ROSSI'S DINER
2240 RIDGEWOOD AVE, South Daytona FL 32119 · 386-760-4564
Last inspected May 18, 2026 · 7 visits since November 2023
APR 24
DEC 24
MAY 25
NOV 25
MAY 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Plating toast
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
May 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate8 Basic
What the inspector wrote — 13 findingsThe state's own report →
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -open case of breaded raw beef stored over potatoes, operator reorganized reach-in freezer
Food-contact surface soiled with food debris. -multiple cutting boards stained throughout the kitchen -inside of ice machine next to back door has a light accumulation of pink, mold-like substance
Handwash sink used for purposes other than handwashing. -evidence of handwash sink at entrance to kitchen used as dump sink, ice present
Manager or person in charge lacking proof of food manager certification. -Steve R. and Bernadette R.
Show the remaining 9 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -lasagna stored in stainless steel stand-up reach-in cooler cooked more than 24 hours ago, operator dated
Clean plates dried with a towel/cloth.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee bag hanging off of dish drying rack, operator removed
Floor tiles missing and/or in disrepair. -along cook line in kitchen -underneath ware washing area
Garbage on the ground and/or pad around dumpster.
Ice buildup in stainless steel stand-up reach-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters over cooking equipment have an accumulation of grease and food debris -exterior of cooking equipment has an accumulation of grease and food debris -shelves underneath flat-top grill
Open dumpster lid.
Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping cloth stored on shelf behind dessert case, operator relocated to sanitizer bucket
Nov 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate9 Basic
Show 16 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Handled dirty then clean plates; touched hair/hat then clean equipment
Raw animal food stored over/not properly separated from ready-to-eat food. - Breaded raw fish over gravy cooler next to handsink - Raw shell eggs over sauce
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Sliced cheese 50F on a plate, top of omelet cooler. Above other containers - sausage 48F in a pan, top of cooler above other containers. Moved underneath - chili out and returned to cooler 48F
Food-contact surface soiled with food debris, mold-like substance or slime. - Interior gaskets cookline triple cooler - slicer cleaned up during inspection - interior containers holding flour and breading soiled with food residue. - underside of mixer heads
Manager or person in charge lacking proof of food manager certification. Steve and Bernadette
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Carbon dioxide/helium tanks not adequately secured. Next to walk in cooler Seating area
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ac vents in the kitchen
Clean utensils or equipment stored in dirty drawer or rack.
Dumpster overflowing garbage.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered, above steam table
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone above steam table; next to clean plates
Equipment in poor repair. Proofer repaired with duck tape, soiled
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.walk in cooler shelving
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected to 200 ppm cl
Jun 5, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. - Egg station cooler, arctic air freezer, dressing arctic air cooler gaskets - Can opener blade
Floor area(s) covered with standing water. Under shelving walk in cooler
May 29, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 5 high priority.
5 High priority4 Intermediate10 Basic
Show 20 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. 0 ppm cl
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Plating toast
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. Tray of breaded raw shrimp over whipped cream, arctic air freezer
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced cheese 57F on a plate above other containers, egg station cooler, operator moved underneath Bottom left triple cookline cooler overnight. - tuna salad 46F, oatmeal 45F, turkey 44F, ground beef 44F and 45F. Bottom right double tall true cooler on cookline: corned beef 50F, marinara 48F, stuffed shells 45F. Unit had been open and closed often prior to inspection and air flow was partially blocked.
Time/temperature control for safety food re-served to customers. Butter packets left on table after customers left/table bussed, for next customer
Food-contact surface soiled with food debris, mold-like substance or slime. - Egg station cooler, arctic air freezer, dressing arctic air cooler gaskets - Can opener blade
No paper towels or mechanical hand drying device provided at handwash sink. Front hand sink
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Several
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soups, stock, and other items in walk in cooler
Bowl or other container with no handle used to dispense food. Employee scooped ice with styrofoam cup
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. employees bag on bottom prep table shelf with flour
Floor area(s) covered with standing water. Under shelving walk in cooler
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen entrance over clean plate ware
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Underside of counter top mixer head - walk in cooler fan cover
Raw fruits/vegetables not washed prior to preparation. Tomatoes. Discussed with employee. who began washing tomatoes, peppers, cucumbers
Ripped/worn tin foil and cardboard uses behind plates on the line above grill.
Stored food not covered. Walk in cooler, soups, stock, corned beef, potatoes from previous day
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm cl corrected to 200 ppm cl
Working containers of food removed from original container not identified by common name. Sugar in large container on front of back oven
Gas oven vent disconnected; partially venting into room
Dec 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate9 Basic
Show 15 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Bottom shelf of upright reach in cooler pasta 45F, chipped beef 45F, stuffing 45F. Operator moved to a higher shelf. - sliced cheese 54F, out of cooler and returned
Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler gaskets, across from egg station Can opener blade Interior breading containers
Manager or person in charge lacking proof of food manager certification. Bernadette Steve
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Servers on duty. Discussed with Bernadette
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. New employees with no food handler training
No soap provided at handwash sink. Server hand sink
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup on cutting board Uncovered drink over prep area
Employee personal food not properly identified and segregated from food to be served to the public. Employee drinks, server cooler
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on shelf above prep table
Equipment and utensils not properly air-dried. Employee towel drying
Equipment in poor repair. Door to biscuit holding cabinet
Floor soiled/has accumulation of debris. Dish area, under storage shelving
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen entrance, pastry area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under microwave Top of oven Underside of mixer heads Walk in cooler fan covers
Working containers of food removed from original container not identified by common name. Flour in large white tub
Apr 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate10 Basic
Show 12 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -Chlorine tested exceeding 200ppm, operator diluted with water, retested 100ppm
Food-contact surface soiled with food debris. -inside of reach-in coolers throughout the kitchen have a light accumulation of food debris
Bowl or other container with no handle used to dispense food. -bowl stored in coleslaw in walk-in cooler -bowl stored in dehydrated mashed potatoes, employee removed
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vent over dishwashing area
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee beverage stored on top of reach-in cooler
Equipment in poor repair. -both tall reach-in cooler door gaskets in disrepair
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -utensils stored in standing water 72F in dessert service area, operator discarded water
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -plastic around soda nozzles in front counter area has an accumulation of soil -buildup of food debris/soil residue on equipment door handles throughout the kitchen. -walk-in cooler fan covers have an accumulation of dust/debris.
Open dumpster lids.
Single-service articles not stored inverted or protected from contamination. -unwrapped aluminum trays on top shelf of storage rack not inverted
Wall soiled with accumulated grease, food debris, and/or dust. -walls underneath dishwasher and drainboards
Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping cloth stored on top of plate in dessert service area
Nov 8, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate8 Basic
Show 9 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -inside of ice machine has accumulation of pink/black, mold-like substance -white cutting board on salad reach-in cooler stained
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents in dishwashing area
Equipment in poor repair. -gasket torn on lift side door of reach-in cooler next to microwave
Floor tiles missing and/or in disrepair. -underneath triple sink
Garbage on the ground and/or pad around dumpster.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of large round trash can soiled -reach-in cooler door gaskets soiled throughout kitchen -exterior of reach-in cooler/freezers lightly soiled -walk-in cooler fan covers have an accumulation of dust/debris.
Open dumpster lids.
Walk-in cooler shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. -wall above fryers has a significant accumulation of grease and food debris
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.