Kentucky Fried Chicken L518150

948 Mason Ave, Daytona Beach, FL 32117 · Permanent Food Service · License 7407430

Official report

out of 100

Grade B

Safety score 81 of 100

Latest visit: Oct 13, 2026 (4 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed by the Oct 13 follow-up · 9 other violations

How the score was calculated

Starting score100
Violations at the Aug 12 complaint inspection
1 high priority (fixed by the Oct 13 follow-up), 3 intermediate (1 fixed on the spot), 6 basic (2 repeats)
-19
Safety score81

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

Inspection history

1 inspection · 2 visits

Aug122026

Complaint inspection

10 violations found · Inspector came back once

Follow-up visitOct 13, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
- 3 Basic
What was still cited
Basic3
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floors not constructed to be easily cleanable.
  More time given
  Floor soiled/has accumulation grease and food debris under equipment at cookline.
  More time given
Official report, on the Florida DBPR website
First visitAug 12, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
- 1 High priority
- 3 Intermediate
- 6 Basic
What the inspector cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  -shredded cheese at 45°f in cookline reach in cooler.
Intermediate3
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Fixed on the spot
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic6
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  -microwave door handle missing. -walk in cooler door missing interior metal panel.
  Repeat violation
- Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, or dust.
  -grease buildup under shelving at cookline. -buildup of old food debris around hot holding unit.
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  -1 dead roach by mop sink.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Floors not constructed to be easily cleanable.
  -deep grout lines.
  Repeat violation
  Floor soiled/has accumulation grease and food debris under equipment at cookline.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.