DILL RESTAURANT

Name: DILL RESTAURANT
Address: 250 N ATLANTIC AVE STE 251, DAYTONA BEACH, FL, 32118, US
Rating: 74.3

250 N ATLANTIC AVE STE 251, DAYTONA BEACH, FL 32118

License #7407611

74.3 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

DILL RESTAURANT in DAYTONA BEACH currently holds an InspectFL Health Score of 74.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on May 22, 2026. Across those visits, inspectors documented 19 total violations — 4 critical, 2 major, 13 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on May 22, 2026 shows 13 observation rows: 3 critical, 1 major, and 9 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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DBPR

*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: Inspection Completed - No Further Action
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. -on site vacuum sealed beef, no date/time marked to allow form48 hour exception. -open commercial processed sauerkraut held overnight at room temperature, manager discarded
[27-19-4] Handwash sink does not have enough water pressure to properly wash hands. -designated hand sink at entrance to kitchen
[36-17-5] Floor tiles missing and/or in disrepair. -partial section tile at entrance to kitchen between laminate and tile
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -single door unit with glass door at end of cook line
[03G-53-1] Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. -vacuum sealed beef inside walk in cooler. Advised operator of requirement to either submit and gain approval for a HACCP plan, or to only keep inside the packaging for less than 48 hours from time of vacuum sealing.
[08B-54-4] Uncovered food stored near sink exposed to splash. -uncovered cabbage defrosting in water next to utility/prep sink
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. -container holding several utensils for prep/spatulas with food contact surface facing up. Advised to store utensils with handles able to be grabbed when in use
[14-06-4] Wood food-contact surface not properly sealed. -wood mandolin with sections that are not properly sealed. Advised to purchase commercial food grade equipment from a supplier.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -cook handled plated food with bare hands
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -cook wearing watch while preparing food.
[36-73-4] Floor soiled/has accumulation of debris. -debris in back corner of floor next to rack of clean dishes/air handler
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -employee cracked raw shell eggs prior tk handling container of commercial dressing without washing hands. Advised to wash hands after handling any raw food
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hold filters, manager stated scheduled for cleaning

Community reaction

What do locals think?

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Community pulse