cut vegetables in lower portion of reach-in cooler, operator reorganized
Roach activity present as evidenced by live roaches found. -1 live roach inside unused oven -3-live roaches inside unused reach-in cooler drawers underneath flat top grill Operator killed and discarded, employees thoroughly cleaned area.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -hose bibb in dishwashing area missing 2 vacuum breakers
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards stained throughout kitchen
Handwash sink used for purposes other than handwashing. -handwash sink at end of cookline used as dump sink
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -tuna ceviche and salmon ceviche, operator had employees correct on site
Accumulation of debris on exterior of warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling vents above food storage area at end of cookline
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. -12 thawed filets of red snapper and 13 thawed filets of salmon not removed from packaging in walk-in cooler
Dead roaches on premises. -5 dead inside unused reach-in cooler drawers underneath flat top grill, Operator discarded, employees thoroughly cleaned area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee water glass on prep table, operator removed
Floor soiled/has accumulation of food debris underneath cooking equipment. - throughout kitchen
Food not stored at least 6 inches off of the floor. -multiple oil jugs stored on floor in cookline area -multiple cases of food items stored on the floor in walk-in cooler, operator reorganized
Ice buildup in reach-in freezer and/or walk-in freezer. -walk-in freezer
In-use tongs stored on equipment door handle between uses. -set of tongs hanging off oven door in prep area, operator removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of equipment throughout cookline have an accumulation of grease and food debris
Open dumpster lids.
Silverware/utensils not stored with the food contact surfaces all facing the same direction in service area.
Wall soiled with accumulated grease, food debris, and/or dust. -prep area above handwash sink and prep tables -grease dripping from underneath hood
Working containers of food removed from original container not identified by common name. -sugar container
Jul 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 24 violations recorded, none serious enough to require a return visit.
4 High priority6 Intermediate14 Basic
Show 24 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -operator educated employee, employee washed hands and put on new gloves
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. -operated grabbed cut lettuce with bare hand, inspector educated operator, operator discarded product
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. -operator educated employee, employee washed hands
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut lettuce 61F overfilled in top of reach-in cooler on cookline, per operator less than 2 hours, operator relocated excess portion to walk-in cooler
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. -Provided Clean-up of Vomiting and Diarrheal Events poster.
Food-contact surface soiled with food debris, mold-like substance or slime. -can opener blade soiled, employee cleaned
Handwash sink not accessible for employee use at all times. -handwash sink at entrance to kitchen blocked by trash can, operator relocated
Handwash sink used for purposes other than handwashing. -evidence of handwash sink in bar being used as a dump sink, ice present
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -tuna ceviche and salmon ceviche, operator had employee mark menus during inspection
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling over dishwashing area and cookline
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -stainless steel bowls on shelf over rear prep table, operator inverted
Cold water faucet handle over triple sink in bar area not functioning.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee bottled water stored on shelf above clean plates, operator discarded
Employee eating in a food preparation or other restricted area. -employee eating on cookline, operator educated employee, employee moved to approved area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee cell phone on dish drying rack, employee removed -employee aprons hanging of dish drying rack, operator relocated -employee bag stored on top of paper towel dispenser in employee unisex restroom, operator removed
Equipment in poor repair. -reach-in cooler in rear prep area not holding temperature, no Time/Temperature Control Safety foods present
Floor area(s) covered with standing water. -dishwashing area
Food not stored at least 6 inches off of the floor. -large plastic containers of tortilla chips, operator relocated -large pot of cooked pork stored on floor in rear prep area, operator relocated
Ice buildup in walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -side of fryer has a significant accumulation of grease -walk-in cooler door and gasket soiled
Old labels stuck to food containers after cleaning. -plastic containers on shelf over rear prep table
Open dumpster lids.
Plumbing system in disrepair. -hose bibb in dishwashing area leaking during operation
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.