BROWN & BROWN
300 N BEACH ST, Daytona Beach FL 32114 · 386 681 7418
Last inspected Jun 2, 2026 · 8 visits since December 2023
MAY 24
NOV 24
JUN 25
DEC 25
JUN 26
— STEADY
5 inspections within 27 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -feta 47f manager discarded
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jun 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
Whole fruit displayed for self-service not wrapped and no utensils provided. -apples not under sneeze guard
Dec 5, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Manager or person in charge lacking proof of food manager certification. Per chef states is expired and taking test next week.
Dec 4, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Liquid egg 45f,sausage 46f less than four hours
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -sausage gravy 107f less than four hours -egg 104f- 112 f,sausage 109f, than four hours Warmer not turned on
Employee washed hands in a sink other than an approved handwash sink.
Manager or person in charge lacking proof of food manager certification. Per chef states is expired and taking test next week.
Carbon dioxide/helium tanks not adequately secured. -water heater room
Covered waste receptacle not provided in women's bathroom.
Jun 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -feta 47f manager discarded
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Chicken 130f manager reheating, reheated to 172f
Wet wiping cloth not stored in sanitizing solution between uses.
Nov 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Frittata-cheddar and feta/spinach 119f-121f less than 4 hours reheat to 165f -tomato soup 121f to 131f manager reheating 165f
No paper towels or mechanical hand drying device provided at handwash sink. -frontline
Employee eating in a food preparation or other restricted area.
May 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drink on reach in cooler,coffee area -drink on shelf under prep next to plastic wrap
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -aprons hanging on food storage shelves
Feb 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 12, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 5 high priority.
5 High priority6 Intermediate1 Basic
Show 12 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. -Per manager mahi is frozen after sealing bag
Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use.
Raw animal food stored in same container as ready-to-eat food. -bag of liquid eggs stored on shell eggs
Stop Sale issued due to adulteration of food product. -ROP of mahi not frozen prior to sealing in bags. Does not appear to be in 10k bags
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -liquid egg whites 52f less than 4 hours
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. Freezing fish
Handwash sink not accessible for employee use at all times. -tomato slicer in hand sink
Handwash sink used for purposes other than handwashing. -employee rinsed spatula
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. -manager could find training. Manager showed daily safety training forms
No soap provided at handwash sink. -frontline
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. -ROP -fish -cooked beef
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -sweaters and bags stored on storage shelf
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.