Fuego Daytona Modern Kitchen Latin
Last inspected: Apr 13, 2026
7
Score
Inspectors have visited Fuego Daytona Modern Kitchen Latin 10 times, with records going back to 2022. The latest inspection on file is from Apr 13, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Recent visits have flagged more than earlier ones: around 15 violations per visit lately, up from roughly eight violations before.
Looking across the full record, “toxic substance/chemical improperly stored” is the recurring theme, flagged three times.
By comparison, the average Daytona Beach facility scores 71, putting Fuego Daytona Modern Kitchen Latin on the weaker side. This restaurant has more on its record than most do.
10
Inspections
7
Critical latest
8
Major latest
15
Minor latest
Inspection History
Apr 13, 2026
Routine - Food
7 critical violations. 8 major violations. 15 minor violations.
View 30 violations
High Priority - Food stored in ice used for drinks. -container of cut limes stored in drink ice. **Warning**
08B-56-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. - employee changed gloves after handling phone without washing hands **Warning**
12A-07-5
High Priority - Toxic substance/chemical improperly stored. - bleach stored on case of napkins -spray bottle of ceramic wax stored over boxes of cocktail stirrers. **Warning**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -milk in bar area at 54°f. Operator moved back to cooler. **Warning**
03A-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - raw beef over french fries in chest freezer **Warning**
08A-02-6
High Priority - Live small flying insects found. -1 at cook line. -1 in bar area. **Warning**
35A-02-7
High Priority - Food-contact surfaces not sanitized after becoming soiled. - in use tongs fell into the floor, were picked up and placed back on cutting board to return to use without washing and sanitizing. **Corrected On-Site** **Warning**
22-45-4
Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. **Warning**
05-07-4
Intermediate - Food-contact surface soiled with food debris, residue, or grease. - mixer - slicer **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. - kitchen handsink blocked by pan of eggs, tongs stored in basin **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. -employee washed glass in bar handwash sink. **Warning**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
Intermediate - Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. - no one on site knows how to set up sanitizing compartment of three compartment sink **Warning**
53A-14-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - soup, cooked meats **Warning**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
41-17-4
Basic - Stored food not covered. -open bags of sugar, rice in dry storage area. **Warning**
08B-12-5
Basic - Buildup of food debris/soil residue on equipment door handles. -reach in cooler drawer handles soiled with food debris. **Warning**
23-24-4
Basic - Cove molding at floor/wall juncture broken/missing. - near stove **Warning**
36-03-4
Basic - Cutting board has cut marks and is no longer cleanable. - blue cutting board **Warning**
14-09-4
Basic - Dead roaches on premises. -thirty dead roaches in glue traps and three dead roaches under mop sink. **Warning**
35A-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - phone stored on ketchup jug **Warning**
40-06-5
Basic - Equipment in poor repair. - exterior of chest freezer rusted -torn gasket on reach in cooler drawer. **Warning**
14-11-5
Basic - Floor area(s) covered with standing water. - under three compartment sink **Warning**
36-22-4
Basic - Floor soiled/has accumulation of debris. - behind and under equipment **Warning**
36-73-4
Basic - Food stored on floor. - bottled water -jug of cooking oil. **Warning**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - exterior of cooler below flat grill - cooler gaskets, cabinet cooler -portable steam well souled with grease. **Warning**
23-03-4
Basic - Objectionable odors in bathroom or other areas of the establishment. - near three compartment sink **Warning**
36-64-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Warning**
22-16-4
Basic - Single-service articles improperly stored. - case of napkins stored on the floor in storage area **Warning**
25-05-4
Basic - Standing water in bottom of reach-in-cooler. - cabinet cooler **Warning**
29-49-6
7
Sep 30, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning** - From follow-up inspection 2025-09-30: **Time Extended**
05-09-4
95
Sep 29, 2025
Routine - Food
4 critical violations. 2 major violations. 7 minor violations.
View 13 violations
Food Received at Proper Temperature
FL-12
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
17
Mar 17, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. **Warning** - From follow-up inspection 2025-03-17: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Warning** - From follow-up inspection 2025-03-17: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Hood filter missing from automatic fire suppression/exhaust system. **Warning** - From follow-up inspection 2025-03-17: **Time Extended**
14-42-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Warning** - From follow-up inspection 2025-03-17: **Time Extended**
22-16-4
82
Jan 13, 2025
Routine - Food
2 critical violations. 8 major violations. 9 minor violations.
View 19 violations
High Priority - 3 Live, small flying insects in kitchen. **Warning**
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter at 47°f in top area of reach in cooler. Advised operator to place below fill line. -cooked rice in steam table at 62°f. Operator stated prepared at 8:30 am. Advised operator that rice must be held below 41°f or above 135°f. **Warning**
03A-02-5
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. **Corrected On-Site** **Warning**
05-05-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked ground beef in reach in cooler. **Warning**
02C-02-5
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. -open package of ham in reach in cooler. **Warning**
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. **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance. -cutting board. **Warning**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
31B-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
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. **Warning**
11-26-1
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Warning**
22-16-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Warning**
12B-13-4
Basic - No handwashing sign provided at a hand sink used by food employees at front counter. **Warning**
31B-04-4
Basic - Stored food not covered. -salt and sugar containers uncovered. **Warning**
08B-12-5
Basic - Hood filter missing from automatic fire suppression/exhaust system. **Warning**
14-42-4
Basic - Floor soiled/has accumulation of debris in kitchen. **Warning**
36-73-4
Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
14-09-4
Basic - Buildup of food debris/soil residue on equipment door handles. **Warning**
23-24-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
21
Jul 15, 2024
Food-Licensing Inspection
1 major violation.
View 1 violation
Wiping Cloths Properly Used and Stored
FL-41
90
Aug 18, 2023
Complaint Full
1 critical violation. 4 minor violations.
View 5 violations
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
70
Jul 24, 2023
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Bottle of isopropyl aclcohol stored above food preparation area.
41-10-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
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.
11-27-4
Intermediate - No soap provided at handwash sink. **Corrected On-Site**
31B-03-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
Basic - Hole in ceiling above three compartment sink.
36-36-4
Basic - Accumulation of mold-like substance in the interior of the ice chute.
22-20-5
50
Mar 8, 2023
Routine - Food
1 critical violation. 4 major violations. 10 minor violations.
View 15 violations
High Priority - Toxic substance/chemical improperly stored. Spray bottle of cleaner stored on prep table with food.
41-10-4
Intermediate - Food-contact surface soiled with mold-like substance or slime: ice chute on soda fountain machine.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**
05-08-4
Intermediate - Some oyster tags are not marked with last date served. **Repeat Violation**
01C-03-4
Basic - Cleaned and sanitized equipment or utensils stored under fly catching device.
24-07-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - Floor soiled/has accumulation of debris under steamer.
36-73-4
Basic - Food stored on floor: bag of potatoes in walk in cooler and bags of sugar on floor in kitchen.
08B-38-4
Basic - Interior of microwave has accumulation of food debris.
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
Basic - Nonfood-contact surface soiled with food debris: shelf under prep table.
23-03-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Wall soiled with accumulated food debris by steamer.
36-27-5
35
Oct 21, 2022
Routine - Food
4 major violations. 2 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
55
Frequently Asked Questions
When was Fuego Daytona Modern Kitchen Latin last inspected?
The most recent health inspection at Fuego Daytona Modern Kitchen Latin on file is from Apr 13, 2026. The public record contains 10 inspections in total.
What is the most common violation at Fuego Daytona Modern Kitchen Latin?
Across the inspection record, “toxic substance/chemical improperly stored” has been cited three times, more than any other issue at Fuego Daytona Modern Kitchen Latin.
How does Fuego Daytona Modern Kitchen Latin compare to other restaurants in Daytona Beach?
Fuego Daytona Modern Kitchen Latin most recently scored 7 out of 100, which is lower than the Daytona Beach average of 71.
Has Fuego Daytona Modern Kitchen Latin's inspection record improved over time?
No. Recent inspections at Fuego Daytona Modern Kitchen Latin have averaged around 15 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Fuego Daytona Modern Kitchen Latin 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 Fuego Daytona Modern Kitchen Latin inspected?
Based on the inspection history on file, Fuego Daytona Modern Kitchen Latin is inspected around three times per year on average.
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