BBQ Chicken Daytona Beach
2286 W International Speedway Blvd, Daytona Beach, FL 32114 · Permanent Food Service · License 7408097
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 20 complaint inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 2 intermediate (1 fixed on the spot), 5 basic-19
- Safety score81
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 visitOct 20, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-tcs sauce 55f to 57f less than 4 hours ,sauce contains fresh cut garlic operator placing in ice bath
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
-employee touched cell phone with gloved hands continued working with food
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
-cleaner supplies by soda boxes
Fixed on the spot
Intermediate2
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.
-new hires
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
-pitcher in handsink and full bag in front of handsink
Fixed on the spot
Basic5
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
-Flours not labeled
Fixed on the spot
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
-Salmon
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
-utensils stored in ice water
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
-drinks on shelf above reach in cooler
Fixed on the spot
Code 25, Single-service items: Single-service articles improperly stored.
-box of lids on floor
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.