OYSTER PUB (THE)
555 SEABREEZE BLVD, Daytona Bch FL 32118 · (386)255-6348
Last inspected Apr 30, 2026 · 8 visits since October 2023
FEB 24
NOV 24
MAR 25
SEP 25
APR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -2 live flying insects landed on sliced oranges at bar area. Manager discarded oranges and removed flies.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 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 priority1 Intermediate3 Basic
What the inspector wrote — 4 findings
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ -Glenn, manager stated that class has been scheduled
Accumulation of lime scale on the inside of the dishmachine. -bar dish machine
Exterior door has a gap at the threshold that opens to the outside. -double door in back prep area
Open dumpster lid.
Apr 21, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 4 high priority.
4 High priority3 Intermediate11 Basic
Show 18 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -corned beef 43-45F in center, cooling from overnight per manager. See stop sale
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -corned beef
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. -dishmachine in bar for glasses, ran 4 times 0ppm
Stop Sale issued due to food not being in a wholesome, sound condition. -clams below dripping unsafe water with observed direct contamination onto food. Manager discarded
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. -tags stapled for same day sales, but piled into container without chronological order for 90 days.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ -Glenn, manager stated that class has been scheduled
Food-contact surface soiled with food debris, mold-like substance or slime. - -lines running into bar wells directly
Accumulation of lime scale on the inside of the dishmachine. -bar dish machine
Employee personal food not properly identified and segregated from food to be served to the public. -personal/employee hot dogs inside cooler next to food for the establishment
Exterior door has a gap at the threshold that opens to the outside. -double door in back prep area
Food stored on floor. -bag of raw clams stored directly on floor inside walk in cooler
Food stored under dripping water line. -clams stored below dripping condensation line inside walk in cooler
Garbage on the ground and/or pad around dumpster.
Hole in or other damage to wall. -behind dry storage racks across from walk in cooler
No handwashing sign provided at a hand sink used by food employees. -women's restroom -men's restroom
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -beer cooler lines, exterior -top exterior of rapid steamers -top exterior of salamander
Open dumpster lid.
Water leaking from pipe and/or faucet/handle. -hand sink in back across from dish machine -3 compartment sink
Sep 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate6 Basic
Show 10 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. -deli meats 48-49F, boiled eggs 48-49F inside pan loaded below dense plastic containers inside lowboy at end of cookline. Manager called service technician for assistance
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 gallon of milk inside bar
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ -glenn, must be in compliance upon
Equipment and utensils not properly air-dried - wet nesting.
Equipment in poor repair. -walk in cooler door/seal -beer cooler door/seal in bar used for milk storage
Exterior door has a gap at the threshold that opens to the outside. -side exterior door
Garbage/waste on the ground and/or pad around dumpster.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets to walk in
Reach-in cooler interior/shelves have accumulation of soil residues. -oysters on half shell cooler out front
Mar 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
0 High priority6 Intermediate12 Basic
Show 19 findings ▾
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ -glenn, expired 4/15/2024, manager stated class is scheduled
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -ahi volcano pole stack, stickers removed during cleaning of menus. Manager had employees
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink. -in back
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.
Ceiling tile missing. -dry storage room
Covered waste receptacle not provided in women's bathroom.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee wearing wristwatch/wristbands while preparing food
Employee with no beard guard/restraint while engaging in food preparation.
Floor area(s) covered with standing water. -near water heater -near liquor shelf in oyster bar
Floor soiled/has accumulation of debris. -debris on floor under soda bib rack, manager had employee sweep up during inspection
Floors not maintained smooth and durable. -area in front of liquor shelf in oyster bar
Insect control device installed over food preparation/storage area. -corner of bar countertop behind oyster bar
No handwashing sign provided at a hand sink used by food employees. -womens restroom
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -fan cover located in prep area above microwave
Objectionable odors in bathroom or other areas of the establishment. -mens restroom
Water leaking from pipe and/or faucet/handle.
Portable fire extinguisher gauge in red zone. For reporting purposes only. -type k extenguisher
Jan 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -cooked chili inside deep container 119F at edge-135F in middle after 30 minutes. Rechecked at 1 hour 105F at edge, 117F in middle. Parameters for reaching 70F within 2 hours not being met per rate of cooling. Advised to either split batch into shallow containers or use ice bath method for deep containers. -manager had employee ice bath container during inspection
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -deep plastic containers used to cool chili placed with lids on and into the walk in cooler. Was not reaching 70F within 2 hours
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine
Current Hotel and Restaurant license not displayed.
Exterior door has a gap at the threshold that opens to the outside. -double door in back, seal
Floor area(s) covered with standing water. -in back near draft refrigerator equipment
Floors not maintained smooth and durable. -near fry station
Nov 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 4 high priority.
4 High priority4 Intermediate5 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -cooked chili inside deep container 119F at edge-135F in middle after 30 minutes. Rechecked at 1 hour 105F at edge, 117F in middle. Parameters for reaching 70F within 2 hours not being met per rate of cooling. Advised to either split batch into shallow containers or use ice bath method for deep containers. -manager had employee ice bath container during inspection
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -2 live flying insects landed on sliced oranges at bar area. Manager discarded oranges and removed flies.
Sanitizer/cleaning agents not used in accordance with the manufacturer's recommendations. -cap full of bleach used for small sanitizer buckets -ready to use cleaner used on food contact surfaces without direction for FCS use. -manager corrected both during inspections
Stop Sale issued due to food not being in a wholesome, sound condition. -small portion of sliced oranges
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -deep plastic containers used to cool chili placed with lids on and into the walk in cooler. Was not reaching 70F within 2 hours
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -tuna tower
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -boiled eggs out of shell
Current Hotel and Restaurant license not displayed.
Exterior door has a gap at the threshold that opens to the outside. -double door in back, seal
Floor area(s) covered with standing water. -in back near draft refrigerator equipment
Floors not maintained smooth and durable. -near fry station
Stored food not covered. -bar fruit
Feb 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw processed beef stored above raw fish inside drawer under grill
No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink in prep area in back across from dish machine
Accumulation of debris on exterior of warewashing machine.
Employee with no beard guard/restraint while engaging in food preparation.
Water leaking from pipe and/or faucet/handle. -mop sink splitter
Oct 23, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate8 Basic
Show 10 findings ▾
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Inside bar under oyster station
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -manager stated old label, corrected
Bowl or other container with no handle used to dispense food. -portion cups used to dispense bulk food. Advised to purchase handled scoops.
Employee beverage container on food equipment. -on top of dish machine
Employee personal food not properly identified and segregated from food to be served to the public. -inside cooler in back, manager corrected
Employee with no hair/beard guard/restraint while engaging in food preparation.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Ice scoop inside ice machine, other food items in low boy
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters -fan on cookline
Old labels stuck to food containers after cleaning. -pan of potatoes/corn
Open dumpster lid.
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.