DALES ALES RESTAURANT

Name: DALES ALES RESTAURANT
Address: 2400 N VOLUSIA AVE, ORANGE CITY, FL, 32763, US
Rating: 0

2400 N VOLUSIA AVE, ORANGE CITY, FL 32763

License #7407663

0 Grade F / 100

Failing Health Score

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Latest inspection

October 19, 2026 · 14 findings · 0 critical

Routine - Food (follow-up)

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

DALES ALES RESTAURANT in ORANGE CITY currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 13 times from Florida DBPR, with the most recent inspection on October 19, 2026. Across those visits, inspectors documented 134 total violations — 16 critical, 34 major, 84 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on October 19, 2026 shows 14 observation rows: no critical rows, 4 major, and 10 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

134

Coverage note

Inspector notes linked where available

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.

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•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

Community reaction

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Community pulse

Would you eat here?

DALES ALES RESTAURANT 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: Call Back - Admin. complaint recommended
[14-69-4] Ice buildup in reach-in freezer chest gasket soiled. Walk in freezer ice build up. .
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Expo unit cutting board, soiled with soot.
[31A-11-4] Handwash sink used for purposes other than handwashing. Bar hand sink used as a dump sink.
[36-73-4] Kitchen foor soiled/has accumulation of debris, under cooking equipment.
[36-27-5] Kitchen wall soiled with accumulated grease, food debris, and/or dust.
[51-18-6] No copy of latest inspection report available.
[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. Diego,Juan
[50-09-4] Current Hotel and Restaurant license not displayed. Licensee is not on site,
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Womens bathroom exterior door , has a gap.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[08B-38-4] Food stored on floor. -Box of can of marinara on storage area floor.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -ventilation hood is encrusted with food debris. - under flat top soiled with grease and food debris. -under grill soiled with food debris.
[51-13-4] No Heimlich maneuver/choking sign posted.
[16-37-1] No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Official DBPR inspection report ↗

Disposition: Warning Issued
[10-20-4] In-use tongs stored on equipment door handle between uses.
[13-03-4] Food employee with no hair restraint while engaging in food preparation.
[14-69-4] Ice buildup in reach-in freezer chest gasket soiled. Walk in freezer ice build up. .
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Expo unit cutting board, soiled with soot.
[31A-11-4] Handwash sink used for purposes other than handwashing. Bar hand sink used as a dump sink.
[36-73-4] Kitchen foor soiled/has accumulation of debris, under cooking equipment.
[36-27-5] Kitchen wall soiled with accumulated grease, food debris, and/or dust.
[51-18-6] No copy of latest inspection report available.
[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. Diego,Juan
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[50-09-4] Current Hotel and Restaurant license not displayed. Licensee is not on site,
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Womens bathroom exterior door , has a gap.
[08B-38-4] Food stored on floor. -Box of can of marinara on storage area floor.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Storage are reach in cooler raw bacon (47F - Cold Holding); steak (47F - Cold Holding): placed less than 4 hours
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -ventilation hood is encrusted with food debris. - under flat top soiled with grease and food debris. -under grill soiled with food debris.
[51-13-4] No Heimlich maneuver/choking sign posted.
[16-37-1] No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Disposition: Warning Issued
[36-27-5] Cook line wall soiled with accumulated grease, food debris, and/or dust.
[08B-38-4] Food stored on floor. Boxes of chicken stored outside on ground. Operator removed .
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored on oven door.
[36-73-4] Kitchen floor soiled/has accumulation of debris, under cooking equipment.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan on kitchen floor soiled with grease and grime. Storage rack near fryers soiled with grease and grime.
[35B-05-4] Outer openings not protected during operation and vermin and/or environmental cross contamination present. Flying insects in kitchen due to windows opened and not screened.Back door open.
[25-05-4] Single-service articles improperly stored. Box of cups stored on trailer floor.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Operator leaves boxes of frozen Chechen to thaw out at back of restaurant .
[08B-60-4] Uncovered ooked wings not protected from environmental sources of contamination during serving from one building , exposing to the elements.
[35A-02-7] Live, small flying insects found 4 - flying insects in kitchen
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked wings 133F container on freezer chest , 20 minutes . Operator instructed to reheat.
[29-34-4] Vacuum breaker missing at outside hose bibb or on fitting/splitter added to hose bibb.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at cook line stained with food debris,
[27-19-4] Handwash sink does not have enough water pressure to properly wash hands.
[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.

Disposition: Met Inspection Standards
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Operator chained,.
[51-15-4] Establishment increased seating without providing written approval from the local fire authority and wastewater provider.Establishment has 92 seats
[08B-38-4] Food stored on floor. Boxes of chicken stirred on walk-in freezer floor.
[14-69-4] Ice buildup in outside walk-in freezer. Storage area reach in freezer .
[10-20-4] In-use tongs stored on equipment door handle between uses.
[36-73-4] Kirchen floor soiled/has accumulation of debris, under cooking equipment .
[36-27-5] Kitchen wall soiled with accumulated grease, food debris, and/or dust, behind cooking equipment.
[51-13-4] No Heimlich maneuver/choking sign posted.provded operator.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of fryers soiled with grease and grime . -side of flat top next to fryers, soiled with grease and grime.
[35B-05-4] Outer openings not protected during operation and vermin . Rear door missing half of a screen.
[29-11-4] Water leaking from pipe and/or faucet/handle of kitchen hand sink.
[14-31-5] Nonfood-grade bags used in direct contact with food. Kitchen reach in cooler. Individual tortillas stored in shopping bag.
[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. Meat 54F left on top of freezer chest. Operator instructed to discard,
[31A-11-4] Handwash sink used for purposes other than handwashing. Storage of utensils in hand sink by walk in cooler .
[27-06-4] No hot running water at Food service sidethree-compartment sink.
[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. Diego , Juan
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee kitchen handwash sink.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[50-09-4] Current Hotel and Restaurant license not displayed.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. - at glass door cooler
[51-15-4] Establishment increased seating without providing written approval from the local fire authority and wastewater provider. - license is profiled as No Seating. Establishment has 92 seats.
[36-73-4] Floor soiled/has accumulation of debris. - below fryers
[33-36-4] High grass/weeds surrounding building. - back area of restaurant
[14-69-4] Ice buildup in walk-in freezer.
[10-20-4] In-use tongs stored on equipment door handle between uses. - tongs on oven door handle
[51-13-4] No Heimlich maneuver/choking sign posted.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. - glass door cooler
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - floor mounted fan - freezer door gasket soiled
[33-16-4] Open dumpster lid.
[35B-03-4] Outer openings not protected with self-closing doors. - both front and back door
[35B-04-4] Outer openings of establishment cannot be properly sealed when not in operation. - screen door at back has half of door screen missing
[25-05-4] Single-service articles improperly stored. - 2 oz cups and lids on floor in back room
[33-31-5] Unnecessary items/unused equipment on the premises. - at back area
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[14-31-5] Nonfood-grade bags used in direct contact with food.
[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. GLASS DOOR; - cheese (59F - Cold Holding) held overnight
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - chlorine test strip and quat test strips
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink.
[35A-01-4] Nonservice animals in the food establishment or on premises. - ant infestation at back door

Disposition: Emergency order recommended
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[51-15-4] Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Operator has 92 seats, and seating change provided
[35B-03-4] Food service door , openings not protected with self-closing door and screen has been removed.
[14-69-4] Ice buildup in storage area ,reach-in freezer chest and walk in freezer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -side of flat top next to fryers soiled with grease and food debris,
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Food worker handling food with no hand washing facilities.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over sauce in kitchen glass door reach in cooler. Operator relocated.
[31A-11-4] Handwash sink used for purposes other than handwashing. Bar hand sink , stored strainer and fork .
[16-37-1] No chlorine and quart chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[31A-12-4] No handwash sink for employees. Kitchen hand sink is unable to be used. Plumbing had been removed and only a three compartment sink is available.
[31B-02-4] No paper towels or mechanical hand drying device provided at ice machine handwash sink.
[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.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ranch dressing 48 hours ago not date marked in kitchen reach in cooler.