Inspection Report

Florida DBPR Inspection Report
Completed

DILL RESTAURANT

250 N ATLANTIC AVE STE 251 · DAYTONA BEACH · Volusia County · FL 32118

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Inspection Summary

Inspection dateMarch 20, 2025
Inspection typeRoutine – Food
Inspection classFood
DBPR dispositionInspection Completed – No Further Action
Resultmet_inspection_standards
Inspection number3571456
Visit number1
Inspection Visit ID10727354
DBPR license7407611

Violation Summary

Counts reported for this inspection visit.

Full inspector observations available
5 High Priority3 Intermediate4 Basic0 Critical0 Non-Critical12 Total
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All DBPR Inspector Observations

12 full violation description(s) documented by the inspector during this visit.

High Priority 5

#5High Priority03D-02-5

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -borscht 75F from overnight cooling per manager

#6High Priority01B-36-5

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -borscht, 75F from overnight cooling. See stop sale

Stop Sale
#7High Priority12A-16-4

High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.

#8High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. -raw fish above precooked sausage

#9High Priority01B-02-5

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cream cheese

Stop Sale

Intermediate 3

#10Intermediate03D-15-4

Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -unmonitored cooling inside deep container causing temperature abuse at room temperature range.

#11Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. -stained cutting board

#12Intermediate31A-09-4

Intermediate – Handwash sink not accessible for employee use at all times. -equipment/pans inside hand sink in cook line

Basic 4

#1Basic13-07-4

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -cook wearing wristwatch while preparing food

#2Basic08B-38-4

Basic – Food stored on floor. -cases of potatoes, cucumbers on floor inside prep area

#3Basic36-24-5

Basic – Hole in or other damage to wall. -hole in wall at warewashing area

#4Basic14-42-4

Basic – Hood filter in disrepair from automatic fire suppression/exhaust system.

Inspector observations synchronized from DBPR on September 12, 2026 12:16 PM.

Violation category totals
Category 1 · Approved food source
2 observation(s)
Category 3 · Time/temperature control for safety food
2 observation(s)
Category 8 · Food protection and cross-contamination
2 observation(s)
Category 12 · Handwashing and hygienic practices
1 observation(s)
Category 13 · Clothing, hair restraints, jewelry and fingernails
1 observation(s)
Category 14 · Food-contact and nonfood-contact surface design/maintenance
1 observation(s)
Category 22 · Food-contact surfaces clean and sanitized
1 observation(s)
Category 31 · Handwash sinks, supplies and signage
1 observation(s)
Category 36 · Floors, walls, ceilings, attached equipment and ventilation
1 observation(s)
Category 48 · Gas appliances / boiler certificate – reporting only
1 observation(s)

Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.