Jon Hall Snack Bar
551 N Nova Rd, Daytona Bch, FL 32114 · Permanent Food Service · License 7403206
What drove the grade
Rodent activity present as evidenced by rodent droppings found.
How the score was calculated
- Starting score100
- Violations at the Aug 17 routine inspection2 high priority (fixed by the Aug 18 follow-up), 1 intermediate, 4 basic-13
- Safety score87
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 18, 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
Basic2
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
Code 36, Floors, walls, ceilings and ventilation: Worn, torn and/or soiled floors/carpeting.
More time given
- First visitAug 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-raw bacon 46f -beef 44f less than 4 hours
Code 35, Insects, rodents, pests and animals: Rodent activity present as evidenced by rodent droppings found.
- 6 droppings on floor in water heater room. No food stored in water heater room. Water heater in a mechanical room and closed off with door. Employee clean up droppings
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
-roast beef deli meat
Basic4
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-burns soiled
Code 25, Single-service items: Single-service articles improperly stored.
-boxes on floor
Code 36, Floors, walls, ceilings and ventilation: Worn, torn and/or soiled floors/carpeting.
-floors soiled with grease and debris under cooking equipment
Reporting only2
Code 45, Fire extinguishing equipment: Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed.
Notified Fire AHJ. For reporting purposes only. -small fryer on counter
Code 49, Flammable materials: Flammables stored/debris present in water heater room .
For reporting purposes only. -boxes stored around water heater
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.