Mr Dunderbaks

116 N Beach St, Daytona Beach, FL 32114 · Permanent Food Service · License 7407210

Official report

out of 100

Grade C

Safety score 75 of 100

Latest visit: Sep 15, 2026 (8 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed by the Sep 15 follow-up · 12 other violations

How the score was calculated

Starting score100
Violations at the Sep 14 complaint inspection
3 high priority (2 fixed by the Sep 15 follow-up, 1 fixed on the spot), 4 intermediate (2 fixed on the spot), 6 basic
-25
Safety score75

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

Inspection history

2 inspections · 3 visits

Latest inspection

Sep142026

Complaint inspection

13 violations found · Inspector came back once

Follow-up visitSep 15, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 3 Basic
What was still cited
Intermediate1
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  More time given
Basic3
- Code 08, Food protection and cross-contamination: Unprotected ice machine in a customer/nonsecure area.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
Reporting only1
- Code 46, Exits: Marked exit/path to marked exit blocked.
  More time given
Official report, on the Florida DBPR website
First visitSep 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
- 3 High priority
- 4 Intermediate
- 6 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  -cookline reach in cooler cheese 50f advised to keep a lower level corn beef 46f roast beef 46f -2 nd reach in cooler on cookline provolone 46f cheddar 46f ,ham 45f,corn beef 46f
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  -red cabbage 121f to 147f,reheated to 177f
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  -on bar
  Fixed on the spot
Intermediate4
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
- 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 test kit for 3 compartment and chlorine for dish machine
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  -rack with bowls on handsink in ware washing area -buckets and box in front of handsink in kitchen
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  -chemical spray bottles not labeled in ware washing room
  Fixed on the spot
Basic6
- Code 08, Food protection and cross-contamination: Unprotected ice machine in a customer/nonsecure area.
  -ice bin in hallway no lock
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  -drinks bar counter
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -hood filters soiled with grease
- 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.
  -bar cell phone on cooler
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  -bar
  Fixed on the spot
Reporting only1
- Code 46, Exits: Marked exit/path to marked exit blocked.
  For reporting purposes only. -rear exit partially blocked by boxes
Official report, on the Florida DBPR website

Earlier inspections 1

Jul12026Licensing inspection7 violations, 2 high priority No follow-up needed

First visitJul 1, 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.
7 violations found:
- 2 High priority
- 1 Intermediate
- 4 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  -mostly cheese and some blut wurst see stop sale . Manager discarded
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  -Small display cooler cheeses and meat 48f-49f per manager in cooler for 2 days. see stop sale. Manager discarded food.
Intermediate1
- Code 31, Handwash sinks and supplies: No handwash sink for employees by 3 compartment sink per plans.
  -plumber install sink
  Fixed on the spot
Basic4
- Code 08, Food protection and cross-contamination: Ice machine in hallway lid not secured for possible customer contamination.
  Food stored on floor.
  -container of sugar
- Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
  -next around hood
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  -bar
Reporting only1
- Code 46, Exits: Marked exit/path to marked exit blocked.
  For reporting purposes only. -rear exit partially blocked by cart
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.