UPPER CRUST & CRUMB BAGELRY & BREAD CAFE INC
1890 LPGA BLVD #120, Daytona Beach FL 32117 · 386.274.5774
Last inspected Jul 30, 2026 · 7 visits since October 2023
5 inspections within 13 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license.
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Violations found and a warning issued, with a return visit required. 3 recorded.
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/
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.
Ice machine interior soiled.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -lox not identified as raw.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
Interior of microwave has accumulation of food debris.
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
Show 2 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Working containers of food removed from original container not identified by common name. -container of flour.
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. -cream at 44°f in front counter reach in cooler.
Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food 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. -lox
Ice buildup in reach-in cooler under front counter.
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter in prep area at 50°f. Out of cooler 30 minutes.
Ceiling/ceiling tiles/vents soiled with accumulated dust.
Cutting board has cut marks and is no longer cleanable.
Ice machine interior soiled.
Interior of microwave has accumulation of food debris.
Single-service articles improperly stored. -case of utensils stored on floor.
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 findings ▾
Container of disinfecting wipes stored on top of soufflé cup lids.
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Food-contact surface soiled with food debris: -slicer. -vegetable peeler.
Accumulation of black mold-like substance in the interior of the ice machine.
Ceiling/ceiling tiles/vents soiled with accumulated dust.
Working containers of food removed from original container not identified by common name, flour container.
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen maketable Butter47F /1 hour. Operator returned to unit. Front counter reach in cooler Half and half 46F/10 minutes. Recently retrieved to unit,
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. Provided,
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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. all employees signed.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta salad, potatoes salad prepared 3 days ago not date-marked in kitchen make table.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink and wall soiled with mold like substance.
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.