ROCK BOTTOM RESTAURANT & BREWERY
1864 VICTORY CIRCLE, Daytona Beach FL 32114
Last inspected Jul 29, 2025 · 12 visits since October 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
OCT 23
FEB 24
AUG 24
JAN 25
JUL 25
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Roach activity present as evidenced by live roaches found. -1 live roach crawling on floor by drink station/Waitstion -6 live roaches in unused reach in cooler on cookline next to pizza ovens, manager moved cooler out side of building
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025010870 | Jan 29, 2025 | Mar 31, 2025 | $200 |
Inspection history
12 visits, newest first
Jul 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority4 Intermediate7 Basic
What the inspector wrote — 11 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime. -dough roller
No paper towels or mechanical hand drying device provided at handwash sink. -1 sink at up stairs bar,bar
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. -observed some safe staff
Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -menu trinfo.
Show the remaining 7 findings ▾
Equipment and utensils not properly air-dried - wet nesting. -pans
Equipment in poor repair. -top of char grill
Floor area(s) covered with standing water. -by dish machine
Interior of oven/microwave has accumulation of black substance/grease/food debris. -turbo chef -3 ovens on prep area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease over char grill
Water leaking from under neath dish machine.
Worn, torn and/or soiled floors/carpeting. -by mixer -by drink station -second wait station bar floor soiled
Jul 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 2 high priority.
2 High priority7 Intermediate10 Basic
Show 20 findings ▾
Pesticide-emitting strip present in food prep area. -under hand sink in prep area
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut lettuce 49f manager discarded -garlic in oil 76f less than 4 hours manager discarded -cooler across from small ovens shedded cheese, cut tomatoes,sour cream,cooked beef,cooked chicken,cut tomatoes,ham 56f to 62f less than four hours per manager
Food-contact surface soiled with food debris, mold-like substance or slime. -dough roller
Handwash sink not accessible for employee use at all times. -trash can in front of hand sink,cookline
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. -1 sink at up stairs bar,bar
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. -observed some safe staff
Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -menu trinfo.
Spray bottle containing toxic substance not labeled. -blue liquid
Accumulation of debris on exterior of warewashing machine. -by entrance of hood at both ends of dish machine.
Dead roaches on premises. -1 dead roach on floor under dish machine area
Equipment and utensils not properly air-dried - wet nesting. -pans
Equipment in poor repair. -top of char grill
Floor area(s) covered with standing water. -by dish machine
Ice buildup in reach-in cooler across from turbo chef and small amount of ice in walk in freezer.
Interior of oven/microwave has accumulation of black substance/grease/food debris. -turbo chef -3 ovens on prep area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease over char grill
Water leaking from under neath dish machine.
Worn, torn and/or soiled floors/carpeting. -by mixer -by drink station -second wait station bar floor soiled
Marked exit/path to marked exit blocked. For reporting purposes only. -bun racks in front of of marked exit in stairway
Jan 31, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
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. -new hire
Equipment in poor repair. -fryer basket -top of char grill
Hood over stove making noise and filters shaking.
Ice buildup in walk-in freezer. -per manager they are working on correcting the issue
Wall soiled with accumulated grease, food debris, and/or dust. -behind dish machine -behind prep sink
Worn, torn and/or soiled floors/carpeting. -floor soiled under unused cooler-employee clean floor - floor soiled under and behind ice machine -floor soiled under equipment at wait station -floor soiled under equipment at bar
Jan 30, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate7 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cookline reach in cooler across from char grill slice cheese,sliced cheese,butter 57f to 60f -reach in cooler across from fryers shredded cheese 50f Less than 4 hours placing in another cooler -reach in cooler drawer hamburger 46f -reach in cooler shredded cheese,cut lettuce,black beans 44f-50f less than 4 hours
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. -new hire
Equipment in poor repair. -fryer basket -top of char grill
Food storage container/container lid cracked or broken.
Hood over stove making noise and filters shaking.
Ice buildup in walk-in freezer. -per manager they are working on correcting the issue
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -side of char grill soiled with grease -hood filters soiled over stove
Wall soiled with accumulated grease, food debris, and/or dust. -behind dish machine -behind prep sink
Worn, torn and/or soiled floors/carpeting. -floor soiled under unused cooler-employee clean floor - floor soiled under and behind ice machine -floor soiled under equipment at wait station -floor soiled under equipment at bar
Jan 29, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 3 high priority.
3 High priority6 Intermediate10 Basic
Show 20 findings ▾
Roach activity present as evidenced by live roaches found. -1 live roach crawling on floor by drink station/Waitstion -6 live roaches in unused reach in cooler on cookline next to pizza ovens, manager moved cooler out side of building
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cookline reach in cooler across from char grill slice cheese,sliced cheese,butter 57f to 60f -reach in cooler across from fryers shredded cheese 50f Less than 4 hours placing in another cooler -reach in cooler drawer hamburger 46f -reach in cooler shredded cheese,cut lettuce,black beans 44f-50f less than 4 hours
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -mashed potatoes 131f, employee reheating
Food-contact surface soiled with food debris, mold-like substance or slime. -can opener
Handwash sink not accessible for employee use at all times. -trash can in front of handsink in prep area
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/
No paper towels or mechanical hand drying device provided at handwash sink. -second floor wait station
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. -new hire
No soap provided at handwash sink. -second handsink at bar
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Equipment in poor repair. -fryer basket -top of char grill
Food storage container/container lid cracked or broken.
Food stored on floor. -freezer
Hood over stove making noise and filters shaking.
Ice buildup in walk-in freezer. -per manager they are working on correcting the issue
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -side of char grill soiled with grease -hood filters soiled over stove
Single-service articles improperly stored. -boxes of to go containers on floor at wait station
Wall soiled with accumulated grease, food debris, and/or dust. -behind dish machine -behind prep sink
Worn, torn and/or soiled floors/carpeting. -floor soiled under unused cooler-employee clean floor - floor soiled under and behind ice machine -floor soiled under equipment at wait station -floor soiled under equipment at bar
2 LP tanks stored in on bottom floor of stairway near marked exit.For reporting purposes only.
Aug 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate8 Basic
Show 11 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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. -new hires
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.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. -water leaking out of white box on top of dish machine
Floor area(s) covered with standing water. -water leaking from dish machine on to floor
Ice buildup walk-in freezer.
No conspicuously located ambient air temperature thermometer in holding unit. -waitstation
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of flour container -hood filters soiled over ovens -cart soiled under prep table
Plumbing system in disrepair. -water running unto floor from handsink at bar, sink not properly attached to wall
Single-service articles improperly stored. -box of cups on floor at wait station
Wall soiled with accumulated grease, food debris, and/or dust. -behind dish machine
Aug 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 28 recorded, 5 high priority.
5 High priority7 Intermediate16 Basic
Show 28 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee touched pants and continued working with food
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 used cell phone then took customer plate to deliver to table
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. -salmon
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -small cooler next to fryers chicken, fish,shrimp,chicken 45f to 47f less than 4 hours -ice bath on cookline sliced cheese,blue cheese,butter 52f to 54f less than 4 hours -blue cheese 52f dressing manager discard -reach cooler across from pizza oven beef 45f,cheese 47f manager discarded
Food-contact surface soiled with food debris, mold-like substance or slime. -mixer head soiled -can opener
Handwash sink not accessible for employee use at all times. -pot in handsink on cookline
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. -prep area -ware washing area -bar first sink no paper towels -COS -second floor wait station -roof top bar first sink -waitstation roof top bar
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. -new hires
No soap provided at handwash sink. -roof bar
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.
Bowl or other container with no handle used to dispense food. -soffle cup in dressing
Ceiling tile/vent missing elevator on third floor.
Clean utensils stored between equipment and wall. -cookline
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. -water leaking out of white box on top of dish machine
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -open beverage on prep table in pizza area -drinks on shelf at wait station
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -shoes stored in unused FWE oven
Employee with no beard guard/restraint while engaging in food preparation.
Employee with no hair restraint while engaging in food preparation.
Floor area(s) covered with standing water. -water leaking from dish machine on to floor
Ice buildup walk-in freezer.
No conspicuously located ambient air temperature thermometer in holding unit. -waitstation
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of flour container -hood filters soiled over ovens -cart soiled under prep table
Plumbing system in disrepair. -water running unto floor from handsink at bar, sink not properly attached to wall
Single-service articles improperly stored. -box of cups on floor at wait station
Stored food not covered. -walk in freezer
Wall soiled with accumulated grease, food debris, and/or dust. -behind dish machine
Feb 23, 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 ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -ice Machine small amount of mold like substance
Equipment in poor repair. -reach in cooler drawer with chicken not properly attached.
Hood filter missing from automatic fire suppression/exhaust system. -prep area -above fryers
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top of stoves soiled with grease build up -walk in cooler gaskets soiled -hood soiled behind missing filter on cookline
Wall soiled with accumulated grease, food debris, and/or dust. -behind Dishmachine
Feb 21, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 25 recorded, 4 high priority.
4 High priority6 Intermediate15 Basic
Show 26 findings ▾
Dented/rusted cans present. See stop sale. -employee discard
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee touched clothing continued working with food
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -walk in cooler raw chicken over beef in walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cheese,cut lettuce,salsa, black beans 45f to 47f moved to another cooler
Food-contact surface soiled with food debris, mold-like substance or slime. -Can opener -mixer head
Handwash sink not accessible for employee use at all times. -container of TV remotes stored on handsink at bar
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/
No paper towels or mechanical hand drying device provided at handwash sink. -Waitstation -first hand sink on third floor bar
No soap provided at handwash sink. -cookline -warewashing -prep area
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -Cookline and warewashing area
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -ice Machine small amount of mold like substance
Accumulation of debris on exterior of warewashing machine. -top of dishmachine
Bowl or other container with no handle used to dispense food. -rice
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -purse on counter at Waitstation -cell phone on bar
Employee with no beard guard/restraint while engaging in food preparation.
Equipment in poor repair. -reach in cooler drawer with chicken not properly attached.
Food stored on floor. -box beef on floor in walk in freezer
Hood filter missing from automatic fire suppression/exhaust system. -prep area -above fryers
Ice scoop handle in contact with ice. -Second floor
No handwashing sign provided at a hand sink used by food employees. -second handsink at bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top of stoves soiled with grease build up -walk in cooler gaskets soiled -hood soiled behind missing filter on cookline
Reach-in cooler interior/shelves have accumulation of soil residues. -reach cooler drawers by fryers
Single-service articles improperly stored. -box of containers and lids on floor at Waitstation -box of cups on floor by stairway in kitchen area
Stored food not covered. -fish walk in cooler
Wall soiled with accumulated grease, food debris, and/or dust. -behind Dishmachine
Marked exit/path to marked exit blocked. For reporting purposes only. -bottom of rear stairway exit blocked by bun racks and Coleman cooler -exit path partial blocks on second floor landing
Nov 28, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Ceiling tile missing. -Cookline over toaster
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents soiled by entrance to kitchen -vents soiled by dish drop off area at ware washing station
Equipment in poor repair. -reach in drawer in disrepair under char grill -reach in drawer hard to open under,fry station
Hood filter missing from automatic fire suppression/exhaust system. -hoods above ovens in prep area
Wall soiled with accumulated grease, food debris, and/or dust. -wall soiled behind Dishmachine
Oct 26, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Ceiling tile missing. -Cookline over toaster
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents soiled by entrance to kitchen -vents soiled by dish drop off area at ware washing station
Equipment in poor repair. -reach in drawer in disrepair under char grill -reach in drawer hard to open under,fry station
Hood filter missing from automatic fire suppression/exhaust system. -hoods above ovens in prep area
Wall soiled with accumulated grease, food debris, and/or dust. -wall soiled behind Dishmachine
Oct 18, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 33 recorded, 5 high priority.
5 High priority7 Intermediate21 Basic
Show 35 findings ▾
Dented/rusted cans present. See stop sale. -Blue lake cut green beans
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. -cooked peppers 72f less than four hours placed in walk in cooler to cool
Raw animal food stored over/not properly separated from ready-to-eat food. -raw egg over green beans
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut lettuce 46f,hamburger 44f
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.
Handwash sink not accessible for employee use at all times. -Cookline trash can in front of handsink -pitcher in handsink at Waitstation
No paper towels or mechanical hand drying device provided at handwash sink. -ladies room third floor
No soap provided at handwash sink. -second floor wait station
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -Cookline,2 sinks at upstairs bar
Spray bottle containing toxic substance not labeled. -bar
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -hot water turn off at handsink,Cookline and third floor handsink.
Accumulation of debris on exterior of warewashing machine. -blue baffles soiled
Ceiling tile missing. -Cookline over toaster
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents soiled by entrance to kitchen -vents soiled by dish drop off area at ware washing station
Cleaned and sanitized equipment or utensils not properly stored. -ice buckets stored hanging on chemical storage rack
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drink and food container on shelf with clean dishes in ware washing area
Employee with no beard guard/restraint while engaging in food preparation.
Equipment in poor repair. -reach in drawer in disrepair under char grill -reach in drawer hard to open under,fry station
Food stored on floor. -can tomatoes on floor by entrance to walk in cooler
Hood filter missing from automatic fire suppression/exhaust system. -hoods above ovens in prep area
Ice buildup in reach-in freezer and/or walk-in freezer. -Cookline dish cooler
In-use knife/knives stored in cracks between pieces of equipment. -cookline
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -basting brush in water
In-use wet wiping cloth/towel used under cutting board. -green cut board on cookline
Interior of oven/microwave has accumulation of black substance/grease/food debris. -ovens soiled prep area
Linen used on carts for drying of pans etc.
No handwashing sign provided at a hand sink used by food employees. -second floor wait station -top floor wait station
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood and hood filters soiled grease -buildup of grease around grill -grease build up on stove burners -hood filter soiled above ovens in prep area -can holder soiled with food debris
Reach-in cooler interior/shelves have accumulation of soil residues. -Waitstation
Single-service articles improperly stored. -box of Togo containers on floor in stairwell
Standing water in floor drain/floor drain draining very slowly. -by walk in cooler
Wall soiled with accumulated grease, food debris, and/or dust. -wall soiled behind Dishmachine
Marked exit/path to marked exit blocked. For reporting purposes only. -Stairwell at ground level chair and umbrella partial blocking marked exit
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. - 2 lp tank stored in stairwell
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.