PORTO FINO REST
3124 S ATLANTIC AVE · DAYTONA BCH SHORES · Volusia County · FL 321186224
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
13 full violation description(s) documented by the inspector during this visit.
High Priority 4
03D-01-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -meat sauce 98F at edge, 180F in the middle after 1 hour per manager inside a deep 5 gallon bucket inside the walk in cooler, rechecked after operator added to ice bath, 125-130F, checked again 15 minutes later at 107F. **Warning**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sausage crumbles (54F – Cold Holding); shredded cheese (52F – Cold Holding); commercially processed mushrooms (54F – Cold Holding) inside make line cooler across from stove, manager stated for 3 hours. Operator Discarded, see stop sale. individually packaged butter (78F – Cold Holding) placed out at tables prior to seating customers, advising operator to control butter under 41F or to use a 4 hour time control and discard, advised operator that butter may not be re-served to another customer after being served. Walk in cooler ham (50F – Cold Holding); (ham 48F – Cold Holding); house made marinara (47-51F – Cold Holding); house made marinara (98-178F – Cooling); butter (48F – Cold Holding) inside walk in cooler. Operator stated unit was frozen in the morning, rechecked temperatures 45 minutes later at ham 48F, butter 48F **Corrective Action Taken** **Warning**
03E-02-5High Priority – Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. -meat sauce 110f in middle, 179F at edge inside steam table. Advised operator to stir frequently during reheating large batch of sauce to ensure adequate temperature of 165F is reached throughout the portioned food within 2 hours. Manager reheated **Warning**
Intermediate 2
02C-03-5Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -ricotta
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. a¿¿cooling cooked sauces inside 5 gallon buckets and left inside the walk in cooler during cooling. Advised to use shallow containers or to rely on ice baths to rapidly cool a deeply portioned container of hot food. Provided industry bulletin for rapid cooling parameters/guidelines. **Warning**
Basic 7
16-21-4Basic – Accumulation of debris on exterior of warewashing machine. -soiled top exterior of dish machine, and lines/components below attached to dish machine
36-36-4Basic – Ceiling tile missing. Near ice machine in back
13-03-4Basic – Employee with no hair restraint while engaging in food preparation. Employee with no beard guard/restraint while engaging in food preparation.
36-17-5Basic – Floor tiles missing and/or in disrepair. -damaged floor tiles in back near ice machine
14-69-4Basic – Ice buildup in walk-in freezer.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dust build up around top of refrigerator in back next to 3 compartment sink -ceiling fan in back -Top surface of oven -wire racks/shelving
08B-36-4Basic – Open Food stored in a location that is exposed to splash/dust. -open containers of seasoning on cookline under hood, some debris inside food
Inspector observations synchronized from DBPR on October 29, 2026 6:19 PM.
Violation category totals
1 observation(s)
1 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.