DirtyFLRestaurant Inspection Data

OYSTER PUB (THE)

North Grandview Avenue
Daytona Beach, Florida, 32118
Volusia County County

Overall Food Safety Rating

★☆☆☆☆ (1.4/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 3/25/2025

Inspection #: Visit ID: 10724482

  • 36-36-4:Basic - Ceiling tile missing. -dry storage room Corrected On-Site
  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee wearing wristwatch/wristbands while preparing food
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
  • 36-22-4:Basic - Floor area(s) covered with standing water. -near water heater -near liquor shelf in oyster bar Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -debris on floor under soda bib rack, manager had employee sweep up during inspection Corrected On-Site
  • 36-11-4:Basic - Floors not maintained smooth and durable. -area in front of liquor shelf in oyster bar
  • 35B-02-4:Basic - Insect control device installed over food preparation/storage area. -corner of bar countertop behind oyster bar
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -womens restroom
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -fan cover located in prep area above microwave
  • 36-64-5:Basic - Objectionable odors in bathroom or other areas of the establishment. -mens restroom
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle.
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
  • 53A-03-7:Intermediate - 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/ -glenn, expired 4/15/2024, manager stated class is scheduled **Corrective Action Taken**
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -ahi volcano pole stack, stickers removed during cleaning of menus. Manager had employees
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -in back Corrected On-Site
  • 53B-13-5:Intermediate - 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.
  • 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. -type k extenguisher

Inspection Date: 1/7/2025

Inspection #: Visit ID: 10724127

  • 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2025-01-07: **Time Extended**
  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. -double door in back , seal - From follow-up inspection 2025-01-07: **Time Extended**
  • 36-22-4:Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. -in back near draft refrigerator equipment - From follow-up inspection 2025-01-07: **Time Extended**
  • 36-11-4:Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. -near fry station - From follow-up inspection 2025-01-07: **Time Extended**
  • 03D-01-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -cooked chili inside deep container 119F at edge-135F in middle after 30 minutes. Rechecked at 1 hour 105F at edge, 117F in middle. Parameters for reaching 70F within 2 hours not being met per rate of cooling. Advised to either split batch into shallow containers or use ice bath method for deep containers. -manager had employee ice bath container during inspection **Corrective Action Taken** - From follow-up inspection 2025-01-07: **Time Extended**
  • 03D-15-4:Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -deep plastic containers used to cool chili placed with lids on and into the walk in cooler. Was not reaching 70F within 2 hours - From follow-up inspection 2025-01-07: **Time Extended**
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine - From follow-up inspection 2025-01-07: **Time Extended**

Inspection Date: 11/19/2024

Inspection #: Visit ID: 8779320

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. -double door in back , seal
  • 36-22-4:Basic - Floor area(s) covered with standing water. -in back near draft refrigerator equipment
  • 36-11-4:Basic - Floors not maintained smooth and durable. -near fry station
  • 08B-12-5:Basic - Stored food not covered. -bar fruit
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -cooked chili inside deep container 119F at edge-135F in middle after 30 minutes. Rechecked at 1 hour 105F at edge, 117F in middle. Parameters for reaching 70F within 2 hours not being met per rate of cooling. Advised to either split batch into shallow containers or use ice bath method for deep containers. -manager had employee ice bath container during inspection **Corrective Action Taken**
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -2 live flying insects landed on sliced oranges at bar area. Manager discarded oranges and removed flies. Corrected On-Site
  • 41-28-4:High Priority - Sanitizer/cleaning agents not used in accordance with the manufacturer's recommendations. -cap full of bleach used for small sanitizer buckets -ready to use cleaner used on food contact surfaces without direction for FCS use. -manager corrected both during inspections Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -small portion of sliced oranges
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -deep plastic containers used to cool chili placed with lids on and into the walk in cooler. Was not reaching 70F within 2 hours
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -tuna tower Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -boiled eggs out of shell

Inspection Date: 2/22/2024

Inspection #: Visit ID: 8533688

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. -mop sink splitter
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw processed beef stored above raw fish inside drawer under grill Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink in prep area in back across from dish machine Corrected On-Site

Inspection Date: 10/23/2023

Inspection #: Visit ID: 8378069

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -portion cups used to dispense bulk food. Advised to purchase handled scoops.
  • 12B-07-4:Basic - Employee beverage container on food equipment. -on top of dish machine
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. -inside cooler in back, manager corrected Corrected On-Site
  • 13-04-4:Basic - Employee with no hair/beard guard/restraint while engaging in food preparation.
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Ice scoop inside ice machine, other food items in low boy
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters -fan on cookline
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. -pan of potatoes/corn
  • 33-16-4:Basic - Open dumpster lid.
  • 29-44-4:High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Inside bar under oyster station
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -manager stated old label, corrected Corrected On-Site