Ocean Deck Restaurant
127 S Ocean Avenue, Daytona Beach, FL 32118 · Permanent Food Service · License 7400012
What drove the grade
Roach activity present as evidenced by live roaches found.
How the score was calculated
- Starting score100
- Violations at the Aug 12 complaint inspection5 high priority (fixed by the Aug 17 follow-up), 2 intermediate, 7 basic-28
- Violations at the Sep 29 complaint check1 basic also cited at the Aug 12 complaint inspection and counted there
- Extension granted on Aug 13, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score70
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 4 visitsLatest inspection
Complaint check
- First visitSep 29, 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.
1 violation found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Basic1
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
-isolated areas at the cook line/warewashing area inside broken floor tiles
Earlier inspections 1
C70Complaint inspection14 violations, 5 high priority · 2 follow-up visits Fixed at follow-up
- 2nd follow-up visitAug 17, 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
Basic1
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
More time given
- 1st follow-up visitAug 13, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still 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.
Cooked chicken, sliced cheese, time extended next day
More time given
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-operator currently using coolers in upstairs licensed location due to waiting on service. Checked temperatures in units being used for service. -sour cream 46°F, sliced cheeses 54°F, sliced turkey 46°F , pre cooked/prepped chicken 46°F -due to evidence of effort to comply, a time extension has been granted next available day.
More time given
Basic1
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
More time given
- First visitAug 12, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
-coleslaw
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-coleslaw 45-47°F inside unit at end of cookline next to fryers, inside unit overnight per manager, see stop sale. -ice cream mix 62°F, held at room temperature at bar service station in corner, manager stated placed out 2 hours prior, moved to freezer -shredded cheese (52°F - Cold Holding); fish dip (48°F - Cold Holding); diced tomatoes (48°F - Cold Holding); precooked chicken wings (48°F - Cold Holding); raw fish (42-44°F - Cold Holding)
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
Establishment has no approved Alternative Operating Procedure. -employee using bare hands making contact with cooked quesadilla with bare hands while cutting.
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
-employee handling soiled dishes at the dish machine did not hands prior to placing clean and sanitized dishes into storage
Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
-1 live roach on side of drain pipe under sink at dish washing area -2 live inside unused bar well
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-beverage lines fed through ice inside well at bar -interior of soda guns at bar
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
-hand sink in bar used to store soiled pitcher
Basic7
Code 08, Food protection and cross-contamination: Uncovered food stored near sink exposed to splash.
-bowls of salt near beverage service area around water lines/soda guns. Advised to use salt containers that can be covered in between service
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-utility line behind fryers/grill, grease accumulation -soda gun holsters and lines at bar with pink slimey substance
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
-leak under bar service/ice well out at end of bar
Code 35, Insects, rodents, pests and animals: Accumulation of dead or trapped insects in control devices.
-1 dead roach on sticky trap behind bar cooler at entrance to bar
Outer openings not protected during operation and vermin and/or environmental cross contamination present.
-door to outside left open, roaches observed inside the establishment
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
-section near dish machine. 1
Floor area(s) covered with standing water.
-several isolated areas near dish area/prep sink/bar well out front
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.
- 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.