Big Tuna's Beach Bar & Grill
Last inspected: Mar 19, 2026
26
Score
Going back to 2022, Big Tuna's Beach Bar & Grill has nine inspections in the public record. Inspectors last stopped by on Mar 19, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Things have been moving in the right direction, with the rolling count dropping from around 14 violations to closer to 10 violations per visit.
“Water with a temperature” accounts for the largest share of issues, appearing three times across the record.
The city-wide average sits at 71, which Big Tuna's Beach Bar & Grill's 26 doesn't quite reach. This restaurant has more on its record than most do.
9
Inspections
1
Critical latest
3
Major latest
8
Minor latest
Inspection History
Mar 19, 2026
Routine - Food
1 critical violation. 3 major violations. 8 minor violations.
View 12 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
26
Nov 10, 2025
Routine - Food
1 critical violation. 4 major violations. 6 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
41
Jun 20, 2025
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. -lining pan with eggs/cooked lobster **Corrected On-Site**
14-86-1
High Priority - Raw animal food stored in same container as ready-to-eat food. -raw shell eggs in same container as portioned cooked lobster Raw animal food stored over/not properly separated from ready-to-eat food. -raw bacon with portions of container above/touching cooked sausage and cooked chicken wings **Corrected On-Site**
08A-08-5
Intermediate - Handwash sink used for purposes other than handwashing. -handwash sink in bar used as dump sink **Corrected On-Site**
31A-11-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -on cookline, manager stated shut off temporarily until service to leak
27-16-4
Basic - Exterior door has a gap at the threshold that opens to the outside. -fire exit door across from office
35B-01-4
Basic - Missing drain plug at dumpster.
33-11-4
Basic - Old labels stuck to food containers after cleaning. -clean lexan(1/6 pan) in storage area with old label partially stuck on side of container
16-46-4
Basic - Open dumpster lid.
33-16-4
50
Jan 17, 2025
Routine - Food
6 critical violations. 1 major violation. 11 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -portioned cook pasta 39-51F, some stored above recommended fill line by manufacturer, loaded on line more than 4 hours prior, see stop sale.
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Purple chemical stored hanging above hand sink basin **Corrected On-Site**
41-10-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -conch mix marked 1/9, see stop sale **Repeat Violation**
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -conch mix **Repeat Violation**
01B-24-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -tuna 41F, kept inside vacuum sealed packaging during thawing process.
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cooked pasta, 1 portion
01B-02-5
Intermediate - Handwash sink used for purposes other than handwashing. -scissors inside hand sink at end of cook line **Corrected On-Site**
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -upper white portion inside ice machine in back
22-20-5
Basic - Bowl or other container with no handle used to dispense food. -portion cup inside lexan of tuna **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vent cover for air curtain on back door
36-34-5
Basic - 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, see stop sale
06-09-1
Basic - Exterior door has a gap at the threshold that opens to the outside. -bottom left threshold
35B-01-4
Basic - Floor area(s) covered with standing water. -cook line in front of coolers/slatted grill area
36-22-4
Basic - Floor soiled/has accumulation of debris. -corners of floor at end of cook line
36-73-4
Basic - Ice buildup in reach-in freezer.
14-69-4
Basic - In-use utensils stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -back corner of microwave on cookline
22-08-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind soda gun area at entrance ti bar
36-27-5
21
Jul 31, 2024
Routine - Food
3 critical violations. 1 major violation. 8 minor violations.
View 12 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Food in Good Condition, Safe, and Unadulterated
FL-13
30
Jan 29, 2024
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee touched raw poultry on cook line, changed gloves prior ti touching bread, cooked chicken wings
12A-07-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -au jus , melted butter 105F-120F on raised section above flat top less than 1 hour. Employee reheated. Advised to keep TCS food on 4 hour time system if product is not intended to keep outside of the danger zone of 41-135F.
03B-01-6
Intermediate - Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. **Corrected On-Site**
27-16-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -missing lactic acid test strips and chlorine test strips
16-37-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - 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.
06-09-1
Basic - Cove molding at floor/wall juncture broken/missing.
36-03-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. -slight amount of dripping grease on bottom of hood filters above grill near open container of bacon
36-68-5
Basic - Ice buildup in reach-in freezer. -on cook line near batter station
14-69-4
Basic - In-use tongs stored on un sanitized equipment between uses. -on ansul lines on cook line **Corrected On-Site**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
Basic - Old labels stuck to food containers after cleaning. -lexans in warewashing area
16-46-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
39
Aug 15, 2023
Routine - Food
2 critical violations. 7 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
45
Jan 20, 2023
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
29
Sep 22, 2022
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Raw animal food stored in same container as ready-to-eat food. -raw shell eggs stored in same pan with cooked pasta -partially cooked chicken wings stored above keg coolers in walk in **Corrected On-Site**
08A-08-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -chicken wings
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -par-cooked chicken wings 55F in drawer not holding temperature across from fryers
03A-02-5
Intermediate - Some Clam/mussel/oyster tags not marked with last date served, some not in chronological order
01C-03-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -shut off at end of cook line, manager turned on **Corrected On-Site**
27-16-4
Basic - Equipment in poor repair. -shorty cooler across from fryers, door not properly closing due to bowing metal strip below seals/gaskets
14-11-5
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -slicer guard
23-03-4
Basic - Water leaking from faucet. -hand sink at end of cook line
29-11-4
43
Frequently Asked Questions
When was Big Tuna's Beach Bar & Grill last inspected?
The most recent health inspection at Big Tuna's Beach Bar & Grill on file is from Mar 19, 2026. The public record contains nine inspections in total.
What is the most common violation at Big Tuna's Beach Bar & Grill?
Across the inspection record, “water with a temperature” has been cited three times, more than any other issue at Big Tuna's Beach Bar & Grill.
How does Big Tuna's Beach Bar & Grill compare to other restaurants in Daytona Beach?
Big Tuna's Beach Bar & Grill most recently scored 26 out of 100, which is lower than the Daytona Beach average of 71.
Has Big Tuna's Beach Bar & Grill's inspection record improved over time?
Yes. Recent inspections at Big Tuna's Beach Bar & Grill have averaged around 10 violations per visit, down from roughly 14 earlier in the record.
What does a high risk rating mean?
A high risk rating at Big Tuna's Beach Bar & Grill means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Big Tuna's Beach Bar & Grill inspected?
Based on the inspection history on file, Big Tuna's Beach Bar & Grill is inspected around three times per year on average.
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