Mardi Gras Amusements
12 N Boardwalk, Daytona Bch, FL 32118 · Permanent Food Service · License 7400330
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 Aug 24 routine inspection1 high priority (fixed on the spot), 3 intermediate, 6 basic-18
- Safety score82
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 24, 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 priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-sliced cheese 46°F inside lowboy on cookline, manager stated placed in unit 3 hours prior, rechecked 30 minutes later cooling at 44-45°F
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.
-hot dogs, opened previous day
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
-hand sink at end of line near ice cream freezer
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic6
Code 08, Food protection and cross-contamination: Food/beverage stored under dripping water line.
-containers of drink mixers stored under dripping condensation from air handler line in stairway leading ti storage area
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer.
-ice cream freezer
Code 25, Single-service items: Single-service articles improperly stored.
-cases of beverage cup lids/mixers on floor/steps leading to storage area upstairs Single-service articles not stored inverted or protected from contamination. -single service food trays/hot dog flutes under hood filter
Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable.
-some sections of floor on prep line
Floor soiled/has accumulation of debris.
-isolated area of grease/food debris build up on cookline under equipment inside damaged flooring.
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.
-employee handbag on top of case if beverage lids in storage area outside of the kitchen
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.