DirtyFLRestaurant Inspection Data

THE BEACHSIDE CAFE

2424 North Atlantic Avenue
Daytona Beach, Florida, 32118
Volusia County County

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 1/16/2025

Inspection #: Visit ID: 10756498

  • 16-01-4:Basic - - From initial inspection : Basic - Dishmachine has no data plate/operating specifications. - From follow-up inspection 2025-01-16: **Time Extended**
  • 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2025-01-16: **Time Extended**

Inspection Date: 1/9/2025

Inspection #: Visit ID: 8862470

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -white plastic splash guard inside ice machine with pink substance
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Corrected On-Site
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site
  • 16-01-4:Basic - Dishmachine has no data plate/operating specifications.
  • 14-11-5:Basic - Equipment in poor repair. -ventilation line from stacked oven feeding towards hood vent Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Corrected On-Site
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Warning
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Warning
  • 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. -cooke chicken wings marked 1/1
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -cooke chicken wings marled 1/1
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. -equipment cleaning chemical on shelf above prep table Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -colored substance on can opener blade -carbon build up on flat top
  • 22-59-4:Intermediate - Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning
  • 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. -no battery inside probe thermometer Corrected On-Site

Inspection Date: 8/20/2024

Inspection #: Visit ID: 8863522

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -pink substance along bottom threshold of interior splash guard - From follow-up inspection 2024-08-19: **Time Extended** - From follow-up inspection 2024-08-20: **Time Extended**
  • 22-56-4:Intermediate - - From initial inspection : Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. -final rinse 198F Warning - From follow-up inspection 2024-08-19: Final rinse 198F on manifold, must not exceed 194F **Time Extended** - From follow-up inspection 2024-08-20: **Time Extended**
  • 53A-05-6:Intermediate - - From initial inspection : 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/ - From follow-up inspection 2024-08-19: 4 employees, no certified manager on duty. Must be in compliance upon next unannounced inspection. **Time Extended** - From follow-up inspection 2024-08-20: -must be in compliance upon next unannounced inspection **Time Extended**
  • 53B-13-5:Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-08-19: **Time Extended** - From follow-up inspection 2024-08-20: **Time Extended**

Inspection Date: 8/19/2024

Inspection #: Visit ID: 8862050

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -pink substance along bottom threshold of interior splash guard - From follow-up inspection 2024-08-19: **Time Extended**
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning - From follow-up inspection 2024-08-19: -sliced cheese, shredded cheese, sliced tomatoes, raw chicken 46-48F(all cold holding) inside unit not maintaining internal food temperatures at 41F or below for more than 4 hours. Admin Complaint
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -chili 45-46F, hot dogs 44-45F, shredded cheddar 45F, sliced american cheese 46F, commercially cooked potatoes 45F, sour cream packets 50F, chicken wings 46F inside walk in cooler overnight/longer than 4 hours -single service butter 75F Warning - From follow-up inspection 2024-08-19: -sliced cheese, shredded cheese, sliced tomatoes, raw chicken 46-48F(all cold holding) inside small cooler across from grill. Admin Complaint
  • 22-56-4:Intermediate - - From initial inspection : Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. -final rinse 198F Warning - From follow-up inspection 2024-08-19: Final rinse 198F on manifold, must not exceed 194F **Time Extended**
  • 53A-05-6:Intermediate - - From initial inspection : 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/ - From follow-up inspection 2024-08-19: 4 employees, no certified manager on duty. Must be in compliance upon next unannounced inspection. **Time Extended**
  • 53B-13-5:Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-08-19: **Time Extended**

Inspection Date: 8/16/2024

Inspection #: Visit ID: 8721592

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -pink substance along bottom threshold of interior splash guard
  • 14-34-4:Basic - Can opener blade with rust that has pitted the surface
  • 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. -in front of ice machine
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on prep table next to can opener
  • 14-69-4:Basic - Ice buildup in walk-in cooler and freezer.
  • 25-17-4:Basic - Single-service articles stored on a soiled surface. -clamshells stored on soiled top shelf across from fryers
  • 21-10-4:Basic - Soiled dry wiping cloth in use. -grill station
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 fly landed on wiping cloth on cook line, employee removed
  • 22-12-5:High Priority - Metal stem-type thermometer soiled.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -partially cooked chicken wings stored above hot dogs inside cooler Corrected On-Site
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. -48-50F ambient temperature Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -chili 45-46F, hot dogs 44-45F, shredded cheddar 45F, sliced american cheese 46F, commercially cooked potatoes 45F, sour cream packets 50F, chicken wings 46F inside walk in cooler overnight/longer than 4 hours -single service butter 75F Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of cone to soda gun in bar
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -hand sink in back blocked by large trash can
  • 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. -final rinse 198F Warning
  • 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-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. **Corrective Action Taken**
  • 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.
  • 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. -chili

Inspection Date: 5/3/2024

Inspection #: Visit ID: 8664635

  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. -flats of raw shell eggs left at room temperature for 1 hour, from person in charge. Placed back into cooler, advised to use time as public health control if intentions are to leave out for service **Corrective Action Taken**

Inspection Date: 3/8/2024

Inspection #: Visit ID: 8555639

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris around grill/fryers
  • 29-44-4:High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -pvc drain pipe from sinks in bar buried inside flood basin
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **CORRECTED ON SITE AFTER SEVERAL TEMPS** Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. -manufacturer spec shows 150F for high temp wash cycle, manifold showing 100F, advised to look into possible malfunctioning gauge Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. **Corrective Action Taken**
  • 29-42-4:High Priority - Vacuum breaker missing on fitting/splitter added to mop sink faucet. Corrected On-Site
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -beverage station in front of cookline

Inspection Date: 11/17/2023

Inspection #: Visit ID: 8343711

  • 24-27-4:Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. -clean glasses stored in close proximity to hand sink in bar, exposed to splash from handwashing.
  • 14-69-4:Basic - Ice buildup in walk-in freezer.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. -low boy cooler across from grill
  • 51-18-6:Basic - No copy of latest inspection report available.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top surface of shelf across from grill
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. -clamshell containers on top shelf above cooler on cookline
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -small flour container unlabeled Corrected On-Site
  • 29-44-4:High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. -salsa, person in charge set aside for discarding
  • 22-12-5:High Priority - Metal stem-type thermometer soiled.
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. -single service butters in lexan at expo line exposed to room temperature. Person in charge stated butters discarded after 4 hours. Placed time stamp on pan from 7am-11am
  • 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 109F, person in charge stated cooked less than 30 minutes prior. Placed on elevated platform on end of grill not adequately keeping sausage at 135F or above. Advised to use covered stainless pan or place onto 4 hour time as public health control.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -blade for can opener, black substance -interior of soda gun
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Corrected On-Site