MADELINE'S WINE BAR
200 N BEACH ST, Daytona Beach FL 32114 · 386-256-4048
Last inspected Apr 30, 2026 · 14 visits since November 2023
NOV 24
APR 25
OCT 25
DEC 25
APR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Roach activity present as evidenced by live roaches found. -3 live roaches by dish machine
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2024039551 | May 15, 2024 | Feb 3, 2025 | $360 |
Inspection history
14 visits, newest first
Apr 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
What the inspector wrote — 4 findings
Food-contact surface soiled with food debris, mold-like substance or slime. -slicer guard
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -Ahi tuna ceviche,manager marked menu
Ice scoop handle in contact with ice.
Interior of oven has accumulation of black substance/grease/food debris.
Dec 5, 2025□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 4, 2025Call Back - Extension given, pendingComplaint Investigation (Partial)
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Roach activity present as evidenced by live roaches found. -3 live roaches by dish machine
Dead roaches on premises. 12 dead roaches on floor by dish machine Approximately 60 dead roaches in 3 glue traps by reach in cooler,bar,and prep table. Employees clean up 1 dead roaches in cabinet at bar.
Dec 2, 2025Warning IssuedComplaint Investigation (Partial)
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Roach activity present as evidenced by live roaches found. -3 live roaches by dish machine
Dead roaches on premises. 12 dead roaches on floor by dish machine Approximately 60 dead roaches in 3 glue traps by reach in cooler,bar,and prep table. Employees clean up 1 dead roaches in cabinet at bar.
Dec 2, 2025□ 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 ▾
Clean linen storage cabinet improperly located. -bag of towels on floor in storage room
Wall soiled with accumulated grease, food debris, and/or dust. -Behing three compartment sink
Worn, torn and/or soiled floors/carpeting. -floors soiled under 3 compartment sink
Oct 2, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -walk in cooler chicken over pork
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -mozzarella 44f
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. -ahi Tuna poke stack
No paper towels or mechanical hand drying device provided at handwash sink. -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. -1 employee missing
Clean linen storage cabinet improperly located. -bag of towels on floor in storage room
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. -per manager dish machine not functioning properly. Has called tech, scheduled for Monday
Wall soiled with accumulated grease, food debris, and/or dust. -Behing three compartment sink
Worn, torn and/or soiled floors/carpeting. -floors soiled under 3 compartment sink
Apr 15, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 11, 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 ▾
Operating with an expired Division of Hotels and Restaurants license.
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 Black garlic manchego 51f,Manchego cheese 52f Cheese 46f,cheese 46f
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -bar
Working containers of food removed from original container not identified by common name. -flour
Nov 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority7 Intermediate3 Basic
Show 12 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Raw hamburger over raw pork
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cheese 46f,pork 45f per employee less than 30 minutes was sitting out for a few minutes
Food-contact surface soiled with food debris, mold-like substance or slime. -slicer guard
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -salmon Toast points Manager printed new menus
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. -observed 1 training card
No soap provided at handwash sink. -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. -observed one training card
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. -manager printed menus.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -hard boiled eggs cooked on Sunday
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. -bathroom
May 15, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blue cheese46F, pepperjack 44F, Brie 45F
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
No handwashing sign provided at a hand sink used by food employees. Restrooms
Mar 6, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 5 high priority.
5 High priority5 Intermediate2 Basic
Show 12 findings ▾
Dented/rusted cans present. See stop sale. Dented #10can of peppers
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. Approximately 2 seconds. Employee returned to sanitizing solution
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Mac and cheese base 2/22, feta 2/20, Mac and cheese base 2/28, hummus 2/16, confit cooked garlic 2/28
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blue cheese46F, pepperjack 44F, Brie 45F
Warewashing sanitizing solution exceeding the maximum concentration allowed. Greater than 400 ppm quat. Employee added water to lower concentration
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Nonservice animals in the food establishment or on premises. Dog in the kitchen, back room, and dining/bar area
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
No handwashing sign provided at a hand sink used by food employees. Restrooms
Nov 14, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 9, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority4 Intermediate0 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -reach cooler Brie 56f,white cheddar 48f,manchego 58f,smoked blue cheese 52f,goat cheese 48f,cooked garlic in pile 73f see stop sale Cheese 45f,ham 46f,lamb 44f
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. -bar
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Employees can't find certificates
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.
Nov 8, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 4 high priority.
4 High priority8 Intermediate2 Basic
Show 14 findings ▾
Box of Ant bait stored on container of nuts.
Medicine not labeled properly. -package of non aspirin stored on ice machine
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 cooler Brie 56f,white cheddar 48f,manchego 58f,smoked blue cheese 52f,goat cheese 48f,cooked garlic in pile 73f see stop sale Cheese 45f,ham 46f,lamb 44f
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.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -salmon toast points
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -employees can't find certificate
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -Quat
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. -bar
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Employees can't find certificates
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.
No conspicuously located ambient air temperature thermometer in holding unit. -Walk in cooler
No copy of latest inspection report available.
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.