Madeline's Wine Bar
Last inspected: Dec 5, 2025
100
Score
Inspectors have visited Madeline's Wine Bar 14 times, with records going back to 2022. The most recent visit was on Dec 5, 2025. A low risk tier reflects an inspection that turned up minimal issues.
Violation counts have been trending down, averaging around one violation across recent inspections versus roughly four violations before.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing six times across the record.
That puts the facility ahead of the local pack: the average Daytona Beach restaurant scores 71. There isn't much in the file that would give a customer pause.
14
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Dec 5, 2025
Complaint Partial
No violations found.
100
Dec 4, 2025
Complaint Partial
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. -3 live roaches by dish machine **Warning** - From follow-up inspection 2025-12-04: 2 live roaches on floor by dish machine. Per manager having pest control every other week **Time Extended**
35A-05-4
Basic - - From initial inspection : Basic - Dead roaches on premises. 12 dead roaches on floor by dish machine Approximately 60 dead roaches in 3 glue traps by reach in cooler,bar,and prep table. Employees clean up 1 dead roaches in cabinet at bar. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-12-04: 3 dead roaches on floor by dish machine **Time Extended**
35A-03-4
82
Dec 2, 2025
Complaint Partial
1 critical violation.
View 1 violation
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
82
Oct 2, 2025
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
Approved Thawing Methods Used
FL-31
45
Apr 15, 2025
Routine - Food
No violations found.
100
Apr 11, 2025
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -reach in cooler Black garlic manchego 51f,Manchego cheese 52f Cheese 46f,cheese 46f **Warning**
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-3
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -bar **Corrected On-Site** **Warning**
31B-05-4
Basic - Working containers of food removed from original container not identified by common name. -flour **Warning**
02D-01-5
55
Nov 12, 2024
Routine - Food
2 critical violations. 5 major violations. 2 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
32
May 15, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blue cheese46F, pepperjack 44F, Brie 45F **Warning** - From follow-up inspection 2024-05-15: Inspector thermometer: Blue cheese, goat cheese, Gouda 46F Operator thermometer: blue cheese 46F, goat cheese 48F, Gouda 43F. Verified thermometer calibration with ice water both thermometers reading 32F overnight per chef, top right of kitchen triple cooler. Advised to remove extra 1/3 pan holding smaller amounts of cheese in 1/9 pans . Other cooler temperatures 41-43F **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer **Warning** - From follow-up inspection 2024-05-15: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning** - From follow-up inspection 2024-05-15: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Restrooms **Warning** - From follow-up inspection 2024-05-15: **Time Extended**
31B-04-4
70
Mar 6, 2024
Routine - Food
5 critical violations. 5 major violations. 2 minor violations.
View 12 violations
High Priority - Dented/rusted cans present. See stop sale. Dented #10can of peppers **Warning**
01B-01-4
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. Approximately 2 seconds. Employee returned to sanitizing solution **Warning**
22-50-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Mac and cheese base 2/22, feta 2/20, Mac and cheese base 2/28, hummus 2/16, confit cooked garlic 2/28 **Warning**
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blue cheese46F, pepperjack 44F, Brie 45F **Warning**
03A-02-5
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Greater than 400 ppm quat. Employee added water to lower concentration **Corrective Action Taken** **Warning**
41-18-4
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 or slime. Slicer **Warning**
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
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. **Repeat Violation** **Warning**
53B-01-5
Intermediate - Nonservice animals in the food establishment or on premises. Dog in the kitchen, back room, and dining/bar area **Corrected On-Site** **Admin Complaint**
35A-01-4
Basic - No handwashing sign provided at a hand sink used by food employees. Restrooms **Warning**
31B-04-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
26
Nov 14, 2023
Routine - Food
No violations found.
100
Nov 9, 2023
Routine - Food
1 critical violation. 4 major violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -reach cooler Brie 56f,white cheddar 48f,manchego 58f,smoked blue cheese 52f,goat cheese 48f,cooked garlic in pile 73f see stop sale Cheese 45f,ham 46f,lamb 44f **Warning** - From follow-up inspection 2023-11-09: Lamb chop 42f,Manchego cheese 46f,blue cheese 45f,goat cheese 46f creme fresh 41f,cheese spreed 41f -per employee clean condensation line **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** - From follow-up inspection 2023-11-09: **Time Extended**
16-62-1
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -bar **Corrected On-Site** **Warning** - From follow-up inspection 2023-11-09: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : 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. -Employees can't find certificates **Warning** - From follow-up inspection 2023-11-09: **Time Extended**
53B-01-5
Intermediate - - From initial inspection : 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** - From follow-up inspection 2023-11-09: **Time Extended**
11-26-1
58
Nov 8, 2023
Routine - Food
4 critical violations. 8 major violations. 2 minor violations.
View 14 violations
High Priority - Box of Ant bait stored on container of nuts. **Corrected On-Site** **Warning**
41-23-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -reach cooler Brie 56f,white cheddar 48f,manchego 58f,smoked blue cheese 52f,goat cheese 48f,cooked garlic in pile 73f see stop sale Cheese 45f,ham 46f,lamb 44f **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Medicine not labeled properly. -package of non aspirin stored on ice machine **Corrected On-Site** **Warning**
41-22-4
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. **Warning**
11-26-1
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. **Warning**
11-27-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -salmon toast points **Warning**
02B-01-5
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -employees can't find certificate **Warning**
53A-07-6
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 measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -bar **Corrected On-Site** **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. -Employees can't find certificates **Warning**
53B-01-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -Walk in cooler **Warning**
05-09-4
Basic - No copy of latest inspection report available. **Warning**
51-18-6
22
Jun 8, 2023
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Plumbing Maintained; Sewage Disposal
FL-51
Lighting Adequate; Required Shields in Place
FL-36
Warewashing Facilities Maintained and Used
FL-24
47
Dec 15, 2022
Routine - Food
2 critical violations. 6 major violations. 3 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -steak 47f less than 4 hours **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Hand soap stored with single service next to hand sink
41-10-4
Intermediate - Handwash sink not accessible for employee use at all times. -blocked by dust pan
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat
16-37-1
Intermediate - No handwash sink located in vending machine area where employees service bulk food machines. -bar hand sink used as a dump station
31A-01-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -bar **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. -by 3 compartment sink
31B-03-4
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. -observed 1 certificate
53B-13-5
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
16-55-4
Basic - Clean linens stored on floor. -storage closet
21-17-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -open Red Bull in walk in cooler
12B-13-4
35
Frequently Asked Questions
When was Madeline's Wine Bar last inspected?
The most recent health inspection at Madeline's Wine Bar on file is from Dec 5, 2025. The public record contains 14 inspections in total.
What is the most common violation at Madeline's Wine Bar?
Across the inspection record, “time/temperature control for safety food cold held” has been cited six times, more than any other issue at Madeline's Wine Bar.
How does Madeline's Wine Bar compare to other restaurants in Daytona Beach?
Madeline's Wine Bar most recently scored 100 out of 100, which is higher than the Daytona Beach average of 71.
Has Madeline's Wine Bar's inspection record improved over time?
Yes. Recent inspections at Madeline's Wine Bar have averaged around one violation per visit, down from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Madeline's Wine Bar 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 Madeline's Wine Bar inspected?
Based on the inspection history on file, Madeline's Wine Bar is inspected around five times per year on average.
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