DirtyFLRestaurant Inspection Data

ADAM'S EGG RESTAURANT

ADAM'S EGG RESTAURANT in DAYTONA BEACH has 8 health inspections on record with an overall food safety rating of 1.9/5. Food safety practices have remained consistent.

Last inspection: 1 months ago · 8 reports on file

935 South Atlantic Avenue
Daytona Beach, Florida, 32118
Volusia County County

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 8 health inspection reports

All Inspection Reports

1/30/2026· 1mo ago

Visit ID: 13518298

Met Inspection Standards

3 high, 2 int, 3 basic

  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine. -upper portion inside machine
  • 21-05-5:Basic - Cloth used as a food-contact surface. -employee used wiping cloth to remove grease from cooked bacon. Advised to purchase food grade paper for approved usage of material for absorbing grease directly from food.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -bottom shelf of reach in freezer on cook line
  • 12A-05-4:High Priority - Employee drank from twist cap beverage container then engaged in handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -server, advised person in charge to use a cup with lid/straw to avoid hand to mouth contact from twisting off cap from opened beverage container
  • 07-08-5:High Priority - Time/temperature control for safety food re-served to customers. -single service butter. Advised to used margarine or to have controlled amount of butter kept behind counter to provide to customers as needed. Advised that butter may not be reserved to other customers
  • 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 links 118F, grits 110F in double pan/double boil on grill. Cooked less than 2 hours ago, employee placed time as public health control note from when product was prepared. Corrected On-Site
  • 11-26-1:Intermediate - 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.
  • 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. -jade

7/11/2025· 8mo ago

Visit ID: 10893616

Met Inspection Standards

2 high, 1 int, 5 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -water line/hose inside ice machine is soiled/stained. Advised to clean component, if soil does not fully remove after cleaning it would be advised to replace water line.
  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -womens restroom
  • 10-02-4:Basic - In-use utensil making contact with garbage can. -spoon on cook line making direct contact with garbage can/trash bag and returned to line. Manager returns utensil to dish area after discussing Corrected On-Site
  • 33-11-4:Basic - Missing drain plug at dumpster.
  • 36-64-5:Basic - Objectionable odors in bathroom.
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -cook cracked raw shell eggs for order prior to handling clean ramekin
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. -wiping cloth sanitizer registered 200ppm chlorine, stored next to stacks of clean plates on prep table
  • 53A-05-6:Intermediate - 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/ -person in charge stated certified manager out for personal emergency. Advised to have a secondary certified food manager.

1/9/2025· 1y 2mo ago

Visit ID: 8833066

Met Inspection Standards

3 high, 1 int, 3 basic

  • 36-32-5:Basic - Ceiling shows damage or is in disrepair. -dry storage
  • 36-64-5:Basic - Objectionable odors in bathroom or other areas of the establishment.
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs above condiments inside cooler
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw shell eggs above raw bacon inside cooler in back Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -single service butter chips 43-47F inside cooler up front. Advised to lessen load in pan at top or keep below to ensure maintaining 41F
  • 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. -american cheese

7/25/2024· 1y 7mo ago

Visit ID: 8832535

Met Inspection Standards

1 basic

  • 36-32-5:Basic - - From initial inspection : Basic - Ceiling tile shows damage or is in disrepair. -dry storage room - From follow-up inspection 2024-07-25: **Time Extended**

7/18/2024· 1y 7mo ago

Visit ID: 8738830

Follow-up Inspection Required

2 high, 2 int, 5 basic

  • 36-32-5:Basic - Ceiling tile shows damage or is in disrepair. -dry storage room
  • 36-64-5:Basic - Objectionable odors in men's bathroom.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. -coffee filters on top of coffee maker Corrected On-Site
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink. -hand sink on cook line
  • 21-12-4:Basic - Wet wiping cloth not adequately stored in sanitizing solution between uses. Corrected On-Site
  • 22-41-4:High Priority - 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. 0-10pm measured inside dish machine after sanitizing cycle Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored above deli meats inside 2 door refrigerator in kitchen Corrected On-Site
  • 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. -ham, deli meat Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cut melon Corrected On-Site
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

1/26/2024· 2y 1mo ago

Visit ID: 8470347

Met Inspection Standards

1 high, 7 basic

  • 24-05-4:Basic - Clean bowls, plates not stored inverted or in a protected manner. -near warewashing area
  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. -employee drinking from plastic water bottle that does not eliminate hand/mouth contact in station across from oven out front. At cooler/cutting board
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee out front placed cell phone on small cutting board on lowboy
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -fryer oil
  • 12B-13-4:Basic - Opened employee beverage container in dry storage area with/next to food stored to be served/prepared to customers. -water bottle on shelving next to various food items. Advised to segregate beverages/employee food away from supplies Corrected On-Site
  • 21-44-1:Basic - Sanitizer bucket stored with clean plates, utensils, linens, single-service, or single-use articles.
  • 25-05-4:Basic - Single-service articles improperly stored on floor inside dry storage room
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored above deli meats inside cooler across from fryer Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw shell eggs stored above raw bacon

9/15/2023· 2y 5mo ago

Visit ID: 8470004

Met Inspection Standards

1 high, 2 basic

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2023-09-15: **Time Extended**
  • 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. -fridge out front containing milk - From follow-up inspection 2023-09-15: **Time Extended**
  • 09-01-4:High Priority - - From initial inspection : High Priority - 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 used bare hands to place lime in beverage. Advised to use gloves or utensils - From follow-up inspection 2023-09-15: **Time Extended**

8/11/2023· 2y 7mo ago

Visit ID: 8360114

Follow-up Inspection Required

2 high, 1 int, 4 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -coffee mug on top of cutting board
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee prepping wearing
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. -fridge out front containing milk
  • 09-01-4:High Priority - 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 used bare hands to place lime in beverage. Advised to use gloves or utensils
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs above ham
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning