STEVE'S FAMOUS DINER
2011 NORTH ATLANTIC AVENUE, Daytona Beach FL 32118 · 386-252-7340
Last inspected Jul 16, 2026 · 7 visits since July 2023
JUL 24
JAN 25
SEP 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -feta cheese 41-54F, less than 1 hour. Manager split pan level
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2019049865 | Sep 23, 2019 | Oct 11, 2019 | $400 |
Inspection history
7 visits, newest first
Jul 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
What the inspector wrote — 7 findingsThe state's own report →
Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. -server with polished nails handling food at expo station without gloves
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -sliced meats
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -soiled light fixtures on cook line
Floor tiles missing and/or in disrepair. -section out front near beverage station collecting standing water
Show the remaining 3 findings ▾
Food stored in a location that is exposed to splash/dust. -open container of cut tomatoes inside lowboy underneath racks soiled with dust/debris. Manager covered containers
Ice buildup in reach-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -soiled racks in reach in cooler at end of cookline
Jan 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate7 Basic
Show 12 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. -employee handled raw beef patties with gloves hand prior to handling plate of prepared lasagna without washing hands
Raw animal food stored over/not properly separated from ready-to-eat food. -raw eggs on cart stored above cooked bacon inside walk in cooler
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked pasta, lasagna, meatballs inside walk in cooler
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. -Taylor, Erica, Lamar, Donna
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -cook wearing watch while preparing food
Equipment in poor repair. -chipped storage racks inside 2 door cooler in prep area
Grease receptacle not on proper pad/nonabsorbent surface.
Ice buildup in reach-in freezer.
Open dumpster lid.
Time/temperature control for safety food thawed in an improper manner. -thawed raw fish 56F inside cooler from thawing completed within 2 hours.
Wall soiled with accumulated grease, food debris, and/or dust. -cookline backsplash
Sep 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate13 Basic
Show 18 findings ▾
Evidence of mop/cleaning wastewater dumped onto ground. -observed gray water on ground outside back door of establishment next to upside down mop bucket and hood filter laying against nearby wall. Advised that mop water and wastewater from cleaning equipment must be disposed of as according to federal law. -
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -sausage patties 115-122F inside steam table, manager stated cooked 1 hour prior. Placed back onto grill and reheated to 165F for hot holding at 135F or above
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -open/thawed pies out front
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cut produce from day prior -meatloaf inside walk in cooked day prior
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.
Bathroom door left open other than during cleaning or maintenance.
Bowl or other container with no handle used to dispense food. -multiple bowls used to dispense food from bulk containers
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -spoons in server area
Employee with no beard guard/restraint while engaging in food preparation.
Employee with no hair restraint while engaging in food preparation.
Exterior door has a gap at the threshold that opens to the outside. -door sweep at back door
Floor soiled/has accumulation of debris. -significant grease/food debris accumulation on cook line behind equipment
Food stored in a location that is exposed to falling debris. -inside double door cooler in back by slicer
Ice buildup in reach-in freezer and/or walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -soiled wire racks inside lowboy across from oven -exterior of containers in dry storage
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -mops laying against building outside
Stored food not covered. -double door cooler in back near slicer
Working containers of food removed from original container not identified by common name. -flour
Jan 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
6 High priority2 Intermediate8 Basic
Show 16 findings ▾
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. -server using deli paper to handle bread, portions of hand touching bread. Requirements to use effective measures to avoid barehand contact with ready to eat food. Manager had employee don gloves
Evidence of mop/cleaning wastewater dumped onto ground.
Raw animal food stored over/not properly separated from ready-to-eat food. -raw eggs stored above biscuits -raw beef above cooked sausage
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Butter, manager added time
Toxic substance/chemical improperly stored above food.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -walk in cooler, cooked lasagna, meats, soup
Bathroom door left open other than during cleaning or maintenance.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -cooks wearing wristwatches while preparing food
Floor soiled/has accumulation of debris. -server station opposite side id bar, significant
Food not stored at least 6 inches off of the floor. -cases of fryer oil in dry storage room
Ice buildup in reach-in freezer. -chest freezer in dry storage room
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -fire extinguisher near door outside kitchen
Open dumpster lid.
Waste receptacle/floor mat/hood filter/soiled equipment cleaned in a manner that allows the waste cleaning water to drain onto ground.
Jul 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate8 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -feta cheese 41-54F, less than 1 hour. Manager split pan level
Food-contact surface soiled with food debris, mold-like substance or slime. -debris on can opener blade
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -walk in cooler
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. -hector
Accumulation of debris on exterior of warewashing machine.
Floor soiled/has accumulation of debris. -prep area
Food not stored at least 6 inches off of the floor. -cases of fryer oil on floor in back storage room
In-use ice scoop stored on soiled surface between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top of ice machine
Objectionable odors in bathroom or other areas of the establishment. -men's restroom
Soiled equipment cleaned in a manner that allows the waste cleaning water to drain onto ground.
Working containers of food removed from original container not identified by common name. -bulk flour
Feb 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate11 Basic
Show 15 findings ▾
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. -cook touched sliced cheese with barehands at cook line, advised of requirement to use gloves or utensils without approval in place for barehand contact with ready to eat food. -employee handled cut lettuce, toast with barehands at server station. Manager discarded and instructed employee to use gloves for ready to eat food.
Sanitizer solution exceeds the maximum concentration allowed. -chlorine 150ppm, manager corrected
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -cook touched raw beef patties prior to handling ready to eat food/plating cooked food without washing hands. Employee failed to wash hands before putting on gloves to initiate a task working with food.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -deli meats sliced on site, no date marking
Accumulation of debris on exterior of warewashing machine.
Ceiling/ceiling tile shows damage or is in disrepair. -water damage to some tiles in prep area
Clean bowls, plates, pots and pans not stored inverted or in a protected manner. -server station near ice machine
Clean utensils or equipment stored in dirty location -knife block, advised to clean internal section
Employee Bathroom door left open other than during cleaning or maintenance.
Employee with no beard guard/restraint while engaging in food preparation.
Equipment in poor repair. -racks inside stand up refrigerator near prep area at end of line
Food held in a location that is exposed to dust. -uncovered food on stove underneath salamander with soiled bottom exterior, exposing to potential debris
Ice buildup in reach-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top surface of water heater, surfaces of chemical suppression tanks near mop sink -surface/exterior of door area at stacked ovens
Working containers of food removed from original container not identified by common name. -bulk flour container next to mixer
Jul 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Working with bowl of raw eggs on cook line prior to handling clean plate with cooked food for service without washing hands between changing tasks
Nonfood-grade containers used for food storage - direct contact with food. -homer buckets used for batter
Raw animal food stored over/not properly separated from ready-to-eat food. Raw egg stored above batter in station next to grill
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.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Bowl used to dispense seasonings in bulk container
Floor tiles in disrepair in up front server area
Food not stored at least 6 inches off of the floor Inside walk in cooler
Interior of chest freezer in disrepair/has exposed insulation.
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.