TOP OF DAYTONA
2625 SOUTH ATLANTIC AVE, Daytona Beach FL 32118 · 386 310 7849
Last inspected Jun 30, 2026 · 9 visits since July 2023
MAR 24
AUG 24
SEP 24
DEC 25
JUN 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked broccoli 50F, inside inadequate ice bath. Advised to use time as public health control
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jun 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
What the inspector wrote — 3 findings
Stop Sale issued due to food not being in a wholesome, sound condition. -7pc tuna thawed inside vacuum packaging
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -house dressings(dairy), creme brûlée
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. -tuna
Feb 25, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 12, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded.
0 High priority4 Intermediate4 Basic
Show 8 findings ▾
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -inadequate rate of cooling for cooked Demi glaze, evidenced by multiple temperatures recorded during first 2 hours. -Demi cooled inside deep container within an inadequate ice bath/container too shallow to allow for depth to be properly covered by ice bath. Employee removed and placed into 3 compartment sink basin to allow for expedited cooling in a proper ice bath. Advised to use deeper pan/sink basin for ice bath stirring.
Handwash sink not accessible for employee use at all times. -hand sink in warewashing area obstructed in front by mop bucket
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. -quat ammonium test strips needed for bar
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.
Bowl or other container with no handle used to dispense food. -portion cup used to dispense seasonings from bulk container. Advised to use scoops/handled utensils
Carbon dioxide/helium tanks not adequately secured. -loose co2 tank in back next to soda bib rack
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle resting inside bulk container of sugar making food contact.
Old labels stuck to food containers after cleaning.
Sep 17, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw beef 44F, raw lobster 45F near door to walk in manager stated door left open during opening service. Advised to monitor temperature to ensure walk in stability for internal cold holding 41F or below.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -red mashed potatoes 127-140F, in dense portion on cook line. Chef reheated
Handwash sink used for purposes other than handwashing. -knife stored inside hand sink on cook line
Spray bottle containing toxic substance not labeled. -blue chemical in spray bottle in server station out front near dining area, bottom cabinet
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 vegetable base inside dry storage -pair of shorts on top of soda bib rack next to supploes, above soda
Floor soiled/has accumulation of debris/substance. -corner of floor under wine cooler in server area
Aug 27, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate3 Basic
Show 9 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, sanitizer bucket replaced by operator, 100ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked broccoli 50F, inside inadequate ice bath. Advised to use time as public health control
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -mashed potatoes 125-130F, inside heavily loaded pan in steam table, manager stated just placed on line for dinner service
Toxic substance/chemical improperly stored. -burn cream, peroxide stored above prep area
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -ahi tuna-cold starters -not linked to consumer advisory at bottom of page -operator had employee correct on site
Spray bottle containing toxic substance not labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -plates, bowls, utensils on cook line and in ware storage area
Food not stored at least 6 inches off of the floor. -bulk sugar
Mar 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate7 Basic
Show 13 findings ▾
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -3 compartment sink drain pipe
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee touched cubed cheese for charcuterie after removing gloves due to being wet. Employee replaced gloves to continue handling ready to eat food.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -raw salmon on sheet pans stored above fully cooked clams
Food-contact surface soiled with food debris, mold-like substance or slime. -encrusted material stuck to can opener blade
Handwash sink used for purposes other than handwashing. -items inside hand sink on cook line -handsink in bar used as dump sink
Spray bottle containing toxic substance not labeled. -windex inside spray bottle without label at bar
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. -near dish pit
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. -tuna
Covered waste receptacle not provided in women's bathroom.
Employee with no beard guard and hair restraint while engaging in food preparation.
Hood filter missing from automatic fire suppression/exhaust system. -chef stated filters being cleaned
Old labels stuck to food containers after cleaning.
Working containers of food removed from original container not identified by common name. -bulk sugar in dry storage
Oct 24, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 12, 2023Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Manager or person in charge lacking proof of food manager certification. -previous CFM
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/
Jul 12, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority4 Intermediate5 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw tuna 47-48F, cut tomatoes 47F inside coca cola beverage cooler near cook line in back. Employee stated loaded prior to opening. Moved to other unit, advised to monitor cooler for verifying food held at 41F or below prior to reloading TCS food back into unit
Warewashing sanitizing solution exceeding the maximum concentration allowed. -quat 600ppm+ in bar, employee corrected
Clam/mussel/oyster tags not marked with last date served. -person in charge stated no longer using raw in shell
Manager or person in charge lacking proof of food manager certification. -previous CFM
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.
Employee with no hair restraint while engaging in food preparation. -cook
Ice scoop handle in contact with ice.
Open dumpster lid.
Plumbing system in disrepair. -drain below hand sink on cook line. Manager states being repaired as soon as possible.
Stored food not covered. -ice cream
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.