Daytona Bch32119
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Tomatoes sliced 8/11
High priorityFIVE STAR PIZZA →Aug 19, 2026
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. - Washing and rinsing containers and moving to air dry. Discussed with employee who then filled the three compartment sink, checked for sanitizer level (100 ppm cl) and moved those items to sanitizer.
High priorityPANDA HOUSE GRILL →Jul 23, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. Raw meat over ready to eat food such as sprouts and sauce
High priorityPANDA HOUSE GRILL →Jul 23, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. Employee raw shell eggs over vegetables, raw fish over chicken peas
High priorityFUSION HUT BISTRO →Jul 23, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
High priorityFUSION HUT BISTRO →Jul 23, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Overnight in double cooler: Rice 50F, stock 52F, ox 48F, chick peas 48F, see stop sale. Other items in cooler less than 2 hours, advised to move items to another cooler - put and returned to cooler ox tail 47F in storage room cooler
High priorityFUSION HUT BISTRO →Jul 23, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Plantains 98F, rice 125F. Operator moved to steam table and turned heat on
High priorityFUSION HUT BISTRO →Jul 23, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
High priorityCHARLEY'S CHEESESTEAKS AND WINGS →Jul 23, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken in the warmer 106F, warmer off, employee turned warmer on
High priorityCHARLEY'S CHEESESTEAKS AND WINGS →Jul 23, 2026
Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Cheese sauce reheating in a can approximately 3.5 hours per employee 120-130F in the Center
High priorityCHARLEY'S CHEESESTEAKS AND WINGS →Jul 23, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
High priorityLOUIE'S PIZZA HOUSE →Jul 20, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Frigidaire overnight: Philly meat 50F, tzatziki 46F, ricotta 45Fl cannoli cream 46F
High priorityLOUIE'S PIZZA HOUSE →Jul 20, 2026