ADAM'S EGG RESTAURANT
935 SOUTH ATLANTIC AVE., Daytona Beach FL 32118 · 7276445752
Last inspected Aug 5, 2026 · 9 visits since August 2023
JUL 24
JAN 25
JUL 25
JAN 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee used bare hands to place lime in beverage. Advised to use gloves or utensils
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Aug 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate8 Basic
What the inspector wrote — 14 findingsThe state's own report →
Container of medicine improperly stored. -container/package of over the counter pain reliever on top shelf above packaged food inside dry storage. Advised to isolate medicine and other toxic substances/chemicals away from food storage/or below stored food
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee washing soiled dishes,sorted/handled clean dishes from dish machine after cycling without washing hands between tasks.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee cutting lemons for beverage. Manager had employee remake beverage with gloves on. Provided information on Barehand contact with ready to eat food.
Stop Sale issued due to adulteration of food product. -case of single service orange marmelade, exposed to potentially contaminated water source from drip above isolated area inside dry storage -cut lemons for beverage
Show the remaining 10 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -container of cream cheese inside refrigerator out front
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -advised manager of pending expiration for CFM not currently present and only CFM for establishment
Ceiling shows damage or is in disrepair. -dry storage room
Clean equipment and utensils stored under dripping water that is not shielded to intercept potential drips. -some stacks of clean lans under dripping water in dry storage from ceiling
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee beverage stored on cutting board at cooler out front
Food stored in a location that is exposed to dust/drip. -uncovered biscuits on ledge above grill below hood filters with dust build up -single service, packaged orange marmalade stored below dripping water inside dry storage room
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dust build up on hood filters above grill
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -stored on top of prep table next to clean plates for service
Standing water or very slow draining water in handwash sink. -hand sink next to fryer
Working containers of food removed from original container not identified by common name. -pans of flour/breading in dry storage room
Jan 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Employee drank from twist cap beverage container then engaged in handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -server, advised person in charge to use a cup with lid/straw to avoid hand to mouth contact from twisting off cap from opened beverage container
Time/temperature control for safety food re-served to customers. -single service butter. Advised to used margarine or to have controlled amount of butter kept behind counter to provide to customers as needed. Advised that butter may not be reserved to other customers
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked sausage links 118F, grits 110F in double pan/double boil on grill. Cooked less than 2 hours ago, employee placed time as public health control note from when product was prepared.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -jade
Accumulation of lime scale on the inside of the dishmachine. -upper portion inside machine
Cloth used as a food-contact surface. -employee used wiping cloth to remove grease from cooked bacon. Advised to purchase food grade paper for approved usage of material for absorbing grease directly from food.
Reach-in cooler interior/shelves have accumulation of soil residues. -bottom shelf of reach in freezer on cook line
Jul 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -cook cracked raw shell eggs for order prior to handling clean ramekin
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. -wiping cloth sanitizer registered 200ppm chlorine, stored next to stacks of clean plates on prep table
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -person in charge stated certified manager out for personal emergency. Advised to have a secondary certified food manager.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -water line/hose inside ice machine is soiled/stained. Advised to clean component, if soil does not fully remove after cleaning it would be advised to replace water line.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -womens restroom
In-use utensil making contact with garbage can. -spoon on cook line making direct contact with garbage can/trash bag and returned to line. Manager returns utensil to dish area after discussing
Missing drain plug at dumpster.
Objectionable odors in bathroom.
Jan 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs above condiments inside cooler
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw shell eggs above raw bacon inside cooler in back
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -single service butter chips 43-47F inside cooler up front. Advised to lessen load in pan at top or keep below to ensure maintaining 41F
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -american cheese
Ceiling shows damage or is in disrepair. -dry storage
Objectionable odors in bathroom or other areas of the establishment.
Standing water or very slow draining water in handwash sink.
Jul 25, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ceiling tile shows damage or is in disrepair. -dry storage room
Jul 18, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0-10pm measured inside dish machine after sanitizing cycle
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored above deli meats inside 2 door refrigerator in kitchen
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -ham, deli meat Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cut melon
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling tile shows damage or is in disrepair. -dry storage room
Objectionable odors in men's bathroom.
Single-service articles not stored inverted or protected from contamination. -coffee filters on top of coffee maker
Standing water or very slow draining water in handwash sink. -hand sink on cook line
Wet wiping cloth not adequately stored in sanitizing solution between uses.
Jan 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate7 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored above deli meats inside cooler across from fryer Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw shell eggs stored above raw bacon
Clean bowls, plates not stored inverted or in a protected manner. -near warewashing area
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. -employee drinking from plastic water bottle that does not eliminate hand/mouth contact in station across from oven out front. At cooler/cutting board
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee out front placed cell phone on small cutting board on lowboy
Food not stored at least 6 inches off of the floor. -fryer oil
Opened employee beverage container in dry storage area with/next to food stored to be served/prepared to customers. -water bottle on shelving next to various food items. Advised to segregate beverages/employee food away from supplies
Sanitizer bucket stored with clean plates, utensils, linens, single-service, or single-use articles.
Single-service articles improperly stored on floor inside dry storage room
Sep 15, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee used bare hands to place lime in beverage. Advised to use gloves or utensils
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
No conspicuously located ambient air temperature thermometer in holding unit. -fridge out front containing milk
Aug 11, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee used bare hands to place lime in beverage. Advised to use gloves or utensils
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs above ham
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -coffee mug on top of cutting board
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee prepping wearing
No conspicuously located ambient air temperature thermometer in holding unit. -fridge out front containing milk
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.