Mck's Eats
218 S Beach St, Daytona Beach, FL 32114 · Mobile Food Dispensing Vehicle · License 7451145
What drove the grade
Spray bottle sanitizer solution exceeds the maximum concentration allowed.
How the score was calculated
- Starting score100
- Violations at the Aug 28 routine inspection2 high priority (1 fixed by the Aug 29 follow-up), 1 basic-10
- Safety score90
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 visitAug 29, 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
High priority1
Code 41, Chemicals and toxic substances: Spray bottle sanitizer solution exceeds the maximum concentration allowed.
More time given
- First visitAug 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
3 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.
- cheese 45- 48°F, beef 47°F , manager stated placed inside unit 90 minutes prior to inspection. - raw beef in serv-ware cooler 48°F approximately 2 hours. Advised to ice products fully or store in reach in freezer to recover and hold temperature
Code 41, Chemicals and toxic substances: Spray bottle sanitizer solution exceeds the maximum concentration allowed.
Greater than 400 ppm quat
Basic1
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
-bucket of pickles on floor next to grill -case/box of bread in corner
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.