Latitude Bar and Chill

240 Latitude Dr, Daytona Beach, FL 32124 · Permanent Food Service · License 7407603

Official report

out of 100

Grade B

Safety score 84 of 100

Latest visit: Sep 17, 2026 (7 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Sep 17 follow-up · 6 other violations

How the score was calculated

Starting score100
Violations at the Sep 15 routine inspection
3 high priority (2 fixed by the Sep 17 follow-up, 1 fixed on the spot), 2 intermediate (1 fixed on the spot), 2 basic
-16
Safety score84

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Sep152026

Routine inspection

7 violations found · Inspector came back once

Follow-up visitSep 17, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Intermediate
What was still cited
Intermediate1
- Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
  Catering menu complied . Per manager reprinting main restaurant menu.
  More time given
Official report, on the Florida DBPR website
First visitSep 15, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
- 3 High priority
- 2 Intermediate
- 2 Basic
What the inspector cited
High priority3
- 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.
  - sliced turkey, 45-54, held over load line in prep cooler less than 30 minutes. - cheese 44-45°F, ribs 44°F, in low boy less than 1 hour; - black beans, 48°F, table top prep unit less than 1 hour; Corrective action taken: product placed in walk in unit for temperature recovery
  Fixed on the spot
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  - pasta, 44-45°F, cooling since previous day
Intermediate2
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  - near ice machine
  Fixed on the spot
- Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
  -credit card charge not on menu -credit card charge,other charges not on catering menus, per operator catering menus are built to the customer request.
Basic2
- 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, residue or dust.
  - gaskets on bar cooler
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.