DirtyFLRestaurant Inspection Data

STAND #4

STAND #4 located in DAYTONA BCH has undergone 4 health department inspections, achieving a 3.1/5 overall safety rating. Recent inspections show improving food safety practices.

Last inspection: 5 months ago · 4 reports on file

2987 BELLEVUE RD
Daytona Beach, Florida
Volusia County County

Overall Food Safety Rating

★★★☆☆ (3.1/5)
Based on 4 health inspection reports

All Inspection Reports

10/4/2025· 5mo ago

Visit ID: 13538963

Met Inspection Standards
  • N/A:No Violations Were Observed

10/3/2025· 5mo ago

Visit ID: 10917942

Follow-up Inspection Required

1 high, 1 basic

  • 35A-03-4:Basic - Dead roaches on premises. - 1 dead roach on floor by chest freezer Corrected On-Site Warning
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. -1 live roach on counter wall under by lemon box Warning

2/21/2025· 1y ago

Visit ID: 8727435

Met Inspection Standards

3 high, 2 int, 2 basic

  • 10-08-5:Basic - Ice scoop handle in contact with ice, operator removed Corrected On-Site
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -sauerkraut 118F, per operator less than 2 hours stored in crock pot, operator turned up heat on crock pot **Corrective Action Taken**
  • 03E-03-5:High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. -cheese sauce 91F, per operator 3 hours stored in dispenser
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. -probe thermometer states low battery
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -handwash sink water only 75F

2/9/2024· 2y 1mo ago

Visit ID: 8349231

Met Inspection Standards

1 high, 3 basic

  • 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. -operator drained and refilled sinks in the correct order Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -handwash sink next to triple sink, handwash sign states "Hand Wash Only", provided handwash signs, operator posted Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.