Adam's Egg Restaurant

935 South Atlantic Ave., Daytona Beach, FL 32118 · Permanent Food Service · License 7407245

Official report

out of 100

Grade C

Safety score 73 of 100

Latest visit: Aug 5, 2026

What drove the grade

Stop Sale issued due to adulteration of food product.High priority · no follow-up needed · 13 other violations

How the score was calculated

Starting score100
Violations at the Aug 5 routine inspection
4 high priority (3 no follow-up needed, 1 fixed on the spot), 2 intermediate, 8 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 visit

Aug52026

Routine inspection

14 violations found

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.
14 violations found:
- 4 High priority
- 2 Intermediate
- 8 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to adulteration of food product.
  -case of single service orange marmelade, exposed to potentially contaminated water source from drip above isolated area inside dry storage -cut lemons for beverage
- 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 cutting lemons for beverage. Manager had employee remake beverage with gloves on. Provided information on Barehand contact with ready to eat food.
- Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  -employee washing soiled dishes ,sorted/handled clean dishes from dish machine after cycling without washing hands between tasks.
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  -container/package of over the counter pain reliever on top shelf above packaged food inside dry storage. Advised to isolate medicine and other toxic substances/chemicals away from food storage/or below stored food
  Fixed on the spot
Intermediate2
- 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.
  -container of cream cheese inside refrigerator out front
- Code 53, Manager certification and employee training: Food service manager not certified within 30 days of employment.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -advised manager of pending expiration for CFM not currently present and only CFM for establishment
Basic8
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  -pans of flour/breading in dry storage room
- Code 08, Food protection and cross-contamination: Food stored in a location that is exposed to dust/drip.
  -uncovered biscuits on ledge above grill below hood filters with dust build up -single service, packaged orange marmalade stored below dripping water inside dry storage room
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  -employee beverage stored on cutting board at cooler out front
- Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
  -stored on top of prep table next to clean plates for service
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -dust build up on hood filters above grill
- Code 24, Clean equipment storage and air drying: Clean equipment and utensils stored under dripping water that is not shielded to intercept potential drips.
  -some stacks of clean lans under dripping water in dry storage from ceiling
- Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink.
  -hand sink next to fryer
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Ceiling shows damage or is in disrepair.
  -dry storage room
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.
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.