PACO SUBMARINE
515 N DIXIE, New Smyrna Beach FL 32168 · 4438380434
Last inspected Dec 4, 2025 · 5 visits since October 2023
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked chicken, cooked beef 130F sitting above grill for less than 1 hour per manager, reheated during inspection
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Recorded at 3344 SOUTH ATLANTIC AVE, VIN 5019, Daytona Beach Shores — this licence has since moved.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
Current Hotel and Restaurant license not displayed.
Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
No handwashing sign provided at a hand sink used by food employees.
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
Recorded at 3344 SOUTH ATLANTIC AVE, VIN 5019, Daytona Beach Shores — this licence has since moved.
Show 7 findings ▾
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -feta cheese 45-49F inside chest freezer, less than 1 hour per manager. Moved product to other refrigeration -cut lettuce, feta cheese 45-48F under gyro station inside drawer less than 90 minutes per operator.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked chicken, cooked beef 130F sitting above grill for less than 1 hour per manager, reheated during inspection
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
Current Hotel and Restaurant license not displayed.
Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
No handwashing sign provided at a hand sink used by food employees.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Recorded at 3344 SOUTH ATLANTIC AVE, VIN 5019, Daytona Beach Shores — this licence has since moved.
Show 3 findings ▾
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing.
Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
No copy of latest inspection report available.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Recorded at 3344 SOUTH ATLANTIC AVE, VIN 5019, Daytona Beach Shores — this licence has since moved.
Show 1 finding ▾
Spray bottle containing toxic substance not labeled. - yellow subtance
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Recorded at 3344 SOUTH ATLANTIC AVE, VIN 5019, Daytona Beach Shores — this licence has since moved.
Show 4 findings ▾
Food stored on floor. Water case stored on floor.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach in freezer.
No handwashing sign provided at a hand sink used by food employees. No hand washing sink at hand wash sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on gasket of reach in freezer.
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.