DirtyFLRestaurant Inspection Data

TOP OF DAYTONA

Health inspection records show TOP OF DAYTONA in DAYTONA BEACH has 8 inspections with a food safety rating of 2.5/5. Recent inspections show improving food safety practices.

Last inspection: 2 weeks ago · 8 reports on file

2625 South Atlantic Avenue
Florida, 32118
Volusia County County

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 8 health inspection reports

All Inspection Reports

2/25/2026· 2w ago

Inspection #: 3618343

Call Back - Complied

12/12/2025· 3mo ago

Visit ID: 10909906

Follow-up Inspection Required

4 int, 4 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -portion cup used to dispense seasonings from bulk container. Advised to use scoops/handled utensils Corrected On-Site
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. -loose co2 tank in back next to soda bib rack Corrected On-Site
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle resting inside bulk container of sugar making food contact. Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. **Corrective Action Taken**
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -inadequate rate of cooling for cooked Demi glaze, evidenced by multiple temperatures recorded during first 2 hours. -Demi cooled inside deep container within an inadequate ice bath/container too shallow to allow for depth to be properly covered by ice bath. Employee removed and placed into 3 compartment sink basin to allow for expedited cooling in a proper ice bath. Advised to use deeper pan/sink basin for ice bath stirring.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -hand sink in warewashing area obstructed in front by mop bucket Corrected On-Site
  • 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink. -quat ammonium test strips needed for bar
  • 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

9/17/2024· 1y 5mo ago

Visit ID: 8890005

Met Inspection Standards

2 high, 2 int, 2 basic

  • 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 top of vegetable base inside dry storage -pair of shorts on top of soda bib rack next to supploes, above soda Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris/substance. -corner of floor under wine cooler in server area
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw beef 44F, raw lobster 45F near door to walk in manager stated door left open during opening service. Advised to monitor temperature to ensure walk in stability for internal cold holding 41F or below.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -red mashed potatoes 127-140F, in dense portion on cook line. Chef reheated **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -knife stored inside hand sink on cook line Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -blue chemical in spray bottle in server station out front near dining area, bottom cabinet Corrected On-Site

8/27/2024· 1y 6mo ago

Visit ID: 8727772

Met Inspection Standards

4 high, 2 int, 3 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -plates, bowls, utensils on cook line and in ware storage area
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -bulk sugar
  • 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. -0ppm, sanitizer bucket replaced by operator, 100ppm Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked broccoli 50F, inside inadequate ice bath. Advised to use time as public health control **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -mashed potatoes 125-130F, inside heavily loaded pan in steam table, manager stated just placed on line for dinner service
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. -burn cream, peroxide stored above prep area
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -ahi tuna-cold starters -not linked to consumer advisory at bottom of page -operator had employee correct on site Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled.

3/5/2024· 2y ago

Visit ID: 8349605

Met Inspection Standards

3 high, 3 int, 7 basic

  • 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. -near dish pit
  • 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. -tuna
  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
  • 13-04-4:Basic - Employee with no beard guard and hair restraint while engaging in food preparation.
  • 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. -chef stated filters being cleaned
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -bulk sugar in dry storage 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. -3 compartment sink drain pipe
  • 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 touched cubed cheese for charcuterie after removing gloves due to being wet. Employee replaced gloves to continue handling ready to eat food. Corrected On-Site
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -raw salmon on sheet pans stored above fully cooked clams Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -encrusted material stuck to can opener blade
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -items inside hand sink on cook line -handsink in bar used as dump sink
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -windex inside spray bottle without label at bar

10/24/2023· 2y 4mo ago

Visit ID: 8497602

Met Inspection Standards
  • N/A:No Violations Were Observed

9/12/2023· 2y 6mo ago

Visit ID: 8443082

Follow-up Inspection Required

2 int

  • 53A-01-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. -previous CFM Warning - From follow-up inspection 2023-09-12: Time extended 30 days to verify compliance due to extenuating circumstances **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/ Warning - From follow-up inspection 2023-09-12: Time extended 30 days to verify compliance due to extenuating circumstances **Time Extended**

7/12/2023· 2y 8mo ago

Visit ID: 8442966

Follow-up Inspection Required

2 high, 4 int, 5 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. -cook
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Corrected On-Site
  • 33-16-4:Basic - Open dumpster lid.
  • 29-08-4:Basic - Plumbing system in disrepair. -drain below hand sink on cook line. Manager states being repaired as soon as possible.
  • 08B-12-5:Basic - Stored food not covered. -ice cream
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw tuna 47-48F, cut tomatoes 47F inside coca cola beverage cooler near cook line in back. Employee stated loaded prior to opening. Moved to other unit, advised to monitor cooler for verifying food held at 41F or below prior to reloading TCS food back into unit **Corrective Action Taken**
  • 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. -quat 600ppm+ in bar, employee corrected
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. -person in charge stated no longer using raw in shell
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. -previous CFM 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/ Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site