Dales Ales Restaurant
2400 N Volusia Ave, Orange City, FL 32763 · Permanent Food Service · License 7407663
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 Oct 6 routine inspection1 high priority, 4 intermediate (1 repeat), 12 basic-31
- Complaint after follow-up on Oct 19Counts in full until a follow-up finds the problems fixed-20
- Safety score49
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 visitOct 19, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
14 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate4
Code 16, Dishwashing facilities and test kits: No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Administrative complaint
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Administrative complaint
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
More time given
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
More time given
Basic10
Code 08, Food protection and cross-contamination: Food stored on floor.
Administrative complaint
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer chest gasket soiled.
More time given
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Administrative complaint
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Administrative complaint
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
More time given
Code 36, Floors, walls, ceilings and ventilation: Kitchen wall soiled with accumulated grease, food debris, and/or dust.
More time given
Kitchen foor soiled/has accumulation of debris, under cooking equipment.
More time given
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
More time given
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
More time given
No copy of latest inspection report available.
More time given
- First visitOct 6, 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 priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Storage are reach in cooler raw bacon (47°F - Cold Holding); steak (47°F - Cold Holding): placed less than 4 hours
Intermediate4
Code 16, Dishwashing facilities and test kits: No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Expo unit cutting board, soiled with soot.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Bar hand sink used as a dump sink.
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. Diego,Juan
Repeat violation
Basic12
Code 08, Food protection and cross-contamination: Food stored on floor.
-Box of can of marinara on storage area floor.
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Code 13, Clean clothes, hair restraints, jewelry: Food employee with no hair restraint while engaging in food preparation.
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer chest gasket soiled.
Walk in freezer ice build up. .
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-ventilation hood is encrusted with food debris. - under flat top soiled with grease and food debris. -under grill soiled with food debris.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Women's bathroom exterior door , has a gap.
Code 36, Floors, walls, ceilings and ventilation: Kitchen wall soiled with accumulated grease, food debris, and/or dust.
Kitchen foor soiled/has accumulation of debris, under cooking equipment.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Licensee is not on site,
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
No copy of latest inspection report available.
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.
- 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.