Ronin Sushi and Bar
Last inspected: Nov 4, 2025
41
Score
Inspectors have visited Ronin Sushi and Bar 10 times, with records going back to 2022. Ronin Sushi and Bar was last inspected on Nov 4, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
The trend has not been favorable: recent inspections average around 13 violations each, up from closer to five violations before.
“Menu does not identify which items contain raw” accounts for the largest share of issues, appearing four times across the record.
Compared to other Daytona Beach restaurants (averaging 71), there's room to close the gap. The pattern in the record is worth a careful look.
10
Inspections
4
Critical latest
0
Major latest
5
Minor latest
Inspection History
Nov 4, 2025
Routine - Food
4 critical violations. 5 minor violations.
View 9 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Food Received at Proper Temperature
FL-12
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
41
May 19, 2025
Routine - Food
1 critical violation. 5 major violations. 11 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -rice 54f less than 4 hours
03A-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -sushi rice
03F-10-5
Intermediate - Nonfood-grade grill use with vegetables cutting machine.
14-14-4
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. -1 certificate expired
53B-14-5
Intermediate - Handwash sink used for purposes other than handwashing. -filling pan with water **Corrected On-Site**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -online menu Salmon Tataki **Corrected On-Site**
02B-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -small amount
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled . -Vent over freezer -light cover next to freezer soiled
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee drink on container of flour
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Equipment in poor repair. -lid to ice machine -gasket torn reach in freezer at cookline
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -rice and flour **Corrected On-Site**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -cookline
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gasket soiled at reach in cooler on cookline -stove burners soiled
23-03-4
Basic - Single-service articles improperly stored. -chop sticks and paper towels **Corrected On-Site**
25-05-4
Basic - Worn, torn and/or soiled floors/carpeting. -small storage room floor soiled
36-10-4
30
Dec 10, 2024
Routine - Food
4 critical violations. 3 major violations. 7 minor violations.
View 14 violations
High Priority - Raw animal food/egg stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom.
08A-13-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -freezer at sushi station raw beef over fish
08A-17-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -rice 44fto 46f
03D-01-5
Intermediate - Manager or person in charge lacking proof of food manager certification.
53A-01-7
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -establishment uses time as a public health for rice , cannot find procedure.
03F-10-5
Basic - No handwashing sign provided at a hand sink used by food employees. -men's and ladies room -wrong verbiage at bar
31B-04-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -escalor
06-09-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top of burners soiled with grease -pipes behind dish machine soiled
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -dust on wall waitstation
36-27-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -200 ppm
21-07-4
Basic - Wiping cloth sanitizing solution stored on the floor. -bar **Corrected On-Site**
21-38-4
Basic - Worn, torn and/or soiled floors/carpeting. -grease on floor under cooking equipment
36-10-4
29
May 13, 2024
Routine - Food
No violations found.
100
Mar 13, 2024
Routine - Food
6 critical violations. 4 major violations. 4 minor violations.
View 14 violations
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. -Blue fin not frozen when packaged or stored. See stop sale **Warning**
03G-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw egg over miso ,reach in cooler **Corrected On-Site** **Warning**
08A-05-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -Beef over cream **Corrected On-Site** **Warning**
08A-17-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Rice 51f less than 2 hours placed in cooler -Cream cheese 57f,fish eggs 56f placed in cooler Advised to add to time as a public health control **Warning**
03A-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -chicken broth cooked yesterday not cooled to 41f or below in 6 hours, manager discarded **Warning**
03D-02-5
Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants. -ROP of fish **Warning**
03G-43-1
Intermediate - Handwash sink used for purposes other than handwashing. -colander in handsink at bar **Warning**
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification. -m **Warning**
53A-01-7
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. -ROP of fish **Warning**
03G-50-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -small amount **Warning**
22-20-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Cell on plate **Corrected On-Site** **Warning**
40-06-5
Basic - Ice scoop handle in contact with ice. -ice machine **Corrected On-Site** **Warning**
10-08-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site** **Warning**
12B-13-4
22
Jan 19, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. -lime scale **Warning** - From follow-up inspection 2024-01-19: **Time Extended**
16-03-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -small amount **Warning** - From follow-up inspection 2024-01-19: **Time Extended**
22-20-5
90
Nov 14, 2023
Routine - Food
2 critical violations. 2 major violations. 10 minor violations.
View 14 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. -sushi rice from yesterday , employee discarded **Warning**
03F-04-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -middle hand sink at sushi bar **Warning**
31B-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -menu shellfish and mollusk- surf clam ( blanched) per package surf clams are only blanched not fully cooked. Not marked raw and no asterisk going to the consumer advisory going to consumer advisory. **Warning**
02B-01-5
Basic - In-use wet wiping cloth/towel used under cutting board. -sushi station **Warning**
21-04-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -small amount **Warning**
22-20-5
Basic - Accumulation of debris inside warewashing machine. -lime scale **Warning**
16-03-4
Basic - Ceiling tile missing. -office **Warning**
36-36-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -tuna **Warning**
06-09-1
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -large cooler on cookline **Corrected On-Site** **Warning**
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. - mens room **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease build up on side of stove **Warning**
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind Dishmachine **Warning**
36-27-5
Basic - Worn, torn and/or soiled floors/carpeting. -grease and food debris under cooking equipment -employee cleaning **Corrective Action Taken** **Warning**
36-10-4
37
Jun 6, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
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
Equipment Adequate to Maintain Product Temperature
FL-29
64
Jun 5, 2023
Routine - Food
3 critical violations. 4 major violations. 7 minor violations.
View 14 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -chicken broth 48f, per manager made yesterday more than 6 hours,manager discarded **Warning**
03D-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. Bar chlorine 0 ppm **Warning**
22-41-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - Handwash sink not accessible for employee use at all times. -sushi bar hand sink blocked by trash can **Warning**
31A-09-4
Intermediate - Identity of food or food product misrepresented. Sushi menu Shellfish and mollusk Invoice stated mongo Ika (cuttlefish) Employee stating to mark menu **Warning**
52-01-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Shellfish and mollusk surf calm as a C by item meaning cooked package states blanched and packaged has a consumer advisory. **Warning**
02B-01-5
Basic - Accumulation of debris inside warewashing machine. **Warning**
16-03-4
Basic - Water leaking from pipe and/or faucet/handle. -water leaking by cold or hot water turn at handsink by dishmachine **Warning**
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
21-12-4
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. **Warning**
21-03-4
Basic - Wiping cloth sanitizing solution stored on the floor. -sushi bar **Warning**
21-38-4
Basic - Worn, torn and/or soiled floors/carpeting. -Under bar equipment floor soiled with debris and a small amount of water -drain next to dishwasher at bar has broken glass in drain **Warning**
36-10-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -freezer gaskets soiled at sushi bar -cart(flour,panko mix,rice ) soiled with debris -top of burners soiled with grease -hood filters soiled with grease **Warning**
23-03-4
30
Dec 9, 2022
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -cutting cucumbers with bare hands **Corrected On-Site** **Warning**
09-01-4
Intermediate - Handwash sink not accessible for employee use at all times. -sushi bar handsink blocked by trash can **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Identity of food or food product misrepresented. -Ocean 11 salad stated white tuna ,per employee using escolar. **Warning**
52-01-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -menu under from the sushi bar Tuna salad Salmon salad Ocean 111 salad Sunomono Mango roll **Warning**
02B-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -up drink on storage shelf next clean plates,sushi stations **Warning**
12B-07-4
Basic - Food stored on floor. -sushi vinager **Warning**
08B-38-4
Basic - Objectionable odors ware washing area. **Warning**
36-64-5
55
Frequently Asked Questions
When was Ronin Sushi and Bar last inspected?
The most recent health inspection at Ronin Sushi and Bar on file is from Nov 4, 2025. The public record contains 10 inspections in total.
What is the most common violation at Ronin Sushi and Bar?
Across the inspection record, “menu does not identify which items contain raw” has been cited four times, more than any other issue at Ronin Sushi and Bar.
How does Ronin Sushi and Bar compare to other restaurants in Daytona Beach?
Ronin Sushi and Bar most recently scored 41 out of 100, which is lower than the Daytona Beach average of 71.
Has Ronin Sushi and Bar's inspection record improved over time?
No. Recent inspections at Ronin Sushi and Bar have averaged around 13 violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Ronin Sushi and Bar 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 Ronin Sushi and Bar inspected?
Based on the inspection history on file, Ronin Sushi and Bar is inspected around three times per year on average.
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