CRUISIN CAFE
900 MAIN ST, Daytona Beach FL 32118 · 386-253-5522
Last inspected Apr 30, 2026 · 11 visits since September 2023
NOV 23
NOV 24
APR 25
NOV 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Roach excrement and/or droppings present. -inside soda bib storage room
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2023055289 | Sep 23, 2023 | Nov 13, 2023 | $600 |
| 4--2020010623 | Feb 10, 2020 | Jun 22, 2020 | $400 |
| 4--2019044935 | Jul 12, 2019 | Sep 17, 2019 | $200 |
Inspection history
11 visits, newest first
Apr 30, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -above dish machine
Equipment in poor repair. -lid for middle lowboy prep cooler
Apr 23, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority1 Intermediate6 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. -0ppm, manager changed sanitizer bucket feeding machine, rechecked
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced cheese 47-51F loaded above recommended fill line at lowboy -raw bacon 45F in bottom of lowboy in prep area, manager stated brought in 2 hours prior, instructed employee to cook remaining product out
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. -measured in ice point at 25F, advised to recalibrate ir purchase new thermometer
Accumulation of debris on exterior of warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -above dish machine
Equipment in poor repair. -lid for middle lowboy prep cooler
Floor area(s) covered with standing water. -area near water heater in back
Floor soiled/has accumulation of debris. -under dry storage racks
Objectionable odors in other areas of the establishment. -area near water heater/mop sink
Nov 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -ice wells inside interior bar
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -debris on ceiling tiles above warewashing area
Equipment in poor repair. -worn racks inside Pepsi cooler in back prep area -microwave on cook line, manager removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. a¿¿surface below hood filters -backsplash behind cookline -ansul lines above fryers -soiled wire racks inside small Pepsi cooler in bar
Water leaking from pipe and/or faucet/handle. -3 compartment sink
Apr 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Equipment in poor repair. -lid separating at cooler across from slatted top grill -gasket to walk in cooler
Floor tiles missing and/or in disrepair. -broken floor tiles in front of locker/old fryer in back
Apr 3, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority2 Intermediate6 Basic
Show 12 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -raw fish, shredded mozzarella cheese, cooked chicken, shredded blended cheese, heavy cream
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded mozzarella cheese 52F, cooked chicken 51F, raw fish 54F inside top level of sandwich line cooler across from cookline longer than 4 hours, see stop sale sliced cheeses (47F-48F - Cold Holding); philly beef (47F - Cold Holding), heavy cream 49F, shredded blended cheese 48-50F. Inside walk in cooler longer than 4 hours per manager/employee. See stop sale.
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. -cooked chicken wings, manager stated placed out at 1pm, added time stamp
Toxic substance/chemical improperly stored. -spray bottle containing cleaning agent hanging in rack in front of/facing/making contact with packaged single service articles.
Food-contact surface soiled with food debris, mold-like substance or slime. -soiled can opener blade
Handwash sink used for purposes other than handwashing. -employee rinsing off mop inside handwash sink, manager instructed employee to use mop sink
Equipment in poor repair. -lid separating at cooler across from slatted top grill -gasket to walk in cooler
Floor soiled/has accumulation of debris. -significant grease build up behind cook line equipment
Floor tiles missing and/or in disrepair. -broken floor tiles in front of locker/old fryer in back
Food not stored at least 6 inches off of the floor. -case of eggs on floor inside walk in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top surface of pizza oven
Old labels stuck to food containers after cleaning. -chili
Nov 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -raw fish stored above chili inside stand up reach in cooler around corner from dish machine
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -marinara 119F, employee reheated to 165F
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -chili
Equipment in poor repair. -racks inside stand up freezer at end of coollone
Floor soiled/has accumulation of debris. -cook line under equipment
Food not stored at least 6 inches off of the floor. -pickle buckets on floor inside walk in cooler
Hole in or other damage to wall. -base of wall near floor juncture at end of building leading to restrooms
No handwashing sign provided at a hand sink used by food employees. -handsink inside bar on main st side at far end -restroom
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters above fryers -fan cover, located at end of cookline
Nov 30, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate10 Basic
Show 11 findings ▾
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -deli meats
Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tile in back near ac unit
Drain cover(s) missing. -under 3 compartment sink
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -stand up fridge, advised to segregate employee food at bottom and away from food for establishment
Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto clean food contact equipment.
Food stored under dripping water. -case of onion rings inside walk in cooler with ice stuck to top of box from drip inside walk in freezer
Grease receptacle lid open.
Ice scoop handle in contact with ice.
Microwave in poor repair. -rust pitting surface inside microwave on cook line
No conspicuously located ambient air temperature thermometer in holding unit.
Open dumpster lid.
Sep 28, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -jamie, jennifer, robert
Accumulation of lime scale on the inside of the dishmachine.
Hole in or other damage to wall. -wall not sealed/secured around plumbing pipes near 3 compartment sink in back
Water leaking from pipe and/or faucet/handle. -3 compartment sink -hand sink in dish pit
Sep 23, 2023Administrative complaint recommendedComplaint Investigation (Partial)
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Establishment removed closure sign posted by the division. -closure sign was totally removed from front entrance street door at a1a/main st. Adhesive from sign has been cleaned off.
Sep 23, 2023Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
4 High priority2 Intermediate6 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -raw fish stored above buckets of salsa
Stop Sale issued due to food not being in a wholesome, sound condition. -soda bib case with rodent droppings on top
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -brown gravy, mashed potatoes. Hot holding below 135F longer than 4 hours
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked chicken wjngs 78F after 1 hour inside hot hold station on cook line. Employee reheated past 165F for hot holding -mashed potatoes, brown gravy 120-125F, longer than 4 hours per manager inside tabletop equipment turned down on low setting. See stop sale
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -jamie, jennifer, robert
Accumulation of lime scale on the inside of the dishmachine.
Hole in or other damage to wall. -wall not sealed/secured around plumbing pipes near 3 compartment sink in back
Hood filter gaps from automatic fire suppression/exhaust system.
In-use knife/knives stored in cracks between pieces of equipment. -at cooler across from grill
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top shelving above microwaves -on top of oven
Water leaking from pipe and/or faucet/handle. -3 compartment sink -hand sink in dish pit
Sep 22, 2023■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 23 violations recorded, 8 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
8 High priority5 Intermediate10 Basic
Show 23 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. -0ppm
Raw animal food stored over/not properly separated from ready-to-eat food. -raw fish stored above buckets of salsa
Roach excrement and/or droppings present. -inside soda bib storage room
Rodent activity present as evidenced by rodent droppings found. -3 droppings on top of fryer oil jug, manager discarded -2 rodent droppings on top of soda bib box. Manager discarded -2 rodent droppings on floor near air conditioning unit/water heater. -1 rodent dropping by water heater. -1 rodent dropping on floor inside dry storage room under rack of condements -1 rodent droppijg inside metal pan used for holding wrapped/packaged single service plastic portion cups/lids..
Rodent bait not contained in a covered, tamper-resistant bait station. -rodent bait pieces used on top of glue board
Stop Sale issued due to food not being in a wholesome, sound condition. -soda bib case with rodent droppings on top
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -brown gravy, mashed potatoes. Hot holding below 135F longer than 4 hours
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked chicken wjngs 78F after 1 hour inside hot hold station on cook line. Employee reheated past 165F for hot holding -mashed potatoes, brown gravy 120-125F, longer than 4 hours per manager inside tabletop equipment turned down on low setting. See stop sale
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Food-contact surface soiled with food debris, mold-like substance or slime. -can opener blade -yellow cutting board -fryer baskets on far left side of line
Handwash sink used for purposes other than handwashing. -employee filling up container at hand sink next to 3 compartment sink, manager corrected employee
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -jamie, jennifer, robert
Accumulation of lime scale on the inside of the dishmachine.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on top of prep table near slicer in back
Floor soiled/has accumulation of debris. -under dish machine -cook line under equipment -soda bib storage room connected to prep area -dry storage area -soda bib storage
Hole in or other damage to wall. -wall not sealed/secured around plumbing pipes near 3 compartment sink in back
Hood filter gaps from automatic fire suppression/exhaust system.
In-use knife/knives stored in cracks between pieces of equipment. -at cooler across from grill
In-use tongs stored on equipment handle between uses. -cook line, at grill
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top shelving above microwaves -on top of oven
Old labels stuck to food containers after cleaning.
Water leaking from pipe and/or faucet/handle. -3 compartment sink -hand sink in dish pit
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.