Wholesale Seafood Direct
1425 Tomoka Farms Rd P248, Daytona Beach, FL 32124 · Mobile Food Dispensing Vehicle · License 7450598
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 Sep 25 routine inspection1 high priority (no follow-up needed), 1 intermediate (fixed on the spot), 5 basic-10
- Safety score90
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 visitSep 25, 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.
7 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.
-shrimp 46f placed in cooler
Intermediate1
Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
-Receipt states pass through fee . Fee is for credit card charge -menu boards state 4 % w/ C.C. Nothing on menu states CC is credit card.
Fixed on the spot
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor.
-jug of oil
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer .
-3 chest freezers
Code 36, Floors, walls, ceilings and ventilation: Worn, torn and/or soiled floors/carpeting.
-floor soiled under fryer
Ceiling/ceiling tile shows damage or is in disrepair.
-above 3 compartment sink
Code 50, Current license displayed: Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
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.