BRUNCH
2071 LPGA BLVD SUITE 400, Daytona Beach FL 32117 · 386-265-5544
Last inspected Aug 19, 2026 · 11 visits since September 2023
DEC 24
MAY 25
NOV 25
JAN 26
AUG 26
— STEADY
5 inspections within 22 points of each other. Whatever this kitchen does, it does consistently.
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 touched cut avocado with bare hands. -employee touched lettuce with bare hands.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Aug 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate8 Basic
What the inspector wrote — 14 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food.
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. -pooled eggs at 49°f in reach in cooler. In cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pooled eggs at 49°f in reach in cooler. In cooler overnight.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -turkey and ham in walk in cooler.
Show the remaining 10 findings ▾
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.
Spray bottle containing bleach not labeled.
Equipment in poor repair. -unable to fully close reach in cooler door due to damaged gasket.
Food stored on floor. -bread crate stored on floor.
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Nonfood-contact surface soiled with grease, food debris. -side of flat grill soiled. -shelf under flat grill soiled.
Reach-in cooler interior/shelves have accumulation of soil residues.
Single-service articles improperly stored. -case of takeout containers stored on floor in dry storage area.
Standing water in bottom of reach-in-cooler.
Jan 8, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
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 not provided for some employees.
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.
In-use tongs stored on oven door handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -hood filters soiled with dust.
Standing water in bottom of reach-in-cooler.
Jan 7, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 13 recorded, 5 high priority.
5 High priority4 Intermediate4 Basic
Show 13 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee washed hands with no soap.
Metal stem-type thermometer soiled.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. All items in reach in cooler drawers between 57°f and 63°f. All items in cooler overnight. corned beef hash 62°f, sausage links 63°f, sausage patties 63°f, sliced ham 63°f, ground beef 57°f, turkey bacon 59°f, chicken breast 59°f, sliced turkey 59°f.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -all items in reach in cooler drawer between 57°f and 63°f: corned beef hash 62°f, sausage links 63°f, sausage patties 63°f, sliced ham 63°f, ground beef 57°f, turkey bacon 59°f, chicken breast 59°f, sliced turkey 59°f.
Handwash sink not accessible for employee use at all times. -handwashing sink blocked by rolling cart.
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 not provided for some employees.
No soap provided at handwash sink.
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.
Ice scoop handle in contact with ice.
In-use tongs stored on oven door handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -hood filters soiled with dust.
Standing water in bottom of reach-in-cooler.
Nov 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority7 Intermediate5 Basic
Show 15 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Tuna salad made in house 10/23
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Sliced cheese 50F double panned top of cookline cooler. Employee removed extra pan - feta 45F double panned in cooler across from waffle maker - butter packets 71F on each table
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Sausage gravy heating approximately 2 hours per employee 80F on top, 130F after stirring. Advised to hear more rapidly. Cook heated to 184F on the stove within 5 minutes.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Turkey and ham walk in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. - Interior rack and bottom surface, batter cooler - bottom gaskets and empty containers, cookline drawers
Handwash sink not accessible for employee use at all times. Blocked by cart, handsink in kitchen area
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 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 and Lodging Association (SafeStaff) 866-372-7233.
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. Employees on duty no proof of training
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Kitchen
Carbon dioxide/helium tanks not adequately secured. Under prep sink
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several
Food stored on floor. Oil containers
In-use tongs stored on equipment door handle between uses. Oven door
Working containers of food removed from original container not identified by common name. Sugar. Powdered sugar
May 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate6 Basic
Show 14 findings ▾
Employee cracked raw shell eggs and then plated avocado with bare hands. Stop sale issued on avocado.
Employee failed to wash hands before putting on gloves to initiate a task working with food.
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 touched cut avocado with bare hands. -employee touched lettuce with bare hands.
Stop Sale issued due to food not being in a wholesome, sound condition. -employee handled cracked raw shell eggs and then touched avocado. Stop sale issued for avocado.
Food-contact surface soiled with food debris, mold-like substance or slime. -heavy accumulation of mold like substance, food debris on reach in cooler drawer gaskets at cook line. -used shell egg flats stored on top of slicer. Advised operator to wash, sanitize slicer before use.
Handwash sink not accessible for employee use at all times. -handwashing sink in kitchen blocked by cart.
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.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
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.
Floor soiled/has accumulation of debris under cooking equipment.
Interior of oven has accumulation of black substance/grease/food debris.
Soiled dry wiping cloth in use.
Working containers of food removed from original container not identified by common name. -container of powdered sugar not labeled.
Dec 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate1 Basic
Show 7 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee washed hands with no soap.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced cheese at 60°f at cook line. Cheese pulled from walk in cooler 1 hour ago. Operator placed ice around container.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -hash browns at cook line at 79°f. Cooked less than 1 hour ago. Operator moved back to grill.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. -waterproof thermometer onsite not functioning.
No soap provided at handwash sink in kitchen.
Employee jacket hanging on food storage shelf.
May 23, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate8 Basic
Show 11 findings ▾
Food-contact surface soiled with food debris: -can opener.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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.
Carbon dioxide tanks not adequately secured.
Clean equipment/utensils not stored at least 6 inches above the floor. -containers with clean graters, funnels stored directly on floor.
Cutting board has cut marks and is no longer cleanable.
Dishmachine has no data plate/operating specifications.
Employee personal items, hat and jacket stored above a food preparation area.
Floor soiled/has accumulation of debris under cooking equipment.
Ice machine interior soiled.
Working containers of food removed from original container not identified by common name. -container of flour not labeled.
Jan 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reach in cooler drawers.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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 mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine.
No handwashing sign provided at a hand sink used by food employees in kitchen and bar area.
Jan 25, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority5 Intermediate5 Basic
Show 13 findings ▾
Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Hash browns at 79°f. Out of cooler for 2.5 hours. Operator moved back to cooler.
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. Sliced turkey 58°f, sliced ham 59°f, tuna slices 52°f, potato salad 52°f in cookline reach in cooler. All items in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced turkey 58°f, sliced ham 59°f, tuna slices 52°f, potato salad 52°f in cookline reach in cooler. All items in cooler overnight.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Reach in cooler drawers.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Lox, poached eggs.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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 mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine.
Employee glasses on cutting board.
No handwashing sign provided at a hand sink used by food employees in kitchen and bar area.
Single-service articles improperly stored, cases of up's stored on floor in dry storage area.
Sep 11, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority3 Intermediate7 Basic
Show 11 findings ▾
Container of medicine improperly stored. Bottle of Pepto in reach in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. - slicer blade guard - cutting boards
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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.
Carbon dioxide tanks not adequately secured. - near ice machine
Current Hotel and Restaurant license not displayed.
Ice buildup in reach-in freezer. End of cookline
No handwashing sign provided at a hand sink used by food employees in kitchen.
Reach-in cooler interior/shelves have accumulation of soil residues. - cooler under waffle iron
Single-service articles improperly stored, case of cups lids/cups in storage area.
Sep 8, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 4 high priority.
4 High priority6 Intermediate11 Basic
Show 21 findings ▾
Container of medicine improperly stored. Bottle of Pepto in reach in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell juice in walk in cooler
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. Individually packaged butter at 75°f at front counter. Out of cooler for four hours. - steak 44F, - turkey bacon, 58-50F, low boy, longer than 4 hours - turkey, 48F, feta, 47F, prep cooler, longer than 4 hours - Raw chicken 48°f, Swiss cheese 47°f, soup 46°f, sauce tcs 44°f, burger 46°f, Canadian bacon, 47F; shell eggs, ambient, 48F; butter, 48F; walk in cooler. Chicken breast, 2 days; stop sale for chicken, all other TCS foods relocated to walk in unit in restaurant next door, owned by same operator; observed fans not running in unit, manager stated fans were on earlier in the day.
Food-contact surface soiled with food debris, mold-like substance or slime. - slicer blade guard - cutting boards
Handwash sink not accessible for employee use at all times. Handwash sink blocked by cart.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - lox
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
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.
Carbon dioxide tanks not adequately secured. - near ice machine
Covered waste receptacle not provided in women's bathroom.
Current Hotel and Restaurant license not displayed.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - cook wearing a watch
Food stored on floor, bag of onions in kitchen.
Ice buildup in reach-in freezer. End of cookline
In-use tongs stored on equipment door handle between uses.
No handwashing sign provided at a hand sink used by food employees in kitchen.
Reach-in cooler interior/shelves have accumulation of soil residues. - cooler under waffle iron
Single-service articles improperly stored, case of cups lids/cups in storage area.
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.