Kultcha Shack LLC
322 Seabreeze Blvd, Daytona Beach, FL 32118 · Permanent Food Service · License 7407660
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Aug 19 routine inspection1 high priority (no follow-up needed), 4 basic-7
- Safety score93
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 19, 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.
5 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, other than whole meat roast, hot held at less than 135°F.
-cooked chicken 120-128°F at steam table, manager stated less than 1 hour. Reheated to 165°F
Basic4
Code 25, Single-service items: Single-service articles improperly stored.
-cases of food trays on floor near oven
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
-corner of floor near dining area
Code 38, Lighting: Twenty (20) foot-candles of light at least 30 inches from floor not provided in bathroom area.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
-cell phone on top of cutting board
Reporting only1
Code 46, Exits: Exit door locked.
For reporting purposes only. -back door, operator stated closed/locked due to security concerns. Operator unlocked during inspection
Fixed on the spot
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.