THE BEACHSIDE CAFE
2424 North Atlantic Avenue
Daytona Beach, Florida, 32118
Volusia County County
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 1/16/2025
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 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**
Food safety inspection conducted on 1/16/2025 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 1/9/2025
High Priority
5
Intermediate
4
Basic
6
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 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**
Food safety inspection conducted on 1/9/2025 revealed 15 total violations (5 high priority, 4 intermediate, 6 basic).
Inspection on 8/20/2024
High Priority
0
Intermediate
3
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 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**
Food safety inspection conducted on 8/20/2024 revealed 4 total violations (0 high priority, 3 intermediate, 1 basic).
Inspection on 8/19/2024
High Priority
2
Intermediate
3
Basic
1
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 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**
Food safety inspection conducted on 8/19/2024 revealed 6 total violations (2 high priority, 3 intermediate, 1 basic).
Inspection on 8/16/2024
High Priority
6
Intermediate
8
Basic
7
Total
21
Disposition: Follow-up Inspection Required
Inspection Details:
- 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
Food safety inspection conducted on 8/16/2024 revealed 21 total violations (6 high priority, 8 intermediate, 7 basic).