The Big Tunas Beach Bar & Grill

2695 N Atlantic Ave, Daytona Beach, FL 32118 · Permanent Food Service · License 7406122

Official report

out of 100

Grade D

Safety score 67 of 100

Latest visit: Aug 3, 2026

What drove the grade

Live, small flying insects foundHigh priority · no follow-up needed · 18 other violations

How the score was calculated

Starting score100
Violations at the Aug 3 routine inspection
3 high priority (2 no follow-up needed, 1 fixed on the spot), 4 intermediate, 12 basic
-33
Safety score67

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

Inspection history

1 inspection · 1 visit

Aug32026

Routine inspection

19 violations found

First visitAug 3, 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.
19 violations found:
- 3 High priority
- 4 Intermediate
- 12 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  - -house made ranch, coleslaw 44-47°F inside server station cooler. Manager stated product cold starting the day 2 hours prior, unit opened frequently. Advised to monitor unit if keeping dairy/cut greens inside cooler. Manager moved affected product to walk in cooler to rapidly cool down. boiled eggs (41-47°F - Cold Holding); bleu cheese crumbles (42-45°F - Cold Holding) inside top section of lowboy cooler on cookline, product loaded above fill line from manufacturer. Employee removed excess to cool down.
  Fixed on the spot
- Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
  Establishment has no approved Alternative Operating Procedure. -barehand contact with lettuce, caesar wrap, cilantro.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found
  -3 small flying insects inside dish washer area
Intermediate4
- Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  -hand sinks in bar used as dump sink
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  Required employee training provided by an unapproved provider.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic12
- Code 05, Thermometers provided and accurate: Ambient air thermometer not located in the warmest part of the cold holding unit.
  -server station cooler
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
  -cases of fryer oil in dry storage
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  -marinara
- Code 13, Clean clothes, hair restraints, jewelry: Employee/manager with no hair restraint while engaging in food preparation.
  Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer.
  -ice buildup on fan guard inside stand up reach in freezer on cookline
- Code 33, Garbage and refuse: Missing drain plug at dumpster.
  Open dumpster lid.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
  Unclean building components, attachments or fixtures.
  -light fixture in prep/expo area
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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.