Madeline's Wine Bar
200 N Beach St, Daytona Beach, FL 32114 · Permanent Food Service · License 7407788
What drove the grade
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.
How the score was calculated
- Starting score100
- Violations at the Oct 6 routine inspection5 intermediate (2 fixed on the spot), 5 basic-18
- Safety score82
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 visitOct 6, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate5
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.
-1 employee
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
-cleaners stored in handsink at bar
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
-bar
Fixed on the spot
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. -1 employee
Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
-sign at bar states all open credit card tabs will be closed with a 20% gratuity at the end of the night. This statement is not on menu
Basic5
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 25, Single-service items: Single-service articles improperly stored.
-box of napkins on floor in storage room
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
- Leak under 3 compartment sink
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.
-cell phones on counter next to slicer -cell on prep 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.