Stonewood Grill
Last inspected: Mar 17, 2026
58
Score
Stonewood Grill has been inspected 14 times since 2022. The latest inspection on file is from Mar 17, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Violation counts have been trending down, averaging around 13 violations across recent inspections versus roughly 15 violations before.
“Dishmachine not washing/rinsing” accounts for the largest share of issues, appearing nine times across the record.
That's lower than the typical Daytona Beach restaurant, which scores around 71. Nothing in the record is alarming, but there's room to improve.
14
Inspections
0
Critical latest
2
Major latest
7
Minor latest
Inspection History
Mar 17, 2026
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - wait Station ice dispenser soiled **Warning** - From follow-up inspection 2026-03-17: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. -chicken wings **Warning** - From follow-up inspection 2026-03-17: **Time Extended**
02D-11-5
Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning** - From follow-up inspection 2026-03-17: **Time Extended**
13-04-4
Basic - - From initial inspection : Basic - Equipment in poor repair. -gasket turn cooler next to stove **Warning** - From follow-up inspection 2026-03-17: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. -mop sink **Warning** - From follow-up inspection 2026-03-17: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -2 ovens in prep area **Warning** - From follow-up inspection 2026-03-17: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -ware washing area **Warning** - From follow-up inspection 2026-03-17: **Time Extended**
38-07-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of flour and sugar containers -soda nozzle covers soiled **Warning** - From follow-up inspection 2026-03-17: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind dish machine **Warning** - From follow-up inspection 2026-03-17: **Time Extended**
36-27-5
58
Mar 16, 2026
Routine - Food
4 critical violations. 4 major violations. 8 minor violations.
View 16 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
12
Sep 17, 2025
Routine - Food
2 critical violations. 2 major violations. 10 minor violations.
View 14 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
25
Mar 11, 2025
Routine - Food
2 critical violations. 3 major violations. 10 minor violations.
View 15 violations
High Priority - Rice 50f manager discarded. Chicken wings 46f,shrimp 45f employee placed bag of ice on product
03A-02-5
High Priority - Toxic substance/chemical improperly stored. -bottle of bleach next to chopper **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -mixer head -can opener -2 ice dispenser at wait station
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -pan in sink in small bar **Corrected On-Site**
31A-09-4
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. -new hires
11-26-1
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -ware washing area
38-07-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -by ware washing area
36-34-5
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. -small bar , establishment has 3 other dish machines
16-55-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Floor tiles missing and/or in disrepair. -by mopsink area -by dish machine
36-17-5
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -cookline
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease - hood soiled with grease
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
12B-13-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Wall soiled in storage room
36-27-5
33
Oct 24, 2024
Routine - Food
4 major violations. 7 minor violations.
View 11 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -2 Ice dispenser at waitstation **Warning** - From follow-up inspection 2024-10-24: Improved **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -quat **Warning** - From follow-up inspection 2024-10-24: **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -by dish machine **Warning** - From follow-up inspection 2024-10-24: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. -chicken wings ,per manager not fully cooked **Warning** - From follow-up inspection 2024-10-24: **Time Extended**
02D-11-5
Basic - - From initial inspection : 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. -small bar Per taken glasses to one of the 3 other dish machine **Warning** - From follow-up inspection 2024-10-24: **Time Extended**
16-55-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning** - From follow-up inspection 2024-10-24: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. -rear exit **Warning** - From follow-up inspection 2024-10-24: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. **Warning** - From follow-up inspection 2024-10-24: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven soiled under burners -2 ovens in prep area **Warning** - From follow-up inspection 2024-10-24: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. -wrong verbiage bar **Warning** - From follow-up inspection 2024-10-24: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. **Warning** - From follow-up inspection 2024-10-24: **Time Extended**
16-46-4
47
Oct 23, 2024
Routine - Food
4 critical violations. 6 major violations. 9 minor violations.
View 19 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -non continuous cooked chicken over cooked prime rib **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -salad station rice 46f less than 4 hours -True cooler chicken wings 46f,prime rib 46f **Warning**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. -Less than 4 hours product in expose and cookline. Wrote time down **Warning**
03F-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cut lettuce 61f cooling 4 hours placed in freezer. **Warning**
03D-06-5
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. **Corrected On-Site** **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -2 Ice dispenser at waitstation **Warning**
22-02-4
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 paper towels or mechanical hand drying device provided at handwash sink. -by dish machine **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. -second sink at bar **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. -chicken wings ,per manager not fully cooked **Warning**
02D-11-5
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. -small bar Per taken glasses to one of the 3 other dish machine **Warning**
16-55-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
24-08-4
Basic - Exterior door has a gap at the threshold that opens to the outside. -rear exit **Warning**
35B-01-4
Basic - In-use tongs stored on equipment door handle between uses. **Warning**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven soiled under burners -2 ovens in prep area **Warning**
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. -wrong verbiage bar **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -burners soiled with grease -hood filters and hood soiled with grease -grease build up on gas line to fryer **Warning**
23-03-4
Basic - Old labels stuck to food containers after cleaning. **Warning**
16-46-4
Basic - Single-service articles not stored inverted or protected from contamination. -at bar **Corrected On-Site** **Warning**
25-06-4
19
Apr 2, 2024
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Waitstation ice dispensers **Warning** - From follow-up inspection 2024-04-02: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -by 3 compartment sink . Hot water turn off **Corrected On-Site** **Warning** - From follow-up inspection 2024-04-02: **Time Extended**
27-16-5
Basic - - From initial inspection : 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. -small bar,per manager parts on order **Warning** - From follow-up inspection 2024-04-02: **Time Extended**
16-55-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Cookline and prep area **Warning** - From follow-up inspection 2024-04-02: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -build up of grease on stove -hood filters over char grill -shelves walk in cooler -soda holster by window **Warning** - From follow-up inspection 2024-04-02: Hood filters complied Hooster complied **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. -water leaking from pipe under handsink in warewashing area **Warning** - From follow-up inspection 2024-04-02: **Time Extended**
29-11-4
Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors/carpeting. -floor soiled under fryers **Warning** - From follow-up inspection 2024-04-02: **Time Extended**
36-10-4
64
Mar 25, 2024
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Floors, Walls, and Ceilings Clean and in Good Repair
FL-52
27
Nov 14, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -mixer head -cutting boards on cooking -2 ice dispensers at soda station in wait station **Warning** - From follow-up inspection 2023-11-13: -cutting boards time extended **Time Extended** - From follow-up inspection 2023-11-14: Cutting boards time extension **Time Extended**
22-02-4
Basic - - From initial inspection : 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. -small bar, per manager has new dish machine on order **Warning** - From follow-up inspection 2023-11-13: **Time Extended** - From follow-up inspection 2023-11-14: **Time Extended**
16-55-4
Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning** - From follow-up inspection 2023-11-13: **Time Extended** - From follow-up inspection 2023-11-14: **Time Extended**
13-04-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven on cookine **Warning** - From follow-up inspection 2023-11-13: **Time Extended** - From follow-up inspection 2023-11-14: **Time Extended**
22-08-4
78
Nov 13, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -reach in cooler cookline beef ,beef ,chicken salmon 44f 52f less than 4 hours placing in another cooler **Warning** - From follow-up inspection 2023-11-13: Beef 48f,rib eye 47f,pork chops 48f,beef 48f Tuna 42f,shrimp 42f,chicken 48f **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -mixer head -cutting boards on cooking -2 ice dispensers at soda station in wait station **Warning** - From follow-up inspection 2023-11-13: -cutting boards time extended **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -by dishmachine **Warning** - From follow-up inspection 2023-11-13: **Time Extended**
31B-02-4
Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning** - From follow-up inspection 2023-11-13: **Time Extended**
13-04-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven on cookine **Warning** - From follow-up inspection 2023-11-13: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of soda nozzle area -interior of unused ice bin at Waitstation **Warning** - From follow-up inspection 2023-11-13: **Time Extended**
23-03-4
Basic - - From initial inspection : 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. -small bar, per manager has new dish machine on order **Warning** - From follow-up inspection 2023-11-13: **Time Extended**
16-55-4
58
Sep 11, 2023
Routine - Food
4 critical violations. 6 major violations. 6 minor violations.
View 16 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -3 small flys in storage room **Warning**
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -reach in cooler cookline beef ,beef ,chicken salmon 44f 52f less than 4 hours placing in another 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. -Brisket 106f employee reheating **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. -fly spray on box of cups **Corrected On-Site** **Warning**
41-10-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -by dishmachine **Warning**
31B-02-4
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. -new employees **Warning**
11-26-1
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. -chowder and soups held up to 4 days **Warning**
03G-50-1
Intermediate - Spray bottle containing toxic substance not labeled. -clear liquid **Warning**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -mixer head -cutting boards on cooking -2 ice dispensers at soda station in wait station **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. -employee filled pitcher -ice in handsink,wait station **Warning**
31A-11-4
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. -small bar, per manager has new dish machine on order **Warning**
16-55-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning**
13-04-4
Basic - Floor area(s) covered with standing water. -floors wet on cookline and prep area **Warning**
36-22-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven on cookine **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of soda nozzle area -interior of unused ice bin at Waitstation **Warning**
23-03-4
Basic - Single-service articles improperly stored. -box of toilet paper **Corrected On-Site** **Warning**
25-05-4
22
Apr 10, 2023
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - - From initial inspection : 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. -Kitchen 0 ppm -small bar 0ppm corrected to 50 ppm **Warning** - From follow-up inspection 2023-04-10: Kitchen 50 ppm Bar 0 ppm **Time Extended**
22-41-4
Intermediate - - From initial inspection : Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different 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. -chowder and onion soup,per operator held more than 48 hours **Warning** - From follow-up inspection 2023-04-10: **Time Extended**
03G-50-1
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - mixer head -can opener -mold like substance in ice dispensers at Waitstation -unused ice bin next to tea urns soiled with debris -cutting boards stained **Warning** - From follow-up inspection 2023-04-10: Time extended-cutting boards,ice bin **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Records/documents for required employee training do not contain all of the required information. -date of completion not written on some certificates **Warning** - From follow-up inspection 2023-04-10: **Time Extended**
53B-10-4
Basic - - From initial inspection : Basic - Equipment or utensils not designed or constructed in a durable manner. -fryer cooler gasket torn **Warning** - From follow-up inspection 2023-04-10: **Time Extended**
14-10-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. -cookline **Warning** - From follow-up inspection 2023-04-10: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. **Warning** - From follow-up inspection 2023-04-10: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -by dishmachine **Warning** - From follow-up inspection 2023-04-10: **Time Extended**
38-07-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease **Warning** - From follow-up inspection 2023-04-10: **Time Extended**
23-03-4
50
Nov 22, 2022
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -ice chutes soiled in beverage station area -stained cutting boards -salad cooler -can opener soiled -2 ovens soiled with grease **Corrected On-Site** **Warning** - From follow-up inspection 2022-11-22: Cutting boards time extension **Time Extended**
22-02-4
Basic - - From initial inspection : 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. -dish machine in private bar area, operator repaired **Corrected On-Site** **Warning** - From follow-up inspection 2022-11-22: **Time Extended**
16-55-4
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. -on floor in sports bar area **Warning** - From follow-up inspection 2022-11-22: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -floors underneath bars have an accumulation of debris and broken glass **Warning** - From follow-up inspection 2022-11-22: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood soiled with grease **Warning** - From follow-up inspection 2022-11-22: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Plumbing system in disrepair. -rinse sink leaking by dishmachine **Warning** - From follow-up inspection 2022-11-22: **Time Extended**
29-08-4
70
Nov 18, 2022
Routine - Food
4 critical violations. 5 major violations. 11 minor violations.
View 20 violations
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee touched nose and grabbed plates with food **Warning**
12A-25-4
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**
22-57-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -tuna 49F, cut tomatoes 46F, cream sauce 50F, cut tomatoes 50F, all less than 4 hours, operator placed ice on products -bleu cheese 49F, shredded cheese 46F, sliced cheese 46F, less than 4 hours **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. -chili 124F, less than 4 hours, operator reheated to 168F **Corrected On-Site** **Warning**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -ice chutes soiled in beverage station area -stained cutting boards -salad cooler -can opener soiled -2 ovens soiled with grease **Corrected On-Site** **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. -metal buckets stored in handwash sink in sports bar area **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink by dishwasher **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. -handwash sink by dishwasher **Corrected On-Site** **Warning**
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - melted butter ,per chef throws away at 4 hours(3pm) **Warning**
03F-10-5
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. -dish machine in private bar area, operator repaired **Corrected On-Site** **Warning**
16-55-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drinks on shelves **Corrected On-Site** **Warning**
12B-07-4
Basic - Floor area(s) covered with standing water. -on floor in sports bar area **Warning**
36-22-4
Basic - Floor soiled/has accumulation of debris. -floors underneath bars have an accumulation of debris and broken glass **Warning**
36-73-4
Basic - Food not stored at least 6 inches off of the floor. -oil on floor in storage area -food on floor in freezer **Warning**
08B-47-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. -multiple handwash sinks in sports bar area **Corrected On-Site** **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood soiled with grease **Warning**
23-03-4
Basic - Plumbing system in disrepair. -rinse sink leaking by dishmachine **Warning**
29-08-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall around handwash sink in beverage service area soiled with black, mold-like substance **Warning**
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
21-12-4
19
Frequently Asked Questions
When was Stonewood Grill last inspected?
The most recent health inspection at Stonewood Grill on file is from Mar 17, 2026. The public record contains 14 inspections in total.
What is the most common violation at Stonewood Grill?
Across the inspection record, “dishmachine not washing/rinsing” has been cited nine times, more than any other issue at Stonewood Grill.
How does Stonewood Grill compare to other restaurants in Daytona Beach?
Stonewood Grill most recently scored 58 out of 100, which is lower than the Daytona Beach average of 71.
Has Stonewood Grill's inspection record improved over time?
Yes. Recent inspections at Stonewood Grill have averaged around 13 violations per visit, down from roughly 15 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Stonewood Grill means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Stonewood Grill inspected?
Based on the inspection history on file, Stonewood Grill is inspected around four times per year on average.
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