ROSSI'S DINER

Name: ROSSI'S DINER
Address: 2240 RIDGEWOOD AVE, SOUTH DAYTONA, FL, 32119, US
Rating: 70.7

2240 RIDGEWOOD AVE, SOUTH DAYTONA, FL 32119

License #7406393

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

70.7 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

ROSSI'S DINER in SOUTH DAYTONA currently holds an InspectFL Health Score of 70.7 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on May 18, 2026. Across those visits, inspectors documented 29 total violations — 4 critical, 8 major, 17 minor.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on May 18, 2026 shows 13 observation rows: 1 critical, 4 major, and 8 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

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: Inspection Completed - No Further Action
[36-17-5] Floor tiles missing and/or in disrepair. -along cook line in kitchen -underneath ware washing area
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee bag hanging off of dish drying rack, operator removed
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters over cooking equipment have an accumulation of grease and food debris -exterior of cooking equipment has an accumulation of grease and food debris -shelves underneath flat-top grill
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -open case of breaded raw beef stored over potatoes, operator reorganized reach-in freezer
[31A-11-4] Handwash sink used for purposes other than handwashing. -evidence of handwash sink at entrance to kitchen used as dump sink, ice present
[33-16-4] Open dumpster lid.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -lasagna stored in stainless steel stand-up reach-in cooler cooked more than 24 hours ago, operator dated
[14-69-4] Ice buildup in stainless steel stand-up reach-in freezer.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping cloth stored on shelf behind dessert case, operator relocated to sanitizer bucket
[22-02-4] Food-contact surface soiled with food debris. -multiple cutting boards stained throughout the kitchen -inside of ice machine next to back door has a light accumulation of pink, mold-like substance
[24-17-4] Clean plates dried with a towel/cloth.
[33-19-4] Garbage on the ground and/or pad around dumpster.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. -Steve R. and Bernadette R.

Disposition: Inspection Completed - No Further Action
[14-11-5] Equipment in poor repair. Proofer repaired with duck tape, soiled
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected to 200 ppm cl
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.walk in cooler shelving
[33-14-4] Dumpster overflowing garbage.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ac vents in the kitchen
[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 above steam table; next to clean plates
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Next to walk in cooler Seating area
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. - Breaded raw fish over gravy cooler next to handsink - Raw shell eggs over sauce
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Sliced cheese 50F on a plate, top of omelet cooler. Above other containers - sausage 48F in a pan, top of cooler above other containers. Moved underneath - chili out and returned to cooler 48F
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - Interior gaskets cookline triple cooler - slicer cleaned up during inspection - interior containers holding flour and breading soiled with food residue. - underside of mixer heads
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered, above steam table
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Steve and Bernadette
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Handled dirty then clean plates; touched hair/hat then clean equipment

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