Dahlia Mexican Kitchen
Last inspected: Nov 4, 2025
78
Score
Dahlia Mexican Kitchen has been inspected 13 times since 2022. The newest entry in the record is dated Nov 4, 2025. A low risk tier reflects an inspection that turned up minimal issues.
Recent inspections have found fewer violations than earlier ones, averaging around 10 violations lately and about 19 violations before that.
The pattern that stands out is “interior of oven/microwave has accumulation”, which has been cited five times.
Compared to the broader Daytona Beach restaurant scene, where the average is 71, this is a stronger showing. Overall, the inspection record reads well.
13
Inspections
0
Critical latest
0
Major latest
5
Minor latest
Inspection History
Nov 4, 2025
Routine - Food
5 minor violations.
View 5 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents of storage racks next to dish machine soiled **Warning** - From follow-up inspection 2025-11-04: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. -cookline **Warning** - From follow-up inspection 2025-11-04: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -bar **Warning** - From follow-up inspection 2025-11-04: **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. -small cooler, with salsa **Warning** - From follow-up inspection 2025-11-04: On order **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Storage shelves with rust that has pitted the surface. -rust debris on boxes of soda **Warning** - From follow-up inspection 2025-11-04: Debris removed from boxes **Time Extended**
14-17-4
78
Nov 3, 2025
Routine - Food
4 critical violations. 2 major violations. 7 minor violations.
View 13 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
14
May 27, 2025
Complaint Full
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
High Priority - - From initial inspection : High Priority - Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. - dishwasher dipped pots in quaternary sanitizer then immediately placed to air dry **Warning** - From follow-up inspection 2025-05-27: **Time Extended**
22-50-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can and holder soiled -soda gun at bar **Warning** - From follow-up inspection 2025-05-27: Manager Discarded can opener **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - 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. **Warning** - From follow-up inspection 2025-05-27: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. -hot holding station and reach in cooler **Warning** - From follow-up inspection 2025-05-27: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -back pack hanging on shelf with can food **Warning** - From follow-up inspection 2025-05-27: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning** - From follow-up inspection 2025-05-27: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. **Warning** - From follow-up inspection 2025-05-27: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning** - From follow-up inspection 2025-05-27: **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. **Warning** - From follow-up inspection 2025-05-27: **Time Extended**
21-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -burns and around stove **Warning** - From follow-up inspection 2025-05-27: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. **Warning** - From follow-up inspection 2025-05-27: **Time Extended**
16-46-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning** - From follow-up inspection 2025-05-27: **Time Extended**
21-12-4
45
May 23, 2025
Complaint Full
12 critical violations. 3 major violations. 15 minor violations.
View 30 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. **Warning**
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. **Warning**
01B-24-5
High Priority - Spray hose at dish sink lower than flood rim of sink. -spray hose in bus tub with soapy water **Corrected On-Site** **Warning**
29-37-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -Refried beans 54f to61f ,black beans 45f to 55f ,Cooked chicken 52f- 57f, Black beans 52f-56f, Ground beef 55f-60 f, Pork 44f-47f per employee cooked yesterday. Not cooled to 41f or below in 6 hours **Warning**
03D-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. - cooks entered cook area, and put on gloves to prepare food without washing hands **Warning**
12A-07-5
High Priority - 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. - dishwasher **Warning**
12A-13-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. - cook wearing white hat cracked eggs, then handled multiple ready to eat foods without changing gloves and washing hands **Warning**
12A-12-4
High Priority - Employee washed hands with no soap. - cook wearing black hat touched raw chicken, then rinsed single hand without using soap **Warning**
12A-20-4
High Priority - Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. - dishwasher dipped pots in quaternary sanitizer then immediately placed to air dry **Warning**
22-50-4
High Priority - 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. **Warning**
22-57-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -rice 61f less than 4 hours **Warning**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can and holder soiled -soda gun at bar **Warning**
22-02-4
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. -new hire **Warning**
11-26-1
Intermediate - 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. **Warning**
53B-13-5
Basic - Accumulation of dead flies in hanging glue trap over prep area . **Warning**
35A-06-4
Basic - Bowl or other container with no handle used to dispense food. -rice **Warning**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. -hot holding station and reach in cooler **Warning**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -bottles of water next to microwave **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. -back pack hanging on shelf with can food **Warning**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Warning**
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
24-08-4
Basic - In-use tongs stored on equipment door handle between uses. **Warning**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven on cook line **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -burns and around stove **Warning**
23-03-4
Basic - Old labels stuck to food containers after cleaning. **Warning**
16-46-4
Basic - Plumbing system in disrepair. -pipe missing from end of pipe water running on to floor **Warning**
29-08-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
21-12-4
6
Apr 1, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener soiled **Warning** - From follow-up inspection 2025-04-01: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - 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. **Warning** - From follow-up inspection 2025-04-01: Observed 7 certifications **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Food stored on floor. -drink mixes **Warning** - From follow-up inspection 2025-04-01: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters over char grill **Warning** - From follow-up inspection 2025-04-01: **Time Extended**
23-03-4
74
Jan 30, 2025
Routine - Food
1 critical violation. 8 major violations. 13 minor violations.
View 22 violations
High Priority - Dented/rusted cans present. See stop sale. **Warning**
01B-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener soiled **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -pitcher in hand sink at cookline -trash can in front of second hand sink on cookline **Warning**
31A-09-4
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. -Burria hash which includes sunny side up eggs **Warning**
02B-04-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -Week end brunch menu Manager posted advisory **Warning**
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -quat **Warning**
16-37-1
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Corrected On-Site** **Warning**
53A-05-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - 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. **Warning**
53B-13-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -bar **Warning**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. - cooked rice **Warning**
14-01-5
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 **Corrected On-Site** **Warning**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **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. -phone and speaker **Corrected On-Site** **Warning**
40-06-5
Basic - Food stored on floor. -drink mixes **Warning**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -sugar **Warning**
10-01-5
Basic - In-use utensil stored in sanitizer between uses. -bar **Corrected On-Site** **Warning**
10-18-5
Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven on cookline **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters over char grill **Warning**
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. -shrimp in standing water **Warning**
06-01-5
20
Aug 15, 2024
Routine - Food
1 critical violation. 3 major violations. 8 minor violations.
View 12 violations
High Priority - Raw animal food bacon stored over/not properly separated from ready-to-eat food. -Reach cooler on cookline
08A-05-6
Intermediate - Employee washed hands in a sink other than an approved handwash sink. **Corrected On-Site**
12A-03-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - 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.
53B-13-5
Basic - Accumulation of debris on exterior of warewashing machine. -top of dish machine soiled
16-21-4
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. -salmon
06-09-1
Basic - Covered waste receptacle not provided in women's bathroom. Employee bathroom
32-12-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - No copy of latest inspection report available. **Corrected On-Site**
51-18-6
Basic - No handwashing sign provided at a hand sink used by food employees. -cookline
31B-04-4
Basic - Stored food not covered. -potatoes in freezer **Corrected On-Site**
08B-12-5
Basic - Water leaking from pipe and/or faucet/handle. -faucet at dish machine
29-11-4
43
Oct 17, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven **Warning** - From follow-up inspection 2023-09-08: Improved **Time Extended** - From follow-up inspection 2023-10-17: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walls of stoves soiled with greas **Warning** - From follow-up inspection 2023-09-08: Improved **Time Extended** - From follow-up inspection 2023-10-17: Improved **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors/carpeting. -u Derek shelves in walk-in **Warning** - From follow-up inspection 2023-09-08: Soiled floor under shelves in walk in cooler **Time Extended** - From follow-up inspection 2023-10-17: **Time Extended**
36-10-4
86
Oct 16, 2023
Complaint Full
8 critical violations. 5 major violations. 12 minor violations.
View 25 violations
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. -Cheese sauce 72f reheating hour 2 hours see stop sale Manager discarded **Warning**
03E-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -enchiladas and burri sauces 52f to 57f made yesterday more than 6 hours **Warning**
03D-02-5
High Priority - 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. - cook touched his face then continued food prep without changing gloves and washing hands **Warning**
12A-10-4
High Priority - Food stored in a container that previously held a toxic substance. See stop sale. -Vinager used to polish silverware **Warning**
01B-32-4
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. -Ceviche blanco Uses flounder. **Warning**
01D-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. -Salsa Ranche **Warning**
01B-24-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -reach in cooler drawers on cooklineChicken 58f,fish 57f,fish 57f,tofu 61f,shrimp 62f,beef 57f,chicken 53f Per manager less than 4 hours **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener soiled **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -Trash can blocking hand sink and pan in sink on cookline **Warning**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -cookline **Warning**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Intermediate - No soap provided at handwash sink. -cookline **Warning**
31B-03-4
Basic - Accumulation of debris inside warewashing machine. -top of dishmachine soiled **Warning**
16-03-4
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. -salmon **Corrected On-Site** **Warning**
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cellphone on small prep cooler - bag on plastic dry food containers **Warning**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - watches, bracelets **Warning**
13-07-4
Basic - Ice scoop handle in contact with ice. - ice machine **Warning**
10-08-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Cookline **Warning**
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. -cookline **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shields around fryers soiled with grease. -grease build up on stove **Warning**
23-03-4
Basic - Old labels stuck to food containers after cleaning. **Warning**
16-46-4
Basic - Plumbing system in disrepair. - fauct not proper attach to handsink at bar. Water is turn off . Manager states has called plumber. **Warning**
29-08-4
Basic - Standing water in bottom of reach-in-cooler. -cookline **Warning**
29-49-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -by mopsink **Warning**
36-27-5
10
Sep 8, 2023
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
47
Sep 7, 2023
Routine - Food
4 critical violations. 4 major violations. 8 minor violations.
View 16 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. -ceviche blanco, **Warning**
01D-01-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -walk in cooler raw chicken over raw beef **Warning**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pork belly,sour cream.cut lettuce, cut tomatoes,advocado with tomatoes,corn,cut tomatoes with corn 46f to 50f in cooler less than 4 hours -reach in drawers on cookline fish 50f,shrimp 46f to 58f less than 4 hours **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. -rice and yellow rice 69f to 80f less than 4 hours **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener **Warning**
22-02-4
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. -lunch menu,crudo tuna,tropical salmon,ceviche blanco **Warning**
02B-04-5
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Corrected On-Site** **Warning**
53A-05-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walls of stoves soiled with greas **Warning**
23-03-4
Basic - Standing water in bottom of reach-in-cooler. -cooler across from grill **Warning**
29-49-6
Basic - Working containers of food removed from original container not identified by common name. -flour **Warning**
02D-01-5
Basic - Worn, torn and/or soiled floors/carpeting. -u Derek shelves in walk-in **Warning**
36-10-4
Basic - Accumulation of debris on exterior of warewashing machine. -top of dishmachine around doors **Warning**
16-21-4
Basic - Covered waste receptacle not provided in women's bathroom. -employee bathroom **Warning**
32-12-5
Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
21-04-4
25
Mar 30, 2023
Routine - Food
6 critical violations. 4 major violations. 7 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Poblano soup at front line hot holding unit for three hours , soup (100F - Hot holding ). Operator reheated to 165F. **Corrected On-Site**
03B-01-6
High Priority - Dented/rusted cans present. See stop sale.
01B-01-4
High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Soup 100F, 2nd reheat 165F in wait station hot holding unit for three hours. Operator stated food is coming from a can. Educated operator and food was reheated . **Corrected On-Site**
03E-03-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1- flying insect in dining area. 1- flying insect washware area 1- flying insect in make bathroom.
35A-02-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler refried beans (56F - Cold Holding); black beans (56F - Cooling);cooling overnight. Operator discarded.
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
01B-36-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cream opened 24 hours ago in cookline makeline unit,
02C-03-5
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. **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board stained with food at front line makeline l
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowl used to dispense rice at steam table . **Corrected On-Site**
14-01-5
Basic - Employee eating in a food preparation or other restricted area. Food worker drinking from open cup a beverage in kitchen. Educated operator. **Corrective Action Taken**
12B-02-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - No conspicuously located ambient air temperature thermometer in frontline cold holding unit.
05-09-4
Basic - Open dumpster lid. **Corrected On-Site**
33-16-4
Basic - Water draining onto floor surface, from three compartment sink .
29-03-4
19
Dec 20, 2022
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 2 by trash can at bar **Warning** - From follow-up inspection 2022-12-20: **Time Extended**
35A-02-6
Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning** - From follow-up inspection 2022-12-20: Manager states left card at home **Time Extended**
53A-05-6
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. -top of dishmachine **Warning** - From follow-up inspection 2022-12-20: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -employee bathroom **Warning** - From follow-up inspection 2022-12-20: **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Stored food not covered. -Reach in freezer peppers **Corrected On-Site** **Warning** - From follow-up inspection 2022-12-20: **Time Extended**
08B-12-5
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning** - From follow-up inspection 2022-12-20: **Time Extended**
21-12-4
64
Frequently Asked Questions
When was Dahlia Mexican Kitchen last inspected?
The most recent health inspection at Dahlia Mexican Kitchen on file is from Nov 4, 2025. The public record contains 13 inspections in total.
What is the most common violation at Dahlia Mexican Kitchen?
Across the inspection record, “interior of oven/microwave has accumulation” has been cited five times, more than any other issue at Dahlia Mexican Kitchen.
How does Dahlia Mexican Kitchen compare to other restaurants in Daytona Beach?
Dahlia Mexican Kitchen most recently scored 78 out of 100, which is higher than the Daytona Beach average of 71.
Has Dahlia Mexican Kitchen's inspection record improved over time?
Yes. Recent inspections at Dahlia Mexican Kitchen have averaged around 10 violations per visit, down from roughly 19 earlier in the record.
What does a low risk rating mean?
A low risk rating at Dahlia Mexican Kitchen means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Dahlia Mexican Kitchen inspected?
Based on the inspection history on file, Dahlia Mexican Kitchen is inspected around five times per year on average.
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