RAISING CANE'S RESTAURANT 0956
2451 INT'L SPEEDWAY BLVD, Daytona Beach FL 32114 · 561-245-0820
Last inspected May 22, 2026 · 7 visits since May 2024
5 inspections within 7 points of each other. Whatever this kitchen does, it does consistently.
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.
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
A return visit. The problems from the previous inspection had been dealt with.
A return visit. The problems were not fixed yet and the kitchen was given more time.
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut lettuce 44f,Cole slaw 44f,Cole slaw 46f, cut lettuce 49f less than 4 hours -advised to keep a lower level
No handwashing sign provided at a hand sink used by food employees. -next to chicken breading station
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut lettuce 44f,Cole slaw 44f,Cole slaw 46f, cut lettuce 49f less than 4 hours -advised to keep a lower level
No handwashing sign provided at a hand sink used by food employees. -next to chicken breading station
Wet wiping cloth not stored in sanitizing solution between uses.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -0 ppm corrected to 200 ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut leaf green 45f to 52f less than four hours -Cole slaw 45f to47f advised to keep a lower level Less than 4 hours Per manager took temperatures this morning and temperatures where in range
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -cookline Placed paper towels by sink
Single-service articles improperly stored. -box of jugs stored on floor
Water leaking from pipe and/or faucet/handle. -3 compartment sink
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cole slaw 44f to 49f less than 4 hours placed in walk in cooler -chicken 45f
Employee washed hands in a sink other than an approved handwash sink. -employee rinsed hands in sink with dirty water that is next to hand wash sink. Then dried hands and put gloves on to bread chicken. Manager coached employee
No paper towels or mechanical hand drying device provided at handwash sink. -next to breading station and restroom
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut leafy green 44f manager discarded
Water pressure lacking at fixtures that require the use of water. -handsink next to breading station, manager placed on work order
Food stored on floor. - box of lemons on floor
No copy of latest inspection report available.
Single-service articles improperly stored. -box of jugs on floor
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 findings ▾
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.
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink. -bathrooms
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -bathrooms
No Heimlich maneuver/choking sign posted.
No handwashing sign provided at a hand sink used by food employees. -all handsinks,operator waiting on order
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.