WEBBER'S STEAKHOUSE & SUSHI

Name: WEBBER'S STEAKHOUSE & SUSHI
Address: 2017 S RIDGEWOOD AVE, SOUTH DAYTONA, FL, 32119, US
Rating: 51.3

2017 S RIDGEWOOD AVE, SOUTH DAYTONA, FL 32119

License #7404012

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

51.3 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

WEBBER'S STEAKHOUSE & SUSHI in SOUTH DAYTONA currently holds an InspectFL Health Score of 51.3 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.

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.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

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 30, 2026 shows 12 observation rows: 1 critical, 3 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.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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
[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
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Sushi and kitchen area
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Sushi area
[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
[41-17-4] Spray bottle containing toxic substance not labeled. In the dining room
[14-01-5] Bowl or other container with no handle used to dispense food. Floating in sauces, in walk in cooler and storage area
[31A-11-4] Handwash sink used for purposes other than handwashing. Sushi area, used to hold large metal bowl
[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
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Sushi mat
[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
[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
[02D-01-5] Working containers of food removed from original container not identified by common name. Storage room.

Disposition: Emergency order recommended
[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
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Roe and steaks room temp
[14-01-5] Bowl or other container with no handle used to dispense food. Togo container in one, scoop with missing handle in another
[31B-03-4] No soap provided at handwash sink. Kitchen
[36-24-5] Hole in or other damage to wall. In the cabinet under the bar handsink, and next to exterior kitchen door
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Bar
[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
[22-41-4] 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.
[08B-38-4] Food stored on floor. - Cases in the freezer - oil jugs
[36-73-4] Floor soiled/has accumulation of debris. Grease, fryer area, along back wall of cookline
[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
[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
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Lunch menu
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - Can opener blade - interior top microwaves
[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 .
[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
[02D-01-5] Working containers of food removed from original container not identified by common name.

Disposition: Warning Issued
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior top microwave Soda machine nozzles
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Bar
[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
[31B-04-4] No handwashing sign provided at a hand sink used by food employees.
[41-17-4] Spray bottle containing toxic substance not labeled.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Next to microwave and can opener
[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
[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
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. - Raw steak over cut veggies, cookline
[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.
[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.
[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
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[52-03-4] Establishment advertised crab on menu/menu board but served imitation crab. Multiple menu items
[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
[02D-01-5] Working containers of food removed from original container not identified by common name.

Community reaction

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.

Community pulse