Tiano's Cucina Italiano
1860 Victory Circle, Daytona Beach, FL 32114 · Permanent Food Service · License 7407479
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 Aug 18 routine inspection6 high priority (4 fixed by the Aug 19 follow-up, 2 fixed on the spot), 5 intermediate (1 fixed on the spot), 6 basic-38
- Safety score62
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 visitAug 19, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
More time given
Basic3
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
More time given
Code 38, Lighting: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
More time given
- First visitAug 18, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-lasagna 50f,stuffed pasta 49f , mussels 49f ,butter 40f ,stuffed pasta 45f less then 4 hours advised to keep lower level . Employee moved to another cooler. -dessert cooler in deli area tcs 50f less than 4 hours -pizza cooler mozzarella,ham ,mush rooms 47f to 49f less than 4 hours -bar dairy 52f to 62f manager discarded
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Tcs sauce 96f advised to reheat
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
-raw chicken over meatballs
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -deli area
Heat strip failed to turn black to indicate the sanitization temperature of 160°F was achieved on the dish surface and/or high temperature holding thermometer did not reach 160°F.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. -heat strip fall to turn , operator thermometer reads 156.2
Intermediate5
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-cutting board
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
-prep area 2 pitchers in hand sink
Fixed on the spot
Handwash sink used for purposes other than handwashing.
-ice bucket handing on handsink at frontline
No paper towels or mechanical hand drying device provided at handwash sink.
-cookline and ware washing area
Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
-amenity charge not on menu
Basic6
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-gasket soiled on cooler next walk in cooler -hood filters soiled with grease
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
-walls soiled in dishwasher room
Code 38, Lighting: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
-over pan storage in ware washing area and over dishwasher
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 phone on reach in cooler in kitchen -cell phone on prep area by pizza station
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.