BEACHSIDE CAFE
2424 N ATLANTIC AVE, Daytona Beach FL 32118 · 386 677 7880
Last inspected Aug 7, 2026 · 12 visits since November 2023
AUG 24
JAN 25
AUG 25
FEB 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 fly landed on wiping cloth on cook line, employee removed
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2024065362 | Aug 19, 2024 | Dec 17, 2024 | $200 |
Inspection history
12 visits, newest first
Aug 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
What the inspector wrote — 7 findingsThe state's own report →
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw burgers stored above raw bacon inside a up cooler
Shell eggs in use or stored with cracks or broken shells. See stop sale.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. -manager discarded, provided backup thermometer calibrated at 30F under ice point. Advised to periodically perform calibration checks on all probe thermometers on site
Accumulation of pink substance in the interior of the ice machine/bin.
Show the remaining 3 findings ▾
Clean ice buckets not stored inverted or in a protected manner.
Ice buildup in walk-in freezer.
Old labels stuck to food containers after cleaning.
Feb 20, 2026□ 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 ▾
Equipment in poor repair. -damaged lexan pan on air drying rack, manager discarded -rusted/chipped wire racks inside refrigerator
Feb 5, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -70F butter chips inside small bowl in expo area, manager stated placed out 3 hours prior. Butter discarded, advising manager to consider using an approved 4 hour time control policy and discard at end of breakfast.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -open package of hot dogs, precooked sausage
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -precooked chicken wings, cut lettuce, tomatoes, waffle batter, processed mushrooms
Clean bowls, plates, not stored inverted or in a protected manner. -top shelf on prep line
Dishmachine not washing/rinsing/sanitizing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. -hot water dish machine currently down for service, manager currently using 3 compartment sink for ware washing
Equipment in poor repair. -damaged lexan pan on air drying rack, manager discarded -rusted/chipped wire racks inside refrigerator
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -ladle for waffle batter in 67F standing water at station.
No waste receptacle installed at handwash sink provided with disposable towels.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top shelf across from grill
Aug 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate6 Basic
Show 8 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food without washing hands. Single-use gloves not changed as needed after contamination with raw egg prior to handling ready to eat food. -cook cracked raw shell eggs at cook line prior to handling shredded cheese from container without washing hands/changing gloves
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored above condiments on rack inside stand up cooler near ovens
Accumulation of lime scale on the inside of the dishmachine.
Accumulation of pink substance in the interior of the ice machine/bin.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Equipment in poor repair. -can opener blade, light surface rust
Old labels stuck to food containers after cleaning.
Single-service articles improperly stored. -cases of plastic cups n floor in dry storage
Jan 16, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Dishmachine has no data plate/operating specifications.
Jan 9, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 5 high priority.
5 High priority4 Intermediate6 Basic
Show 15 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -cooke chicken wings marked 1/1
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -cooke chicken wings marled 1/1
Toxic substance/chemical improperly stored. -equipment cleaning chemical on shelf above prep table
Food-contact surface soiled with food debris, mold-like substance or slime. -colored substance on can opener blade -carbon build up on flat top
Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. -no battery inside probe thermometer
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -white plastic splash guard inside ice machine with pink substance
Accumulation of debris on exterior of warewashing machine.
Carbon dioxide/helium tanks not adequately secured.
Dishmachine has no data plate/operating specifications.
Equipment in poor repair. -ventilation line from stacked oven feeding towards hood vent
Old labels stuck to food containers after cleaning.
Aug 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. -final rinse 198F
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/
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -pink substance along bottom threshold of interior splash guard
Aug 19, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -chili 45-46F, hot dogs 44-45F, shredded cheddar 45F, sliced american cheese 46F, commercially cooked potatoes 45F, sour cream packets 50F, chicken wings 46F inside walk in cooler overnight/longer than 4 hours -single service butter 75F
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. -final rinse 198F
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/
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -pink substance along bottom threshold of interior splash guard
Aug 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 6 high priority.
6 High priority8 Intermediate7 Basic
Show 21 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 fly landed on wiping cloth on cook line, employee removed
Metal stem-type thermometer soiled.
Raw animal food stored over/not properly separated from ready-to-eat food. -partially cooked chicken wings stored above hot dogs inside cooler
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. -48-50F ambient temperature
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -chili 45-46F, hot dogs 44-45F, shredded cheddar 45F, sliced american cheese 46F, commercially cooked potatoes 45F, sour cream packets 50F, chicken wings 46F inside walk in cooler overnight/longer than 4 hours -single service butter 75F
Food-contact surface soiled with food debris, mold-like substance or slime. -interior of cone to soda gun in bar
Handwash sink not accessible for employee use at all times. -hand sink in back blocked by large trash can
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. -final rinse 198F
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/
No paper towels or mechanical hand drying device provided at handwash sink.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -chili
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -pink substance along bottom threshold of interior splash guard
Can opener blade with rust that has pitted the surface
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. -in front of ice machine
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on prep table next to can opener
Ice buildup in walk-in cooler and freezer.
Single-service articles stored on a soiled surface. -clamshells stored on soiled top shelf across from fryers
Soiled dry wiping cloth in use. -grill station
May 3, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. -flats of raw shell eggs left at room temperature for 1 hour, from person in charge. Placed back into cooler, advised to use time as public health control if intentions are to leave out for service
Mar 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -pvc drain pipe from sinks in bar buried inside flood basin
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. -manufacturer spec shows 150F for high temp wash cycle, manifold showing 100F, advised to look into possible malfunctioning gauge Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit.
Vacuum breaker missing on fitting/splitter added to mop sink faucet.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -beverage station in front of cookline
Current Hotel and Restaurant license not displayed.
Floor soiled/has accumulation of debris around grill/fryers
Nov 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
5 High priority4 Intermediate8 Basic
Show 17 findings ▾
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch.
Dented/rusted cans present. See stop sale. -salsa, person in charge set aside for discarding
Metal stem-type thermometer soiled.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. -single service butters in lexan at expo line exposed to room temperature. Person in charge stated butters discarded after 4 hours. Placed time stamp on pan from 7am-11am
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked sausage patties 109F, person in charge stated cooked less than 30 minutes prior. Placed on elevated platform on end of grill not adequately keeping sausage at 135F or above. Advised to use covered stainless pan or place onto 4 hour time as public health control.
Food-contact surface soiled with food debris, mold-like substance or slime. -blade for can opener, black substance -interior of soda gun
No paper towels or mechanical hand drying device provided at handwash sink.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. -clean glasses stored in close proximity to hand sink in bar, exposed to splash from handwashing.
Ice buildup in walk-in freezer.
In-use tongs stored on equipment door handle between uses.
No conspicuously located ambient air temperature thermometer in holding unit. -low boy cooler across from grill
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top surface of shelf across from grill
Single-service articles not stored inverted or protected from contamination. -clamshell containers on top shelf above cooler on cookline
Working containers of food removed from original container not identified by common name. -small flour container unlabeled
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.