TIANO'S CUCINA ITALIANO
1860 VICTORY CIRCLE, Daytona Beach FL 32114 · 386.689.1094
Last inspected Aug 19, 2026 · 14 visits since October 2023
SEP 24
FEB 25
AUG 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
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
14 visits, newest first
Aug 19, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt. -amenity charge not on menu
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -over pan storage in ware washing area and over dishwasher
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gasket soiled on cooler next walk in cooler -hood filters soiled with grease
Show the remaining 1 finding ▾
Wall soiled with accumulated grease, food debris, and/or dust. -walls soiled in dishwasher room
Aug 18, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 6 high priority.
6 High priority5 Intermediate6 Basic
Show 17 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. -deli area
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
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. -heat strip fall to turn, operator thermometer reads 156.2
Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over meatballs
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -lasagna 50f,stuffed pasta 49f, mussels 49f,butter 40f,stuffed pasta 45f less then 4 hours advised to keep lower level. Employee moved to another cooler. -dessert cooler in deli area tcs 50f less than 4 hours -pizza cooler mozzarella,ham,mush rooms 47f to 49f less than 4 hours -bar dairy 52f to 62f manager discarded
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Tcs sauce 96f advised to reheat
Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt. -amenity charge not on menu
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board
Handwash sink not accessible for employee use at all times. -prep area 2 pitchers in hand sink
Handwash sink used for purposes other than handwashing. -ice bucket handing on handsink at frontline
No paper towels or mechanical hand drying device provided at handwash sink. -cookline and ware washing area
Employee personal food not properly identified and segregated from food to be served to the public.
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 in kitchen -cell phone on prep area by pizza station
In-use knife/knives stored in cracks between pieces of equipment.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -over pan storage in ware washing area and over dishwasher
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gasket soiled on cooler next walk in cooler -hood filters soiled with grease
Wall soiled with accumulated grease, food debris, and/or dust. -walls soiled in dishwasher room
Apr 7, 2026□ 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 ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease -back of fryers soiled with grease -build up of grease on on stove burners -vent in walk in cooler soiled
Worn, torn and/or soiled floors/carpeting. -floor soiled under old ware washing area. -floor soiled under cooking equipment -floor soiled under hand sink at wait station
Feb 11, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -moved dish machine, cut opening to space next store. Adding a deli in the new space.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease -back of fryers soiled with grease -build up of grease on on stove burners -vent in walk in cooler soiled
Worn, torn and/or soiled floors/carpeting. -floor soiled under old ware washing area. -floor soiled under cooking equipment -floor soiled under hand sink at wait station
Feb 3, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 3 high priority.
3 High priority5 Intermediate8 Basic
Show 16 findings ▾
Raw animal food/veal stored over/not properly separated from ready-to-eat food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pizza cooler tcs sauce 45f,cheese 46f -buffalo mozzarella 50f less than hours advise to use time as a public heal control
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -meat balls in sauce 124f advised to reheat
Food-contact surface soiled with food debris, mold-like substance or slime. -can opener
Handwash sink not accessible for employee use at all times. -trash can front of handsink
No handwash sink for employees. - no handsink in dish machine area. Establishment currently under renovations. Per manager plumber is installing sink tonight.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -moved dish machine, cut opening to space next store. Adding a deli in the new space.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -lasagna
Clean linens stored on floor.
Cutting board has cut marks and is no longer cleanable. -green cutting board
Employee eating in a food preparation or other restricted area. -employee eating by pizza station
Ice buildup in reach-in freezer and/or walk-in freezer. -chest freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease -back of fryers soiled with grease -build up of grease on on stove burners -vent in walk in cooler soiled
Plumbing line from a removed fixture not capped off. -toilet covered with trash bag in new ware washing area. Establishment currently remodeling and added space. Toilet is not being used and per manager plumber will be removed and capped tonight.
Single-service articles improperly stored. -pizza boxes on floor
Worn, torn and/or soiled floors/carpeting. -floor soiled under old ware washing area. -floor soiled under cooking equipment -floor soiled under hand sink at wait station
Aug 15, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets soiled small cooler on cookline -stove burners soiled -hoods soiled with grease
Aug 14, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 5 high priority.
5 High priority1 Intermediate5 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -Pasta 55 f -56 f cooling 6.2 hour
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. -employee touched face with gloved hands
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. Pasta 46-59f in walk-in cooler more 1 to days Tcs sauce 52f,Tcs sauce 54f,chicken 52f less than for hours Table top cooler mussel,calms 52f employee discarded Large reach in cooler scallops,squid 46f to 47f less than four hours
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Tcs sauce,sauce with meatballs,sauce with sausage 115f to 124 f employee reheating
Handwash sink used for purposes other than handwashing. -pitcher stored in hand sink
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -purse on boxes of wine
In-use knife/knives stored in cracks between pieces of equipment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets soiled small cooler on cookline -stove burners soiled -hoods soiled with grease
Working containers of food removed from original container not identified by common name. -flour
Feb 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Accumulation of debris on exterior of warewashing machine. -top of dish machine around doors
Food stored under dripping water line. -water dripping from vent into pan in walk in cooler
Feb 26, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 7 high priority.
7 High priority3 Intermediate6 Basic
Show 16 findings ▾
Displayed food not properly protected from contamination. -Parmesan cheese on front counter
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Raw animal food stored over/not properly separated from ready-to-eat food. -walk in cooler veal over ready to eat
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
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. -large coolerveal 49 f see stop sale in cooler over night -large cooler Scallops 45f,squid 45f -pizza station-ricotta cheese 51f less than four hours -dessert cooler-cheese cake 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. -less than 4 hours
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
Handwash sink not accessible for employee use at all times. -pitcher in hand sink
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Accumulation of debris on exterior of warewashing machine. -top of dish machine around doors
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -by dessert cooler
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on counter by dessert cooler -cell phone and wallet on shelf above small cooler
Food stored on floor. -onions and box of dressing in walk in cooler
Food stored under dripping water line. -water dripping from vent into pan in walk in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gasket soiled on freezer
Sep 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -can opener
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
In-use tongs stored on equipment door handle between uses. -tongs hanging on oven handles
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -stove burners soiled -hood filters soiled with grease
Wall soiled with accumulated grease, food debris, and/or dust. -wall soiled behind 3 compartment and dish machine
Sep 11, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority4 Intermediate4 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -meat sauce 56f made yesterday per manager
Displayed food not properly protected from contamination. -Parmesans cheese,front counter
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. -table top cooler chicken,shrimp,ravioli,butter 46f to 50f less 4 hours, employee placing in another cooler
Food-contact surface soiled with food debris, mold-like substance or slime. -can opener
Handwash sink not accessible for employee use at all times. -trash can in front of handsink by dishwasher
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Clean linens stored on floor. -towels on floor in office
In-use tongs stored on equipment door handle between uses. -tongs hanging on oven handles
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -stove burners soiled -hood filters soiled with grease
Wall soiled with accumulated grease, food debris, and/or dust. -wall soiled behind 3 compartment and dish machine
Mar 6, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Accumulation of debris on exterior of warewashing machine. -top of dishmachine
Wall soiled with accumulated grease, food debris, and/or dust. -behind 3 compartment sink and dishwasher
Water leaking from ceiling of walk-in cooler into pan.
Worn, torn and/or soiled floors/carpeting. -floor under dishmachine -floor soiled under had sink at Waitstation
Mar 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 25 recorded, 6 high priority.
6 High priority5 Intermediate14 Basic
Show 25 findings ▾
Container of medicine improperly stored. -day quil on shelf with food
Displayed food not properly protected from contamination. -front counter Parmesan cheese
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -chicken manager discarded
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter 47f advised to keep a lower level -cart- Cookline dairy 56f less than 4 hours -pizza cooler Tcs sauce, cheese,sausage, ham 44f to 46f
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -meatballs in sauce 100f to 142f manager reheating -demi sauce 73f,chicken broth 101f lees than 4 hours,provided time as a public health control
Toxic substance/chemical improperly stored. -spray bottle of sanitizer on reach in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. -can opener
Handwash sink not accessible for employee use at all times. -pitcher in handsink -trash can in front of sink and lid on top of handsink
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -Quat
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -lasagna
Spray bottle containing toxic substance not labeled. -sanitizer
Accumulation of debris on exterior of warewashing machine. -top of dishmachine
Dead roaches on premises. -7 dead roaches on floor by electrical panel
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -open beverage on microwave
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -shirt on microwave -phone,keys air pods on shelf
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. -bar,wash,sanitize,rinse
In-use knife/knives stored in cracks between pieces of equipment.
No handwashing sign provided at a hand sink used by food employees. -serv ware coolers -men's room and ladies room WarningCorrected On-SiteWarning**
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease build up stove -gasket soiled on reach in freezer
Ripped/worn tin foil used as shelf cover.
Time/temperature control for safety food thawed in an improper manner. -calms,shrimp and other items left at room temperature
Wall soiled with accumulated grease, food debris, and/or dust. -behind 3 compartment sink and dishwasher
Water leaking from ceiling of walk-in cooler into pan.
Wet wiping cloth not stored in sanitizing solution between uses.
Worn, torn and/or soiled floors/carpeting. -floor under dishmachine -floor soiled under had sink at Waitstation
Oct 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate6 Basic
Show 12 findings ▾
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. -Parmesan cheese front counter
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded mozzarella 46f,pizza sauce 46f less than 4 hours Lasagna 46f advised to keep a lower level
Toxic substance/chemical improperly stored. -spray bottle of dish soap on prep table
Food-contact surface soiled with food debris, mold-like substance or slime. -can opener
Handwash sink not accessible for employee use at all times. -trash can in front of handsink
Spray bottle containing toxic substance not labeled. -spray bottle of dish soap
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -small amount
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -open drink on Dishmachine
In-use tongs stored on equipment door handle between uses.
Interior of ovens has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled -gasket soiled on cooler next to walk in -build up of grease on stove
Wet mop not stored in a manner to allow the mop to dry.
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.