Dino's Bar and Grill
145 Orange Ave, Daytona Beach, FL 32114 · Permanent Food Service · License 7408034
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 5 routine inspection3 high priority, 3 intermediate, 13 basic; basic violations cost 12 at most-39
- Extension granted on Oct 14Counts in full until a follow-up finds the problems fixed-3
- Safety score58
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 14, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
More time given
Basic2
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
Code 36, Floors, walls, ceilings and ventilation: Hole in ceiling in ice machine missing cover for attic.
More time given
Reporting only1
Code 46, Exits: Marked exit/path to marked exit blocked.
- First visitOct 5, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
19 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-chicken tenders 41f to 50f advised to meet a lower level.
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
-first aid kit stored by salt.
Toxic substance/chemical improperly stored.
-air freshener on top of freezer -chemical spray bottles stored on cooler
Intermediate3
Code 11, Employee health: 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.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
-bar -men's room
Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233.
Basic13
Code 08, Food protection and cross-contamination: Food stored on floor.
-box of mustard and container of rice vinegar
Employee personal food not properly identified and segregated from food to be served to the public.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
-small amount
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-hood filters soiled with grease
Code 25, Single-service items: Unwrapped single-service utensils not presented so that only the handles are touched.
-forks and spoons
Single-service articles improperly stored.
-box of Togo containers on floor by walk in cooler
Code 36, Floors, walls, ceilings and ventilation: Hole in ceiling in ice machine missing cover for attic.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
-employee bag on stored on drinks
Code 42, Premises and cleaning equipment: Improper storage of maintenance equipment that interferes with cleaning.
-tools by freezer in ice machine area. -cooler with mop , and other items in front of ice machine
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
Reporting only1
Code 46, Exits: Marked exit/path to marked exit blocked.
For reporting purposes only. -rear exit partially blocked by table
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.