Daytona Taproom

310 Seabreeze Blvd, Daytona Beach, FL 32118 · Permanent Food Service · License 7407162

Official report

out of 100

Grade F

Safety score 51 of 100

Latest visit: Nov 6, 2026 (yesterday)

What drove the grade

Roach activity present as evidenced by live roaches found.High priority · not yet fixed · 8 other violations

How the score was calculated

Starting score100
Violations at the Nov 6 complaint inspection
1 high priority, 8 basic
-14
Emergency closure on Nov 6, still closed
Counts in full until a follow-up lets the place reopen
-35
Safety score51

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

Inspection history

2 inspections · 2 visits

Latest inspection

Nov62026

Complaint inspection

9 violations found

First visitNov 6, 2026 Emergency closure
Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.
9 violations found:
- 1 High priority
- 8 Basic
What the inspector cited
High priority1
- Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
  -1 live roach under bar countertop next to open buckets of uncooked/soaked hand cut french fries. 1 live roach crawling on floor near electrical socket near bucket of fries in same location. -1 live roach on the floor next to thick accumulation of grease at the end of the cookline by the grill -10 live roaches behind the cookline cooler across from the grill, near the standing grease
  Administrative complaint
Basic8
- Code 08, Food protection and cross-contamination: Stored food not covered.
  -french fries, walk in cooler/bar area
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  -ice bin in back storage area
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -exterior of cooking equipment
- Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink.
  On the cook line
- Code 33, Garbage and refuse: No waste receptacle installed at handwash sink provided with disposable towels.
  -handsink sink in back near jce
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  -5 dead roaches on the floor under the bar countertop near the buckets of french -4 dead roaches on the floor underneath the prep table/cooler across from the stove -50+ dead roaches on the floor next to the grill on the cookline out front, inside thick accumulation of grease
  Administrative complaint
- Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
  Floor soiled/has accumulation of debris.
  -thick accumulation of grease at the end of the cook line
  Administrative complaint
Official report, on the Florida DBPR website

Earlier inspections 1

Sep102026B86Complaint inspection8 violations No follow-up needed

First visitSep 10, 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.
8 violations found:
- 3 Intermediate
- 5 Basic
What the inspector cited
Intermediate3
- 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.
  -hot dogs
- Code 14, Food-contact surfaces designed and maintained: Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.
  -top section of bin used for ice
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  -stained/soiled cutting board on cook line
Basic5
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  -some dark colored mold like substance on interior of ice machine at the splash gurd
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -ice machine air filter -exterior of ansul lines above cook line -hood filters -exterior of tap lines inside walk in cooler
- Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
  -back door near mop sink
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.