Bucketlist Bar & Grill
300 N Atlantic Ave, Daytona Beach, FL 32118 · Permanent Food Service · License 7406742
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 27 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 6 basic-15
- Safety score85
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 visitJul 27, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
-raw fish -hot dogs
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-raw fish 45°F, hot dogs 46°F inside reach in cooler
Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
-above 500ppm quat ammonium, employee corrected.
Fixed on the spot
Basic6
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
-chipped/rusted/worn racks/shelving inside stand up cooler inside kitchen
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-dripping grease from below hood filters
Code 29, Plumbing and backflow prevention: Water draining onto floor surface.
-3 completed sink
Standing water in floor drain/ drain draining very slowly.
-under 3 complaint sink
Standing water in reach-in-cooler.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
-bar outside
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.
- 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.