MILLIE'S RESTAURANT & CATERING
3218 S ATLANTIC AVE, Daytona Beach Shores FL 32118 · 386-275-1492
Last inspected May 26, 2026 · 14 visits since August 2023
FEB 24
JUL 24
APR 25
SEP 25
MAR 26
▼ IMPROVING
5 inspections trending up, 26 points better than where it started.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025003646 | Nov 21, 2024 | Jul 8, 2025 | $160 |
Inspection history
14 visits, newest first
May 26, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 23, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 1 high priority.
1 High priority4 Intermediate5 Basic
Show 10 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. -after handling/touching raw fish with gloves during cooking
Food-contact surface soiled with food debris, mold-like substance or slime. -stained small cutting board
Identity of food or food product misrepresented. -menu stated "lump blue crab" for crab cakes, operator currently providing lump crab
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. -advised to purchase chlorine test strips to check dish machine
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. -operator is using on site vacuum sealing/reduced oxygen packaging for raw meats without a submitted and approved HACCP plan for raw meat reduced oxygen packaging. Provided template to operator. Advised that the only submitted HACCP plan is for cook/chill.
Accumulation of debris on exterior of warewashing machine.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -non plain bracelet worn while preparing food in prep area
Food not stored at least 6 inches off of the floor. -pans of chicken on floor inside walk in cooler
Ice buildup in reach-in freezer and/or walk-in freezer. -chest freezers outside under overhead protection
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -surface of bulk sugar container
Dec 4, 2025□ 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 ▾
Exterior door has a gap at the threshold that opens to the outside.
Sep 30, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. -vacuum sealed mashed potatoes/pork/sausage/barley inside reduced oxygen packaging conducted on site more than 48 hours. Stop Sale issued due to food originating from an unapproved source. -wild caught shrimp used for ceviche, no proof of parasite destruction from supplier. Some ceviche on site already made.
shrimp or other non-finfish offered raw or undercooked have not undergone proper parasite destruction. Fish must be fully cooked or discarded. -wild caught shrimp used for ceviche
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -shrimp ceviche
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.
Exterior door has a gap at the threshold that opens to the outside.
Floor soiled/has accumulation of debris. -underneath
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -lid to containers
Ripped/worn tin foil used as shelf cover. -next to stove
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. -operator vacuum sealing raw breakfast sausage, cooked pork, mashed potatoes, grits all marked from more than 48 hours ago. Provided template for haccp and flyers for reduced oxygen packaging.
Apr 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut tomatoes 51F, manager stated placed into cooler 1 hour prior from walk in cooler. Moved back into walk in to cool down
Non-service animals permitted in the premises of the establishment.
Accumulation of debris on exterior of warewashing machine.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -scoop handle resting inside flour bulk container
Wall soiled with accumulated grease, food debris, and/or dust. -backsplash behind stove
Working containers of food removed from original container not identified by common name. -bulk container next to flour
Nov 21, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No plan review submitted and approved - outdoor food/dry goods/food prep/storage area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -establishment added outdoor food storage along backside of building, including chest freezers, stand up freezer, ice machine, 2 smokers, outdoor grill. Box truck also used for dry/paper goods storage..
Food stored outside.
Oct 1, 2024Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No plan review submitted and approved - outdoor food/dry goods/food prep/storage area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -establishment added outdoor food storage along backside of building, including chest freezers, stand up freezer, ice machine, 2 smokers, outdoor grill. Box truck also used for dry/paper goods storage..
Food stored outside.
Aug 1, 2024Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No plan review submitted and approved - outdoor food/dry goods/food prep/storage area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -establishment added outdoor food storage along backside of building, including chest freezers, stand up freezer, ice machine, 2 smokers, outdoor grill. Box truck also used for dry/paper goods storage..
Food stored outside.
Waste receptacle/floor mat/hood filter cleaned in a manner that allows the waste cleaning water to drain onto ground.
Jul 31, 2024Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -chimichurri 55F, shredded cheese 52F, bread pudding 50-55F, shredded cheese 52F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -chimichurri 55F, shredded cheese 52F, bread pudding 50-55F, shredded cheese 52F, inside makeline cooler longer than 4 hours on cook line across from grill, see stop sale.Warning**
No plan review submitted and approved - outdoor food/dry goods/food prep/storage area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -establishment added outdoor food storage along backside of building, including chest freezers, stand up freezer, ice machine, 2 smokers, outdoor grill. Box truck also used for dry/paper goods storage..
Accumulation of debris on exterior of warewashing machine.
Dumpster overflowing garbage.
Food stored outside.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelf next to stove
Waste receptacle/floor mat/hood filter cleaned in a manner that allows the waste cleaning water to drain onto ground.
Wet mop not stored in a manner to allow the mop to dry.
Jul 30, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority1 Intermediate8 Basic
Show 11 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -chimichurri 55F, shredded cheese 52F, bread pudding 50-55F, shredded cheese 52F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -chimichurri 55F, shredded cheese 52F, bread pudding 50-55F, shredded cheese 52F, inside makeline cooler longer than 4 hours on cook line across from grill, see stop sale.Warning**
No plan review submitted and approved - outdoor food/dry goods/food prep/storage area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -establishment added outdoor food storage along backside of building, including chest freezers, stand up freezer, ice machine, 2 smokers, outdoor grill. Box truck also used for dry/paper goods storage..
Accumulation of debris on exterior of warewashing machine.
Clean equipment and utensils not separated from soiled equipment and utensils.
Dumpster overflowing garbage.
Food stored outside.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -tongs/sptaulas in standing water, different locations at 79-128F In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelf next to stove
Waste receptacle/floor mat/hood filter cleaned in a manner that allows the waste cleaning water to drain onto ground.
Wet mop not stored in a manner to allow the mop to dry.
Feb 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate7 Basic
Show 15 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee took out trash out behind kitchen, entered back into kitchen and touched cutting board and clean dishes from out of dish machine without washing hands. Cook corrected employee.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -cooked broccoli marled 2/9. Advised to count day of prep from cook and to use within 7 days.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -pulled pork, caramelized onions 109-115F, at tabletop warmer from 5 hours prior. See stop sale. Advised to maintain water level and temperature in double boiler set ups when using 2 pans.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pulled pork, caramelized onions 109-115F, at tabletop warmer from 5 hours prior. See stop sale. Advised to maintain water level and temperature in double boiler set ups when using 2 pans. See stop sale, Manager replaced
Food-contact surface soiled with food debris, mold-like substance or slime. -some stained cutting boards
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.
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.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling fan on cook line
Employee/cook with no beard guard/restraint while engaging in food preparation.
Food not stored at least 6 inches off of the floor. -inside walk in, bucket
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters -wire shelving above expo
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.
Oct 23, 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 ▾
Employee with no hair restraint and beard guard/restraint while engaging in food preparation.
Exterior door has a gap at the threshold that opens to the outside.
Oct 9, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -cooked barley 71-78F after 3 hours inside closed plastic ziploc bag, advised to keep bag open during cooling to allow hot air to escape or use shallow pan during cooling prior to portioning.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -closed ziploc bags used for cooling
Employee with no hair restraint and beard guard/restraint while engaging in food preparation.
Exterior door has a gap at the threshold that opens to the outside.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. -mashed potatoes, cooked pork, cheese grits, sweet potatoes used for 7 days per chef, cooled down prior to packaging.
Aug 7, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 2 high priority.
2 High priority2 Intermediate11 Basic
Show 15 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -cooked barley 71-78F after 3 hours inside closed plastic ziploc bag, advised to keep bag open during cooling to allow hot air to escape or use shallow pan during cooling prior to portioning.
Raw animal food stored unwashed produce. -raw fish stored during prep above whole onions inside prep area on table
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -closed ziploc bags used for cooling
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of debris on exterior of warewashing machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -clean plates stored above dusty racks not inverted in expo line. Some plates on top with debris, employee moved to warewashing area
Coolers from raw fish deliveries cleaned in a manner that allows the waste cleaning water to drain onto ground. -chest coolers from raw fish turned over on side to clean/spray off/drain, allowing wastewater to pool onto back alley into ground
Current Hotel and Restaurant license not displayed.
Employee with no hair restraint and beard guard/restraint while engaging in food preparation.
Exterior door has a gap at the threshold that opens to the outside.
Food stored in a location that is exposed to dust/debris. -open lexan of flour above dusty electrical putletsj
Food stored on floor. -cases of beef on floor inside walk in
No functional mop sink or curbed cleaning facility provided at establishment. -mip sink in back is disconnected
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -stainless shelf in expo area with spices -top surface of electrical outlets on cook line above small makeline cooler -area behind soda dispenser nozzles
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. -mashed potatoes, cooked pork, cheese grits, sweet potatoes used for 7 days per chef, cooled down prior to packaging.
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.