Dahlia Mexican Kitchen Port Orange
Last inspected: Oct 23, 2025
74
Score
Dahlia Mexican Kitchen Port Orange has been inspected 10 times since 2022. The most recent visit was on Oct 23, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
Things are looking better lately, with recent visits averaging around five violations compared to roughly eight violations earlier on.
“Food not stored at least 6 inches off of the floor” accounts for the largest share of issues, appearing four times across the record.
Dahlia Mexican Kitchen Port Orange's latest score of 74 sits above the Port Orange average of 66. Nothing in the record is alarming, but there's room to improve.
10
Inspections
0
Critical latest
1
Major latest
4
Minor latest
Inspection History
Oct 23, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - Establishment not maintaining oyster tags for 90 days. - From follow-up inspection 2025-10-23: **Time Extended**
01C-02-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -dust build up on expose - From follow-up inspection 2025-10-23: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the side/threshold that opens to the outside. - From follow-up inspection 2025-10-23: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. -tile wall at backsplash behind grill - From follow-up inspection 2025-10-23: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelving/wire racks -top surface of salamander -exterior of grill -grease dripping from Ansul fire suppression lines above fryers - From follow-up inspection 2025-10-23: **Time Extended**
23-03-4
74
Oct 22, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
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
33
Apr 23, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - damage to wall. -missing backsplash tile behind grill - From follow-up inspection 2025-04-23: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2025-04-23: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Floor tiles in disrepair. -bar area, missing grout between tile crevices - From follow-up inspection 2025-04-23: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. -restroom hand sinks - From follow-up inspection 2025-04-23: **Time Extended**
31B-04-4
82
Apr 15, 2025
Routine - Food
4 critical violations. 2 major violations. 8 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sour cream (46F - Cold Holding); cut tomatoes 46F(cold holding)shredded cheese (46F - Cold Holding); cut lettuce (51F - Cooling); corn (47F - Cold Holding) -inside lowboy cooler across from cookline, manager stated placed in cooler 2 hours prior, moved product to other cooler to rapidly cool down, added ice to line beneath pans that were replaced. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -100ppm quat, manager stated switched tontablets recently. Advised to use test strips to verify 200-400ppm . Manager added more tablets to dissolve, stated recently filled sanitizer. **Corrective Action Taken**
22-43-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -employee moved piece of raw beef that was incidentally inside pan of raw chicken back into raw beef on cookline. **Corrected On-Site**
08A-20-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee handled raw chicken with gloved hands prior to handling tortillas, other ready to eat food on cook line. Manager had discussion with employee **Corrective Action Taken**
12A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. -significant amount of food debris inside designated hand sink in prep station **Corrected On-Site**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cut tomatoes inside walk in cooler
02C-02-5
Basic - No handwashing sign provided at a hand sink used by food employees. -restroom hand sinks
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -ansul fire suppression lines with dripping grease above fryers/grill
23-03-4
Basic - damage to wall. -missing backsplash tile behind grill
36-24-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -some black substance forming, interior of ice machine in back, upper portion
22-20-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone next to food plastic wrap on table **Corrected On-Site**
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Floor tiles in disrepair. -bar area, missing grout between tile crevices
36-17-5
Basic - Food not stored at least 6 inches off of the floor. -bag of carrots inside walk in cooler **Corrected On-Site**
08B-47-4
30
Jul 9, 2024
Complaint Full
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Toilet Rooms Maintained
FL-53
Approved Thawing Methods Used
FL-31
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
41
Jan 22, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of equipment throughout cookline have an accumulation of grease and food debris **Repeat Violation** **Warning** - From follow-up inspection 2024-01-22: **Time Extended**
23-03-4
95
Jan 19, 2024
Routine - Food
5 critical violations. 3 major violations. 14 minor violations.
View 22 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -queso dip 44-46F, stored in walk-in cooler dated 1/18/2024 **Warning**
03D-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored on top of cut vegetables in lower portion of reach-in cooler, operator reorganized **Corrected On-Site** **Warning**
08A-05-6
High Priority - Roach activity present as evidenced by live roaches found. -1 live roach inside unused oven -3-live roaches inside unused reach-in cooler drawers underneath flat top grill Operator killed and discarded, employees thoroughly cleaned area. **Corrected On-Site** **Warning**
35A-05-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -hose bibb in dishwashing area missing 2 vacuum breakers **Warning**
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards stained throughout kitchen **Repeat Violation** **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. -handwash sink at end of cookline used as dump sink **Warning**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -tuna ceviche and salmon ceviche, operator had employees correct on site **Corrected On-Site** **Repeat Violation** **Warning**
02B-01-5
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling vents above food storage area at end of cookline **Warning**
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. -12 thawed filets of red snapper and 13 thawed filets of salmon not removed from packaging in walk-in cooler **Warning**
06-09-1
Basic - Dead roaches on premises. -5 dead inside unused reach-in cooler drawers underneath flat top grill, Operator discarded, employees thoroughly cleaned area. **Corrected On-Site** **Warning**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee water glass on prep table, operator removed **Corrected On-Site** **Repeat Violation** **Warning**
12B-07-4
Basic - Floor soiled/has accumulation of food debris underneath cooking equipment. - throughout kitchen **Warning**
36-73-4
Basic - Food not stored at least 6 inches off of the floor. -multiple oil jugs stored on floor in cookline area -multiple cases of food items stored on the floor in walk-in cooler, operator reorganized **Corrected On-Site** **Repeat Violation** **Warning**
08B-47-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -walk-in freezer **Warning**
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. -set of tongs hanging off oven door in prep area, operator removed **Corrected On-Site** **Warning**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of equipment throughout cookline have an accumulation of grease and food debris **Repeat Violation** **Warning**
23-03-4
Basic - Open dumpster lids. **Corrected On-Site** **Warning**
33-16-4
Basic - Silverware/utensils not stored with the food contact surfaces all facing the same direction in service area. **Warning**
24-18-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -prep area above handwash sink and prep tables -grease dripping from underneath hood **Warning**
36-27-5
Basic - Working containers of food removed from original container not identified by common name. -sugar container **Warning**
02D-01-5
17
Jul 27, 2023
Routine - Food
4 critical violations. 6 major violations. 14 minor violations.
View 24 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -operator educated employee, employee washed hands and put on new gloves **Corrected On-Site**
12A-27-4
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. -operated grabbed cut lettuce with bare hand, inspector educated operator, operator discarded product **Corrected On-Site**
09-01-4
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. -operator educated employee, employee washed hands **Corrected On-Site**
12A-02-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut lettuce 61F overfilled in top of reach-in cooler on cookline, per operator less than 2 hours, operator relocated excess portion to walk-in cooler **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. -handwash sink at entrance to kitchen blocked by trash can, operator relocated **Corrected On-Site**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -tuna ceviche and salmon ceviche, operator had employee mark menus during inspection **Corrected On-Site**
02B-01-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
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. -Provided Clean-up of Vomiting and Diarrheal Events poster. **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener blade soiled, employee cleaned **Corrected On-Site**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. -evidence of handwash sink in bar being used as a dump sink, ice present
31A-11-4
Basic - Floor area(s) covered with standing water. -dishwashing area
36-22-4
Basic - Equipment in poor repair. -reach-in cooler in rear prep area not holding temperature, no Time/Temperature Control Safety foods present
14-11-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling over dishwashing area and cookline
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -stainless steel bowls on shelf over rear prep table, operator inverted **Corrected On-Site**
24-05-4
Basic - Cold water faucet handle over triple sink in bar area not functioning.
29-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee bottled water stored on shelf above clean plates, operator discarded **Corrected On-Site**
12B-07-4
Basic - Employee eating in a food preparation or other restricted area. -employee eating on cookline, operator educated employee, employee moved to approved area **Corrected On-Site**
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee cell phone on dish drying rack, employee removed -employee aprons hanging of dish drying rack, operator relocated -employee bag stored on top of paper towel dispenser in employee unisex restroom, operator removed **Corrected On-Site**
40-06-5
Basic - Food not stored at least 6 inches off of the floor. -large plastic containers of tortilla chips, operator relocated -large pot of cooked pork stored on floor in rear prep area, operator relocated **Corrected On-Site**
08B-47-4
Basic - Ice buildup in walk-in freezer. **Repeat Violation**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -side of fryer has a significant accumulation of grease -walk-in cooler door and gasket soiled
23-03-4
Basic - Old labels stuck to food containers after cleaning. -plastic containers on shelf over rear prep table
16-46-4
Basic - Open dumpster lids.
33-16-4
Basic - Plumbing system in disrepair. -hose bibb in dishwashing area leaking during operation
29-08-4
15
Nov 7, 2022
Complaint Full
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored with milks, operator relocated **Corrected On-Site** **Warning**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw pork with raw chicken, operator relocated chicken **Corrected On-Site** **Warning**
08A-20-5
High Priority - Spray hose at dish sink lower than flood rim of sink, operator relocated **Corrected On-Site** **Warning**
29-37-4
Intermediate - Food-contact surface soiled with food debris. -cutting boards stained throughout kitchen **Warning**
22-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -glass of water on shelf above prep table **Corrected On-Site** **Warning**
12B-07-4
Basic - Floor soiled/has accumulation of debris. -floors throughout cookline and dishwashing area have an accumulation of food debris **Warning**
36-73-4
Basic - Food not stored at least 6 inches off of the floor. -cases of tortilla chips and jugs of oil stored on floor in kitchen, operator relocated **Corrected On-Site** **Warning**
08B-47-4
Basic - High temp Dishmachine not rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. **Warning**
16-55-4
Basic - Ice buildup in walk-in freezer. **Repeat Violation** **Warning**
14-69-4
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping cloth on shelf below flat top grill **Warning**
21-12-4
35
Sep 7, 2022
Food-Licensing Inspection
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
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.
22-57-6
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -both sinks in beverage service area 85F, rechecked 103F -unisex employee restroom 75F
27-16-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -unisex employee restroom adjacent to kitchen
32-04-4
Basic - Floor soiled/has accumulation of debris. -floors underneath triple sink
36-73-4
Basic - Ice buildup in walk-in freezer.
14-69-4
64
Frequently Asked Questions
When was Dahlia Mexican Kitchen Port Orange last inspected?
The most recent health inspection at Dahlia Mexican Kitchen Port Orange on file is from Oct 23, 2025. The public record contains 10 inspections in total.
What is the most common violation at Dahlia Mexican Kitchen Port Orange?
Across the inspection record, “food not stored at least 6 inches off of the floor” has been cited four times, more than any other issue at Dahlia Mexican Kitchen Port Orange.
How does Dahlia Mexican Kitchen Port Orange compare to other restaurants in Port Orange?
Dahlia Mexican Kitchen Port Orange most recently scored 74 out of 100, which is higher than the Port Orange average of 66.
Has Dahlia Mexican Kitchen Port Orange's inspection record improved over time?
Yes. Recent inspections at Dahlia Mexican Kitchen Port Orange have averaged around five violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Dahlia Mexican Kitchen Port Orange 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 Dahlia Mexican Kitchen Port Orange inspected?
Based on the inspection history on file, Dahlia Mexican Kitchen Port Orange is inspected around three times per year on average.
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