Curly Cream LLC
2553 North Atlantic Avenue, Daytona Beach, FL 32118 · Permanent Food Service · License 7407601
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 Aug 13 routine inspection3 high priority (fixed by the Aug 17 follow-up), 3 intermediate, 3 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 · 2 visitsRoutine inspection
- Follow-up visitAug 17, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
More time given
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
More time given
- First visitAug 13, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
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.
-ice cream mix
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-reconstituted dry mix for "sugar free" product that includes skim milk powder, 46°F inside mini refrigerator on countertop. Employee stated in unit overnight, see stop sale. STORAGE UNIT IN BACK -vanilla bagged bulk ice cream mix 47-48°F, see stop sale -chocolate bagged ice cream mix 48°F -mint bulk ice cream mix 50°F, see stop sale.
Code 29, Plumbing and backflow prevention: Dipperwell faucet bent downward eliminating required air gap.
Intermediate3
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. -osheen, must be in compliance upon the next unannounced inspection
Basic3
Code 29, Plumbing and backflow prevention: Standing water or very slow draining water at the three-compartment sink.
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
-bathroom door will not entirely close
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
-prep area, exposed insulation and hanging material
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.
- Stop sale
- An order that the food can’t be sold or served.