Dick's Last Resort
250 N Atlantic #220 & 240, Daytona Beach, FL 32118 · Permanent Food Service · License 7406377
What drove the grade
Live, small flying insects found
How the score was calculated
- Starting score100
- Violations at the Aug 18 routine inspection4 high priority (3 no follow-up needed, 1 fixed on the spot), 2 intermediate (fixed on the spot), 5 basic-21
- Safety score79
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 18, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
11 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 due to food not being in a wholesome, sound condition.
-1 ranch cup
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
-open commercially processed Alfredo sauce prepared yesterday, marked for 14 days shelf life on label
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
-raw burger patties on sheet pan stored above raw pork loin back ribs inside walk in cooler.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found
- 1 flying insect landed on rim of ranch cup in expo area, see stop sale.
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
-hand sink in back obstructed by cart placed in front
Fixed on the spot
Handwash sink used for purposes other than handwashing.
-hand sink at end of cook line used to fill pitcher
Fixed on the spot
Basic5
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
-lexan containers on storage rack
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-exterior of grease receptacle at the end of the cookline -exterior of robocoupe under prep table in back
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
-top of pass through warmer
Code 35, Insects, rodents, pests and animals: Outer openings not protected during operation and vermin and/or environmental cross contamination present.
-door was open during inspection, employee closed door after observing flying insect inside the prep area
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling tiles missing.
-prep area/cookline
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.