LATITUDE BAR AND CHILL
240 LATITUDE DR, Daytona Beach FL 32124 · 386-281-3114
Last inspected Apr 13, 2026 · 9 visits since November 2023
JUN 24
DEC 24
MAY 25
OCT 25
APR 26
— STEADY
5 inspections within 30 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -2 flies in dish machine area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Apr 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate7 Basic
What the inspector wrote — 9 findingsThe state's own report →
Employee with infected sore/cut/burn/wound on hand, finger or wrist without a single-use glove over an impermeable cover such as a bandage, finger cot or stall covering the wound is handling food, clean equipment or utensils, or unwrapped single-service items. -bandage with no glove,moving cups of sour cream
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -reach in cooler drawers slice cheese 45f to 46f - cheese corrected to 40f,36f
Carbon dioxide/helium tanks not adequately secured.
Employee with no beard guard/restraint while engaging in food preparation.
Show the remaining 5 findings ▾
Floor area(s) covered with standing water. -by dish machine
Ice buildup in chest freezer.
Interior of small pizza oven has accumulation of grease.
Wet mop not stored in a manner to allow the mop to dry.
Wiping cloth sink and surface sanitizing solution not at proper minimum strength. 5.86 ppm corrected 4.3 -manager called tech
Oct 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded cheese,corn beef,cut lettuce 46f to 50 f less than 4 hours -dairy 60f manager discarded Corn beef cooled to 41f
Hole in or other damage to wall. -hole in wall by entrance to kitchen, per maintenance has a leak and is repairing. Maintenance placed dry wall over hole
Single-service articles improperly stored. -box of single items on floor in server room
May 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 1, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 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. Chlorine 10 ppm.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. See
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cook line make table Double stacked Cuban sandwiches (50F - Cold Holding), placed overnight. Operator instructed to discard. Cook line make table turkey sliced (51F - Cold Holding); diced tomatoes (51F - Cold Holding); cut lettuce (51F - Cold Holding). Less than 4 hours. Operator placed in another unit.
No paper towels or mechanical hand drying device provided at employee bathroom hand wash sink. Operator restocked,
Working containers of food removed from original container not identified by common name. Flour cart and sugar cart not labeled in storage area. operator placed labels,.
Dec 12, 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 ▾
Equipment in poor repair. -gasket torn on cookline freezer
Dec 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
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. -ran dishmachine 5 plus time heat strip failed to turn
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -2 flies in dish machine area
Toxic substance/chemical improperly stored. -chemical spray bottle stored by drink garnishes at bar
Handwash sink not accessible for employee use at all times. -pan stored in handsink at bar
No paper towels or mechanical hand drying device provided at handwash sink. -by ice machine, 2 handsink at bar
Equipment in poor repair. -gasket torn on cookline freezer
No handwashing sign provided at a hand sink used by food employees. -wrong verbiage on hand wash signs at bar
Single-service articles improperly stored. -box of dinner napkins on floor in bar cooler
Unwrapped single-service utensils not presented so that only the handles are touched. -forks at wait station
Wall soiled with accumulated grease, food debris, and/or dust. -wall soiled behind buster heater,dish machine area
Jun 25, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Jun 18, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority3 Intermediate3 Basic
Show 8 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. -glassware dishwasher tested 0ppm, primed sanitizer, retested, 0ppm
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 live flying insects in dishwashing area
No chemical test kit provided when using sanitizer at glassware warewashing machine. -CHLORINE
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. -handwash sink next to ice machine, operator states new water filter for ice machine was installed and paper towel dispenser was removed, operator states new dispenser is scheduled to be installed
Carbon dioxide/helium tanks not adequately secured. -1 tank near handwash sink by ice machine, employee removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -pizza cutter stored in pitcher of water 61F, operator educated employee, employee placed pizza cutter 173F water in hot holding unit
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler fan covers have a light accumulation of dust/debris. -tall stainless steel reach-in cooler door gasket has a light accumulation of black, mold-like substance
Nov 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate8 Basic
Show 13 findings ▾
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. -butter portions 72F, stored on shelf at service station 2 days, operator discarded
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -liquid butter stored 117-128F on shelf above reach-in cooler, operator discarded
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on top of reach-in cooler stained
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. -Stephen
Accumulation of debris on exterior of warewashing machine.
Carbon dioxide/helium tanks not adequately secured. -2 tanks in dry storage area, operator secured
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. -swordfish and grouper in walk-in cooler
No handwashing sign provided at a hand sink used by food employees. -bar area handwash sinks, provided handwash signs, operator postrd
No waste receptacle installed at handwash sink provided with disposable towels. -handwash sink in service area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -beer cooler /walk-incooler vents lightly soiled
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -pliers and screwdriver stored on top of dishwasher, operator removed
Wall soiled with accumulated grease, food debris, and/or dust. -wall underneath dishwasher has an accumulation of black, mold-like substance
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.