DirtyFLRestaurant Inspection Data

DAVE & BUSTER'S

DAVE & BUSTER'S in DAYTONA BEACH has 7 health inspections on record with an overall food safety rating of 1.9/5. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 7 reports on file

1507 Cornerstone Boulevard
Daytona Beach, Florida, 32124
Volusia County County

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 7 health inspection reports

All Inspection Reports

1/27/2026· 1mo ago

Visit ID: 13470365

Met Inspection Standards

1 high, 2 int, 6 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -pizza area
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. -per manager there is a leak and tech is working on repairing. Using three compartment sink
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
  • 14-11-5:Basic - Equipment in poor repair. -gasket torn on fry station cooler
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
  • 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/
  • 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. -bar and sink at waitstation -employee put squeeze bottle with soap at bar and waitstation Corrected On-Site

7/24/2025· 7mo ago

Visit ID: 13470271

Met Inspection Standards

1 int, 4 basic

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -small amount where ice drops Warning - From follow-up inspection 2025-07-24: **Time Extended**
  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -delfield freezer Warning - From follow-up inspection 2025-07-24: **Time Extended**
  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. -wrong verbiage wait station by bar and bar Warning - From follow-up inspection 2025-07-24: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gasket soiled and hinge soiled on reach in cooler next to freezer Warning - From follow-up inspection 2025-07-24: **Time Extended**
  • 53B-14-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2025-07-24: **Time Extended**

7/23/2025· 7mo ago

Visit ID: 10886756

Follow-up Inspection Required

1 high, 2 int, 8 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -small amount where ice drops Warning
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. -water dripping from ceiling by entrance to cookline on to floor. Per manager has work order in for leaking. Manager stated AC repair and roofer has been looking for the leak. Warning
  • 35A-03-4:Basic - Dead roaches on premises. -1 dead roach on floor by dish machine Warning
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -delfield freezer Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -wrong verbiage wait station by bar and bar Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gasket soiled and hinge soiled on reach in cooler next to freezer Warning
  • 29-08-4:Basic - Plumbing system in disrepair. -pipe on hand sink on cookline not attached Warning
  • 25-05-4:Basic - Single-service articles improperly stored. -Box of cups on floor in storage room Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -reach in cooler across from fryers cut tomatoes 50f,pico 47ff,egg 47f less than 4 hours , manager voluntarily discarded -Reach in cooler across from pizza oven cut tomato 51f,egg 50f less than 4 hours -ricotta 52f less than 4 hours Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -trash can in front of hand sink Corrected On-Site Warning
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

1/28/2025· 1y 1mo ago

Visit ID: 8857018

Met Inspection Standards

2 high, 8 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -ice chute area in large ice machine in kitchen
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 36-22-4:Basic - Floor area(s) covered with standing water. -bar employee cleaning up **Corrective Action Taken**
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -wrong verbiage at bar and wait station
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Shelf under small oven
  • 25-05-4:Basic - Single-service articles improperly stored. Corrected On-Site
  • 29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly. -slow drain at small trough where dishes come out of dishwasher -slow drain at dump station at bar -COS
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall soiled behind dish machine
  • 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cheese sauce 121f

8/12/2024· 1y 7mo ago

Visit ID: 8755016

Met Inspection Standards

4 high, 4 int, 6 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -small amount
  • 08B-38-4:Basic - Food stored on floor. -bag in box of soda on floor
  • 14-69-4:Basic - Ice buildup walk-in freezer.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -bar wrong verbiage on hand wash signs
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -cart soiled
  • 25-05-4:Basic - Single-service articles improperly stored. -box of Togo containers and straws on floor 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. -o ppm, per manager out of sanitizer for dish machine at bar. Establishment has dish machine in kitchen and 3 compartment sink at bar.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter 46f **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. Queso 99f in warmer since approximately 9:30
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -waitstation on outside of bar
  • 31B-03-4:Intermediate - No soap provided at handwash sink. -bar

2/6/2024· 2y 1mo ago

Visit ID: 8506913

Met Inspection Standards

2 int, 4 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -Parmesan,flour Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease -grease build up on stove
  • 29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly. -when Dishmachine is running water runs on to floor into large drain in front of dish machine Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -ice in handsink wait station at bar
  • 31B-03-4:Intermediate - No soap provided at handwash sink. -bar

9/22/2023· 2y 5mo ago

Visit ID: 8366699

Met Inspection Standards

1 high, 1 int, 4 basic

  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. -Bar,per manager using three compartment sink and replacing dishwasher if can't repair ,viewed work order. Also has a fully functioning dish machine in kitchen
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. -leaking pipe under handsink by dishmachine Corrected On-Site
  • 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. -floor soiled in walk in freezer with some debris and a small amount of ice **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -corn mix 46f placed in walk in cooler -butter 50f manager voluntarily discarded **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of sandwich warmer