Cold Stone Creamery

250 N Atlantic Ave Ste 102, Daytona Beach, FL 32118 · Permanent Food Service · License 7406392

A
Grade A
Safety score 92 of 100
Latest visit: Oct 8, 2026 (4 weeks ago)

What drove the grade

Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.Intermediate · 5 other violations

How the score was calculated

  • Starting score100
  • Violations at the Oct 8 routine inspection
    1 intermediate, 5 basic
    -8
  • Safety score92

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

Inspection history

1 inspection · 1 visit

Routine inspection

6 violations found
  1. First visitOct 8, 2026

    Problems were found that had to be fixed. The inspector will come back to check.

    6 violations found:

    • 1 Intermediate
    • 5 Basic
    What the inspector cited

    Intermediate1

    • Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.

    Basic5

    • Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.

      -inside bulk container of mixed nuts inside walk in

      Fixed on the spot

    • Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.

      -on some lexans

    • Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.

      -3 compartment sink

    • Code 36, Floors, walls, ceilings and ventilation: Utility lines preventing proper floor cleaning.

      -condensation drain line under 3 compartment sink

      Fixed on the spot

      Ceiling/ceiling tile shows damage or is in disrepair.

      -prep area -hanging/falling portion of seal used between sections of interior walk in ceiling

    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.

Most cited

Floors, walls, ceilings and ventilation2
Food-contact surfaces designed and maintained1
Dishwashing facilities and test kits1
Plumbing and backflow prevention1
Manager certification and employee training1