ROSSI'S DINER

Name: ROSSI'S DINER
Address: 2240 RIDGEWOOD AVE, SOUTH DAYTONA, FL, 32119, US
Rating: 39.3

2240 RIDGEWOOD AVE, SOUTH DAYTONA, FL 32119

License #7406393

☕ Café/Breakfast ℹ️

39.3 Grade F / 100

Failing Health Score

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Latest inspection

May 18, 2026 · 13 findings · 1 critical

Routine - Food

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Major

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Minor

Usually lower-risk context.

Quick take

ROSSI'S DINER in SOUTH DAYTONA currently holds an InspectFL Health Score of 39.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on May 18, 2026. Across those visits, inspectors documented 87 total violations — 11 critical, 20 major, 56 minor.

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

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Inspector notes

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ROSSI'S DINER 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: Met Inspection Standards
[24-17-4] Clean plates dried with a towel/cloth.
[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
[36-17-5] Floor tiles missing and/or in disrepair. -along cook line in kitchen -underneath ware washing area
[33-19-4] Garbage on the ground and/or pad around dumpster.
[14-69-4] Ice buildup in stainless steel stand-up reach-in freezer.
[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
[33-16-4] Open dumpster lid.
[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
[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
[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
[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
[53A-01-7] Manager or person in charge lacking proof of food manager certification. -Steve R. and Bernadette R.
[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

Disposition: Met Inspection Standards
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Next to walk in cooler Seating area
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ac vents in the kitchen
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack.
[33-14-4] Dumpster overflowing garbage.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered, above steam table
[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
[14-11-5] Equipment in poor repair. Proofer repaired with duck tape, soiled
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.walk in cooler shelving
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Corrected to 200 ppm cl
[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
[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
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Steve and Bernadette
[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/
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Employee scooped ice with styrofoam cup
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. employees bag on bottom prep table shelf with flour
[36-22-4] Floor area(s) covered with standing water. Under shelving walk in cooler
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen entrance over clean plate ware
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Underside of counter top mixer head - walk in cooler fan cover
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Tomatoes. Discussed with employee. who began washing tomatoes, peppers, cucumbers
[14-20-4] Ripped/worn tin foil and cardboard uses behind plates on the line above grill.
[08B-12-5] Stored food not covered. Walk in cooler, soups, stock, corned beef, potatoes from previous day
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm cl corrected to 200 ppm cl
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar in large container on front of back oven
[48-04-4] Gas oven vent disconnected; partially venting into room
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm cl
[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. Plating toast
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Tray of breaded raw shrimp over whipped cream, arctic air freezer
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced cheese 57F on a plate above other containers, egg station cooler, operator moved underneath Bottom left triple cookline cooler overnight. - tuna salad 46F, oatmeal 45F, turkey 44F, ground beef 44F and 45F. Bottom right double tall true cooler on cookline: corned beef 50F, marinara 48F, stuffed shells 45F. Unit had been open and closed often prior to inspection and air flow was partially blocked.
[07-08-5] Time/temperature control for safety food re-served to customers. Butter packets left on table after customers left/table bussed, for next customer
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - Egg station cooler, arctic air freezer, dressing arctic air cooler gaskets - Can opener blade
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Front hand sink
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Several
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soups, stock, and other items in walk in cooler

Disposition: Met Inspection Standards
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup on cutting board Uncovered drink over prep area
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee drinks, server cooler
[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 on shelf above prep table
[24-08-4] Equipment and utensils not properly air-dried. Employee towel drying
[14-11-5] Equipment in poor repair. Door to biscuit holding cabinet
[36-73-4] Floor soiled/has accumulation of debris. Dish area, under storage shelving
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Kitchen entrance, pastry area
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under microwave Top of oven Underside of mixer heads Walk in cooler fan covers
[02D-01-5] Working containers of food removed from original container not identified by common name. Flour in large white tub
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Bottom shelf of upright reach in cooler pasta 45F, chipped beef 45F, stuffing 45F. Operator moved to a higher shelf. - sliced cheese 54F, out of cooler and returned
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler gaskets, across from egg station Can opener blade Interior breading containers
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Bernadette Steve
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Servers on duty. Discussed with Bernadette
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New employees with no food handler training
[31B-03-4] No soap provided at handwash sink. Server hand sink