DAHLIA MEXICAN KITCHEN
1808 W INTERNATIONAL SPEEDWAY BLVD, STE 405 · DAYTONA BEACH · Volusia County · FL 32114
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
30 full violation description(s) documented by the inspector during this visit.
High Priority 12
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -Refried beans 54f to61f ,black beans 45f to 55f ,Cooked chicken 52f- 57f, Black beans 52f-56f, Ground beef 55f-60 f, Pork 44f-47f per employee cooked yesterday. Not cooled to 41f or below in 6 hours **Warning**
12A-07-5High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. – cooks entered cook area, and put on gloves to prepare food without washing hands **Warning**
12A-13-4High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. – dishwasher **Warning**
12A-12-4High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. – cook wearing white hat cracked eggs, then handled multiple ready to eat foods without changing gloves and washing hands **Warning**
12A-20-4High Priority – Employee washed hands with no soap. – cook wearing black hat touched raw chicken, then rinsed single hand without using soap **Warning**
22-50-4High Priority – Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. – dishwasher dipped pots in quaternary sanitizer then immediately placed to air dry **Warning**
22-57-6High Priority – Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**
01B-24-5High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. **Warning**
29-37-4High Priority – Spray hose at dish sink lower than flood rim of sink. -spray hose in bus tub with soapy water **Corrected On-Site** **Warning**
01B-13-4High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. **Warning**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -rice 61f less than 4 hours **Warning**
Intermediate 3
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. -can and holder soiled -soda gun at bar **Warning**
11-26-1Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -new hire **Warning**
53B-13-5Intermediate – 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 and Lodging Association (SafeStaff) 866-372-7233. **Warning**
Basic 15
35A-06-4Basic – Accumulation of dead flies in hanging glue trap over prep area . **Warning**
14-01-5Basic – Bowl or other container with no handle used to dispense food. -rice **Warning**
14-09-4Basic – Cutting board has cut marks and is no longer cleanable. -hot holding station and reach in cooler **Warning**
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -bottles of water next to microwave **Warning**
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -back pack hanging on shelf with can food **Warning**
13-03-4Basic – Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Warning**
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting. **Warning**
10-20-4Basic – In-use tongs stored on equipment door handle between uses. **Warning**
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**
21-04-4Basic – In-use wet wiping cloth/towel used under cutting board. **Warning**
22-08-4Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven on cook line **Warning**
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -burns and around stove **Warning**
16-46-4Basic – Old labels stuck to food containers after cleaning. **Warning**
29-08-4Basic – Plumbing system in disrepair. -pipe missing from end of pipe water running on to floor **Warning**
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
Inspector observations synchronized from DBPR on September 9, 2026 12:28 PM.
Violation category totals
3 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
5 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
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.