HEALTH TREE CAFE
715 EARL ST, Daytona Beach FL 32118 · 386-281-3257
Last inspected Aug 6, 2026 · 8 visits since July 2023
NOV 24
JAN 25
JUL 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Rodent activity present as evidenced by rodent droppings found. -1 dropping behind chest freezer in back room along base of wall -1 dropping beneath wire rack on floor next to service sink in back room
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
What the inspector wrote — 4 findings
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked rice 91-98F, cooked chicken 87-99F, employee stated cooked 2 hours prior, advised of low water level inside tabletop warmer. Employee placed onto stovetop/grill and reheated to 165F
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 feta cheese from previous day
Covered waste receptacle not provided in women's bathroom.
Floor soiled/has accumulation of debris. -corners of floor under 3 compartment sink
Jan 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate7 Basic
Show 9 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -yogurt
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. yogurt (50-53F - Cold Holding); milk (50F - Cold Holding) inside fruit station cooler out front more than 4 hours, see stop sale.
Cutting board has cut marks and is no longer cleanable. -small green cutting board
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phones on surface of mechanical slicer
Ice buildup in reach-in freezer. -in front area
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 71F
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -backsplash behind grill, lower end
Single-service articles not stored inverted or protected from contamination. -open clamshell containers on cook line
Standing water in bottom of reach-in-cooler.
Jul 31, 2025Inspection 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 ▾
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. -milk 53F, yogurt 51Finside refrigerator out front inside glass door cooler, employee stated placed out around 8am, 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. -open feta cheese, person in charge unsure of date opened. Discarded -chickpeas, person in charge added date mark from day prior
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Ice buildup in reach-in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -person in charge placed into steam table. -advised to use a soup warmer if needing utensils in standing water inside glass area away from steam table
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -backside of slicer/blade guard
Old labels stuck to food containers after cleaning.
Reach-in freezer interior have accumulation of soil residues. -chest freezer in back -fruit chest freezer out front -must be in compliance upon next unannounced inspection
Mar 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
Show 3 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.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. -1 employee showed proof of food handler training via cell phone screenshot from safestaff hard copy certification
Panini press with rust that has pitted the surface
Jan 9, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority4 Intermediate8 Basic
Show 15 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -raw bacon stored above condiments inside stand up cooler on shelving
Rodent activity present as evidenced by rodent droppings found. -1 dropping behind chest freezer in back room along base of wall -1 dropping beneath wire rack on floor next to service sink in back room
Manager or person in charge lacking proof of food manager certification.
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.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. -1 employee showed proof of food handler training via cell phone screenshot from safestaff hard copy certification
Accumulation of dead insects on floor behind refrigerator near 3 compartment sink on cookline Dead worm/larvae behind chest freezer
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -cookline/prep area
Covered waste receptacle not provided in women's bathroom.
Current Hotel and Restaurant license not displayed.
Floor soiled/has accumulation of debris. -floor area in back room -behind refrigerator on cookline
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -blade guard behind slicer -shelf immediately next to entry into kitchen from front, above stainless steel prep table -ansul/fire suppression lines above merrychef/grill/cookline -shelf next to back door entrance
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Exterior door has a gap at the threshold that opens to the outside.
Panini press with rust that has pitted the surface
- From initial inspection : Use of cooking equipment producing grease laden vapors/smoke with no hood functioning suppression system installed. Notified Fire AHJ. For reporting purposes only. -hood system malfunctioning during inspection, chicken cooked at grill
Jan 8, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 24 recorded, 5 high priority.
5 High priority8 Intermediate11 Basic
Show 25 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -raw bacon stored above condiments inside stand up cooler on shelving
Rodent activity present as evidenced by rodent droppings found. -1 dropping behind chest freezer in back room along base of wall -1 dropping beneath wire rack on floor next to service sink in back room
Stop Sale issued due to food not being in a wholesome, sound condition. -thawed fish inside vacuum sealed packaging
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -milk, creamer, yogurt, cut cabbage
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -partial bag of cut cabbage 56F sitting on top of cooler. -greek yogurt, milk, bulk half and half creamer 51-56F more than 4 hours. Inside 3 door glass cooler up front. 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. -feta cheese
Handwash sink not accessible for employee use at all times. -garbage can placed in front of hand sink on cookline
Manager or person in charge lacking proof of food manager certification.
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.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. -egg cook temperature offered by request. No consumer advisory present. Provided consumer advisory during inspection, employee placed behind counter
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -sliced tomato
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. -1 employee showed proof of food handler training via cell phone screenshot from safestaff hard copy certification
Accumulation of dead insects on floor behind refrigerator near 3 compartment sink on cookline Dead worm/larvae behind chest freezer
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -cookline/prep area
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
Covered waste receptacle not provided in women's bathroom.
Current Hotel and Restaurant license not displayed.
Floor soiled/has accumulation of debris. -floor area in back room -behind refrigerator on cookline
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -blade guard behind slicer -shelf immediately next to entry into kitchen from front, above stainless steel prep table -ansul/fire suppression lines above merrychef/grill/cookline -shelf next to back door entrance
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Exterior door has a gap at the threshold that opens to the outside.
Panini press with rust that has pitted the surface
Single-service articles improperly stored on floor. -plastic drink cups on floor in office
Single-service articles not stored inverted or protected from contamination.
Use of cooking equipment producing grease laden vapors/smoke with no hood functioning suppression system installed. Notified Fire AHJ. For reporting purposes only. -hood system malfunctioning during inspection, chicken cooked at grill
Nov 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -3 compartment sink
Exterior door has a gap at the threshold that opens to the outside.
Jul 12, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority5 Intermediate2 Basic
Show 10 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Pesticide/insecticide labeled for household use only present in establishment. -home defense spray under mop sink
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced deli meat 54F, container resting above container below, above recommended fill line for top level of cooler across from oven
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.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. -operator using quat ammonium sanitizer, only chlorine test strips found during inspection.
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/ -must be in compliance by next unannounced inspection -orain malcolm 4/25/2022 360 training.com showed up later during inspection.
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.
Exterior door has a gap at the threshold that opens to the outside.
No conspicuously located ambient air temperature thermometer in holding unit.
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.