Chefs Brochetas
640 N Grandview Ave, Daytona Beach, FL 32118 · Mobile Food Dispensing Vehicle · License 6950622
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 6 routine inspection2 high priority (no follow-up needed), 1 intermediate, 2 basic-11
- Safety score89
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitOct 6, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
shredded lettuce (55°F - Cold Holding); shredded cheese (51°F - Cold Holding) inside top section of cooler at cook line, set up for 2 hours. Advised to back up product with ice bath inside pan or utilize a 4 hours time control and discard product at end of 4 hours with time tracked/recorded.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Cooked rice 124-128°F inside cambro warmer box placed outside of unit under canopy for 2 hours, manager stated discarding at end of day 130pm. Advised to maintain on a 4 hour time control if not maintaining 135°F or above during hot holding.
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
-hand sink obstructed by equipment stored in basin
Basic2
Code 10, In-use utensils properly stored: In-use utensil stored in sanitizer between uses.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Earlier inspections 1
Follow-up to an earlier routine inspectionFirst visit not on file · 1 follow-up visit Fixed at follow-up
- Follow-up visitOct 6, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.