MARDI GRAS AMUSEMENTS
12 N BOARDWALK, DAYTONA BCH 321184233
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection on 2/13/2025
High Priority
4
Intermediate
2
Basic
9
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. -upstairs storage area, material is rough and debris may be falling onto single service storage product Floors not maintained smooth and durable. -under 3 compartment sink
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 35A-03-4:Basic - Dead roaches on premises. -1 dead roach in corner behind ice machine -1 dead roach behind pizza oven -1 dead roach on steps leading upstairs **Corrective Action Taken**
- 14-11-5:Basic - Equipment in poor repair. -reach in cooler racks rusted/deteriorating, unit next to stairs
- 36-73-4:Basic - Floor soiled/has accumulation of debris. -upstairs in storage area -behind pizza oven -behind ice machine -steps leading upstairs with product stored -under 3 compartment sink
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -air curtain above beverage dispenser -top surface of icee machine
- 22-16-4:Basic - Reach-in cooler interior has accumulation of soil residues/black substance. -inside cooler next to stairs, interior of unit, top portion of unit
- 25-05-4:Basic - Single-service articles improperly stored on floor. -upstairs, cases of beverage cups
- 36-24-5:Basic - other damage to wall. -material peeling above single service plates at top of pizza cooler in prep area
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -chili
- 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. -chili, previously prepared and cooled, 90-95F after 1 hour + 40 minutes per employee. Rechecked 20 minutes later at 98-104F. See stop sale. Discussed reheating methods, provided reheat flyer for hot holding
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked sausage patties 92-98F, cooked potatoes/home fries 90-97F, placed off to side of grill. Advised to use time as public health control for 4 hours maximum with time marked for disposal.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. -roach killing powder stored on top shelf inside dry storage room next to air conditioning units, stored next to cups, above cinnamon sugar Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -light black substance on upper portion of interior of ice machine in pizza station
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -hand sink at end of line next to dispenser station is blocked/obstructed by fan on floor
Food safety inspection conducted on 2/13/2025 revealed 15 total violations (4 high priority, 2 intermediate, 9 basic).
Inspection on 7/29/2024
High Priority
4
Intermediate
2
Basic
9
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 14-33-4:Basic - Dry goods shelving with rust that has pitted the surface.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. -at end of line near handsink
- 36-11-4:Basic - Floors not maintained smooth and durable. -areas of floor near end of line
- 10-08-5:Basic - Ice scoop handle in contact with ice. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters -backsplash
- 25-05-4:Basic - Single-service articles improperly stored. -sleeve of plastic cups on floor next to ice cream machine -stacks of food trays with food contact side facing up below hood, advised to store in sanitary location/covered/inverted or otherwise protected.
- 29-11-4:Basic - Water leaking from air conditioning unit above handwashing sink Water leaking from faucet at handsink at end of line
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw bacon stored above ready to eat food -raw shell eggs stored above condiments
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -shredded cheese
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded mozzarella cheese 46F inside makeline cooler next to refrigerator, employee stated from 9-10am, see stop sale
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -chili 128F on double boil missing water in bottom pan. Manager stated less than 2 hours. Reheated to 165F
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -hot dogs
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -carbon build up on flat top and slatted grills -interior of microwave oven
Food safety inspection conducted on 7/29/2024 revealed 15 total violations (4 high priority, 2 intermediate, 9 basic).
Inspection on 1/25/2024
High Priority
3
Intermediate
0
Basic
5
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 32-07-4:Basic - Bathroom facility floors not clean/in poor repair
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -cases of drink bibs
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. -small food trays not inverted below hood filters next to microwave Corrected On-Site
- 25-29-4:Basic - Single-use items not stored in a clean, protected location. -sleeves of drink cups stored on soiled window ledge upstairs
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -nacho cheese, below 135F from prior day
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -nacho cheese sauce 109F. Advised to keep on 4 hour time as public health control for up to 4 hours until machine can be verified reheating and holding at 135F. Manager ordered replacement machine during inspection.
- 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. 200ppm chlorine at 3 compartment sink Corrected On-Site
Food safety inspection conducted on 1/25/2024 revealed 8 total violations (3 high priority, 0 intermediate, 5 basic).
Inspection on 8/23/2023
High Priority
2
Intermediate
2
Basic
9
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -dust bugs ke up above pizza oven on light shield
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -backpack, clothing stored on top of case of potato chips
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee wristwatch
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 36-22-4:Basic - Floor area(s) covered with standing water. -under reach in coolers at pizza station
- 36-73-4:Basic - Floor soiled/has accumulation of debris. -behind ice machine at pizza station -under grills
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -plastic bottled mixers/wine on stairs/floor leading to dry storage
- 08B-37-4:Basic - Food stored in a prohibited area. -food product stored u
- 25-05-4:Basic - Single-service articles improperly stored. -coffee filters in station not inverted to protect food contact side from potential environmental contamination -case of cups upstairs on floor
- 29-44-4:High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -pipes from 3 compartment sink currently inside flood zone
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced american cheese 51F inside small cooler next to grill. Employee stated less than 3 hours, moved to functioning cooler nearby. Advised to have unit checked if temperatures are not stabilizing to allow 41F internal temperatures. Manager currently minimizing use of cooler to 4 hour time control on smaller portions. **Corrective Action Taken**
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -sliced cheese
- 05-07-4:Intermediate - Food thermometer(s) not calibrated according to manufacturer's specifications. -digital probe thermometer not functioning during inspection, manager replaced battery Corrected On-Site
Food safety inspection conducted on 8/23/2023 revealed 13 total violations (2 high priority, 2 intermediate, 9 basic).