Poolside Cafe at Tropical Wind
1398 N Atlantic Ave, Daytona Beach, FL 32118 · Permanent Food Service · License 7403763
What drove the grade
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
How the score was calculated
- Starting score100
- Violations at the Sep 23 routine inspection1 high priority (no follow-up needed), 2 intermediate, 4 basic-13
- Safety score87
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 23, 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:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. -quat 100ppm
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
-hot dogs, manager discarded out of caution
Code 14, Food-contact surfaces designed and maintained: Serving plate food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.
Basic4
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
-some grease/stain on wall near fryer
Wall not smooth, nonabsorbent and easily cleanable in food preparation area.
-wall surface behind flat top
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
-ceiling vent inside dining area
Floor soiled/has accumulation of debris.
-some grease on floor under cookline equipment
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.