WEBBER'S STEAKHOUSE & SUSHI

Name: WEBBER'S STEAKHOUSE & SUSHI
Address: 2017 S RIDGEWOOD AVE, SOUTH DAYTONA, FL, 32119, US
Rating: 56.8

2017 S RIDGEWOOD AVE, SOUTH DAYTONA, FL 32119

License #7404012

🍱 Japanese/Sushi ℹ️

56.8 Grade F / 100

Failing Health Score

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Latest inspection

April 30, 2026 · 12 findings · 1 critical

Routine - Food

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Quick take

WEBBER'S STEAKHOUSE & SUSHI in SOUTH DAYTONA currently holds an InspectFL Health Score of 56.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on April 30, 2026. Across those visits, inspectors documented 56 total violations — 17 critical, 13 major, 26 minor.

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The latest inspection on April 30, 2026 shows 12 observation rows: 1 critical, 3 major, and 8 minor.

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Inspector notes

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WEBBER'S STEAKHOUSE & SUSHI 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
[14-01-5] Bowl or other container with no handle used to dispense food. Floating in sauces, in walk in cooler and storage area
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Ground tuna
[35A-03-4] Dead roaches on premises. 1 on the floor outside walk in cooler, 1 on the floor along the wall under prep table, same area, 1 on the floor in the bathroom
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Bar reach in freezer for glassware and dining room lemon and dressing reach in cooler freezer area
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Sushi area
[25-32-4] Reuse of single-service or single-use articles. Soiled save a days from previous day present - on top of sushi cooler, holding bacon bits in reach in cooler
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Sushi and kitchen area
[02D-01-5] Working containers of food removed from original container not identified by common name. Storage room.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. - Raw shrimp over batter reach in cooler - raw tuna over vegetables walk in cooler
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Sushi mat
[31A-11-4] Handwash sink used for purposes other than handwashing. Sushi area, used to hold large metal bowl
[41-17-4] Spray bottle containing toxic substance not labeled. In the dining room

Disposition: Emergency order recommended
[14-01-5] Bowl or other container with no handle used to dispense food. Togo container in one, scoop with missing handle in another
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Bar
[36-73-4] Floor soiled/has accumulation of debris. Grease, fryer area, along back wall of cookline
[08B-38-4] Food stored on floor. - Cases in the freezer - oil jugs
[36-24-5] Hole in or other damage to wall. In the cabinet under the bar handsink, and next to exterior kitchen door
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Roe and steaks room temp
[02D-01-5] Working containers of food removed from original container not identified by common name.
[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.approximately 10 ppm cl. Operator changed chemical and primed. 50 ppm cl was reached.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. - reach in cooler, Raw shrimp over shredded cheese and sauce bottles - walk in cooler, raw shell eggs over butter, raw beef over produce
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. - 4 in the cabinet in the dining room next to the soda machine, on the floor and interior cabinet ledge. - 3 in the cabinet under the bar handsink - 1 on the floor in the bar between glass freezer and wine cooler
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Cooked onions 76F between steam table and flattop with no time or temperature control for safety. Out for 30 minutes per operator. Moved to steam table. - potatoes left in oven from yesterday 78F. Operator discarded - fresh garlic in oil 75F, butter 76F
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking . Sushi rice .
[03C-20-7] Whole meat roasts not reaching proper time/temperature cooking requirements. 144F on the outside, 108F in the center, done per operator, oven turned off. Cooked from fresh per operator for 3 hours at 350F. Operator turned oven back on
[52-03-4] Establishment advertised crab on menu/menu board but served imitation crab. Lunch menu Employee wrote in a "K" to change to krab
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - Can opener blade - interior top microwaves
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Lunch menu
[31B-03-4] No soap provided at handwash sink. Kitchen

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Bar
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Next to microwave and can opener
[08B-38-4] Food stored on floor. Oil in the kitchen Oil outside walk in cooler Cases in the freezer. Manager removed some items from storage on the floor
[31B-04-4] No handwashing sign provided at a hand sink used by food employees.
[35B-04-4] Outer openings of establishment cannot be properly sealed when not in operation. Plywood screwed into large door opening from kitchen at end of day.
[29-11-4] Water leaking from pipe and/or faucet/handle. Bar handsink contains interior cabinet cutout for plumbing access. Water can be see running onto the ground under building when handsink is run
[02D-01-5] Working containers of food removed from original container not identified by common name.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Prime rib 45-46F in the middle from 7 pm previous day
[01D-08-5] Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Scottish farmed salmon. Operator was emailed documentation from vendor
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. - Raw steak over cut veggies, cookline
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 73F
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Melted butter 99F, cheese sauce 83F, opened canned mushrooms 87F, cooked onions 95F. Out for approximately 1 hour per manager. Advised to reheat to 165F to hot hold at 135F or above. Sushi rice room temperature for approximately 3 hours. Advised using time as a public health control and emailed fill in the black procedures.
[52-04-5] Establishment advertised a specific fish on the menu/menu board but served another type of fish. White tuna advertised on the menu Escolar server per operator
[52-03-4] Establishment advertised crab on menu/menu board but served imitation crab. Multiple menu items
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior top microwave Soda machine nozzles
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
[41-17-4] Spray bottle containing toxic substance not labeled.