D I S Production Kitchen Area 1 and 2
Last inspected: Feb 11, 2026
74
Score
D I S Production Kitchen Area 1 and 2 has been inspected 18 times since 2022. Inspectors last stopped by on Feb 11, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
The trend has been favorable: violation counts have eased from around 11 violations to closer to five violations per visit over the last few inspections.
When inspectors have written things up, “water leaking from pipe and/or faucet/handle” has been the most frequent reason, cited four times.
D I S Production Kitchen Area 1 and 2 scores about where you'd expect for a Daytona Beach restaurant. Nothing in the record is alarming, but there's room to improve.
18
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Feb 11, 2026
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
74
Feb 5, 2026
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
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
Wiping Cloths Properly Used and Stored
FL-41
37
Aug 21, 2025
Routine - Food
2 minor violations.
View 2 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
90
Aug 14, 2025
Routine - Food
3 critical violations. 2 major violations. 12 minor violations.
View 17 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
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
Equipment Adequate to Maintain Product Temperature
FL-29
17
Feb 13, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Certified Food Manager Identification
FL-02
Lighting Adequate; Required Shields in Place
FL-36
Proper Hot and Cold Holding Temperatures
FL-21
74
Jan 17, 2025
Routine - Food
3 critical violations. 1 major violation. 8 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over cooked peppers corrected on site. Raw lettuce in 1/6 pan leaning over into raw shrimp **Corrected On-Site**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Salsa made in house 1/8
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chili out and returned to cooler 47-49F. **Repeat Violation**
03A-02-5
Intermediate - 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. Cook on duty with no food handler training. **Repeat Violation**
11-26-1
Basic - Walk in freezer/reach in freezer doors in disrepair.
14-17-4
Basic - Old labels stuck to food containers after cleaning. Wings and clean containers on dish storage rack **Corrective Action Taken**
16-46-4
Basic - Old food stuck to clean dishware/utensils. Large plastic tubs. operator pulled all of them to wash **Corrective Action Taken**
16-48-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Microwave exterior cookline - hood filters
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Men's room
31B-04-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
14-69-4
Basic - Garbage on the ground and/or pad around dumpster. **Repeat Violation**
33-19-4
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 **Repeat Violation**
06-09-1
39
Aug 22, 2024
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Pesticide-emitting strip present in food prep area. -under sink in prep area **Corrected On-Site**
41-24-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee touched head then touch pan with food. Manager corrected employee **Corrective Action Taken**
12A-25-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -radio on prep table -shoes on cart **Corrected On-Site**
40-06-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall soiled where it meets floor by dish machine
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. -pipe under hand by dish machine not attached **Corrected On-Site**
29-11-4
64
Jul 31, 2024
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Proper Sanitizer Contact Time and Concentration
FL-33
Wiping Cloths Properly Used and Stored
FL-41
43
Feb 15, 2024
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Toxic substance/chemical improperly stored. -Salt pellets stored under degreaser **Corrected On-Site**
41-10-4
Basic - Water leaking from pipe and/or faucet/handle. -pipe leaking under 3 compartment sink. Manager called plumber
29-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled ,prep area
23-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drink on shelf with clean dishes **Corrected On-Site**
12B-07-4
Basic - Floor area(s) covered with standing water. -some water on floor by 3 compartment sink from leak at 3 compartment sink. **Corrected On-Site**
36-22-4
70
Sep 12, 2023
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Sanitizer Contact Time and Concentration
FL-33
Wiping Cloths Properly Used and Stored
FL-41
50
Aug 25, 2023
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
78
Jul 13, 2023
Complaint Full
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm quat operator diluted. **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2023-07-13: Greater than 400 ppm quat **Time Extended**
41-27-4
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Near walk in cooler **Warning** - From follow-up inspection 2023-07-13: **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Cookline **Repeat Violation** **Warning** - From follow-up inspection 2023-07-13: Grease along back wall **Time Extended**
36-73-4
Basic - - From initial inspection : 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. **Repeat Violation** **Warning** - From follow-up inspection 2023-07-13: **Time Extended**
06-09-1
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning** - From follow-up inspection 2023-07-13: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Cookline **Warning** - From follow-up inspection 2023-07-13: **Time Extended**
31B-04-4
64
May 3, 2023
Complaint Full
6 critical violations. 4 major violations. 8 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked wings sitting out across from fryers 54F, burgers 45F. Operator put ice bags on items **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter 96f. Potatoes 130F. Soup 80F. Operator turned heat on the stove on **Corrective Action Taken** **Repeat Violation** **Warning**
03B-01-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm quat **Corrected On-Site** **Warning**
41-27-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee used towel to wipe eyeglasses and then continued to cook without changing gloves and washing hands. **Warning**
12A-25-4
High Priority - 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. While cutting a pretzel. Manager directed employee to wash hands **Warning**
09-01-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Grits 4/26; chili 4/21 (pulled from the freezer but operator does not know when) **Warning**
01B-24-5
Intermediate - 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. **Repeat Violation** **Warning**
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Wings 97-118 F (cooling at 12:05 ); peppers and onions 103-151 F (cooling at 12:05); at 1:05 72-79F wings, peppers and onions 95-125F. Both items left on prep table for duration of inspection and moved to walk in cooler after second temp check. **Corrective Action Taken** **Repeat Violation** **Warning**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzles Fountain used on sundays **Corrective Action Taken** **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. No running water, near walk in cooler **Warning**
31A-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - dry storage shelving top left, pieces of spray foam - wire shelving where pans are stored **Warning**
23-03-4
Basic - Food stored on floor. Case in the freezer **Corrected On-Site** **Warning**
08B-38-4
Basic - Floor/wall tiles missing and/or in disrepair. - Cookline fryer area floor - wall in the corner of the dish room **Warning**
36-17-5
Basic - Floor soiled/has accumulation of debris. Under dry storage shelving and back cookline wall **Repeat Violation** **Warning**
36-73-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cookline **Corrected On-Site** **Warning**
12B-07-4
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. **Warning**
06-09-1
Basic - Working containers of food removed from original container not identified by common name. Sugar **Corrected On-Site** **Warning**
02D-01-5
Basic - Water leaking from pipe and/or faucet/handle. Bar handsink faucet corroded and leaking **Warning**
29-11-4
18
Feb 14, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Toxic substance/chemical improperly stored. -sanitizer spray store with fry baskets **Corrected On-Site**
41-10-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrective Action Taken**
24-08-4
Basic - Food stored on floor. Jug of oil,bag of bread **Corrected On-Site**
08B-38-4
78
Feb 2, 2023
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
Hands Clean and Properly Washed
FL-08
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Employee Health Policies Present
FL-03
Proper Hot and Cold Holding Temperatures
FL-21
Food Obtained from Approved Sources
FL-11
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
25
Aug 25, 2022
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter.
29-42-4
Intermediate - Handwash sink not accessible for employee use at all times. -blocked by trash can and cart **Corrected On-Site**
31A-09-4
Basic - Cutting board has cut marks and is no longer cleanable. -Manager discarded **Corrected On-Site**
14-09-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
70
Aug 8, 2022
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Grease on the ground around grease recycle container **Warning** - From follow-up inspection 2022-08-08: **Time Extended**
28-27-5
86
Aug 1, 2022
Routine - Food
7 critical violations. 2 major violations. 8 minor violations.
View 17 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over bread, walk in cooler **Corrected On-Site** **Repeat Violation** **Warning**
08A-05-6
High Priority - Grease on the ground around grease recycle container **Warning**
28-27-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. After wiping face with a paper towel **Warning**
12A-07-5
High Priority - 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. Bar 0 ppm cl. Operator changed out chemical containers **Corrective Action Taken** **Warning**
22-41-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Queso 85Fin the middle from approximately 4-4.5 hours from cooking. Moved to walk in freezer and uncovered **Corrective Action Taken** **Warning**
03D-01-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink **Repeat Violation** **Warning**
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Burger above fill line 44F, sliced cheese above fill line 49F - 53F cut leafy greens less than 30 minutes above other containers bain marie. Moved underneath - grits 50F, container from previous day stored on top of container cooling at 60F **Repeat Violation** **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Top back interior ice bin **Warning**
22-02-4
Intermediate - No running water at handwash sink . Near walk in cooler **Corrected On-Site** **Warning**
27-11-4
Basic - Water leaking from pipe and/or faucet/handle. - handsink on cookline - dish area and three compartment sink drain **Repeat Violation** **Warning**
29-11-4
Basic - Bowl or other container with no handle used to dispense food. In pepper, sprinkles. **Warning**
14-01-5
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation** **Warning**
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink over cookline cooler **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones above Reach in cooler **Corrected On-Site** **Warning**
40-06-5
Basic - Floor soiled/has accumulation of debris. Fryer area **Warning**
36-73-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. - Milk cooler in the bar; - dressing cooler **Corrected On-Site** **Warning**
05-09-4
Basic - Standing water in bottom of reach-in-cooler. Triple cooler **Warning**
29-49-6
19
Frequently Asked Questions
When was D I S Production Kitchen Area 1 and 2 last inspected?
The most recent health inspection at D I S Production Kitchen Area 1 and 2 on file is from Feb 11, 2026. The public record contains 18 inspections in total.
What is the most common violation at D I S Production Kitchen Area 1 and 2?
Across the inspection record, “water leaking from pipe and/or faucet/handle” has been cited four times, more than any other issue at D I S Production Kitchen Area 1 and 2.
How does D I S Production Kitchen Area 1 and 2 compare to other restaurants in Daytona Beach?
D I S Production Kitchen Area 1 and 2 most recently scored 74 out of 100, which is about the same as the Daytona Beach average of 71.
Has D I S Production Kitchen Area 1 and 2's inspection record improved over time?
Yes. Recent inspections at D I S Production Kitchen Area 1 and 2 have averaged around five violations per visit, down from roughly 11 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at D I S Production Kitchen Area 1 and 2 means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is D I S Production Kitchen Area 1 and 2 inspected?
Based on the inspection history on file, D I S Production Kitchen Area 1 and 2 is inspected around five times per year on average.
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