Fat Boi Gourmet Potato Restaurant LLC

1100 Cornerstone Blvd. Suite 530, Daytona Beach, FL 32117 · Permanent Food Service · License 7407762

Official report

out of 100

Grade C

Safety score 79 of 100

Latest visit: Sep 23, 2026 (6 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed by the Sep 23 follow-up · 11 other violations

How the score was calculated

Starting score100
Violations at the Sep 22 routine inspection
2 high priority (fixed by the Sep 23 follow-up), 3 intermediate (1 fixed on the spot), 7 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 visits

Sep222026

Routine inspection

12 violations found · Inspector came back once

Follow-up visitSep 23, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
6 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 5 Basic
What was still cited
Intermediate1
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
  More time given
Basic5
- Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Improved
  More time given
- Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handsink in ladies room.
  Per manager has called plumber
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Worn, torn and/or soiled floors/carpeting.
  More time given
  Wall soiled with accumulated grease, food debris, and/or dust.
  Improved
  More time given
Official report, on the Florida DBPR website
First visitSep 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
- 2 High priority
- 3 Intermediate
- 7 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  -reach in cooler drawers shrimp 44f cold holding -walk in cooler mashed potatoes 44f,Mac and cheese 45f,mashed potatoes 45f
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  -onions 109f
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
  -brisket
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  -knife in handsink
  No paper towels or mechanical hand drying device provided at handwash sink.
  -cookline
  Fixed on the spot
Basic7
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  -beef thawing at room temperature
- Code 08, Food protection and cross-contamination: Food stored on floor.
  -bag of onions on floor
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -grate on reach in cooler drawers soiled -front of oven soiled
- Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handsink in ladies room.
- Code 36, Floors, walls, ceilings and ventilation: Worn, torn and/or soiled floors/carpeting.
  -floor soiled under ice machine
  Wall soiled with accumulated grease, food debris, and/or dust.
  -wall and base soiled behind potato oven
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.