Caribbean Jacks
721 Ballough Rd 2, Daytona Beach, FL 32114 · Permanent Food Service · License 7406386
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 25 routine inspection3 high priority (2 fixed by the Aug 27 follow-up, 1 fixed on the spot), 2 intermediate (1 fixed on the spot), 13 basic; basic violations cost 12 at most-26
- Safety score74
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 27, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
6 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
More time given
Basic5
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
More time given
Ceiling/ceiling tile shows damage or is in disrepair.
Tiles above dish machine replaced
More time given
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Improved , have cleaned some tiles . Per manager cleaning sections.
More time given
Code 42, Premises and cleaning equipment: Soffit missing on north side of building.
More time given
- First visitAug 25, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
18 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.
-milk wash 55f less than four hours ,placing more ice around product -Mac and cheese 50f manager discared -hulihuli tcs sauce with garlic 60f manager discard -chicken 45f manager placed in freezer Corrective -cut lettuce 43f to 45f Action Taken Wait station - cut tomatoes 45f ,Cole slaw 45f
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
-jack potato 124f manager discarded
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
-3 small flying insects by ice bin at bar
Intermediate2
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
-sanitizer at bar
Fixed on the spot
Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
-corkage fee not on menu or receipt
Basic13
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
-spray bottle of water
Fixed on the spot
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
-bar cooler with tcs food
Code 08, Food protection and cross-contamination: Food stored on floor.
-boxes of oil on floor in storage shed
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Fixed on the spot
Wiping cloth not stored in sanitizing solution between uses.
-bar
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-builder up of grease on stove wall -gasket soiled on small cooler on cookline -employee cleaned -cook line hood soiled with grease
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
-wall soiled by oven
Ceiling/ceiling tile shows damage or is in disrepair.
-water damage to ceiling tiles above dish machine -ceiling tile frame rusting above steamer
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
-prep area,cookline
Light lense soiled by ice machine.
Code 42, Premises and cleaning equipment: Soffit missing on north side of building.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.