Cruisin Cafe
900 Main St, Daytona Beach, FL 32118 · Permanent Food Service · License 7405589
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 13 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot, 1 repeat), 2 intermediate, 4 basic-21
- Safety score79
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 visitOct 13, 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.
-diced tomatoes
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-cut tomatoes 48°F from overnight, see stop sale. Manager stated calling for service, no other tcs food being stored inside cooler.
Repeat violation
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
-fully cooked chicken wings 89°F inside tabletop warmer across from fryers, less than 1 hour. Manager reheated to 165°F
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
-commercially processed sausage inside cooler on cook line -feta cheese
Code 31, Handwash sinks and supplies: Handwash sink missing in warewashing or food preparation area.
-full service bar equipped with ice wells for scooping ice without a hand sink. Operator stated only using bar for temporary events, advised of requirement to have a reasonably located hand sink for full service bars.
Basic4
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Utility lines preventing proper floor cleaning.
-drain line up against floor under 3 compartment sink in the back
Floor soiled/has accumulation of debris.
-area under/surrounding base of legs/casters at cookline equipment across from the fryers
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.
- Stop sale
- An order that the food can’t be sold or served.