Robinson Brothers BBQ
637 1/2 Martin L King Bl, Daytona Bch, FL 32114 · Permanent Food Service · License 7406241
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Oct 23 routine inspection5 high priority (4 fixed by the Oct 29 follow-up), 2 basic-20
- Safety score80
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 29, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
More time given
Basic1
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
More time given
- First visitOct 23, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
7 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.
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
- Ribs 109f-110f, chicken 111f less than 4 hours
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
-Ribs 57f -60f per manager cooked yesterday
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
-2 flys in kitchen
Basic2
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
-ge refrigerator
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.
- Stop sale
- An order that the food can’t be sold or served.