DAYTONA AUTOGRAPH COLLECTION
1870 VICTORY CIR, Daytona Beach FL 32114 · 386 323 9777
Last inspected Aug 19, 2026 · 12 visits since August 2023
AUG 24
FEB 25
AUG 25
FEB 26
AUG 26
— STEADY
5 inspections within 25 points of each other. Whatever this kitchen does, it does consistently.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Aug 19, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate2 Basic
What the inspector wrote — 4 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. -kitchen 0 ppm,bar 0ppm maintenance called tech
Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt. -auto gratuity on receipt for room service and auto gratuity not listed on menu. -district fee not listed on menu
Floor soiled at bar.
Wall soiled with accumulated grease, food debris, and/or dust. -wall soiled In second walk in cooler -behind dish machine
Aug 18, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority3 Intermediate5 Basic
Show 10 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. -kitchen 0 ppm,bar 0ppm maintenance called tech
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -reach in cooler sausage,batter, batter,cut lettuce 45f to 46f -bar cooler 65 f less than 4 hours manager discarded
Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt. -auto gratuity on receipt for room service and auto gratuity not listed on menu. -district fee not listed on menu
Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. -Chicken wings
Soap dispenser at handwash sink not working/unable to dispense soap. -bar
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Floor soiled at bar.
Ice buildup in walk-in freezer. -small amount
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. -per person in charge short ribs made last night not labeled
Wall soiled with accumulated grease, food debris, and/or dust. -wall soiled In second walk in cooler -behind dish machine
Feb 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 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. - Bar 0 ppm There is a second dishwasher at bar that is sanitating currently. Manager calling tech
Employee putting Sanitized utensils in water to polish.
Raw animal food stored over/not properly separated from ready-to-eat food. -raw salmon over cooked short ribs. -raw egg over ready to eat
Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. -chicken
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Worn, torn and/or soiled floors/carpeting. -floor under dish machine
Oct 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven on cookline
Water leaking from pipe. -hand sink at bar
Worn, torn and/or soiled floors/carpeting. -under equipment at bar
Aug 29, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority1 Intermediate8 Basic
Show 12 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 ppm kitchen and 1 dish machine at bar Kitchen dishmachine corrected to 100 ppm
Raw animal food stored over/not properly separated from ready-to-eat food. -walk in cooler raw fish over cooked short ribs
Spray hose at dish sink lower than flood rim of sink.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -Brunch menu salmon avocado toast with poached egg -brunch intimidator Burger with sunny egg
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Carbon dioxide/helium tanks not adequately secured. -by soda boxes
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Drink next to reach in cooler and 2 drinks on reach in cooler
Employee personal food not properly identified and segregated from food to be served to the public. -bag of drinks in cooler
Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven on cookline
Water leaking from pipe. -hand sink at bar
Wet wiping cloth not stored in sanitizing solution between uses.
Worn, torn and/or soiled floors/carpeting. -under equipment at bar
Feb 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate9 Basic
Show 11 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -can open soiled-ran thru dishwasher -cutting board at bar- employee discarded
Handwash sink not accessible for employee use at all times. -cart in front of hand sink in ware washing area
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -small ice machine,small amount of mold like substance
Carbon dioxide/helium tanks not adequately secured.
Floor area(s) covered with standing water. -wait station, tech on site cleaning ice machine
In-use tongs stored on equipment door handle between uses.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -2 ovens on cookline
No conspicuously located ambient air temperature thermometer in holding unit. -milk cooler
No handwashing sign provided at a hand sink used by food employees. -bar wrong verbiage
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of panko container -exterior of flour container
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -100 ppm corrected to 200 ppm
Aug 29, 2024□ 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 ▾
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. -dishwasher machine by entrance bar out of service,tech has been called.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -ovens
Aug 28, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Canadian bacon,noodles,yogurt,batter,butter,heavy cream 46f to 51f per manager less than 4 hours -drink cooler cream cheese 45f,butter 61f per manager less than 4 hours -bar milk 54f less than 4 hours
No paper towels or mechanical hand drying device provided at handwash sink. - bar
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 of raw beef, manager discard
Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. -chicken not labeled raw
Ambient air thermometer not located in the warmest part of the cold holding unit. -Drink cooler
Clean utensils stored between equipment and wall.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. -dishwasher machine by entrance bar out of service,tech has been called.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -ovens
Feb 22, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on pizza cooler
Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. -chicken wings not label raw
Feb 21, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -Walk in cooler raw salmon over cooked Octopus and raw beef over cooked ribs
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Breakfast reach in cooler liquid egg white,sliced cheese corn beef hash,ham,shredded cheese, French toast batter 44f to 51f less than 4 hours,placing in another cooler. True reach-in cooler sour cream 44f
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on pizza cooler
Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. -chicken wings not label raw
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -small ice machine,small amount
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -cookine
Interior of oven/microwave has accumulation of black substance/grease/food debris. -2 ovens
No conspicuously located ambient air temperature thermometer in holding unit. -breakfast cooler
Aug 21, 2023□ 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 ▾
Accumulation of debris on exterior of warewashing machine. -top of dishmachine
Interior of oven/microwave has accumulation of black substance/grease/food debris. -2 ovens on cookline
Aug 17, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority2 Intermediate5 Basic
Show 10 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. -kitchen 0 ppm -bar 0 ppm
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. Breakfast cooler Sliced cheese 55f,Swiss 50f,pasteurized eggs45f,cut tomatoes 49f,ham 51f,sausage 55f,sausage links 47f,corn beef,47f,risotto 47f -see stop sale Per manager in cooler over night. Manager discarded -milk cooler milk,butter and half and half 46f to 49f placed in another cooler
Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. -chicken wings,manager added to written procedure, written procedure incomplete
Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. -chicken wings
Accumulation of debris on exterior of warewashing machine. -top of dishmachine
Carbon dioxide/helium tanks not adequately secured. - by soda station
Equipment in poor repair. -gasket torn on cooler by fryers
Interior of oven/microwave has accumulation of black substance/grease/food debris. -2 ovens on cookline
Stored food not covered. -large ice cubes and cake in freezer
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.