MIKES GALLEY RESTAURANT
3162 S ATLANTIC AVE STE A, Daytona Beach Shores FL 32118 · 386.756.2020
Last inspected Aug 11, 2026 · 10 visits since August 2023
JAN 25
JUN 25
OCT 25
MAR 26
AUG 26
▲ GETTING WORSE
5 inspections trending down, 26 points off where it started.
Live, small flying insects found a¿¿4 flying insects near the dish machine
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Aug 11, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate6 Basic
What the inspector wrote — 13 findingsThe state's own report →
Dented/rusted cans present. See stop sale. -shredded sauerkraut
Live, small flying insects found a¿¿4 flying insects near the dish machine
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -feta cheese, prepped 10 days prior. Advised to ensure soft cheeses are used within 7 days of opening original package.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -sausage gravy 119F-132F in back hallway steam table behind the cook line, manager stated for over 2 hours.
Show the remaining 9 findings ▾
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, cooked poultry, kielbasa, cut lettuce
Employee washed hands in a sink other than an approved handwash sink. -employee washed hands at the 3 compartment sink
Handwash sink used for purposes other than handwashing. -beverage cup inside hand washing sink near then3 compartment sink
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -interior surfaces of ice machine
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee cell phone on cutting board/countertop near slicer
Floor soiled/has accumulation of debris. -dry storage room, -bakery around equipment/corners of floor
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -dry food storage area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -some excess equipment surfaces placed into dry storage area -air filter for ice machine
Wall soiled with accumulated grease, food debris, and/or dust. -some grease on backsplash behind the grill
Mar 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate10 Basic
Show 14 findings ▾
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -drain line for dish machine
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -feta cheese, commercial packaging opened 2/19
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage gravy, grits 100-102F. Manager stated placed out 2 hours prior, reheated to 165F
Handwash sink used for purposes other than handwashing. -hand sink on cook line used as dump sink, significant food debris inside sink basin
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -some at upper portion
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -area near ceiling vents on cook line
Cloth used as a food-contact surface. -placed on top of hash browns as cover
Cove molding at floor/wall juncture broken/missing. -bakery
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 cutting board at lowboy prep cooler at end of cook line
Floor soiled/has accumulation of debris. -area under grill/fryers on cook line
Food not stored at least 6 inches off of the floor. -containers of icing on floor inside walk in cooler, bakery
Interior of ice machine/bin with rust that has pitted the surface
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -surrounding areas around stove eyes, ledge below stove -hand sink basin -sides of fryers
Reach-in cooler interior/shelves have accumulation of soil residues. -bottom of reach in at end of cook line below microwave
Oct 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
6 High priority0 Intermediate6 Basic
Show 12 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee picked up biscuit on floor to discard prior to heating biscuit inside microwave without washing hands/changing gloves. Advised to segregate to avoid touching contaminated surfaces while actively handling food.
Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef stored above ham inside walk in cooler
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. -single service butter out front, marked 8am -grilled peppers/onions on cook line
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. -pooled eggs
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. -pooled eggs for front line, 51F after 4 hours @ 8am, per manager
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -sausage gravy 129F-139F, top portion of sausage resting above top portion of gravy above fill line., recently placed out
Cardboard used to line for direct food-contact. -cooked potatoes inside cardboard box in walk in cooler, manager replaced into pan
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -cook line, area above holding/prep side
Equipment in poor repair. -microwave next to bread toaster
Floor soiled/has accumulation of debris. -cook line, behind cooking equipment
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire shelving above small egg cooler on cook line -surface areas between stove eyes -exterior of squeeze bottles on cook line
Unwashed fruits/vegetables stored with ready-to-eat food. -whole mushrooms intended to be washed prior to cutting stored above deli meat inside walk in cooler
Jun 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Operating with an expired Division of Hotels and Restaurants license. -operator renewed during inspection
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk 48-51F inside stand up fridge in wait station outside kitchen, manager stated placed in cooler 2 hours prior, moved to other unit
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Sausage patties 115F inside tabletop warmer in back, manager had employee remove and place on grill to reheat. Advised to monitor hot holding station in back for 135F or above
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -sliced ham
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.
Accumulation of debris on exterior of warewashing machine.
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. -manager had employee remove fish from packaging, provided operator updated flyer for thawing reduced oxygen fish.
Cove molding at floor/wall juncture broken/missing. -area outside of office
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -soiled Hand sink on cook line -wire racks in warewashing area
Jan 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate7 Basic
Show 10 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked sausage patties 115F-124F inside tabletop steam well located around corner behind cookline. -manager stated placed out less than 1 hour prior, reheated to 165F for hot holding above 135F.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -crabmeat
Handwash sink missing/inadequate at wait station. -manager stated employee set up ice well without him being aware. If ice well is to be used a handwash sink must be installed for compliance. To be verified during next unannounced inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -interior white splash guard inside ice machine showing colored substances.
Cove molding at floor/wall juncture broken/missing. -area on cook line under hand sink
Floor soiled/has accumulation of debris. -some debris on floor in bakery, along back end near baseboards
Interior of ice machine/bin with rust that has pitted the surface
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire racks on cookline
Open dumpster lid.
Wall soiled with accumulated grease, food debris, and/or dust. -some grease accumulated on all behind slicer area, backsplash behind grill
Aug 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Disrepair/other damage to wall/door frame. -back door Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom.
Aug 9, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 1 high priority.
1 High priority2 Intermediate10 Basic
Show 13 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
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, cut lettuce, sliced american cheese inside walk in
Food-contact surface soiled with food debris, mold-like substance or slime. -surface area around cooking equipment -carbon build up on flat tops
Accumulation of debris inside warewashing machine on inside of door. -Accumulation of debris on exterior of warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents on cookline
Disrepair/other damage to wall/door frame. -back door Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom.
Floor soiled/has accumulation of debris. -corners of floor through kitchen -base of floor around cook line -under 3 compartment sink, dish machine
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelving area around microwave -top surface of microwaves, toaster oven -splash guard on fryers -top surface of racks above warmer -top of water heater, top shelf of soda bib rack
Objectionable odors in areas of the establishment. -near trap at warewashing area
Reach-in cooler interior/shelves have accumulation of soil residues.
Stored food not covered.
Wall soiled with accumulated grease, food debris, and/or dust. -behind grill lower portion of wall
Feb 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Employee with no hair restraint while engaging in food preparation.
Equipment in poor repair. -microwave
Exterior door has a gap at the threshold that opens to the outside.
Floor soiled/has accumulation of debris. -cook line, under and behind equipment -dry storage
Hole in or other damage to wall. -near back door
Jan 25, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 7 high priority.
7 High priority3 Intermediate9 Basic
Show 19 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
Food-contact surfaces/pans/utensils not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -employee set up 3 compartment sink for sanitizing.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cheesy potatoes, hot holding below 135F for 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced swiss cheese 56F, sitting above pan level. Manager stated less than 1 hour from employee placing back into cooler. Moved into more controlled location of cooler. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. -on cook line, advised to use time as public health control.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. -pooled eggs, 55F. Inside pan exposed to hot ambient temperatures. Advised to use time as public health control at 4 hour rotation if not cooling down to 41F or below.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -sausage patties 120-130F inside tabletop warmer, manager stated from 3 hours prior. Reheated to 165F on flat top during inspection -cheesy potatoes 115-138F inside half pam located in front expo area outside of kitchen at tabletop steam well for nearly 4 hours, see stop dale. Pan is densely loaded, discussion with operator who stated lessening load for hot holding.
Toxic substance/chemical improperly stored. -degreasers/cleaning agents on top shelf at warewashing area above clean rags/linens and above drain boards
Food-contact surface soiled with food debris, mold-like substance or slime. -sides/corners inside ice machine -encrusted material/debris on can opener blade
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cut melon, cooked meats removed from freezer no date marks in walk in cooler
Spray bottle containing toxic substance not labeled.
Accumulation of debris inside warewashing machine door.
Dish machine line system in disrepair.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cigarettes on shelf next to small bowls
Employee with no hair restraint while engaging in food preparation.
Equipment in poor repair. -microwave
Exterior door has a gap at the threshold that opens to the outside.
Floor soiled/has accumulation of debris. -cook line, under and behind equipment -dry storage
Hole in or other damage to wall. -near back door
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top surface of bread toaster, microwave -side of fryers -shelving to walk in cooler
Aug 10, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate9 Basic
Show 12 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw beef patties stored above raw fish inside walk in cooler
Handwash sink used for purposes other than handwashing. -up front in server station, coffee pots
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cut ham inside walk in
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tile shows damage or is in disrepair. -dry storage area, moisture/brown stain on some tiles in corner
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.
Floor soiled/has accumulation of debris. -under cooking equipment
Interior of ice machine/bin with rust that has pitted the surface -corners
No handwashing sign provided at a hand sink used by food employees. -mens restroom
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire racks above stove/pans with dust/debris//light grease build up -surface of cooler door at end of line
Open dumpster lid.
Soiled plates on line under dust/debris on rack above
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.