Dick's Last Resort
Last inspected: Mar 17, 2026
43
Score
Across the available record, Dick's Last Resort has nine inspections on file, the first dated 2022. The newest entry in the record is dated Mar 17, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent inspections have found fewer violations than earlier ones, averaging around six violations lately and about eight violations before that.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged three times.
Dick's Last Resort's latest score of 43 falls below the Daytona Beach average of 71. There are enough flags in the record to merit a second thought.
9
Inspections
2
Critical latest
1
Major latest
4
Minor latest
Inspection History
Mar 17, 2026
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Equipment Adequate to Maintain Product Temperature
FL-29
43
Sep 18, 2025
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Warewashing Facilities Maintained and Used
FL-24
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
43
Apr 8, 2025
Routine - Food
No violations found.
100
Jan 3, 2025
Complaint Full
5 critical violations. 2 major violations. 9 minor violations.
View 16 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw bacon stored above cooked bacon inside walk in cooler **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw poultry stored above raw fish in lowboy cooler across from fryers **Corrected On-Site**
08A-20-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -thawed salmon inside vacuum sealed packaging
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ranch, bleu cheese 44-47F, inadequate ice bath in expo area. Manager removed and placed into cooler to chill down, corrected ice bath levels. **Corrective Action Taken**
03A-02-5
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. 0ppm chlorine, inside both bar dish machines. **Warning**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -flat top, carbon build up
22-02-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -womens restroom
27-16-4
Basic - Accumulation of debris on exterior of warewashing machine. **Corrected On-Site**
16-21-4
Basic - Duct tape used to repair nonfood-contact surface.
14-71-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on prep counter on top of container of food **Corrected On-Site**
40-06-5
Basic - Floor soiled/has accumulation of debris. -behind cookline
36-73-4
Basic - Food not stored at least 6 inches off of the floor. -can of sauce used as door stop inside kitchen **Corrected On-Site**
08B-47-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - No waste receptacle installed at handwash sink provided with disposable towels. **Corrected On-Site**
33-38-4
Basic - Water leaking from pipe and/or faucet/handle. -hand sink near dish machine
29-11-4
25
Nov 18, 2024
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Food Obtained from Approved Sources
FL-11
Approved Thawing Methods Used
FL-31
Employee Health Policies Present
FL-03
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
55
May 28, 2024
Food-Licensing Inspection
No violations found.
100
Oct 27, 2023
Routine - Food
4 critical violations. 4 major violations. 1 minor violation.
View 9 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning** - From follow-up inspection 2023-10-27: **Time Extended**
29-42-4
High Priority - - From initial inspection : High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -under 3 compartment sink **Warning** - From follow-up inspection 2023-10-27: **Time Extended**
29-44-4
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Milk, 47F cold holding inside cooler in server station near bar **Warning** - From follow-up inspection 2023-10-27: Milk 46-47F **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. -partial gallon of milk 47F, inside cooler in server area across from bar overnight, see stop sale. **Warning** - From follow-up inspection 2023-10-27: -partial gallon of milk 46-47F overnight in cooler in server station. **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -cooling in vacuum sealed bags inside large bin used for ice bath. **Warning** - From follow-up inspection 2023-10-27: -HACCP plan received as per online database. Time extended 30 days **Time Extended**
03D-15-4
Intermediate - - From initial inspection : Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. **Warning** - From follow-up inspection 2023-10-27: -HACCP plan received as per online database. Time extended 30 days **Time Extended**
03G-09-5
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. -chili, **Warning** - From follow-up inspection 2023-10-27: -HACCP plan received as per online database. Time extended 30 days **Time Extended**
03G-50-1
Intermediate - - From initial inspection : Intermediate - Temperature not monitored, not recorded and/or the records not maintained for 6 months during cooling process of cook-chill/sous vide reduced oxygen packaged food. **Warning** - From follow-up inspection 2023-10-27: -HACCP plan received as per online database. Time extended 30 days **Time Extended**
03G-18-5
Basic - - From initial inspection : Basic - Dishmachine has no data plate/operating specifications. **Warning** - From follow-up inspection 2023-10-27: **Time Extended**
16-01-4
35
Dec 22, 2022
Complaint Full
2 critical violations. 1 major violation. 13 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut tomatoes 44-45F, employee stated cut and cooled down this morning, placed into working cooler less than 3 hours prior, moved product down below. **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Handwash sink not accessible for employee use at all times. -bar hand sink blocked by bags -outside bar hand sinks with items stored inside **Corrected On-Site**
31A-09-4
Basic - Can opener blade with rust that has pitted the surface
14-34-4
Basic - Ceiling/ceiling tiles/vents/walls soiled with accumulated food debris, grease, dust, or mold-like substance. -vents/utility lines/plastic flaps inside beer cooler with mold-like substance -
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -plates/bowls not inverted or protected on steam table
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -on table used for holding plates food under warmers inside kitchen **Corrected On-Site**
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 on top of containers of seasoning/spices/prep tables
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms/wrist while preparing food. -cook, wristband while cooking
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. -cook
13-04-4
Basic - Floor area(s) covered with standing water. -in front of ice machines
36-22-4
Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. -barely dripping
10-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters above grills, dust/debris
23-03-4
Basic - Single-service articles improperly stored on floor -inside bar, box of drink cups on floor
25-05-4
Basic - Utensil with no handle used to dispense food in bulk container. -Breading scoop without handle
14-01-5
Basic - Utensils/equipment in poor condition. -broken handle on scoop used for breading -broken/cracked lid to breading container
14-12-4
35
Sep 20, 2022
Routine - Food
1 critical violation.
View 1 violation
Equipment Adequate to Maintain Product Temperature
FL-29
86
Frequently Asked Questions
When was Dick's Last Resort last inspected?
The most recent health inspection at Dick's Last Resort on file is from Mar 17, 2026. The public record contains nine inspections in total.
What is the most common violation at Dick's Last Resort?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Dick's Last Resort.
How does Dick's Last Resort compare to other restaurants in Daytona Beach?
Dick's Last Resort most recently scored 43 out of 100, which is lower than the Daytona Beach average of 71.
Has Dick's Last Resort's inspection record improved over time?
Yes. Recent inspections at Dick's Last Resort have averaged around six violations per visit, down from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Dick's Last Resort 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 Dick's Last Resort inspected?
Based on the inspection history on file, Dick's Last Resort is inspected around three times per year on average.
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