The Olive Garden #4460
1780 W International Speedway Blvd, Daytona Beach, FL 32114 · Permanent Food Service · License 7407124
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 13 routine inspection1 high priority (fixed on the spot), 4 intermediate, 6 basic-21
- Safety score79
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 visitAug 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 13, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-pasta drawer pasta 47f to 66f less than four hours being placed in walk in cooler Per manager breaker tripped -cookline shredded cheese 45f employee placed bag of ice . Advised to move away from heating elements and put another heat guard Cheese and pasta cooled to 41f to 43f
Fixed on the spot
Intermediate4
Code 03, Food out of temperature: Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information.
Base in ice bath(prepared today) not labeled with date.
Code 13, Clean clothes, hair restraints, jewelry: Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
-server using cheese grater
Code 14, Food-contact surfaces designed and maintained: Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.
-ligs to soups cracked
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
- no hot or cold water at handsink at wait station. Per manager is being replaced next few days. Pipe not connected under sink
Basic6
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
-cookline
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior of oven has accumulation of black substance/grease/food debris.
-bread stick oven
Reach-in cooler interior/shelves have accumulation of soil residues.
-kitchen waitstaion
Code 36, Floors, walls, ceilings and ventilation: Worn, torn and/or soiled floors/carpeting.
-floor soiled under soda boxes
Fixed on the spot
Wall soiled with accumulated grease, food debris, and/or dust.
-corner of wall soiled by dish machine
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
-vent dusty over kitchen waitstation and at dish machine
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.