Cherry Hill Ice Cream Cafe
138 Beachcomber Street, Daytona Beach Shores, FL 32118 · Permanent Food Service · License 7407777
What drove the grade
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
How the score was calculated
- Starting score100
- Violations at the Jul 17 routine inspection1 high priority (no follow-up needed, 1 repeat), 4 intermediate, 9 basic (1 repeat)-27
- Safety score73
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 17, 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.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
Establishment has no approved Alternative Operating Procedure. -employee with 1 glove touched waffle cone with bare hand during prep -must be in compliance upon the next unannounced inspection
Repeat violation
Intermediate4
Code 11, Employee health: 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.
-provided employee health agreement
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.
-provided written instructions
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
-hand sink inside prep area -restroom hand sink
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
-purple chemical in unlabeled spray bottle
Basic9
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
-appears to be sugar inside unlabeled plastic containers on top shelf
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer.
-long chest freezer near 3 compartment sink
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-debris surrounding various surfaces inside storage area above/below utility box
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
-area near utility box inside storage area
Floor soiled/has accumulation of debris.
-area under rubber mats -behind chest freezer next to batch ice cream machine
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
-cell phone on multi use prep table next to waffle maker
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
-license from prior year is posted, advised to log in and print current license for the establishment
Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
-person in charge unable to provide copy of last inspection
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
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.