Stonewood Grill
2150 Lpga Blvd, Daytona Beach, FL 32117 · Permanent Food Service · License 7406881
What drove the grade
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
How the score was calculated
- Starting score100
- Violations at the Sep 11 routine inspection4 high priority (2 no follow-up needed, 2 fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot, 1 repeat), 9 basic-32
- Safety score68
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 visitSep 11, 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.
16 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: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
-Prime rib 46f to 53f per manager cooked yesterday. Not cooled to 41f in below in 6 hours
Repeat violation
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.
-beef over pork in reach in cooler
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
-rinse aid stored with drinks at wait station
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures.
-partial cooked chicken wings not labeled raw
Fixed on the spotRepeat violation
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
-pitcher in had sink at ware washing station -pan in hand sink at small bar
Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
-gratuity ,corkage fee,deposit and other fees not listed on event menus. Fees are in a separate attachment in a email.
Basic9
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
-cookline reach in cooler gasket torn
Code 16, Dishwashing facilities and test kits: Dishmachine not washing/rinsing properly.
Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. -dish machine at small bar.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
-waitstation
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
-oven on cookline -oven in prep area
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-salad cooler gasket soil - manager cleaned - gasket soiled cooler on cookline -hood and filters soiled with grease -stove soiled with residue build up -shelves soiled in walk in cooler -interior of bin at waitstation soiled
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
-dish machine area
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
-wall soiled behind storage shelves in storage room
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
-cookline,salad area, expo area
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
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.