Lpga International Golf Club Halfway House
1030 Champions Dr, Daytona Beach, FL 32124 · Permanent Food Service · License 7405810
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 21 routine inspection2 high priority (fixed by the Sep 22 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 visitSep 22, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
More time given
- First visitSep 21, 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.
Reach in cooler Cut leafy green 46f, sliced cheese 46f, hot dogs 45f . Manager placing in another cooler
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
-lettuce in Togo bag
Intermediate1
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
-quat
Basic4
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
-ladies room toilet running water when not in use
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
-small amount of water on floor by mopsink
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.