Mck's Tavern

218 S Beach St, Daytona Beach, FL 32114 · Permanent Food Service · License 7405427

Official report

out of 100

Grade C

Safety score 75 of 100

Latest visit: Oct 9, 2026 (4 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Oct 9 follow-up · 13 other violations

How the score was calculated

Starting score100
Violations at the Oct 8 routine inspection
3 high priority (fixed by the Oct 9 follow-up), 3 intermediate (1 fixed on the spot), 8 basic
-25
Safety score75

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Oct82026

Routine inspection

14 violations found · Inspector came back once

Follow-up visitOct 9, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 2 Basic
What was still cited
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.
  On order
  More time given
Basic2
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Water dripping from ceiling in dining room.
  More time given
Official report, on the Florida DBPR website
First visitOct 8, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
- 3 High priority
- 3 Intermediate
- 8 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  -sliced cheese 46f , sour cream 49f advised to keep a lower level
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Pot pie mix 47f, corn beef 44f -48f,chili 50f per manager made yesterday not cooled to 41f or below in 6 hours . Manager discared
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
  Raw animal foods must be fully cooked prior to service. -burger night menu
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  -chlorine
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  -kitchen and bar
  Fixed on the spot
Basic8
- Code 08, Food protection and cross-contamination: Food stored on floor.
  -jug of oil -box of food on floor in walk-in freezer -container on food on floor in walk in cooler manager corrected
- Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
  200 ppm
  Wiping cloth sanitizing solution stored on the floor.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  -top oven
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  -small amount
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -hood soiled above char grill
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  -2 dead roaches on floor under soda boxes
- Code 36, Floors, walls, ceilings and ventilation: Water dripping from ceiling in dining room.
  -Per manager working with roof
Official report, on the Florida DBPR website

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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.