SHAWARMA AND MORE LLC

Name: SHAWARMA AND MORE LLC
Address: 2518 S ATLANTIC AVE, UNIT A, DAYTONA BEACH, FL, 32118, US
Rating: 73

2518 S ATLANTIC AVE, UNIT A, DAYTONA BEACH, FL 32118

License #7408016

🥙 Mediterranean ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

73 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

July 16, 2026 · 15 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

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.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on July 16, 2026 shows 15 observation rows: 4 critical, 4 major, and 7 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

SHAWARMA AND MORE LLC has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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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.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[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.
[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
[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
[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
[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.
[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.
[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
[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.
[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
[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
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
[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