Shawarma and More LLC
2518 S Atlantic Ave, Unit A, Daytona Beach, FL 32118 · Permanent Food Service · License 7408016
What drove the grade
Stop Sale issued due to adulteration of food product.
How the score was calculated
- Starting score100
- Violations at the Jul 16 routine inspection4 high priority (1 fixed on the spot), 5 intermediate, 6 basic-42
- Administrative complaint on Jul 16Counts in full until a follow-up finds the problems fixed-20
- Safety score38
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 visitJul 16, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to adulteration of food product.
-debris/liquids splashed over from warewashing into pot of chickpeas sitting inside basin next to where warewashing conducted
Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
-cook handling cell phone did not wash hands prior to working with food on the grill -cook washed dishes in 3 compartment sink without washing hands prior to handling food
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. -knives/utensils washed without any sanitizing step at the 3 compartment sink
Fixed on the spot
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Administrative complaint
Intermediate5
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
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.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
-hand sink obstructed by box of service wrap laying across basin of hand sink.
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic6
Code 08, Food protection and cross-contamination: Food stored in a location that is exposed to splash/debris.
-chickpeas in open pot of water inside basin of 3 compartment sink, employee is washing equipment in middle basin while food is exposed.
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
-handle to serving spoon laying inside food product container directly touching food, at reach in cooler on cookline
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Code 16, Dishwashing facilities and test kits: Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
Do not use dishes/equipment not properly sanitized. -manager arrived, set up 3 compartment sink for proper sanitizing, and had dishes rewshed
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-some hood filters above vertical broiler
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.
-employee beverage resting on cutting boards/prep tables
Reporting only1
Code 46, Exits: Marked exit/path to marked exit blocked.
For reporting purposes only. -obstructed fire exit near cookline, extension cord draped across door
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.