SHAWARMA AND MORE LLC
2518 S ATLANTIC AVE, UNIT A, DAYTONA BEACH, FL 32118
License #7408016
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Mixed Health Record
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
SHAWARMA AND MORE LLC in DAYTONA BEACH currently holds an InspectFL Health Score of 73 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on July 16, 2026. Across those visits, inspectors documented 15 total violations — 4 critical, 4 major, 7 minor.
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.
What stands out in this inspection history
The latest inspection on July 16, 2026 shows 15 observation rows: 4 critical, 4 major, and 7 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.
- •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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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Administrative complaint recommended
- [02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
- [08B-36-4] Food stored in a location that is exposed to splash/debris. -chickpeas in open pot of water inside basin of 3 compartment sink, employee is washing equipment in middle basin while food is exposed.
- [13-04-4] Employee with no beard guard/restraint while engaging in food preparation.
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -some hood filters above vertical broiler
- [46-01-4] Marked exit/path to marked exit blocked. For reporting purposes only. -obstructed fire exit near cookline, extension cord draped across door
- [50-17-3] Operating with an expired Division of Hotels and Restaurants license.
- [53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- [16-13-5] Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. -manager arrived, set up 3 compartment sink for proper sanitizing, and had dishes rewshed
- [01B-03-5] Stop Sale issued due to adulteration of food product. -debris/liquids splashed over from warewashing into pot of chickpeas sitting inside basin next to where warewashing conducted
- [12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -cook handling cell phone did not wash hands prior to working with food on the grill -cook washed dishes in 3 compartment sink without washing hands prior to handling food
- [10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -handle to serving spoon laying inside food product container directly touching food, at reach in cooler on cookline
- [40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee beverage resting on cutting boards/prep tables
- [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.
- [22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -knives/utensils washed without any sanitizing step at the 3 compartment sink
- [31A-09-4] Handwash sink not accessible for employee use at all times. -hand sink obstructed by box of service wrap laying across basin of hand sink.
What do locals think?
Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.
Would you eat here?
SHAWARMA AND MORE LLC has some meaningful issues on record. Would you still eat here?
This is where the context matters most — some people will still eat there, others will want cleaner inspections first.
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