RONIN SUSHI AND BAR
111 W INTERNATIONAL SPEEDWAY BLVD, Daytona Beach FL 32114 · 386.252.6320
Last inspected May 29, 2026 · 9 visits since November 2023
MAR 24
DEC 24
MAY 25
NOV 25
MAY 26
▼ IMPROVING
5 inspections trending up, 23 points better than where it started.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
May 29, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Equipment in poor repair. -lid to ice machine -shelves over 3 compartment sink rusty
May 21, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority4 Intermediate5 Basic
Show 12 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. -per employee operator has called technician
Non-food grade drill used with slicer
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken over beef
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -hot gator that contains salmon. Packaging states smoked salmon, unable to determine if it hot or cold smoked. Per manager it comes in cooked
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.
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.
Spray bottle containing toxic substance not labeled. -blue chemical at bar
Equipment in poor repair. -lid to ice machine -shelves over 3 compartment sink rusty
No Heimlich maneuver/choking sign posted. -provided
No conspicuously located ambient air temperature thermometer in holding unit. -2 display coolers at sushi bar
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -400 ppm
employee beverage container in a cold holding unit with food to be served to customers.
Nov 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate6 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -rice 70f to 71f per employee made yesterday more than 6 hours
Raw animal food stored over/not properly separated from ready-to-eat food. -raw egg over cucumber
Stop Sale issued due to food not being in a wholesome, sound condition.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Ceiling tile missing. -office
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -plate at bar
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -On shelf above reach in cooler -drink and bag of chips on reach cooler at bar
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on reach in cooler -cell phone on reach in cooler at bar
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -flour and rice
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets soiled on reach in freezer
May 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate11 Basic
Show 17 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -rice 54f less than 4 hours
Handwash sink used for purposes other than handwashing. -filling pan with water
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -online menu Salmon Tataki
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -sushi rice
Nonfood-grade grill use with vegetables cutting machine.
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. -1 certificate expired
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -small amount
Ceiling/ceiling tiles/vents soiled. -Vent over freezer -light cover next to freezer soiled
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee drink on container of flour
Employee with no hair restraint while engaging in food preparation.
Equipment in poor repair. -lid to ice machine -gasket torn reach in freezer at cookline
In-use tongs stored on equipment door handle between uses.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -rice and flour
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -cookline
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gasket soiled at reach in cooler on cookline -stove burners soiled
Single-service articles improperly stored. -chop sticks and paper towels
Worn, torn and/or soiled floors/carpeting. -small storage room floor soiled
Dec 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate7 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -rice 44fto 46f
Raw animal food/egg stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom.
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. -freezer at sushi station raw beef over fish
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Manager or person in charge lacking proof of food manager certification.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -establishment uses time as a public health for rice, cannot find procedure.
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. -escalor
No handwashing sign provided at a hand sink used by food employees. -men's and ladies room -wrong verbiage at bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top of burners soiled with grease -pipes behind dish machine soiled
Wall soiled with accumulated grease, food debris, and/or dust. -dust on wall waitstation
Wiping cloth chlorine sanitizing solution not at proper minimum strength. -200 ppm
Wiping cloth sanitizing solution stored on the floor. -bar
Worn, torn and/or soiled floors/carpeting. -grease on floor under cooking equipment
May 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 13, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 6 high priority.
6 High priority4 Intermediate4 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -chicken broth cooked yesterday not cooled to 41f or below in 6 hours, manager discarded
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. -Blue fin not frozen when packaged or stored. See stop sale
Raw animal food stored over/not properly separated from ready-to-eat food. -raw egg over miso,reach in cooler
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. -Beef over cream
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. -Rice 51f less than 2 hours placed in cooler -Cream cheese 57f,fish eggs 56f placed in cooler Advised to add to time as a public health control
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. -ROP of fish
Handwash sink used for purposes other than handwashing. -colander in handsink at bar
Manager or person in charge lacking proof of food manager certification. -m
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. -ROP of fish
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -small amount
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Cell on plate
Ice scoop handle in contact with ice. -ice machine
Opened employee beverage container in a cold holding unit with food to be served to customers.
Jan 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -small amount
Accumulation of debris inside warewashing machine. -lime scale
Nov 14, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 2 high priority.
2 High priority2 Intermediate10 Basic
Show 14 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. -sushi rice from yesterday, employee discarded
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -menu shellfish and mollusk- surf clam ( blanched) per package surf clams are only blanched not fully cooked. Not marked raw and no asterisk going to the consumer advisory going to consumer advisory.
No paper towels or mechanical hand drying device provided at handwash sink. -middle hand sink at sushi bar
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -small amount
Accumulation of debris inside warewashing machine. -lime scale
Ceiling tile missing. -office
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. -tuna
In-use wet wiping cloth/towel used under cutting board. -sushi station
No conspicuously located ambient air temperature thermometer in holding unit. -large cooler on cookline
No handwashing sign provided at a hand sink used by food employees. - mens room
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease build up on side of stove
Wall soiled with accumulated grease, food debris, and/or dust. -behind Dishmachine
Worn, torn and/or soiled floors/carpeting. -grease and food debris under cooking equipment -employee cleaning
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.