Mikes Galley Restaurant
3162 S Atlantic Ave Ste A, Daytona Beach Shores, FL 32118 · Permanent Food Service · License 7403807
What drove the grade
Live, small flying insects found
How the score was calculated
- Starting score100
- Violations at the Aug 11 complaint inspection4 high priority (no follow-up needed), 3 intermediate, 6 basic-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 visitComplaint inspection
- First visitAug 11, 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.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. -shredded sauerkraut
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. -feta cheese, prepped 10 days prior. Advised to ensure soft cheeses are used within 7 days of opening original package.
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
-sausage gravy 119°F-132°F in back hallway steam table behind the cook line, manager stated for over 2 hours.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found
a¿¿4 flying insects near the dish machine
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
-feta cheese, cooked poultry, kielbasa, cut lettuce
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
-employee washed hands at the 3 compartment sink
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
-beverage cup inside hand washing sink near then3 compartment sink
Basic6
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
-interior surfaces of ice machine
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-some excess equipment surfaces placed into dry storage area -air filter for ice machine
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
-some grease on backsplash behind the grill
Floor soiled/has accumulation of debris.
-dry storage room, -bakery around equipment/corners of floor
Code 38, Lighting: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
-dry food storage area
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.
-employee cell phone on cutting board/countertop near slicer
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.
- 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.
- Stop sale
- An order that the food can’t be sold or served.