FUEGO DAYTONA MODERN KITCHEN LATIN

Name: FUEGO DAYTONA MODERN KITCHEN LATIN
Address: 600 MASON AVE, DAYTONA BEACH, FL, 32117, US
Rating: 49.8

600 MASON AVE, DAYTONA BEACH, FL 32117

License #7407648

🫔 Latin American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

49.8 Grade F / 100

Failing Health Score

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Quick take

FUEGO DAYTONA MODERN KITCHEN LATIN in DAYTONA BEACH currently holds an InspectFL Health Score of 49.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on April 21, 2026. Across those visits, inspectors documented 54 total violations — 14 critical, 12 major, 28 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.

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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 April 21, 2026 shows 2 observation rows: 1 critical, 0 major, and 1 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

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.

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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: Call Back - Complied
[35A-02-7] Live small flying insects found. -1 at cook line. -1 in bar area.
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. - near three compartment sink

Disposition: Warning Issued
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - soup, cooked meats
[05-07-4] Food thermometer(s) not calibrated according to manufacturers specifications.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[25-05-4] Single-service articles improperly stored. - case of napkins stored on the floor in storage area
[29-49-6] Standing water in bottom of reach-in-cooler. - cabinet cooler
[36-03-4] Cove molding at floor/wall juncture broken/missing. - near stove
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - phone stored on ketchup jug
[53A-14-4] Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment. - no one on site knows how to set up sanitizing compartment of three compartment sink
[35A-02-7] Live small flying insects found. -1 at cook line. -1 in bar area.
[41-17-4] Spray bottle containing toxic substance not labeled.
[31A-09-4] Handwash sink not accessible for employee use at all times. - kitchen handsink blocked by pan of eggs, tongs stored in basin
[41-10-4] Toxic substance/chemical improperly stored. - bleach stored on case of napkins -spray bottle of ceramic wax stored over boxes of cocktail stirrers.
[08B-12-5] Stored food not covered. -open bags of sugar, rice in dry storage area.
[22-45-4] Food-contact surfaces not sanitized after becoming soiled. - in use tongs fell into the floor, were picked up and placed back on cutting board to return to use without washing and sanitizing.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. -reach in cooler drawer handles soiled with food debris.
[14-09-4] Cutting board has cut marks and is no longer cleanable. - blue cutting board
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[08B-38-4] Food stored on floor. - bottled water -jug of cooking oil.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - exterior of cooler below flat grill - cooler gaskets, cabinet cooler -portable steam well souled with grease.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -milk in bar area at 54°f. Operator moved back to cooler.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - raw beef over french fries in chest freezer
[31A-11-4] Handwash sink used for purposes other than handwashing. -employee washed glass in bar handwash sink.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. - employee changed gloves after handling phone without washing hands
[36-22-4] Floor area(s) covered with standing water. - under three compartment sink
[36-73-4] Floor soiled/has accumulation of debris. - behind and under equipment
[14-11-5] Equipment in poor repair. - exterior of chest freezer rusted -torn gasket on reach in cooler drawer.
[08B-56-4] Food stored in ice used for drinks. -container of cut limes stored in drink ice.
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. - near three compartment sink
[22-02-4] Food-contact surface soiled with food debris, residue, or grease. - mixer - slicer
[35A-03-4] Dead roaches on premises. -thirty dead roaches in glue traps and three dead roaches under mop sink.

Disposition: Warning Issued
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -bacon and ham at 50°f in reach in cooler. In cooler overnight.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
[21-10-4] Soiled dry wiping cloth in use.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -grease accumulated on surface under table top fryers. -exteriors of coolers and cooking equipment soiled with debris. -mop sink soiled with mold like substance.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust at cook line.
[40-06-5] Employee cell phone stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
[16-46-4] Old labels stuck to food containers after cleaning.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees in bar area.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit.
[41-10-4] Toxic substance/chemical improperly stored. -container of charcoal lighter fluid stored next to bag of sugar.
[35A-03-4] Dead roaches on premises. -3 dead roaches by mop sink in back storage room. -12 dead roaches in front of reach in cooler. -numerous dead roaches in standing water behind three compartment sink. -6 dead roaches in bucket on floor under handwash sink.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. -reach in cooler handles.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. -ham and bacon at 50°f in reach in cooler. In cooler overnight.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -employee washed and rinsed utensils and did not sanitize.
[22-12-5] Metal stem-type thermometer soiled.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in bar area.
[31B-03-4] No soap provided at handwash sink in bar area.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[36-73-4] Floor soiled/has accumulation of debris. -heavy grease accumulation on floors under cooking equipment.
[31A-09-4] Handwash sink not accessible for employee use at all times. -hand wash sink in bar area filled with soiled cups.
[36-22-4] Floor area(s) covered with standing water by three compartment sink.

Community reaction

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Community pulse

Would you eat here?

FUEGO DAYTONA MODERN KITCHEN LATIN has a rough inspection history. Would you risk it?

F record

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FUEGO DAYTONA MODERN KITCHEN LATIN

Failing Health Score

Start with the newest inspection, then verify the pattern

What stands out in this inspection history

What’s powering this page

See the place, then share or verify

Inspection History

What do locals think?

Would you eat here?

Join the discussion

More places worth comparing

Similar Latin American in Volusia County

CRAVE FEEL THE LATIN FLAVOR

GORDITO DE LOS PINCHOS

PANKA CEVICHE AND GRILL

CHUCHERIAS HONDURENAS RESTAURANT INC

PA' LOS CHINOS #108

Other options in DAYTONA BEACH

ATLANTIC VENDORS

PINK FRYDAY

OVATIONS #204

CANTEEN

OVATIONS #110

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