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1049 Mason Ave #100, Daytona Beach, FL 32117 · Permanent Food Service · License 7407045
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Jul 30 routine inspection4 high priority (no follow-up needed), 1 intermediate, 3 basic (2 repeats)-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 · 1 visitRoutine inspection
- First visitJul 30, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
-containers of raw chicken wings stored over containers of dressing in white refrigerator.
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
-employee handled raw chicken and then touched single service soufflé cup. Advised operator to discard soufflé cup and wash hands, change gloves.
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container with fresh mushrooms.
Intermediate1
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.
-pasta salad in walk in cooler not dated.
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor.
-container with roll of ground beef stored on floor in walk in cooler.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
-grease under cooking equipment.
Repeat violation
Code 40, Employee personal belongings: Employee personal items (cigarettes,phone,lighter, hat) stored in or above a food preparation area.
Fixed on the spot
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.