The Beach Hut Cantina
Last inspected: Dec 4, 2025
55
Score
Inspectors have visited The Beach Hut Cantina 10 times, with records going back to 2022. On Dec 4, 2025, the health department conducted the most recent visit. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Performance has remained roughly level over recent inspections, averaging near nine violations each time.
“Floor soiled/has accumulation of debris” comes up most often, recorded four times in the inspection record.
By comparison, the average Daytona Beach facility scores 71, putting The Beach Hut Cantina on the weaker side. The full record sits in fairly typical territory for a working restaurant.
10
Inspections
1
Critical latest
1
Major latest
6
Minor latest
Inspection History
Dec 4, 2025
Complaint Full
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Non-Food Contact Surfaces Clean
FL-23
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
55
Jul 28, 2025
Complaint Full
6 minor violations.
View 6 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Lighting Adequate; Required Shields in Place
FL-36
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
Plumbing Maintained; Sewage Disposal
FL-51
70
Jun 25, 2025
Complaint Full
6 critical violations. 2 major violations. 6 minor violations.
View 14 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -cooked birria marked 6/19 -chicken broth marked 6/8, 6/2 -chimmichuri sauce marked 6/16 -Chipotle ranch marked 6/18
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -cooked birria marked 6/19. Advised to count day of cooking inside walk in cooler -chicken broth marked 6/8, 6/2 -chimmichuri sauce marked 6/16 -Chipotle ranch marked 6/18
01B-24-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -employee entered kitchen, donned gloves before handling portion cup of food, handling tortillas without first washing hands
12A-07-5
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee handled cell phone prior to handling cooked food without washing hands after touching cell phone. Advised that personal phones are considered soiled surfaces requiring hand wash prior to handling/preparing food.
12A-29-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef inside pan at end of makeline cooler is stored directly above packaging macaroni and cheese **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw beef stored above raw fish inside cooler at end of cook line 08A-05-6 Observed: Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef inside pan at end of makeline cooler is stored directly above packaging macaroni and cheese Reference: 3-302.11(A)(1) FC: (A) Food shall be protected from cross contamination by: (1) Except as specified in (1)(d) below, separating raw animal foods during storage, preparation, holding, and display from: (a) Raw ready-to-eat food including other raw animal food such as fish for sushi or molluscan shellfish, or other raw ready-to-eat food such as fruits and vegetables, and (b) Cooked ready-to-eat food; (c) Fruits and vegetables before they are washed; (d) Frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready-to-eat food. Priority: High Priority **Corrected On-Site**
08A-20-5
Intermediate - No soap provided at handwash sink. -hand sink towards back **Corrected On-Site**
31B-03-4
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. -digital probe thermometer, with dead battery or not functioning
05-06-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -upper portion of interior of ice machine behind counter
22-20-5
Basic - Bowl or other container with no handle used to dispense food. -food tray used to dispense french fries from bulk container
14-01-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -cook/food handler wearing wristbands/watches while preparing food.
13-07-4
Basic - Food not stored at least 6 inches off of the floor. -cases of soda bibs on floor in back -case of frozen drink mix on floor inside walk in freezer
08B-47-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle for scoop left inside flour container is touching food
10-01-5
Basic - Interior of microwave has accumulation of black substance/grease/food debris.
22-08-4
25
Apr 14, 2025
Complaint Full
5 critical violations. 1 major violation. 1 minor violation.
View 7 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -pico marked 4/7, see stop sale
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -pico marked 4/7
01B-24-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -ice cream mix inside cooler in disrepair, 55F more than 4 hours
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -ice cream mix 55F inside cooler in disrepair more than 4 hours, see stop sale.
03A-02-5
High Priority - Toxic substance/chemical improperly stored. -bottle of cleaner stored on multi use table next to stacked clean lexans/pitcher **Corrected On-Site**
41-10-4
Intermediate - Handwash sink not accessible for employee use at all times. -handsink in back blocked by large trash can **Corrected On-Site**
31A-09-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. -door to beverage cooler in back now allowing ice cream mix to maintain 41F or below
14-74-7
41
Apr 1, 2025
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. -renew online at www.myfloridalicense.com
50-17-3
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. -opened carton of island oasis refrigerated ice cream mix
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing. -hand sink at end of bar used as dump sink for beverage
31A-11-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -must be in compliance upon next unannounced inspection
53A-05-6
Basic - Buildup of food debris/soil residue on exterior of containers/handles. -cinnamon sugar shaker/salt shaker
23-24-4
Basic - Carbon dioxide/helium tanks not adequately secured. -tanks unsecured in corner near restrooms
51-11-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. -corner of ceiling tile near bathrooms
36-32-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -door to small fridge next time walk in
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -area behind dry storage shelving in back -backsplash behind flat top
36-27-5
50
Aug 28, 2024
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -inside makeline cooler at end of cookline, pam of raw shrimp in top section is stored above packages of bread, other ready to eat foods.
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -soup 118-158F inside steam table on cook line. Person in charge stated placed on line 2 hours prior. Manager reheated to 165F
03B-01-6
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 sleeve of processed american cheese inside walk in cooler
02C-03-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -carved/shredded chicken ambient cooling from prep 46-47F inside walk in cooler inside deep pan 3.5 hours from prep. Advised to monitor cooling to ensure food adequately cools to 41F within 4 hours from exposure time room temperature during prep. Person in charge split pan into half portions and placed into freezer to expedite cooling. **Corrective Action Taken**
03D-15-4
Basic - Bathroom fixtures not easily cleanable. -toilet seat to mens restroom, manager stated new seat ordered
32-10-4
Basic - Floor soiled/has accumulation of debris. -grease on floor behind fryers on cook line
36-73-4
Basic - Working containers of food removed from original container not identified by common name. -bulk lexan container of sugar. Advised to label container if not leaving labeled bag inside container.
02D-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. -several in hallway near restroom door
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling tiles/light fixture above prep area on cook line
36-34-5
Basic - Accumulation of slight black/green mold-like substance in the interior of the ice machine/bin. -plastic splash guard, bottom threshold
22-20-5
45
Jan 9, 2024
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -microwave on shelf at end of line
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -bucket stored on top of hand sink in prep area
31A-09-4
Basic - Ceiling tile missing.
36-36-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -cook wearing wristwatch while handling food.
13-07-4
Basic - Floor soiled/has accumulation of debris. -under sinks
36-73-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle resting inside bulk rice **Corrected On-Site**
10-01-5
Basic - Insect control device installed over food preparation area. -bar area, above single service cups **Corrected On-Site**
35B-02-4
Basic - Nonfood-contact shelving exposed to steam not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters
23-03-4
58
Jul 13, 2023
Routine - Food
6 critical violations. 3 major violations. 7 minor violations.
View 16 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw seafood/poultry in pans above bag of apples, hot dogs inside makeline cooler on left side of unit
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -cooked birria, see stop sale
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -cooked birria, person in charge discarded
01B-24-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. -splitter added ti moo sink, vacuum breaker attachment required at threaded end of splitter where a hose may be connected
29-42-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee handled raw shrimp with gloves, prior to donning new pair of clean gloves without washing hands before plating with cooked/ready to eat food -discussion with person in charge about changing tasks from handling raw and ready to eat food on cook line
12A-07-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
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. -hot dogs
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times. -hand sink across of 3 compartment sink blocked by equipment -pan stored inside hand sink in bar
31A-09-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. -operator using lactic acid based sink and surface sanitizer, nontest strips available at establishment during inspection
16-32-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -white splash guard inside ice bin with black/colored substance.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. -bowl without handle used to dispense french fries
14-01-5
Basic - Floor soiled/has accumulation of debris/grease. -behind fryers/cooking equipment
36-73-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris. -interior of fryers soiled with grease build up
22-08-4
Basic - Working containers of food removed from original container not identified by common name. -pan of sugar/white substance without label on dry shelving in back
02D-01-5
Basic - -Employee with no hair restraint while engaging in food preparation. -employee with no beard restraint while engaging in food preparation.
13-03-4
21
Feb 15, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at fitting/splitter added to mop sink faucet. - From follow-up inspection 2023-02-15: **Time Extended**
29-42-4
Intermediate - - From initial inspection : Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -joe - From follow-up inspection 2023-02-15: **Time Extended**
53A-04-6
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. -back corner near dry storage racks - From follow-up inspection 2023-02-15: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Equipment in poor repair. -handsink cabinet at bar - From follow-up inspection 2023-02-15: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -under dish sink - From follow-up inspection 2023-02-15: **Time Extended**
36-73-4
67
Dec 22, 2022
Routine - Food
1 major violation.
View 1 violation
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. **Warning** - From follow-up inspection 2022-11-15: **Time Extended** - From follow-up inspection 2022-12-22: Time extended 14 days per Amy Zaleski. Operator must provide proof of approved food handler training for all employees who handle food and do not have active manager certification p. **Time Extended**
53B-01-5
90
Frequently Asked Questions
When was The Beach Hut Cantina last inspected?
The most recent health inspection at The Beach Hut Cantina on file is from Dec 4, 2025. The public record contains 10 inspections in total.
What is the most common violation at The Beach Hut Cantina?
Across the inspection record, “floor soiled/has accumulation of debris” has been cited four times, more than any other issue at The Beach Hut Cantina.
How does The Beach Hut Cantina compare to other restaurants in Daytona Beach?
The Beach Hut Cantina most recently scored 55 out of 100, which is lower than the Daytona Beach average of 71.
Has The Beach Hut Cantina's inspection record improved over time?
Results have been roughly steady. Inspections at The Beach Hut Cantina have averaged around nine violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at The Beach Hut Cantina 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 The Beach Hut Cantina inspected?
Based on the inspection history on file, The Beach Hut Cantina is inspected around three times per year on average.
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