Chicken Exit Wings & Boba
821 N Nova Rd Unit 3, Daytona Beach, FL 32117 · Permanent Food Service · License 7408000
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Jul 9 routine inspection9 high priority (4 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot), 6 basic-55
- Administrative complaint on Jul 9Counts in full until a follow-up finds the problems fixed-20
- Safety score25
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 9, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority9
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
-Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -individually portioned tilapia.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-cooked chicken wings at 51°f at cookline.
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
-raw shell eggs stored over unwashed produce in walk in cooler.
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. -bus tub containing raw chicken was rinsed with water and then put away without washing and sanitizing. Instructed operator to set up three compartment sink.
Fixed on the spotRepeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
-medicine stored in reach in cooler.
Fixed on the spot
Toxic substance/chemical improperly stored.
-lye stored on shelf under flat grill next to clean pan.
Fixed on the spot
Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
-chlorine at 200ppm.
Fixed on the spot
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Administrative complaint
Intermediate2
Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Inspector provided form to operator. Operator printed form.
Fixed on the spot
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Basic6
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
-individually portioned tilapia.
Code 08, Food protection and cross-contamination: Food stored on floor in walk in freezer.
Employee personal food not properly identified and segregated from food to be served to the public.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
-bowl used to scoop rice.
Code 32, Restrooms: Bathrooms located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.