DAHLIA MEXICAN KITCHEN PORT ORANGE

Name: DAHLIA MEXICAN KITCHEN PORT ORANGE
Address: 1078 DUNLAWTON AVE, PORT ORANGE, FL, 32127, US
Rating: 24.8

1078 DUNLAWTON AVE, PORT ORANGE, FL 32127

License #7405623

🌮 Mexican/Latin ℹ️

24.8 Grade F / 100

Failing Health Score

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Latest inspection

June 4, 2026 · 23 findings · 5 critical

Routine - Food

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Quick take

DAHLIA MEXICAN KITCHEN PORT ORANGE in PORT ORANGE currently holds an InspectFL Health Score of 24.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on June 4, 2026. Across those visits, inspectors documented 93 total violations — 18 critical, 19 major, 56 minor.

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The latest inspection on June 4, 2026 shows 23 observation rows: 5 critical, 5 major, and 13 minor.

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Inspector notes

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DAHLIA MEXICAN KITCHEN PORT ORANGE has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -some tiles/vents in back prep/cook areas
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -salmon
[14-11-5] Equipment in poor repair. -ripped/torn gaskets at lowboy under grill
[36-01-4] Floor not cleaned when the least amount of food is exposed. -floors in back prep area/walk in cooler cleaned with ongoing food preparation in area
[36-17-5] Floor tiles missing and/or in disrepair. -grout area inside bar
[36-24-5] Hole in or other damage to wall. -wall in disrepair at cookline above grill
[10-20-4] In-use tongs stored on equipment door handle between uses. -hanging on ovens
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -lowboy across from beverage station inside kitchen/prep area
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -hand sink in bar
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -area surrounding cookline , lines/components under/around/below hood system -backsplash/behind cookline
[16-46-4] Old labels stuck to food containers after cleaning.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. -hand sink at end of cookline
[29-11-4] Water leaking from pipe. -under cookline hand sink
[01B-28-5] Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. -tomatillo, 5/29
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. -thawed vacuum sealed salmon from 6/2
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -backup queso 51-72F sitting on top of pan exposed to room temperature at steam table less than 2 hours. Manager placed back into cooler. Advised to use an approved 4 hour time control policy for product sitting at room temperature
[41-10-4] Toxic substance/chemical improperly stored. -purple chemical/cleaning stored on tabletop next to mixers -chemical spray bottle hanging over mixers at rack behind bar near kitchen entrance -glass cleaner hanging on rack facing single service food containers
[29-34-4] Vacuum breaker missing at hose bibb/splitter added to hose bibb.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -milk
[31A-09-4] Handwash sink not accessible for employee use at all times. -handsink in disrepair, water pouring from drain line when attempted use, at end of cookline as of time of inspection. Manager repaired
[02D-02-4] Packaged food not labeled as specified by law. -milk inside low boy without any labeling Working containers of food removed from original container not identified by common name. -salt/sugar in bulk container
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[41-17-4] Spray bottle containing toxic substance not labeled. -unlabeled purple, blue cleaning chemicals

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -dust build up on expose
[35B-01-4] Exterior door has a gap at the side/threshold that opens to the outside.
[08B-47-4] Food not stored at least 6 inches off of the floor. -bag of onions inside walk in cooler
[36-24-5] Hole in or other damage to wall. -tile wall at backsplash behind grill
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelving/wire racks -top surface of salamander -exterior of grill -grease dripping from Ansul fire suppression lines above fryers
[35A-02-7] Live, small flying insects found -3 flies underneath drain at hand sink at entrance to kitchen -1 fly inside bar near soda dispenser nozzle
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. -salmon offered raw on sushi menu, no proof of parasite destruction/aquaculture provided for salmon.
[41-10-4] Toxic substance/chemical improperly stored. -purple chemical stored next to foil/wood serving plates on prep table in back
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -open gallon of milk not date marked
[01C-02-4] Establishment not maintaining oyster tags for 90 days.
[02A-01-5] Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. -raw oysters on menu without appropriate consumer advisory
[41-17-4] Spray bottle containing toxic substance not labeled. -yellow chemical inside unlabeled spray bottle next to 3 compartment sink

Disposition: Warning Issued
[36-24-5] damage to wall. -missing backsplash tile behind grill
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -some black substance forming, interior of ice machine in back, upper portion
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone next to food plastic wrap on table
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-17-5] Floor tiles in disrepair. -bar area, missing grout between tile crevices
[08B-47-4] Food not stored at least 6 inches off of the floor. -bag of carrots inside walk in cooler
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -restroom hand sinks
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -ansul fire suppression lines with dripping grease above fryers/grill
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -100ppm quat, manager stated switched tontablets recently. Advised to use test strips to verify 200-400ppm . Manager added more tablets to dissolve, stated recently filled sanitizer.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -employee moved piece of raw beef that was incidentally inside pan of raw chicken back into raw beef on cookline.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee handled raw chicken with gloved hands prior to handling tortillas, other ready to eat food on cook line. Manager had discussion with employee
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sour cream (46F - Cold Holding); cut tomatoes 46F(cold holding)shredded cheese (46F - Cold Holding); cut lettuce (51F - Cooling); corn (47F - Cold Holding) -inside lowboy cooler across from cookline, manager stated placed in cooler 2 hours prior, moved product to other cooler to rapidly cool down, added ice to line beneath pans that were replaced.
[31A-11-4] Handwash sink used for purposes other than handwashing. -significant amount of food debris inside designated hand sink in prep station
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cut tomatoes inside walk in cooler

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling vents above food storage area at end of cookline
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -12 thawed filets of red snapper and 13 thawed filets of salmon not removed from packaging in walk-in cooler
[35A-03-4] Dead roaches on premises. -5 dead inside unused reach-in cooler drawers underneath flat top grill, Operator discarded, employees thoroughly cleaned area.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee water glass on prep table, operator removed
[36-73-4] Floor soiled/has accumulation of food debris underneath cooking equipment. - throughout kitchen
[08B-47-4] Food not stored at least 6 inches off of the floor. -multiple oil jugs stored on floor in cookline area -multiple cases of food items stored on the floor in walk-in cooler, operator reorganized
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. -walk-in freezer
[10-20-4] In-use tongs stored on equipment door handle between uses. -set of tongs hanging off oven door in prep area, operator removed
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of equipment throughout cookline have an accumulation of grease and food debris
[33-16-4] Open dumpster lids.
[24-18-4] Silverware/utensils not stored with the food contact surfaces all facing the same direction in service area.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -prep area above handwash sink and prep tables -grease dripping from underneath hood
[02D-01-5] Working containers of food removed from original container not identified by common name. -sugar container
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -queso dip 44-46F, stored in walk-in cooler dated 1/18/2024
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored on top of cut vegetables in lower portion of reach-in cooler, operator reorganized
[35A-05-4] Roach activity present as evidenced by live roaches found. -1 live roach inside unused oven -3-live roaches inside unused reach-in cooler drawers underneath flat top grill Operator killed and discarded, employees thoroughly cleaned area.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -hose bibb in dishwashing area missing 2 vacuum breakers
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards stained throughout kitchen
[31A-11-4] Handwash sink used for purposes other than handwashing. -handwash sink at end of cookline used as dump sink
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -tuna ceviche and salmon ceviche, operator had employees correct on site