Uncle Waldo's

2454 S Nova Rd, South Daytona, FL 32119 · Permanent Food Service · License 7407422

Official report

out of 100

Grade C

Safety score 72 of 100

Latest visit: Nov 6, 2026 (yesterday)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed by the Nov 6 follow-up · 11 other violations

How the score was calculated

Starting score100
Violations at the Oct 29 routine inspection
2 high priority (1 fixed by the Nov 6 follow-up, 1 fixed on the spot), 6 intermediate, 4 basic
-28
Safety score72

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Oct292026

Routine inspection

12 violations found · Inspector came back once

Follow-up visitNov 6, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 2 Basic
What was still cited
Intermediate1
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
  More time given
Basic2
- Code 14, Food-contact surfaces designed and maintained: Gaskets in poor repair.
  More time given
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  More time given
Official report, on the Florida DBPR website
First visitOct 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
- 2 High priority
- 6 Intermediate
- 4 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  - Ricotta 47°F, dip 45°F, blue cheese 44°F, upright cooler stocked and turned on at the same time per employee, less than an hour - bottom right cookline cooler raw wings 43-46°F - multiple cheeses in walk in cooler 44°F.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Walk in cooler raw shell eggs
  Fixed on the spot
Intermediate6
- 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.
  Chili, Alfredo, Queso
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener blade
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Kitchen handsink blocked by mop sink and upright cooler
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Several in the bar
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
- Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
  Auto grat after 9 pm not on menu
Basic4
- Code 14, Food-contact surfaces designed and maintained: Gaskets in poor repair.
  Main cookline cooler
- Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Three compartment sink dripping into the floor and in bus tub underneath it
  Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
  Kitchen hand sink
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.