Bubba Gump Shrimp CO Rest INC

250 N Atlantic Ave, Daytona Bch, FL 32118 · Permanent Food Service · License 7406371

Official report

out of 100

Grade D

Safety score 60 of 100

Latest visit: Sep 22, 2026 (7 weeks ago)

What drove the grade

Live, small flying insects foundHigh priority · fixed by the Sep 22 follow-up · 21 other violations

How the score was calculated

Starting score100
Violations at the Sep 21 routine inspection
7 high priority (2 fixed by the Sep 22 follow-up, 5 fixed on the spot, 2 repeats), 1 intermediate, 14 basic; basic violations cost 12 at most
-40
Safety score60

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Sep212026

Routine inspection

22 violations found · Inspector came back once

Follow-up visitSep 22, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
- 3 Basic
What was still cited
Basic3
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  More time given
  Hole in or other damage to wall.
  More time given
  Floor soiled/has accumulation of debris.
  More time given
Official report, on the Florida DBPR website
First visitSep 21, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
22 violations found:
- 7 High priority
- 1 Intermediate
- 14 Basic
What the inspector cited
High priority7
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  -cooked ribs
  Repeat violation
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  raw shrimp (53°F, 56-57°F - Cold Holding); Poultry (45°F - Cold Holding); calamari (51°F, 53°F- Cold Holding); Fish (52°F - Cooling); cut lettuce (52°F-57°F - Cold Holding); mac and cheese (51°F, 53°F- Cold Holding) inside drawers across from fryers, manager stated inside unit around 2 hours. Moved product to walk in cooler cooked ribs (47°F - Cold Holding); raw beef (45°F - Cold Holding); cooked ribs (50°F - Cold Holding) inside drawer across from stove, manger discarded -cooked linguine 45°F, 50-57°F inside drawer near stove, employee stated prepared yesterday, a¿¿diced tomatoes, dairy base sauce 51°F next to stove. Advised to use a 4 hour time control procedure if unable to maintain 41°F or below using ice bath system.
  Fixed on the spotRepeat violation
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  -raw beef stored above mashed potatoes/gravy inside cooler
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm, manger corrected sanitizer bucket at dish machine 0ppm inside mai thais dish machine -rechecked dish machine at 50ppm chlorine
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found
  -2 small flying insects at the mop sink in the back
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored on top of ice machinr
  Fixed on the spot
  Pesticide-emitting strip present attached to beverage line inside the bar.
  -mai thais
  Fixed on the spot
Intermediate1
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  -wait station in dining area near beverage dispenser
Basic14
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
  Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  -portion cups used ti dispense from bulk coleslaw/marinara in expo line
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  -old labels on some stainless steel hotel pans and lexans inside storage aeea
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  -edges at upper portion of ice bin interior, bulk ice machines
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -debris on top of soda bibb dispenser rack -hand soap dispenser button near walk in coolers -interior of fryers down below inside door -bottom of lowboy drawer on cooling next to stove -underneath grill -interior of cabinet near warmer drawer across from expo line
- Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink at the entrance to the kitchen
  Standing water in bottom of reach-in-cooler.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  -handsink at ice well near entrance to mai thais
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  -section near walk in coolers, manager stated scheduled for repairs Ceiling/ceiling tile shows damage or is in disrepair. -panel from ceiling tile hanging over mixer in prep area
  Floor area(s) covered with standing water.
  Hole in or other damage to wall.
  -mop sink vinyl wall
  Ceiling/ceiling tiles missing/in disrepair
  Floor soiled/has accumulation of debris.
  -grout
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.