1049 MASON AVE #100, Daytona Beach, FL 32117
Florida violations grouped by priority level over time.
Florida inspections are violation-priority based, with high priority, intermediate, and basic counts shown separately.
Routine - Food
Inspection Completed - No Further Action
Basic - Floor soiled/has accumulation of debris. -grease under fryers.
Basic - Food not stored at least 6 inches off of the floor. -container with chicken wings stored on floor in walk in cooler. Corrected On-Site
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site
Routine - Food
Administrative complaint recommended
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Corrected On-Site
High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
Basic - Floor soiled/has accumulation of debris. -grease under fryers.
Routine - Food
Inspection Completed - No Further Action
Basic - Floor soiled/has accumulation of grease under fryer.
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Routine - Food
Administrative complaint recommended
High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Corrected On-Site
Basic - Floor soiled/has accumulation of debris. -grease on floor under fryers.
Routine - Food
Inspection Completed - No Further Action
Basic - Floor soiled/has accumulation of grease under fryer.
Basic - Hood filter missing from automatic fire suppression/exhaust system. Repeat Violation
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Feta cheese and tuna salad at 45°f in display cooler.
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Corrected On-Site
Basic - Ceiling tiles soiled with accumulated grease by cookline.
Basic - Floor soiled/has accumulation of grease under fryers.
Basic - Hood filter missing from automatic fire suppression/exhaust system.
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle in tuna salad.
Basic - Wall soiled with accumulated grease by cookline.
Routine - Food
Inspection Completed - No Further Action
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Corrected On-Site
Basic - Floor has grease under cooking equipment.
Basic - No conspicuously located ambient air temperature thermometer in reach in cooler at front counter. Corrected On-Site
Routine - Food
Call Back - Complied
Routine - Food
Call Back - Extension given, pending
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning - From follow-up inspection 2022-11-07: Time Extended - From follow-up inspection 2022-12-07: Time Extended
Routine - Food
Call Back - Extension given, pending
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning - From follow-up inspection 2022-11-07: Time Extended
Routine - Food
Warning Issued
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Warning
Basic - Cardboard used to line food-contact shelves. Warning
Basic - Cutting board has cut marks and is no longer cleanable. Warning
Basic - Floor soiled/has accumulation of debris under fryer. Warning
Routine - Food
Inspection Completed - No Further Action
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 58°f, salami 58°f, turkey 58° in reach in cooler at front counter. In cooler overnight.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 58°f, salami 58°f, turkey 58° in reach in cooler at front counter. In cooler overnight.
Basic - Cardboard used to line food-contact shelves.
Basic - Floor soiled/has accumulation of grease under cooking equipment.
Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
Intermediate - Hand wash sink used for purposes other than hand washing. Items stored in the hand sink at front counter. Corrected On-Site
Basic - Reach-in cooler/freezer interior/shelves have accumulation of soil residues. Kitchen.
Basic - Walk-in cooler shelves with rust that has pitted the surface.
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Prep table.