The Cracked Egg
3280 South Atlantic Ave Unit#d, Daytona Beach, FL 32118 · Permanent Food Service · License 7405967
What drove the grade
Live, small flying insects found
How the score was calculated
- Starting score100
- Violations at the Oct 6 routine inspection5 high priority (no follow-up needed), 8 basic-23
- Safety score77
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 visitOct 6, 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.
13 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.
-hydrated hasbrowns, sour cream, butter
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. -cooked corned beef, Canadian bacon, sliced turkey
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-sour cream, butter 45-47°F in front server station near counter, see stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
-rehydrated hash browns
Code 35, Insects, rodents, pests and animals: Live, small flying insects found
-2 small flying insects around the microwave in the prep area
Basic8
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
-employee beverage on shelf with clean dishes
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in cooler
Code 22, Food-contact surfaces clean and sanitized: Interior of microwave has accumulation of black substance/grease/food debris.
-back prep area
Fixed on the spot
Reach-in cooler interior/shelves have accumulation of soil residues.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-blade guard on backside of slicer near the blade
Code 24, Clean equipment storage and air drying: Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area.
Fixed on the spot
Equipment and utensils not properly air-dried - wet nesting.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
-cookline near stove
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.
- 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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.