Hip Hop Seafood and Chicken
1079 Mason Ave, Daytona Beach, FL 32117 · Permanent Food Service · License 7407961
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 Sep 10 routine inspection1 high priority (fixed by the Sep 14 follow-up), 5 basic-8
- Violations at the Sep 24 complaint check1 basic-1
- Safety score91
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Complaint check
- First visitSep 24, 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.
1 violation found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Basic1
Code 36, Floors, walls, ceilings and ventilation: Objectionable odors in bathroom and hallway leading to bathroom.
Earlier inspections 1
A92Routine inspection6 violations, 1 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitSep 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 10, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-fish 47°f, shrimp 45°f, gizzards 46°f, fish 46°, chicken 45°f in reach in cooler. Operator stated items in cooler less than two hours. Moved from walk in cooler this morning.
Basic5
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
-breadings and flour unlabeled.
Code 08, Food protection and cross-contamination: Stored food not covered.
-containers of raw fish and shrimp in walk in cooler.
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Code 14, Food-contact surfaces designed and maintained: Food storage container lid cracked.
-lid on corn meal cracked.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
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.