Main Kitchen/Don Rico/Doc Bales/McCoy's Rum Room
100 N Atlantic Ave, Daytona Beach, FL 32118 · Permanent Food Service · License 7403925
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 (1 no follow-up needed, 1 fixed on the spot), 3 intermediate, 5 basic-20
- Safety score80
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 visitSep 21, 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.
10 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.
-cut melon 47-48°F inside expo cooler 187, manager stated out for breakfast service on ice bath 90 minutes prior. Advised to monitor internal temperatures after setting ice bath/use time as a public health control if necessary
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
-raw beef stored above fully cooked chicken wings (per cook). Advised to check internal temperature after initial cooking of chicken wings prior to cooling down to ensure wings are reaching 165°F, otherwise a written procedure for partial-non continuous cooking must be filled out and kept on site. Provided template
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
-open milks inside wait station
Code 13, Clean clothes, hair restraints, jewelry: Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
-employee portioning
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-nozzle at Pepsi dispenser in wait station outside of kitchen
Basic5
Code 16, Dishwashing facilities and test kits: Accumulation of lime scale on/inside the dishmachine.
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
-hand sink near office adjacent to ice machine. Manager currently using alternative prep sink that has been repurposed for hand washing only.
Water leaking from pipe and/or faucet/handle.
-water line on backside of wrewashing station at prewash side
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
-corner between walk in coolers -hole in tile above dish machine Ceiling/ceiling tile shows damage or is in disrepair. -section near high temp dish machine
Floor soiled/has accumulation of debris.
-beverage station
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.