Ocean Deck Upstairs
127 S Ocean Ave, Daytona Beach, FL 32118 · Permanent Food Service · License 7406495
What drove the grade
Roach activity present as evidenced by live roaches found.
How the score was calculated
- Starting score100
- Violations at the Aug 17 routine inspection5 high priority (2 no follow-up needed, 3 fixed on the spot), 2 intermediate, 4 basic-25
- Violations at the Sep 29 complaint check1 high priority (fixed by the Sep 30 follow-up)-3
- Safety score72
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Complaint check
- Follow-up visitSep 30, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitSep 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
1 violation found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
2 live roaches inside the equipment corners near the back vent of the cooler on the cook line, advised to deep clean affected equipment -next day followup inspection required to verify ongoing compliance.
Earlier inspections 1
C75Routine inspection11 violations, 5 high priority No follow-up needed
- First visitAug 17, 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.
11 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 due to food not being in a wholesome, sound condition.
-ice inside bar well for scooping beverage ice touching bottles of alcohol
Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
-written time procedures on site, product to start the day not time marked for 4 hour discard. Manager corrected from 2 hours prior.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
-raw fish stored above the precooked chicken
Fixed on the spot
Food/bottled beverage stored in ice used for drinks.
See stop sale.
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -dm upstairs 0ppm, showed person in charge potential build up/corrosion within sanitizer lines, no observed sanitizer flowing through unit. Manager set up downstairs dish machine and checked at 100ppm -service technician called for upstairs unit
Fixed on the spot
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-soda gun interior
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
-hand sink obstructed by location of lowboys , tight/narrow path between equipment
Basic4
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-soda gun holsters
Code 33, Garbage and refuse: Grease receptacle lid open/broken.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
-5 dead roaches on floor near dish machine where establishment is cleaning/sanitizing dishes for upstairs. Employee cleaned up during inspection
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall/ceiling.
-section at corner of cookline at utility lines
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.