DAYTONA DINER
2043 S ATLANTIC AVE, Daytona Beach Shores FL 32118 · 386-256-2603
Last inspected Jun 23, 2026 · 9 visits since August 2023
JAN 25
APR 25
AUG 25
DEC 25
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. -ambient 49F
★ 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--2021036879 | Jul 30, 2021 | Aug 30, 2021 | $400 |
Inspection history
9 visits, newest first
Jun 23, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate5 Basic
What the inspector wrote — 9 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored at top section of cooler above cut produce
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -diced tomatoes from prior days prep 44F, sliced American cheese 47F inside vertical 3 door cooler with some apparent air flow restriction. Employee corrected during inspection, advised to monitor temperatures to ensure cooling product reaches 41F within 4 hours of prep and cold food can maintain 41F
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -feta cheese, manager discarded out of caution
Handwash sink obstructed not accessible for employee use at all times. -obstructed handwashing sink between beverage station and cooler, with co2 tanks in front at server area
Show the remaining 5 findings ▾
Accumulation of debris on exterior of warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -some ceiling vents in dining area
Ice scoop handle in contact with ice.
Liquid waste leakage from dumpster onto ground/dumpster pad.
Missing drain plug at dumpster.
Dec 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee removed soiled dishes from station to place into dish washing area prior to donning gloves and stirring food at steam table
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. -cooked potatoes, no time marking. Employee stated placed out at 7am
Toxic substance/chemical improperly stored. -glass cleaner stored on rack hanging over box of single use gloves/clean beverage pitcher
Handwash sink not accessible for employee use at all times. -hand sink up front obstructed by co2 tanks, items stored inside basin.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -upper portion above splash guard inside ice machine
Ceiling/ceiling tile shows damage or is in disrepair. -ceiling area above dish machine in corner
No handwashing sign provided at a hand sink used by food employees. -all sinks inside women's restroom -handsink inside ada bathroom
No waste receptacle installed at handwash sink provided with disposable towels.
Aug 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Handwash sink obstructed. -co2 tanks in front of server hands ink out front
Clean bowls, plates, not stored inverted or in a protected manner.
Equipment in poor repair. -worn particle shelving next to handsink at entrance to back of house
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -some grease on exterior of equipment on cookline, wall/backsplash at lower threshold behind grills
Apr 16, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
6 High priority2 Intermediate2 Basic
Show 10 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee handled raw chicken at breading station with gloves on prior ti changing gloves without washing hands/preparing food
Live, small flying insects found
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw chicken portioned into bags inside freezer above ham
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -ham, marked 4/9 -boiled eggs removed from shell marked 4/6 -green beans marked 4/4 -feta cheese marked 3-25
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -ham, marked 4/9
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. -home fries, marked 7-11am on white board
No paper towels or mechanical hand drying device provided at handwash sink. -womens restroom
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.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone stored on top of cutting board
Ice scoop handle in contact with ice.
Jan 15, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
4 High priority3 Intermediate6 Basic
Show 13 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -portioned raw poultry stored above portioned ham all removed from commercial packaging inside freezer next to ice machine
Shell eggs in use or stored with cracks or broken shells. See stop sale.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. -ambient 49F
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -sausage links, sausage patties 52F, sliced cheeses 61F inside top section of makeline cooler longer than 4 hours. -portioned ham, raw chicken, hash browns, sourkrout 51-55F in bottom section of makeline cooler longer than 4 hours -raw shell eggs, shredded cheese, cut tomatoes, liquid eggs, diced ham 51-54F inside top section of makeline cooler across from grill
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/ -noreen, expired 5-6-2021
Handwash sink not accessible for employee use at all times. -obstructed access by co2 tanks
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. -noreen
Ceiling/ceiling tile shows damage or is in disrepair. -sections of ceiling missing inside womens restroom and inside handicap stall
Exterior door has a gap at the threshold that opens to the outside. -small gap at bottom left side threshold at back door
Floor soiled/has accumulation of debris. -in front of dish machin
Hole in or other damage to wall. -damage to wall, mens restroom
No handwashing sign provided at a hand sink used by food employees. -womens handicap stall
Water leaking from pipe and/or faucet/handle. -sprayer at dish machine area
Jan 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 27 recorded, 13 high priority.
13 High priority3 Intermediate11 Basic
Show 27 findings ▾
Container of medicine improperly stored. -acetaminophen stored on shelf above flour
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -employee entered kitchen and began working on line without washing hands
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -cook cracked raw shell egg prior to preparing portion of grits for customer
Employee handled soiled dishes or utensils and then handled clean dishes/handled food without washing hands. Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils without washing hands. Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee loaded soiled dishes into dish machine and touched pans of food in prep area without washing hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -portioned raw poultry stored above portioned ham all removed from commercial packaging inside freezer next to ice machine
Raw animal food stored over/not properly separated from ready-to-eat food. -raw poultry stored above ready to eat food in bottom of cooler across from grill
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -ham
Shell eggs in use or stored with cracks or broken shells. See stop sale.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. -ambient 49F
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -sausage links, sausage patties 52F, sliced cheeses 61F inside top section of makeline cooler longer than 4 hours. -portioned ham, raw chicken, hash browns, sourkrout 51-55F in bottom section of makeline cooler longer than 4 hours -raw shell eggs, shredded cheese, cut tomatoes, liquid eggs, diced ham 51-54F inside top section of makeline cooler across from grill
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -corned beef hash 61F sitting out next to end of cook line beneath bread toaster -sausage links, sausage patties 52F, sliced cheeses 61F inside top section of makeline cooler longer than 4 hours, see stop sale. -portioned ham, raw chicken, sourkrout 51-55F in bottom section of makeline cooler longer than 4 hours, see stop sale. -raw shell eggs, shredded cheese, cut tomatoes, liquid eggs, diced ham 51-54F inside top section of makeline cooler across from grill longer than 4 hours, see stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. -diced tomatoes, cut lettuce 51-54F after 4 hours, inside makeline cooler that is not holding internal temperatures at 41F or below
Time/temperature control for safety food re-served to customers. -bowls of butter chips served at bar counter and returned to cooler prior to serving to next customer
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/ -noreen, expired 5-6-2021
Handwash sink not accessible for employee use at all times. -obstructed access by co2 tanks
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. -noreen
Ceiling/ceiling tile shows damage or is in disrepair. -sections of ceiling missing inside womens restroom and inside handicap stall
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. -jackets hanging on racks leaning against/touching clean dishes/chicken base
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -wristwatch watch worn by employee cooking food
Exterior door has a gap at the threshold that opens to the outside. -small gap at bottom left side threshold at back door
Floor soiled/has accumulation of debris. -in front of dish machin
Food not stored at least 6 inches off of the floor. -case soda bibs on floor next to freezer
Hole in or other damage to wall. -damage to wall, mens restroom
No handwashing sign provided at a hand sink used by food employees. -womens handicap stall
Ripped/worn/soiled tin foil used as shelf cover. -bottom shelf beneath slatted grill
Water leaking from pipe and/or faucet/handle. -sprayer at dish machine area
Jul 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Container of medicine improperly stored. -acetaminophen and cold medicine stored om shelf next to packaged dry food.
Cooked French toast made with pooled raw shell eggs not reaching a minimum internal temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time/temperature combination as specified in cooking chart.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -ziploc portioned raw chicken stored above raw beef
Handwash sink not accessible for employee use at all times. -hand sink up front blocked by co2 tank
Accumulation of debris on exterior of warewashing machine.
Ceiling vent covers in disrepair.
Exterior door has a gap at the threshold that opens to the outside.
Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. -bacon
Ice buildup in reach-in chest freezer
No handwashing sign provided at a hand sink used by food employees. -restroom toilet rooms
Jan 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
6 High priority3 Intermediate8 Basic
Show 17 findings ▾
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -below 3 compartment sink, pipe is lined directly into flood basin
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw fish removed from commercial packaging stored above bread inside freezer on cook line
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -feta cheese, see stop sale
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -feta cheese, opened 1/12 from bulk container. Advised to monitor portions ordered of soft cheeses that may extend beyond 7 days from use to minimize risk of listeria growth naturally present in soft cheeses.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter 69F inside beverage cooler next to hand sink in server station. Operator stated had out for rush 2 hours prior. Advised to control butter using time as a public health control if intending to have soft butter for spreading. Do not return butter from customer tables after being served
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked potatoes/home fries on plate on top shelf above grill, 109F less than -cooked hash browns 67F less than 1 hour on sheet pan on cook line not under temperature control. -advised person in charge to utilize time as public health control for hot foods to be cooked 2nd time per order if not holding at 135F or above.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -chocolate milk in server station
Handwash sink not accessible for employee use at all times. -co2 tanks in front of hand sink in server station
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -deborah, expired 12/2023
Bowl or other container with no handle used to dispense food. -cup without handle used to dispense sugar from bulk container
Exterior door has a gap at the threshold that opens to the outside. -light coming in from bottom left threshold of back door
Food not stored at least 6 inches off of the floor. -case of fryer oil
Food stored on floor. -soda bibs on floor next to fryer
In-use utensil not stored on a clean portion of food preparation or cooking equipment. -serving spoon stored on top surface of egg flats on cook line -tong on fryer door handle
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
No handwashing sign provided at a hand sink used by food employees. -womens restroom hand sinks. Sign currently only posted on door to restroom -handicap restroom hand sink
Working containers of food removed from original container not identified by common name. -sugar in server station, bulk container
Aug 22, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
8 High priority2 Intermediate8 Basic
Show 18 findings ▾
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -under 3 compartment sink
Container of medicine improperly stored. -stored next to canned food on top shelf above prep table
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, empty sani bucket. Employee corrected
Employee failed to wash hands before putting on gloves to initiate a task working with food. -cook handled french toast with raw egg component, changed gloves without washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter 82F on line, over 3 hours per employee.
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. -cooked potatoes, employee added time to white board
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. -corned beef hash
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. -open can of corned beef hash 81F for over 3 hours, employee unsure, exposed to room temperature held out on table. Corned beef hash must cool to 41F within 4 hours.
Handwash sink not accessible for employee use at all times. -sink up front blocked by co2 tanks in front of sink
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Covered waste receptacle not provided in women's bathroom.
Exterior door has a gap at the threshold that opens to the outside. -small strip under back door, mostly left side
Food not stored at least 6 inches off of the floor. -soda bib next to ice machine
Food stored in a location that is exposed to splash. -box of crackers stored on side of hand sink
In-use tongs stored on equipment door handle between uses.
No handwashing sign provided at a hand sink used by food employees. -womens restroom hand sinks - sign on door does not cover hand sinks inside
Ripped/worn tin foil used as shelf cover. -bottom shelf below microwave on cook line
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.