Daytona Diner
Last inspected: Dec 23, 2025
47
Score
Across the available record, Daytona Diner has 10 inspections on file, the first dated 2022. The most recent report on file is from Dec 23, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
Violation counts have been trending down, averaging around seven violations across recent inspections versus roughly 16 violations before.
Across the inspection history, “raw animal food stored over or with ready-to-eat food” is the issue that surfaces most often, recorded four times.
By comparison, the average Daytona Beach Shores facility scores 68, putting Daytona Diner on the weaker side. This restaurant has more on its record than most do.
10
Inspections
3
Critical latest
1
Major latest
3
Minor latest
Inspection History
Dec 23, 2025
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
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
47
Aug 18, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
78
Apr 16, 2025
Complaint Full
6 critical violations. 2 major violations. 2 minor violations.
View 10 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee handled raw chicken at breading station with gloves on prior ti changing gloves without washing hands/preparing food
12A-07-5
High Priority - Live, small flying insects found
35A-02-7
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw chicken portioned into bags inside freezer above ham
08A-02-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -ham, marked 4/9 -boiled eggs removed from shell marked 4/6 -green beans marked 4/4 -feta cheese marked 3-25
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. -ham, marked 4/9
01B-24-5
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. -home fries, marked 7-11am on white board
03F-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -womens restroom
31B-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.
11-26-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone stored on top of cutting board
40-06-5
Basic - Ice scoop handle in contact with ice.
10-08-5
30
Jan 15, 2025
Routine - Food
4 critical violations. 3 major violations. 6 minor violations.
View 13 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -portioned raw poultry stored above portioned ham all removed from commercial packaging inside freezer next to ice machine - From follow-up inspection 2025-01-15: **Time Extended**
08A-02-6
High Priority - - From initial inspection : High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. - From follow-up inspection 2025-01-15: **Time Extended**
01B-14-4
High Priority - - From initial inspection : High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. -ambient 49F **Warning** - From follow-up inspection 2025-01-15: **Time Extended**
03A-03-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -sausage links, sausage patties 52F, sliced cheeses 61F inside top section of makeline cooler longer than 4 hours. -portioned ham, raw chicken, hash browns, sourkrout 51-55F in bottom section of makeline cooler longer than 4 hours -raw shell eggs, shredded cheese, cut tomatoes, liquid eggs, diced ham 51-54F inside top section of makeline cooler across from grill **Warning** - From follow-up inspection 2025-01-15: Stop sale on raw shell eggs exceeding 4 hour time control. **Time Extended**
01B-02-5
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ -noreen, expired 5-6-2021 - From follow-up inspection 2025-01-15: Must be in compliance upon next unannounced inspection. **Time Extended**
53A-03-7
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. -obstructed access by co2 tanks **Repeat Violation** - From follow-up inspection 2025-01-15: **Time Extended**
31A-09-4
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. -noreen - From follow-up inspection 2025-01-15: Must be in compliance upon next unannounced inspection **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. -sections of ceiling missing inside womens restroom and inside handicap stall - From follow-up inspection 2025-01-15: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. -small gap at bottom left side threshold at back door **Repeat Violation** - From follow-up inspection 2025-01-15: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -in front of dish machin - From follow-up inspection 2025-01-15: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. -damage to wall, mens restroom - From follow-up inspection 2025-01-15: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. -womens handicap stall - From follow-up inspection 2025-01-15: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. -sprayer at dish machine area - From follow-up inspection 2025-01-15: **Time Extended**
29-11-4
30
Jan 10, 2025
Routine - Food
13 critical violations. 3 major violations. 11 minor violations.
View 27 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -portioned raw poultry stored above portioned ham all removed from commercial packaging inside freezer next to ice machine
08A-02-6
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. -diced tomatoes, cut lettuce 51-54F after 4 hours, inside makeline cooler that is not holding internal temperatures at 41F or below **Warning**
03D-06-5
High Priority - Time/temperature control for safety food re-served to customers. -bowls of butter chips served at bar counter and returned to cooler prior to serving to next customer **Warning**
07-08-5
High Priority - Container of medicine improperly stored. -acetaminophen stored on shelf above flour **Repeat Violation** **Warning**
41-07-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -employee entered kitchen and began working on line without washing hands **Warning**
12A-16-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -cook cracked raw shell egg prior to preparing portion of grits for customer **Warning**
12A-27-4
High Priority - Employee handled soiled dishes or utensils and then handled clean dishes/handled food without washing hands. Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils without washing hands. Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee loaded soiled dishes into dish machine and touched pans of food in prep area without washing hands. **Warning**
12A-02-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw poultry stored above ready to eat food in bottom of cooler across from grill
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -ham
02C-01-5
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.
01B-14-4
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. -ambient 49F **Warning**
03A-03-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -sausage links, sausage patties 52F, sliced cheeses 61F inside top section of makeline cooler longer than 4 hours. -portioned ham, raw chicken, hash browns, sourkrout 51-55F in bottom section of makeline cooler longer than 4 hours -raw shell eggs, shredded cheese, cut tomatoes, liquid eggs, diced ham 51-54F inside top section of makeline cooler across from grill **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -corned beef hash 61F sitting out next to end of cook line beneath bread toaster -sausage links, sausage patties 52F, sliced cheeses 61F inside top section of makeline cooler longer than 4 hours, see stop sale. -portioned ham, raw chicken, sourkrout 51-55F in bottom section of makeline cooler longer than 4 hours, see stop sale. -raw shell eggs, shredded cheese, cut tomatoes, liquid eggs, diced ham 51-54F inside top section of makeline cooler across from grill longer than 4 hours, see stop sale. **Warning**
03A-02-5
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. -noreen
53B-13-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ -noreen, expired 5-6-2021
53A-03-7
Intermediate - Handwash sink not accessible for employee use at all times. -obstructed access by co2 tanks **Repeat Violation**
31A-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -jackets hanging on racks leaning against/touching clean dishes/chicken base
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -wristwatch watch worn by employee cooking food
13-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside. -small gap at bottom left side threshold at back door **Repeat Violation**
35B-01-4
Basic - Floor soiled/has accumulation of debris. -in front of dish machin
36-73-4
Basic - Food not stored at least 6 inches off of the floor. -case soda bibs on floor next to freezer
08B-47-4
Basic - Hole in or other damage to wall. -damage to wall, mens restroom
36-24-5
Basic - No handwashing sign provided at a hand sink used by food employees. -womens handicap stall
31B-04-4
Basic - Ripped/worn/soiled tin foil used as shelf cover. -bottom shelf beneath slatted grill
14-20-4
Basic - Water leaking from pipe and/or faucet/handle. -sprayer at dish machine area
29-11-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. -sections of ceiling missing inside womens restroom and inside handicap stall
36-32-5
6
Jul 31, 2024
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
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
43
Jan 31, 2024
Routine - Food
6 critical violations. 3 major violations. 8 minor violations.
View 17 violations
High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -below 3 compartment sink, pipe is lined directly into flood basin
29-44-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw fish removed from commercial packaging stored above bread inside freezer on cook line **Corrected On-Site**
08A-02-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -feta cheese, see stop sale
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. -feta cheese, opened 1/12 from bulk container. Advised to monitor portions ordered of soft cheeses that may extend beyond 7 days from use to minimize risk of listeria growth naturally present in soft cheeses.
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter 69F inside beverage cooler next to hand sink in server station. Operator stated had out for rush 2 hours prior. Advised to control butter using time as a public health control if intending to have soft butter for spreading. Do not return butter from customer tables after being served
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked potatoes/home fries on plate on top shelf above grill, 109F less than -cooked hash browns 67F less than 1 hour on sheet pan on cook line not under temperature control. -advised person in charge to utilize time as public health control for hot foods to be cooked 2nd time per order if not holding at 135F or above.
03B-01-6
Intermediate - 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. -deborah, expired 12/2023
53B-14-5
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. -chocolate milk in server station
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times. -co2 tanks in front of hand sink in server station
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. -cup without handle used to dispense sugar from bulk container
14-01-5
Basic - Exterior door has a gap at the threshold that opens to the outside. -light coming in from bottom left threshold of back door
35B-01-4
Basic - Food not stored at least 6 inches off of the floor. -case of fryer oil
08B-47-4
Basic - Food stored on floor. -soda bibs on floor next to fryer
08B-38-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. -serving spoon stored on top surface of egg flats on cook line -tong on fryer door handle
10-02-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. -womens restroom hand sinks. Sign currently only posted on door to restroom -handicap restroom hand sink
31B-04-4
Basic - Working containers of food removed from original container not identified by common name. -sugar in server station, bulk container
02D-01-5
20
Aug 22, 2023
Routine - Food
6 critical violations. 1 major violation. 6 minor violations.
View 13 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Wiping Cloths Properly Used and Stored
FL-41
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
17
Jan 23, 2023
Routine - Food
6 critical violations. 2 major violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
No Discharge from Eyes, Nose, and Mouth
FL-07
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Sanitizer Contact Time and Concentration
FL-33
27
Sep 14, 2022
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cooked hash browns **Warning** - From follow-up inspection 2022-09-14: French toast mix **Time Extended**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cooked sausage 75F, sitting out exposed to room temperature after being removed from cooler for 1 hour stated employee. Required to use time as a public health control if not using temperature control for safety -cut ham 45-47F, cut tomatoes 44-46F, pooled eggs 44F on right side of makeline cooler across from grill. Employee stated lid was left open during busy time. **Warning** - From follow-up inspection 2022-09-14: Sausage 45-51F, sliced cheeses 55F, french toast mix 51F i side makeline cooler across from grill, advised to monitor temps on line and use ice if necessary until unit is functioning to standards. time extended next day to verify compliance. **Time Extended**
03A-02-5
Intermediate - - From initial inspection : 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. -sliced cheeses - From follow-up inspection 2022-09-14: **Time Extended**
02C-03-5
Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. -under dish machine/3 compartment sink area - From follow-up inspection 2022-09-14: **Time Extended**
36-03-4
Basic - - From initial inspection : Basic - Dead roaches on premises. -1 dead roach on top of stand up refrigerator next to exit door in back of kitchen, 3 dead roaches underneath same refrigerator. -1 dead roach under hand sink in back, employees began cleaning up **Corrective Action Taken** **Warning** - From follow-up inspection 2022-09-14: 1 dead roach near back door on floor, manager cleaned up on site **Time Extended** **Corrected On-Site**
35A-03-4
Basic - - From initial inspection : Basic - Equipment in poor repair. -door to stand up freezer next to grill - From follow-up inspection 2022-09-14: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Hole in or other damage to wall. -small hole in wall where refrigerator is located in back of kitchen near exit door - From follow-up inspection 2022-09-14: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. - From follow-up inspection 2022-09-14: **Time Extended**
14-69-4
52
Frequently Asked Questions
When was Daytona Diner last inspected?
The most recent health inspection at Daytona Diner on file is from Dec 23, 2025. The public record contains 10 inspections in total.
What is the most common violation at Daytona Diner?
Across the inspection record, “raw animal food stored over or with ready-to-eat food” has been cited four times, more than any other issue at Daytona Diner.
How does Daytona Diner compare to other restaurants in Daytona Beach Shores?
Daytona Diner most recently scored 47 out of 100, which is lower than the Daytona Beach Shores average of 68.
Has Daytona Diner's inspection record improved over time?
Yes. Recent inspections at Daytona Diner have averaged around seven violations per visit, down from roughly 16 earlier in the record.
What does a high risk rating mean?
A high risk rating at Daytona Diner 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 Daytona Diner inspected?
Based on the inspection history on file, Daytona Diner is inspected around three times per year on average.
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