WEBBER'S STEAKHOUSE & SUSHI
2017 S RIDGEWOOD AVE, South Daytona FL 32119 · 386-256-3346
Last inspected Apr 30, 2026 · 10 visits since August 2023
NOV 24
MAY 25
OCT 25
FEB 26
APR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Rodent activity present as evidenced by rodent droppings found. - 4 in the cabinet in the dining room next to the soda machine, on the floor and interior cabinet ledge. - 3 in the cabinet under the bar handsink - 1 on the floor in the bar between glass freezer and wine cooler
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
6 cases · $2,440
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2026012086 | Dec 3, 2025 | Mar 25, 2026 | $360 |
| 4--2026016383 | Feb 25, 2026 | Mar 23, 2026 | $400 |
| 4--2022013637 | Jan 10, 2022 | Apr 21, 2022 | $480 |
| 4--2021044275 | Aug 30, 2021 | Nov 19, 2021 | $400 |
| 4--2021007865 | Feb 9, 2021 | Apr 5, 2021 | $400 |
| 4--2017036057 | Jul 18, 2017 | Aug 11, 2017 | $400 |
Inspection history
10 visits, newest first
Apr 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate8 Basic
What the inspector wrote — 12 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. - Raw shrimp over batter reach in cooler - raw tuna over vegetables walk in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Sushi mat
Handwash sink used for purposes other than handwashing. Sushi area, used to hold large metal bowl
Spray bottle containing toxic substance not labeled. In the dining room
Show the remaining 8 findings ▾
Bowl or other container with no handle used to dispense food. Floating in sauces, in walk in cooler and storage 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. Ground tuna
Dead roaches on premises. 1 on the floor outside walk in cooler, 1 on the floor along the wall under prep table, same area, 1 on the floor in the bathroom
Ice buildup in reach-in freezer and/or walk-in freezer. Bar reach in freezer for glassware and dining room lemon and dressing reach in cooler freezer area
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Sushi area
Reuse of single-service or single-use articles. Soiled save a days from previous day present - on top of sushi cooler, holding bacon bits in reach in cooler
Wet wiping cloth not stored in sanitizing solution between uses. Sushi and kitchen area
Working containers of food removed from original container not identified by common name. Storage room.
Feb 26, 2026□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
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. Sushi rice.
Whole meat roasts not reaching proper time/temperature cooking requirements. 144F on the outside, 108F in the center, done per operator, oven turned off. Cooked from fresh per operator for 3 hours at 350F. Operator turned oven back on
Bowl or other container with no handle used to dispense food. Togo container in one, scoop with missing handle in another
Floor soiled/has accumulation of debris. Grease, fryer area, along back wall of cookline
Hole in or other damage to wall. In the cabinet under the bar handsink, and next to exterior kitchen door
Feb 25, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 17 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority4 Intermediate7 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.approximately 10 ppm cl. Operator changed chemical and primed. 50 ppm cl was reached.
Raw animal food stored over/not properly separated from ready-to-eat food. - reach in cooler, Raw shrimp over shredded cheese and sauce bottles - walk in cooler, raw shell eggs over butter, raw beef over produce
Rodent activity present as evidenced by rodent droppings found. - 4 in the cabinet in the dining room next to the soda machine, on the floor and interior cabinet ledge. - 3 in the cabinet under the bar handsink - 1 on the floor in the bar between glass freezer and wine cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Cooked onions 76F between steam table and flattop with no time or temperature control for safety. Out for 30 minutes per operator. Moved to steam table. - potatoes left in oven from yesterday 78F. Operator discarded - fresh garlic in oil 75F, butter 76F
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. Sushi rice.
Whole meat roasts not reaching proper time/temperature cooking requirements. 144F on the outside, 108F in the center, done per operator, oven turned off. Cooked from fresh per operator for 3 hours at 350F. Operator turned oven back on
Establishment advertised crab on menu/menu board but served imitation crab. Lunch menu Employee wrote in a "K" to change to krab
Food-contact surface soiled with food debris, mold-like substance or slime. - Can opener blade - interior top microwaves
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Lunch menu
No soap provided at handwash sink. Kitchen
Bowl or other container with no handle used to dispense food. Togo container in one, scoop with missing handle in another
Carbon dioxide/helium tanks not adequately secured. Bar
Floor soiled/has accumulation of debris. Grease, fryer area, along back wall of cookline
Food stored on floor. - Cases in the freezer - oil jugs
Hole in or other damage to wall. In the cabinet under the bar handsink, and next to exterior kitchen door
Time/temperature control for safety food thawed in an improper manner. Roe and steaks room temp
Working containers of food removed from original container not identified by common name.
Dec 3, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Prime rib 45-46F in the middle from 7 pm previous day
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Establishment advertised crab on menu/menu board but served imitation crab. Multiple menu items
Carbon dioxide/helium tanks not adequately secured. Bar
Oct 2, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 6 high priority.
6 High priority5 Intermediate7 Basic
Show 18 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Prime rib 45-46F in the middle from 7 pm previous day
Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Scottish farmed salmon. Operator was emailed documentation from vendor
Raw animal food stored over/not properly separated from ready-to-eat food. - Raw steak over cut veggies, cookline -
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. Butter 73F
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Melted butter 99F, cheese sauce 83F, opened canned mushrooms 87F, cooked onions 95F. Out for approximately 1 hour per manager. Advised to reheat to 165F to hot hold at 135F or above. Sushi rice room temperature for approximately 3 hours. Advised using time as a public health control and emailed fill in the black procedures.
Establishment advertised a specific fish on the menu/menu board but served another type of fish. White tuna advertised on the menu Escolar server per operator
Establishment advertised crab on menu/menu board but served imitation crab. Multiple menu items
Food-contact surface soiled with food debris, mold-like substance or slime. Interior top microwave Soda machine nozzles
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Spray bottle containing toxic substance not labeled.
Carbon dioxide/helium tanks not adequately secured. Bar
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Next to microwave and can opener
Food stored on floor. Oil in the kitchen Oil outside walk in cooler Cases in the freezer. Manager removed some items from storage on the floor
No handwashing sign provided at a hand sink used by food employees.
Outer openings of establishment cannot be properly sealed when not in operation. Plywood screwed into large door opening from kitchen at end of day.
Water leaking from pipe and/or faucet/handle. Bar handsink contains interior cabinet cutout for plumbing access. Water can be see running onto the ground under building when handsink is run
Working containers of food removed from original container not identified by common name.
May 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority6 Intermediate6 Basic
Show 15 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. Eggs over margarine, walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish 46F, fish 45F, shrimp 45F, avantco single cooler overnight. Operator moved to walk in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board Soiled reach in freezer gasket, avantco Interior top microwave Slicer Light buildup interior ice machine crevices Crevices of three compartment sink
Manager or person in charge lacking proof of food manager certification. Homer
No paper towels or mechanical hand drying device provided at handwash sink. Kitchen
No soap provided at handwash sink. Bar
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. Kaitlyn and Patti.
Spray bottle containing toxic substance not labeled. Pink substance
Dead roaches on premises. 1 in three compartment sink 1 on wall behind dish machine
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cutting board
Ice buildup in reach-in freezer and/or walk-in freezer. a¿¿ Walk in freezer floor - Mug freezer in the bar
No handwashing sign provided at a hand sink used by food employees. Main kitchen
Outer openings of establishment cannot be properly sealed when not in operation. Large opening in the kitchen the size of a large door open to the outside. Plywood cutout to fit when not in operation but openings present.
Working containers of food removed from original container not identified by common name. Salt, flour
Nov 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
3 High priority6 Intermediate7 Basic
Show 16 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Prime rib 45F in the middle after cooling overnight in walk in cooler, large uncut piece, covered.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs above pasteurized liquid egg and tomatoes, walk in cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior microwave Light buildup ice machine baffle
No paper towels or mechanical hand drying device provided at handwash sink. kitchen
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. A couple of cooks
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. A couple of cooks and dishwasher
No soap provided at handwash sink. Kitchen
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator located and posted in the bar
Carbon dioxide/helium tanks not adequately secured. Bar
Cleaned and sanitized equipment or utensils not properly stored. Forks in visibly soiled, sticky bowl on reach in cooler. Operator removed to wash through
Dead roaches on premises. 4 in bar cabinets
Hole in or other damage to wall. - Above microwave, the wall between the prep area and kitchen area, and exit area to mop sink
No handwashing sign provided at a hand sink used by food employees. Kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Can storage ledges - interior keg cooler
Walk in freezer door in poor repair. Metal peeling up, insulation exposed, ice on the floor and around door
Apr 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
5 High priority5 Intermediate5 Basic
Show 15 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. -tested 2x 0ppm, operator cleared blocked line, retested 50ppm
Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef stored above cooked green beans in single door stainless steel reach-in cooler, operator reorganized reach-in cooler
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. -two baked potatoes 50F, per operator stored inside top of reach-in cooler overnight, operator discarded
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. -butter in kitchen on time plan lacking time mark, operator marked time
Food-contact surface soiled with food debris. -multiple white cutting boards stained throughout the kitchen -inside of ice machine has an accumulation of pink/black, mold-like substance
Handwash sink used for purposes other than handwashing. -handwash sink in kitchen used to filter aujus
No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink in kitchen
Spray bottle containing toxic substance not labeled. -multiple unlabeled pink solution spray bottles stored throughout the kitchen and storage area
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -handwash sink in bar area water turned off, operator turned water on
Covered waste receptacle not provided in women's bathroom.
Floor tiles missing and/or in disrepair. -broken tile at entrance to kitchen
Ice buildup in reach-in freezer and/or walk-in freezer. -white stand up reach-in freezer in bar area
No handwashing sign provided at a hand sink used by food employees. -handwash sink in kitchen -handwash sink in bar area, provided handwash sign, operator posted
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler fan covers have an accumulation of dust/debris. -stainless steel 2 door reach-in freezer gaskets soiled
Dec 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
0 High priority5 Intermediate8 Basic
Show 13 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -inside of ice machine has an accumulation of black/pink, mold-like substance -inside of microwaves on prep tables have a light accumulation of grease and food debris
Handwash sink used for purposes other than handwashing. -handwash sink next to office used to store soiled utensils and food contact surfaces, operator removed
No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink in kitchen
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -butter under time as public health control on cookline, provided Time As Public Health Control Written Procedures form, operator completed
Spray bottle containing toxic substance not labeled. -unlabeled pink solution spray bottle on storage rack, operator labeled
Covered waste receptacle not provided in women's/unisex bathrooms
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee beverage on white cutting board on prep table, operator removed
Equipment and utensils not properly air-dried - wet nesting. -plastic containers on top of reach-in cooler shelf
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -scoops for butter and sour cream stored in standing water 77F, operator removed water
No handwashing sign provided at a hand sink used by food employees. -handwash sink in bar area, operator posted new sign
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of reach-in freezer doors have a light accumulation of grease and food debris
Old labels stuck to food containers after cleaning. -plastic containers on top of reach-in cooler shelf
Time/temperature control for safety food thawed in an improper manner. -raw shrimp and raw chicken thawing in standing water, operator relocated to prep sink under continuously flowing cold water
Aug 16, 2023□ 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. -walk-in cooler fan covers soiled -walk-in cooler door gasket soiled -hood filters lightly soiled -steak reach-in cooler door gasket soiled
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.