Mimi's Ckies & Crm Bar
109 Dunlawton Blvd, Daytona Beach Shores, FL 32118 · Mobile Food Dispensing Vehicle · License 7451051
What drove the grade
No probe thermometer provided to measure temperature of food products.
How the score was calculated
- Starting score100
- Violations at the Aug 5 routine inspection1 intermediate, 6 basic (1 repeat)-10
- Safety score90
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 visitAug 5, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 05, Thermometers provided and accurate: No probe thermometer provided to measure temperature of food products.
Basic6
Code 08, Food protection and cross-contamination: Food stored inside mfdv that is not fully enclosed.
-open tray of cookies, no screening used at back window propped open, service window also left open between customers.
Repeat violation
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
-128°F utensil water inside slow cooker/crock pot. Advised to change water as soiled even when maintaining 135°F
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
-wristwatch while preparing ice cream
Code 35, Insects, rodents, pests and animals: Screening is not being utilized/not maintaining 16-mesh to the inch.
-unscreened windows to mfdv during operation with food exposed
Code 50, Current license displayed: Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle.
Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
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.