DAYTONA BEACH, FL. A Port Orange cheesesteak restaurant operated without an approved potable water supply during the week of June 15, one of seven high-severity violations inspectors documented at the shop during one of the busiest tourist weeks of the summer season.
State inspectors cited four restaurants across the Daytona Beach area between June 15 and June 21, 2026, finding a combined 18 high-severity violations at locations in Port Orange and Ormond Beach. The findings ranged from a sushi restaurant on Ocean Shore Boulevard with no consumer advisory for raw fish to a Texas Roadhouse where employees were not required to report illness symptoms.
What Inspectors Found
Original Famous Philly's at 5251 S Nova Road drew the most serious findings of the week. Inspectors cited the restaurant for having no approved potable water supply, a violation that means water used in food preparation, handwashing, and equipment cleaning cannot be confirmed safe from pathogens including E. coli, Cryptosporidium, and Legionella.
That was not the only sourcing problem. Inspectors also cited the restaurant for food from an unapproved or unknown source, meaning some ingredients arrived without passing through USDA or FDA oversight. If a foodborne illness were traced back to that food, there would be no supply chain record to follow.
The inspection at Philly's also turned up inadequate shellfish identification records. Shellfish, which are often consumed raw or lightly cooked, require tags that allow health officials to trace an oyster or clam back to its harvest bed if customers fall ill. Without those records, that traceability disappears entirely.
Inspectors further documented improper hand and arm washing technique, improperly cleaned food contact surfaces, toxic chemicals stored or labeled incorrectly near food, no written employee health policy, and improper sewage or wastewater disposal. That last violation, classified as intermediate, means the facility had a documented problem with how liquid waste was being handled inside the building.
U Sushi and Hibachi at 1280 Ocean Shore Boulevard in Ormond Beach sits on the Atlantic coastal strip and drew five high-severity violations. Inspectors found both inadequate handwashing by food employees and improper hand and arm washing technique, meaning the problem was not simply that workers skipped handwashing but that those who did attempt it were not doing it correctly.
The restaurant also had no consumer advisory posted for raw or undercooked foods. A sushi restaurant serving raw fish to the public, including tourists unfamiliar with the menu, is required to disclose that risk so that customers who are pregnant, elderly, or immunocompromised can make an informed choice. It did not. Inspectors also cited U Sushi and Hibachi for improperly cleaned food contact surfaces and for failing to follow required procedures for specialized food processes, which at a sushi and hibachi restaurant covers techniques like raw fish handling and preparation methods that require specific safety protocols.
Filo Greek at 1665 Dunlawton Avenue in Port Orange was cited for four high-severity violations, including an employee not reporting symptoms of illness. That violation is documented separately from a written health policy, meaning an actual employee with symptoms was observed or confirmed to be working without having reported their condition. Inspectors also found food from an unapproved or unknown source, improperly cleaned food contact surfaces, and no consumer advisory for raw or undercooked foods. An intermediate violation for inadequate cooling or cold holding equipment rounded out the inspection, indicating the restaurant lacked the equipment capacity to keep food at required safe temperatures.
Texas Roadhouse at 5549 S Williamson Boulevard in Port Orange, a high-traffic chain location near the Interstate 95 corridor, was cited for two high-severity violations. One was an employee not reporting illness symptoms. The other was improper use of time as a public health control, which means the restaurant was holding food in the temperature danger zone between 41 and 135 degrees without properly tracking the time that food had been exposed, a practice that is only permitted when strict documentation is maintained. Three intermediate violations accompanied those findings: improper sewage or wastewater disposal, inadequate cooling or cold holding equipment, and equipment in poor repair.
What These Violations Mean
The illness-reporting violations at Filo Greek and Texas Roadhouse deserve particular attention in a tourist corridor. Norovirus, the most common cause of foodborne illness outbreaks in restaurant settings, spreads aggressively when a symptomatic worker handles food. A visitor who contracts Norovirus in Daytona Beach on a Friday night is on a plane home by Sunday, where they become part of an outbreak that health officials in a different county or state will struggle to trace back to its origin.
The water supply violation at Original Famous Philly's sits in a different category of risk. Non-potable water used in a food establishment can carry E. coli, Giardia, and Legionella. Every surface wiped down with that water, every piece of produce rinsed under it, and every employee who washes their hands with it becomes part of a contamination pathway that runs through the entire kitchen.
Food from unapproved sources, documented at both Original Famous Philly's and Filo Greek, removes the safety net that exists precisely for moments when something goes wrong. USDA and FDA oversight of food suppliers creates a traceable record. When a restaurant sources food outside that system, and a customer gets sick, investigators have no chain to follow.
The missing consumer advisories at U Sushi and Hibachi and Filo Greek are a specific hazard for tourists. A regular customer may know the menu and understand what is served raw. A visitor ordering for the first time does not have that context, and the advisory exists to fill exactly that gap.
The Longer Record
The state inspection database does not include prior inspection counts for these four facilities in the data available for this report. What the current week's findings do establish is a snapshot of where each restaurant stood heading into the height of summer tourist season, with beaches at capacity and dining rooms full of visitors who have no prior experience with these specific kitchens.
The breadth of violations at Original Famous Philly's, seven high-severity findings in a single inspection, is notable regardless of inspection history. A facility that simultaneously lacks potable water, has food from unknown sources, has no employee health policy, has improper handwashing technique, has unsanitized food contact surfaces, and has improperly stored chemicals is not dealing with one lapsed procedure. It is dealing with multiple foundational systems that were not in place.
U Sushi and Hibachi's combination of handwashing failures and missing consumer advisories for raw fish is particularly pointed for a restaurant whose menu depends on raw seafood preparation. Those two violations, in that specific restaurant type, point to gaps in the basic protocols that define safe sushi service.
Texas Roadhouse, a national chain with standardized training and compliance infrastructure, was still cited for an employee illness-reporting failure and improper time-as-public-health-control use. Chain affiliation does not appear to have insulated this location from the same violations found at smaller independent operators down the road.
As of the inspection period ending June 21, the state record for Original Famous Philly's still listed the unapproved water supply as a documented finding.