Porto Fino Rest
Last inspected: Mar 17, 2026
52
Score
Porto Fino Rest has been inspected 11 times since 2022. The latest inspection on file is from Mar 17, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
The picture has improved over the last few visits: recent inspections have averaged around five violations, down from roughly eight violations earlier in the record.
When inspectors have written things up, “nonfood-contact surface soiled with grease” has been the most frequent reason, cited five times.
By comparison, the average Daytona Beach Shores facility scores 68, putting Porto Fino Rest on the weaker side. Taken together, the history suggests a facility that has struggled with consistency.
11
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
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
52
Oct 7, 2025
Routine - Food
No violations found.
100
Oct 6, 2025
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
26
Mar 19, 2025
Routine - Food
5 minor violations.
View 5 violations
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
36-06-4
Basic - Cove molding at floor/wall juncture broken/missing. -near back door
36-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top shelf on cookline across from fryer -top surface of salamander on right side of cookline
23-03-4
78
Oct 2, 2024
Complaint Full
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -exterior threaded faucet - From follow-up inspection 2024-10-02: **Time Extended**
29-34-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of microwave -salamander interior - From follow-up inspection 2024-10-02: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. - From follow-up inspection 2024-10-02: **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Equipment in poor repair. -storage racks, rust pitting the surface -handle covered with tape out front - From follow-up inspection 2024-10-02: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floors not constructed to be easily cleanable. -slatted pallets used on floor - From follow-up inspection 2024-10-02: **Time Extended**
36-12-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. - From follow-up inspection 2024-10-02: **Time Extended**
31B-04-4
64
Oct 1, 2024
Complaint Full
3 critical violations. 4 major violations. 6 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. feta cheese (49F - Cold Holding); butter (48F - Cold Holding); bleu cheese crumbles (51F - Cold Holding); cooked peppers/onions (49F - Cold Holding); mozzarella (48F - Cold Holding) inside walk in cooler, operator stated temperature taken @39F 2 hours prior. Began having dairy moved into other cooler/freezer. Callback inspection shall occur next day to verify cold holding temperatures inside walk in cooler.. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -meat sauce 90F in middle, 168F at edge. Stated loaded in steam table for 2 hours, manager had employee reheat to 165F **Corrected On-Site**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -exterior threaded faucet
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of microwave -salamander interior
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Pan inside basin at hand sink in back **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
02C-02-5
Basic - Equipment in poor repair. -storage racks, rust pitting the surface -handle covered with tape out front
14-11-5
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dust/debris on top of oven
23-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -slight substance/debris on interior of ice machine, upper portion
22-20-5
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
Basic - Floors not constructed to be easily cleanable. -slatted pallets used on floor
36-12-4
32
Jan 30, 2024
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200ppm chlorine, manager diluted to 100ppm
41-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -single service butter, 69F. Operator states using time controls, no written time plan available
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 fish on sheet pan stored above broccoli florets inside walk in freezer
08A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -old debris inside interior of salamander above stove
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -hand sink blocked by trash can located sticking out in front of handwash sink near 3 compartment sink
31A-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside. -back door
35B-01-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top surface of refrigerator -air filter for ice machine -top surface of oven
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. -clamshell containers open at server station out front
25-06-4
43
Aug 16, 2023
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
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
61
Aug 15, 2023
Routine - Food
4 critical violations. 3 major violations. 7 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -single service butter 61F -commercial cut lettuce (52F - Cold Holding) inside cooler inside shrimp (45F - Cold Holding); lasagna (45F-46 - Cold Holding); cooked chicken (46F - Cold Holding) **Warning**
03A-02-5
High Priority - Rodent activity present as evidenced by rodent droppings found. -6 rodent droppings on floor along wall in heavily packed dry storage room. Located behind cases of wine, bottled beer near , canned clams, styrofoam clam shell containers. -3 droppings on opposite side of cases of beverage inside same area -2 droppings along shelf/small ledge above bucket of tongs, server trays in server station outside of kitchen -manager had employees begin to clear out storage area, server area and clean up droppings during inspection **Corrective Action Taken** **Admin Complaint**
35A-04-4
High Priority - Roach activity present as evidenced by live roaches found. -1 live roach inside hand sink basin -manager exterminated live roach inside sink **Corrected On-Site** **Warning**
35A-05-4
High Priority - Employee dried hands on clothes/apron/soiled towel after washing. -dishwasher **Warning**
12A-18-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked pork inside cooler
02C-02-5
Intermediate - Handwash sink not accessible for employee use at all times. -hand sink in Back blocked by bucket resting inside basin
31A-09-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Employee added roll of paper towels **Corrective Action Taken**
31B-05-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Floor soiled/has accumulation of debris. -under ice machine in prep area -dry storage
36-73-4
Basic - Food stored on floor. -bag of breading/meal on floor by door of dry storage
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dust/debris build up on wire racks above prep table in back -surface of reach in coolers -fan cover used in prep area -ceiling fan in prep area
23-03-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. -water damaged ceiling tiles near back door
36-32-5
Basic - Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area.
24-03-4
29
Jan 26, 2023
Routine - Food
3 major violations. 7 minor violations.
View 10 violations
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 Norovirus cleanup flyer **Corrected On-Site**
11-27-4
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. -provided employee agreement form
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
02C-02-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. -mens restroom
36-32-5
Basic - Clean equipment and utensils not separated from soiled equipment and utensils. -soiled saucer on line with clean saucers
24-03-4
Basic - Floors not maintained smooth and durable.
36-11-4
Basic - Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
Basic - Single-service articles not stored inverted or protected from contamination. -styrofoam containers near dish machine
25-06-4
Basic - Water leaking from faucet/handle. -slow drip from 3 compartment
29-11-4
52
Aug 25, 2022
Routine - Food
2 critical violations. 3 major violations. 11 minor violations.
View 16 violations
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -pasta from night before **Warning** - From follow-up inspection 2022-08-25: No cooling observed during callback **Time Extended**
01B-36-5
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cooked pasta 45F at edge , 49F at middle from night before. Inside heavily loaded glass door cooler on cook line. See stop sale. **Warning** - From follow-up inspection 2022-08-25: No cooling I served during callback **Time Extended**
03D-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. -deserts **Warning** - From follow-up inspection 2022-08-25: **Time Extended**
02C-03-5
Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -pans placed into a cooler frequently opened in dense load from overnight prep **Warning** - From follow-up inspection 2022-08-25: **Time Extended**
03D-15-4
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meatballs **Warning** - From follow-up inspection 2022-08-25: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Hole in or other damage to wall. **Warning** - From follow-up inspection 2022-08-25: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. **Warning** - From follow-up inspection 2022-08-25: **Time Extended**
36-11-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. **Warning** - From follow-up inspection 2022-08-25: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -under cook line -under equipment inside kitchen -warewashing area **Warning** - From follow-up inspection 2022-08-25: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning** - From follow-up inspection 2022-08-25: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Dead roaches on premises. 3 dead roaches behind steam table **Warning** - From follow-up inspection 2022-08-25: 10 dead roaches on ground behind equipment on cook line **Time Extended**
35A-03-4
Basic - - From initial inspection : Basic - Wood pallets used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. **Warning** - From follow-up inspection 2022-08-25: **Time Extended**
36-06-4
Basic - - From initial inspection : Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. **Warning** - From follow-up inspection 2022-08-25: **Time Extended**
36-30-4
Basic - - From initial inspection : Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. -back door **Warning** - From follow-up inspection 2022-08-25: **Time Extended**
35B-05-4
Basic - - From initial inspection : Basic - Open dumpster lid. **Warning** - From follow-up inspection 2022-08-25: **Time Extended**
33-16-4
Basic - - From initial inspection : Basic - Nonfood-contact surfaces soiled with grease, food debris, dirt, slime or dust. -equipment surfaces at dish pit and cook line **Warning** - From follow-up inspection 2022-08-25: **Time Extended**
23-03-4
32
Frequently Asked Questions
When was Porto Fino Rest last inspected?
The most recent health inspection at Porto Fino Rest on file is from Mar 17, 2026. The public record contains 11 inspections in total.
What is the most common violation at Porto Fino Rest?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at Porto Fino Rest.
How does Porto Fino Rest compare to other restaurants in Daytona Beach Shores?
Porto Fino Rest most recently scored 52 out of 100, which is lower than the Daytona Beach Shores average of 68.
Has Porto Fino Rest's inspection record improved over time?
Yes. Recent inspections at Porto Fino Rest have averaged around five violations per visit, down from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Porto Fino Rest 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 Porto Fino Rest inspected?
Based on the inspection history on file, Porto Fino Rest is inspected around three times per year on average.
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