LE BISTRO
752 N TOMOKA FARMS RD, Daytona Beach FL 32124 · 386 253 4478
Last inspected Apr 3, 2026 · 7 visits since November 2023
5 inspections within 11 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -hashbrown at 45°f in display cooler. Operator moved to another cooler.
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -hashbrown at 45°f in display cooler. Operator moved to another cooler.
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter 75F, per operator stored on prep counter less than 30 minutes, operator relocated to reach-in cooler to rapidly cool
Current Hotel and Restaurant license not displayed.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -operator wearing watch while preparing food
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top of reach-in cooler, underneath roll-top lid, has an accumulation of food debris
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach-in cooler door gaskets lightly soiled
Nothing was found. The inspector recorded no violations at all.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
Show 3 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. -tested 2x 0ppm
Employee failed to wash hands before putting on gloves to initiate a task working with food. -operator removed gloves, washed hands, and replaced gloves
Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. -wash solution only reached 104F
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.