Daytona Lagoon

601 Earl St, Daytona Beach, FL 32118 · Permanent Food Service · License 7406577

Official report

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out of 100

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Not rated yet

Latest visit: Sep 11, 2026 (8 weeks ago)

Only a licensing inspection is on record. Grades start with the first routine inspection.

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

Inspection history

1 inspection · 1 visit

Sep112026

Licensing inspection

11 violations found

First visitSep 11, 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.
11 violations found:
- 4 High priority
- 2 Intermediate
- 5 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  -sliced cheese, cut lettuce
  Time/temperature control for safety food not cooled from ambient temperature to 41°F within four hours.
  See stop sale. -cut lettuce
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  -shredded cheese 46-47°F, hot dogs 45°F inside drawer underneath flat top, manager stated placed in 3.5 hours prior. Manager moved to walk in to rapidly cool down. Rechecked temperatures at 36-42°F 20 minutes later
  Fixed on the spot
  Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
  -cut lettuce 48°F, cut around 4 hours prior. Manager discarded
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  -
- Code 31, Handwash sinks and supplies: Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
  -unit near frazil machines
Basic5
- Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  -back door
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  -back fire exit, significant damage to upper portion of wall above the door frame from the interior.
- 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.
  -personal cell phone on top of chest freezer
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  Fixed on the spot
Reporting only1
- Code 47, Electrical wiring: Observed electrical wiring in disrepair.
  For reporting purposes only. -frayed wiring dangling from ceiling near back fire door
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.

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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.