STONEWOOD GRILL
2150 LPGA BLVD, Daytona Beach FL 32117 · 386-317-0097
Last inspected Mar 17, 2026 · 11 visits since September 2023
MAR 24
OCT 24
MAR 25
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -3 small flys in storage room
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Mar 17, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate7 Basic
What the inspector wrote — 9 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime. - wait Station ice dispenser soiled
Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. -chicken wings
Employee with no beard guard/restraint while engaging in food preparation.
Equipment in poor repair. -gasket turn cooler next to stove
Show the remaining 5 findings ▾
Floor tiles missing and/or in disrepair. -mop sink
Interior of oven/microwave has accumulation of black substance/grease/food debris. -2 ovens in prep area
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -ware washing area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of flour and sugar containers -soda nozzle covers soiled
Wall soiled with accumulated grease, food debris, and/or dust. -behind dish machine
Mar 16, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 24 recorded, 6 high priority.
6 High priority6 Intermediate12 Basic
Show 24 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -corn beef made yesterday Corn beef 45f to 56f not cooled to 41f or below in 6 hours.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -dish washer
Pesticide-emitting strip present in food prep area. -bar
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. True cooler -chicken wings 45f to 52f less than 4 hours -shrimp 45f
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 and the time removed from temperature control cannot be determined. -second reach in cooler less than 4 hours employee marking time. Tcs Ranch,tcs blue cheese,pico,shredded cheese,blue cheese crumbs
Food-contact surface soiled with food debris, mold-like substance or slime. - wait Station ice dispenser soiled
Manager or person in charge lacking proof of food manager certification.
No paper towels or mechanical hand drying device provided at handwash sink. -cookline -dish machine area
No soap provided at handwash sink. -cookline
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. -Guinness beef stew marked 7 days
Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. -chicken wings
Accumulation of debris on exterior of warewashing machine. -top of dish machine soiled
Ceiling tile missing. -over prep area
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 cubes
Employee with no beard guard/restraint while engaging in food preparation.
Equipment in poor repair. -gasket turn cooler next to stove
Floor tiles missing and/or in disrepair. -mop sink
Interior of oven/microwave has accumulation of black substance/grease/food debris. -2 ovens in prep area
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -ware washing area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of flour and sugar containers -soda nozzle covers soiled
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Per manager Guinness stew made yesterday,has today's date. Manager corrected date
Unwashed fruits/vegetables stored over ready-to-eat food. -walk in cooler
Wall soiled with accumulated grease, food debris, and/or dust. -behind dish machine
Sep 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate13 Basic
Show 19 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -raw fish over rte crab
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked rice 44f
Toxic substance/chemical improperly stored. -paint and varnish cleaner next to glasses at small bar
Food-contact surface soiled with food debris, mold-like substance or slime. -mixer head soiled -2 ice dispenser at wait station
Handwash sink not accessible for employee use at all times. -cookline trash can in front of handsink -towels stored in handsink at main bar Pan in hand sink at small bar
Manager or person in charge lacking proof of food manager certification. -Per manager certificate is expired
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents in wait station
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell by glass at main bar
Employee with no beard guard/restraint while engaging in food preparation.
Equipment and utensils not properly air-dried - wet nesting.
Equipment in poor repair. -shelves rusted in dry storage area
Floor area(s) covered with standing water. -main bar,pipe not in drain, employee fixed pipe
Floor tiles missing and/or in disrepair. -by fryers -at mop sink
Interior of oven/microwave has accumulation of black substance/grease/food debris. -2 ovens in prep area
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -ware washing area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease
Plumbing system in disrepair. -faucet at handsink in employee restroom not properly attached
Wall soiled with accumulated grease, food debris, and/or dust. -walls soiled behind shelves in storage room
Worn, torn and/or soiled floors/carpeting. -under fryers
Mar 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate10 Basic
Show 15 findings ▾
Rice 50f manager discarded. Chicken wings 46f,shrimp 45f employee placed bag of ice on product
Toxic substance/chemical improperly stored. -bottle of bleach next to chopper
Food-contact surface soiled with food debris, mold-like substance or slime. -mixer head -can opener -2 ice dispenser at wait station
Handwash sink not accessible for employee use at all times. -pan in sink in small bar
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 hires
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -by ware washing area
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. -small bar, establishment has 3 other dish machines
Equipment and utensils not properly air-dried - wet nesting.
Floor tiles missing and/or in disrepair. -by mopsink area -by dish machine
Ice buildup in walk-in freezer.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -cookline
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -ware washing area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease - hood soiled with grease
Opened employee beverage container in a cold holding unit with food to be served to customers.
Wall soiled with accumulated grease, food debris, and/or dust. -Wall soiled in storage room
Oct 24, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority4 Intermediate7 Basic
Show 11 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -2 Ice dispenser at waitstation
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -quat
No paper towels or mechanical hand drying device provided at handwash sink. -by dish machine
Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. -chicken wings,per manager not fully cooked
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. -small bar Per taken glasses to one of the 3 other dish machine
Equipment and utensils not properly air-dried - wet nesting.
Exterior door has a gap at the threshold that opens to the outside. -rear exit
In-use tongs stored on equipment door handle between uses.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven soiled under burners -2 ovens in prep area
No handwashing sign provided at a hand sink used by food employees. -wrong verbiage bar
Old labels stuck to food containers after cleaning.
Oct 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 4 high priority.
4 High priority6 Intermediate9 Basic
Show 19 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -non continuous cooked chicken over cooked prime rib
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -salad station rice 46f less than 4 hours -True cooler chicken wings 46f,prime rib 46f
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 and the time removed from temperature control cannot be determined. -Less than 4 hours product in expose and cookline. Wrote time down
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cut lettuce 61f cooling 4 hours placed in freezer.
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. -2 Ice dispenser at waitstation
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -quat
No paper towels or mechanical hand drying device provided at handwash sink. -by dish machine
No soap provided at handwash sink. -second sink at bar
Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. -chicken wings,per manager not fully cooked
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. -small bar Per taken glasses to one of the 3 other dish machine
Equipment and utensils not properly air-dried - wet nesting.
Exterior door has a gap at the threshold that opens to the outside. -rear exit
In-use tongs stored on equipment door handle between uses.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven soiled under burners -2 ovens in prep area
No handwashing sign provided at a hand sink used by food employees. -wrong verbiage bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -burners soiled with grease -hood filters and hood soiled with grease -grease build up on gas line to fryer
Old labels stuck to food containers after cleaning.
Single-service articles not stored inverted or protected from contamination. -at bar
Apr 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -Waitstation ice dispensers
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -by 3 compartment sink. Hot water turn off
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. -small bar,per manager parts on order
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Cookline and prep area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -build up of grease on stove -hood filters over char grill -shelves walk in cooler -soda holster by window
Water leaking from pipe and/or faucet/handle. -water leaking from pipe under handsink in warewashing area
Worn, torn and/or soiled floors/carpeting. -floor soiled under fryers
Mar 25, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 3 high priority.
3 High priority4 Intermediate9 Basic
Show 16 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 manager new dishmachine,has called tech
Raw animal food stored over/not properly separated from ready-to-eat food. -raw fish over milk and red onion mix
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cookline true cooler pork belly,shrimp 45f to 47f less than 4 hours -Waitstation cut leafy green 52f less than flour hours
Food-contact surface soiled with food debris, mold-like substance or slime. -Waitstation ice dispensers
Identity of food or food product misrepresented. -SimplyGrilled Menu states yellowfin tuna,invoiced states tuna loin CC anova. Establishment could not provide box for further clarification.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -by 3 compartment sink. Hot water turn off
Ceiling tile missing. -next to hood in prep area
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. -small bar,per manager parts on order
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee drink on shelf above salad station -employee on shelf above ware washing
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee bag stored with towels and drink mix at bar
Food stored on floor. -walk in freezer
Interior of oven/microwave has accumulation of black substance/grease/food debris. -Cookline and prep area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -build up of grease on stove -hood filters over char grill -shelves walk in cooler -soda holster by window
Water leaking from pipe and/or faucet/handle. -water leaking from pipe under handsink in warewashing area
Worn, torn and/or soiled floors/carpeting. -floor soiled under fryers
Nov 14, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -mixer head -cutting boards on cooking -2 ice dispensers at soda station in wait station
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. -small bar, per manager has new dish machine on order
Employee with no beard guard/restraint while engaging in food preparation.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven on cookine
Nov 13, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -reach in cooler cookline beef,beef,chicken salmon 44f 52f less than 4 hours placing in another cooler
Food-contact surface soiled with food debris, mold-like substance or slime. -mixer head -cutting boards on cooking -2 ice dispensers at soda station in wait station
No paper towels or mechanical hand drying device provided at handwash sink. -by dishmachine
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. -small bar, per manager has new dish machine on order
Employee with no beard guard/restraint while engaging in food preparation.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven on cookine
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of soda nozzle area -interior of unused ice bin at Waitstation
Sep 11, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 4 high priority.
4 High priority6 Intermediate6 Basic
Show 16 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -3 small flys in storage room
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -reach in cooler cookline beef,beef,chicken salmon 44f 52f less than 4 hours placing in another cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Brisket 106f employee reheating
Toxic substance/chemical improperly stored. -fly spray on box of cups
Food-contact surface soiled with food debris, mold-like substance or slime. -mixer head -cutting boards on cooking -2 ice dispensers at soda station in wait station
Handwash sink used for purposes other than handwashing. -employee filled pitcher -ice in handsink,wait station
No paper towels or mechanical hand drying device provided at handwash sink. -by dishmachine
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
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. -chowder and soups held up to 4 days
Spray bottle containing toxic substance not labeled. -clear liquid
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. -small bar, per manager has new dish machine on order
Employee with no beard guard/restraint while engaging in food preparation.
Floor area(s) covered with standing water. -floors wet on cookline and prep area
Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven on cookine
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of soda nozzle area -interior of unused ice bin at Waitstation
Single-service articles improperly stored. -box of toilet paper
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.