Porto Fino Rest
3124 S Atlantic Ave, Daytona Bch Shores, FL 32118 · Permanent Food Service · License 7402246
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 28 routine inspection4 high priority (3 fixed by the Oct 29 follow-up, 1 fixed on the spot), 2 intermediate, 7 basic-25
- Safety score75
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 29, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic4
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
More time given
Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer.
More time given
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
More time given
Ceiling tile missing.
More time given
- First visitOct 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
sausage crumbles (54°F - Cold Holding); shredded cheese (52°F - Cold Holding); commercially processed mushrooms (54°F - Cold Holding) inside make line cooler across from stove, manager stated for 3 hours. Operator Discarded, see stop sale. individually packaged butter (78°F - Cold Holding) placed out at tables prior to seating customers, advising operator to control butter under 41°F or to use a 4 hour time control and discard, advised operator that butter may not be re-served to another customer after being served. Walk in cooler ham (50°F - Cold Holding); (ham 48°F - Cold Holding); house made marinara (47-51°F - Cold Holding); house made marinara (98-178°F - Cooling); butter (48°F - Cold Holding) inside walk in cooler. Operator stated unit was frozen in the morning, rechecked temperatures 45 minutes later at ham 48°F, butter 48°F
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
-meat sauce 98°F at edge, 180°F in the middle after 1 hour per manager inside a deep 5 gallon bucket inside the walk in cooler, rechecked after operator added to ice bath, 125-130°F, checked again 15 minutes later at 107°F.
Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
-meat sauce 110f in middle, 179°F at edge inside steam table. Advised operator to stir frequently during reheating large batch of sauce to ensure adequate temperature of 165°F is reached throughout the portioned food within 2 hours. Manager reheated
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
-ricotta
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
a¿¿cooling cooked sauces inside 5 gallon buckets and left inside the walk in cooler during cooling. Advised to use shallow containers or to rely on ice baths to rapidly cool a deeply portioned container of hot food. Provided industry bulletin for rapid cooling parameters/guidelines.
Basic7
Code 08, Food protection and cross-contamination: Open Food stored in a location that is exposed to splash/dust.
-open containers of seasoning on cookline under hood, some debris inside food
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Employee with no beard guard/restraint while engaging in food preparation.
Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer.
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
-soiled top exterior of dish machine, and lines/components below attached to dish machine
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-dust build up around top of refrigerator in back next to 3 compartment sink -ceiling fan in back -Top surface of oven -wire racks/shelving
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
-damaged floor tiles in back near ice machine
Ceiling tile missing.
Near ice machine in back
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.