The Hard Deck Tiki Bar
2900 Bellevue Ave, Daytona Beach, FL 32124 · Permanent Food Service · License 7407373
What drove the grade
Rodent activity present as evidenced by rodent droppings found.
How the score was calculated
- Starting score100
- Violations at the Oct 26 routine inspection4 high priority (fixed before it reopened Oct 27), 6 intermediate (fixed before it reopened Oct 27), 11 basic-35
- Emergency closure on Oct 26, reopened Oct 27Counts 20 for 30 days after reopening, 10 until 90 days, then nothing-20
- Safety score45
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 27, 2026 Reopened after closure
The inspector came back, found the problems fixed and allowed the business to reopen.
5 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Improved
More time given
Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
More time given
Basic3
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
More time given
Ceiling tiles missing.
More time given
- First visitOct 26, 2026 Emergency closure
Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.
21 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-cookline butter milk 72f,beef base 70f less than 4 hours placed in cooler -waitstation cut tomatoes 52f ,cut lettuce 59f advised to put more ice around product
Code 35, Insects, rodents, pests and animals: Rodent activity present as evidenced by rodent droppings found.
-1 dropping on food storage shelf -approximately 20 droppings on window ledge behind food storage shelves -approximately 18 droppings on floor under food storage shelves -approximately 15 droppings on floor under racks at dish machine -5 droppings on dry storage area shelves
Administrative complaint
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
-beer line cleaner on top of ice machine
Rodent bait not contained in a covered, tamper-resistant bait station.
-under pallet at dish machine area
Intermediate6
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-2 cutting boards on cookline coolers soiled - can opener soiled
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
-bus tubs in front of handsink in ware washing area -dust pan,wet floor sign in front of of handsink sink by ice machine
No paper towels or mechanical hand drying device provided at handwash sink.
-bar
Fixed on the spot
No soap provided at handwash sink.
-prep area
Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
-prep area and cookline
Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
-cash and credit not on menu
Basic11
Code 08, Food protection and cross-contamination: Food stored on floor.
-bag of sugar on floor
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
-soufflé cup in tomato paste,Cole slaw
Equipment in poor repair.
-gasket torn on walk in cooler
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Top of dish machine soiled
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-hood filters soiled with grease over char grill
Code 25, Single-service items: Single-service articles improperly stored.
-box on floor at out side bar
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
-inside bar sink leaking into bucket at 3 compartment sink
Code 35, Insects, rodents, pests and animals: Dead rodent present.
-1 dead rodent behind soda machine -1 dead rodent on glue trap under dish machine
Administrative complaint
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
-under soda boxes next to ice machine
Ceiling tiles missing.
-storage ,walk in cooler area
Floor soiled/has accumulation of debris.
-under equipment at out side bar -under cooking 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.
- 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.