DirtyFLRestaurant Inspection Data

THE RED BUD CAFE

THE RED BUD CAFE has 4 health inspections on file for its DAYTONA BEACH location, with an overall rating of 1.4/5. Food safety practices have remained consistent.

317 SEABREEZE BLVD

Overall Food Safety Rating

★☆☆☆☆ (1.4/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 9/26/2025

Inspection #: Visit ID: 10933667

  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. - storage area Warning
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Warning
  • 08B-32-4:Basic - Food being prepared outside. -caramelized onions sautéed outside on back patio, advised of requirements to do all food production in approved areas/inside. Warning
  • 36-24-5:Basic - Hole in or other damage to wall. -area behind mop sink Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -fan in back end of restaur Warning
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -dishes being washed/rinsed not sanitized -manager set up sanitizing basin with 100ppm chlorine, began sanitizing Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -drago, expired 4/12/2025 Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -caramelized onions/mushrooms Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked mushrooms, caramelized onions 55F on ledge above crepe station, placed put 3.5 hours prior. See stop sale. Warning
  • 53A-02-7:Intermediate - Manager or person in charge lacking proof of current food manager certification and no other certified food service manager employed at this location. Warning
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. - diced, cooked chicken Corrected On-Site Warning
  • 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. -drago Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -blue chemical Corrected On-Site Warning

Inspection Date: 2/6/2025

Inspection #: Visit ID: 8840429

  • 35A-03-4:Basic - Dead roaches on premises. -3 dead roaches inside mop sink room, in condensation rim at bottom of water heater and on floor near mop sink
  • 14-11-5:Basic - Equipment in poor repair. -small ice machine/lid/rusted vent
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -water heater/mop sink room
  • 08B-36-4:Basic - Food stored in a location that is exposed to splash from handwash sink. -packaged tomatoes stored next to hand sink faucet. Corrected On-Site
  • 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris.
  • 08B-12-5:Basic - Stored food not covered. -cut tomato stored uncovered resting on rack inside cooler on cook line Corrected On-Site
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. -mop left inside gray water in mop bucket
  • 46-04-4:Exit door locked. For reporting purposes only. -back fire exit door is locked with deadbolt while operating Corrected On-Site
  • 12A-02-4:High Priority - Employee handled soiled dishes at 3 compartment sink and then picked up bread to place into toaster without washing hands. Employee washed hands in a sink other than an approved handwash sink. Employee rubbed hands together for less than 10-15 seconds while washing hands.
  • 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. -cooked pasta marked 1/31 from preparation date
  • 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. -cooked pasta marked 1/31
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -creamer
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -fresh cut garlic mixed with oil 51F, manager corrected ice bath -creamer/half and half cartons 51F inside mini fridge inside room with air conditioning unit more than 4 hours, see stop sale **Corrective Action Taken**
  • 53A-04-6:Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -geo
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -breakfast open taco, describing egg as sunny side up - requires disclosure to consumer advisory at bottom of menu page. Manager added symbol to menu Corrected On-Site
  • 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. -julio
  • 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. -cooked mushrooms, onions, soup

Inspection Date: 7/25/2024

Inspection #: Visit ID: 8744151

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 14-11-5:Basic - Equipment in poor repair. -ice machine lid
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -avocados Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -items stored inside basin of hand sink Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 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-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -restroom, manager corrected Corrected On-Site

Inspection Date: 2/12/2024

Inspection #: Visit ID: 8556911

  • 08B-36-4:Basic - Food stored in a location that is exposed to splash. -syrup dispenser bottles stored on side of hand wash sink exposed to splash from hand washing.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. 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 at crepe station prior to changing gloves without washing hands, proceeded to handle ready to eat toppings after donning new gloves.
  • 22-48-5:High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored above cooled sausage links inside cooler at end of kitchen Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -milk 47F, inside small mini fridge in back storage area with frozen over condenser. Advised to manager to avoid blocking air with large case of oranges. Milk placed into cooler less than 3 hours ago, manager placed into ice bath and into other refrigerator **Corrective Action Taken**
  • 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 and the time removed from temperature control. -cooked mushrooms, onions, shredded cheese, diced tomatoes, cooked peppers. . Manager added time stamps Corrected On-Site
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.