Webbers Steakhouse
Last inspected: Feb 26, 2026
64
Score
Inspectors have visited Webbers Steakhouse 10 times, with records going back to 2022. The newest entry in the record is dated Feb 26, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Violation counts have been trending down, averaging around seven violations across recent inspections versus roughly 13 violations before.
The most common issue across all inspections has been “food-contact surface soiled with food debris”, showing up three times.
Among South Daytona restaurants, this is a fairly standard result. The full record sits in fairly typical territory for a working restaurant.
10
Inspections
2
Critical latest
0
Major latest
3
Minor latest
Inspection History
Feb 26, 2026
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Whole meat roasts not reaching proper time/temperature cooking requirements. 144F on the outside, 108F in the center, done per operator, oven turned off. Cooked from fresh per operator for 3 hours at 350F. Operator turned oven back on **Warning** - From follow-up inspection 2026-02-26: No observed at time of call back **Time Extended**
03C-20-7
High Priority - - From initial inspection : 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 . Sushi rice . **Corrected On-Site** **Warning** - From follow-up inspection 2026-02-26: Not observed at time of callback **Time Extended**
03F-02-5
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Togo container in one, scoop with missing handle in another **Warning** - From follow-up inspection 2026-02-26: Per manager on order **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Grease, fryer area, along back wall of cookline **Warning** - From follow-up inspection 2026-02-26: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. In the cabinet under the bar handsink, and next to exterior kitchen door **Warning** - From follow-up inspection 2026-02-26: **Time Extended**
36-24-5
64
Feb 25, 2026
Routine - Food
4 critical violations. 3 major violations. 4 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
Floors, Walls, and Ceilings Clean and in Good Repair
FL-52
19
Dec 3, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning** - From follow-up inspection 2025-12-03: **Time Extended**
01B-02-5
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. Prime rib 45-46F in the middle from 7 pm previous day **Warning** - From follow-up inspection 2025-12-03: Prime rib 46-47F in the center cooling from previous evening 7 pm per operator. Large, covered, uncut piece. prime rib and ajus next to it in the walk in cooler 40F and 41F **Admin Complaint**
03D-02-5
Intermediate - - From initial inspection : Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Multiple menu items **Warning** - From follow-up inspection 2025-12-03: operator wrote "crab cake" instead of krab on the menus. **Admin Complaint**
52-03-4
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Bar **Warning** - From follow-up inspection 2025-12-03: 1 end secured, the other end not secured. **Time Extended**
51-11-4
64
Oct 2, 2025
Routine - Food
4 critical violations. 3 major violations. 5 minor violations.
View 12 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
Floors, Walls, and Ceilings Clean and in Good Repair
FL-52
17
May 9, 2025
Routine - Food
3 critical violations. 6 major violations. 6 minor violations.
View 15 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Eggs over margarine, walk in cooler **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish 46F, fish 45F, shrimp 45F, avantco single cooler overnight. Operator moved to walk in cooler
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Corrected On-Site**
50-17-3
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board Soiled reach in freezer gasket, avantco Interior top microwave Slicer Light buildup interior ice machine crevices Crevices of three compartment sink **Corrective Action Taken** **Repeat Violation**
22-02-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Homer
53A-01-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. Bar **Repeat Violation**
31B-03-4
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. Kaitlyn and Patti.
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. Pink substance **Corrected On-Site**
41-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cutting board **Corrected On-Site**
40-06-5
Basic - Dead roaches on premises. 1 in three compartment sink 1 on wall behind dish machine **Corrected On-Site** **Repeat Violation**
35A-03-4
Basic - Outer openings of establishment cannot be properly sealed when not in operation. Large opening in the kitchen the size of a large door open to the outside. Plywood cutout to fit when not in operation but openings present.
35B-04-4
Basic - Working containers of food removed from original container not identified by common name. Salt, flour
02D-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. Main kitchen **Repeat Violation**
31B-04-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. a¿¿ Walk in freezer floor - Mug freezer in the bar
14-69-4
26
Nov 13, 2024
Routine - Food
2 critical violations. 5 major violations. 6 minor violations.
View 13 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
25
Apr 11, 2024
Routine - Food
5 critical violations. 5 major violations. 5 minor violations.
View 15 violations
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. -butter in kitchen on time plan lacking time mark, operator marked time **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -two baked potatoes 50F, per operator stored inside top of reach-in cooler overnight, operator discarded
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef stored above cooked green beans in single door stainless steel reach-in cooler, operator reorganized reach-in cooler **Corrected On-Site**
08A-05-6
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. -tested 2x 0ppm, operator cleared blocked line, retested 50ppm **Corrected On-Site**
22-41-4
Intermediate - Food-contact surface soiled with food debris. -multiple white cutting boards stained throughout the kitchen -inside of ice machine has an accumulation of pink/black, mold-like substance
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. -handwash sink in kitchen used to filter aujus **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink in kitchen **Repeat Violation**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. -multiple unlabeled pink solution spray bottles stored throughout the kitchen and storage area **Repeat Violation**
41-17-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -handwash sink in bar area water turned off, operator turned water on **Corrected On-Site**
27-16-5
Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation**
32-12-5
Basic - Floor tiles missing and/or in disrepair. -broken tile at entrance to kitchen
36-17-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -white stand up reach-in freezer in bar area
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees. -handwash sink in kitchen -handwash sink in bar area, provided handwash sign, operator posted **Corrected On-Site** **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler fan covers have an accumulation of dust/debris. -stainless steel 2 door reach-in freezer gaskets soiled
23-03-4
22
Dec 6, 2023
Routine - Food
5 major violations. 8 minor violations.
View 13 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -inside of ice machine has an accumulation of black/pink, mold-like substance -inside of microwaves on prep tables have a light accumulation of grease and food debris **Corrected On-Site** **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. -handwash sink next to office used to store soiled utensils and food contact surfaces, operator removed **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink in kitchen **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -butter under time as public health control on cookline, provided Time As Public Health Control Written Procedures form, operator completed **Corrected On-Site**
03F-10-5
Intermediate - Spray bottle containing toxic substance not labeled. -unlabeled pink solution spray bottle on storage rack, operator labeled **Corrected On-Site**
41-17-4
Basic - Time/temperature control for safety food thawed in an improper manner. -raw shrimp and raw chicken thawing in standing water, operator relocated to prep sink under continuously flowing cold water **Corrected On-Site**
06-01-5
Basic - Old labels stuck to food containers after cleaning. -plastic containers on top of reach-in cooler shelf
16-46-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of reach-in freezer doors have a light accumulation of grease and food debris
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. -handwash sink in bar area, operator posted new sign **Corrected On-Site**
31B-04-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -scoops for butter and sour cream stored in standing water 77F, operator removed water **Corrected On-Site**
10-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. -plastic containers on top of reach-in cooler shelf
24-08-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee beverage on white cutting board on prep table, operator removed **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Covered waste receptacle not provided in women's/unisex bathrooms
32-12-5
41
Aug 16, 2023
Routine - Food
1 minor violation.
View 1 violation
Non-Food Contact Surfaces Clean
FL-23
95
Sep 20, 2022
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Personal Cleanliness
FL-40
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Potentially Hazardous Food Held at Proper Temperature
FL-16
74
Frequently Asked Questions
When was Webbers Steakhouse last inspected?
The most recent health inspection at Webbers Steakhouse on file is from Feb 26, 2026. The public record contains 10 inspections in total.
What is the most common violation at Webbers Steakhouse?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at Webbers Steakhouse.
How does Webbers Steakhouse compare to other restaurants in South Daytona?
Webbers Steakhouse most recently scored 64 out of 100, which is about the same as the South Daytona average of 62.
Has Webbers Steakhouse's inspection record improved over time?
Yes. Recent inspections at Webbers Steakhouse have averaged around seven violations per visit, down from roughly 13 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Webbers Steakhouse 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 Webbers Steakhouse inspected?
Based on the inspection history on file, Webbers Steakhouse is inspected around three times per year on average.
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