Millie's Restaurant & Catering
3218 S Atlantic Ave, Daytona Beach Shores, FL 32118 · Permanent Food Service · License 7406278
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 1 routine inspection1 high priority (fixed on the spot), 4 basic-7
- Safety score93
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 visitOct 1, 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 priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-bleu cheese crumbles 44-45°F, sliced tomatoes 47°F, bread pudding 47°F, cut lettuce 47°F inside lowboy across from grill at cook line, manager stated placed. Rechecked temperatures 45 minutes later at 41°F-43°F
Fixed on the spot
Basic4
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
Monitor temperatures for corrective action or Do not store time/temperature control for safety food in this unit until the unit is repaired. -gasket to lowboy cooler with danger zone temperatures is significantly in disrepair, hanging on top side
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
100ppm quat inside sanitizer bucket, manager replaced
Fixed on the spot
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable.
-ware washing/cookline areas
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.