DirtyFLRestaurant Inspection Data

JOHNNY ROCKETS

Food safety records indicate JOHNNY ROCKETS in DAYTONA has 8 inspections with a 1.9/5 overall rating. Recent inspections indicate some food safety concerns.

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

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 7/28/2025

Inspection #: Visit ID: 10962505

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. -significantly damaged ceiling tiles from prior water leak from unit on 3rd floor.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -under cooking equipment
  • 14-42-4:Basic - Hood filters missing from automatic fire suppression/exhaust system. Corrected On-Site
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -backsplash behind grill
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken breasts stored above raw shell eggs inside walk in cooler Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded cheddar cheese 58F(cold holding) inside inadequately held ice bath set up next to nacho cheese dispenser, placed out 30 minutes prior. Employee removed cheese and placed into cooler to chill down. **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/ -jamie

Inspection Date: 5/27/2025

Inspection #: Visit ID: 10847176

  • 36-36-4:Basic - - From initial inspection : Basic - Ceiling tiles missing. -dining area - area in back Warning - From follow-up inspection 2025-05-27: **Time Extended**
  • 36-03-4:Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. -several areas in back of establishment and in dining room Warning - From follow-up inspection 2025-05-27: **Time Extended**
  • 35B-12-4:Basic - - From initial inspection : Basic - Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests. Openings to the outside for equipment, such as ventilation fans, air conditioning equipment , not screened or otherwise protected when the equipment is not in operation. Warning - From follow-up inspection 2025-05-27: **Time Extended**

Inspection Date: 5/27/2025

Inspection #: Visit ID: 10846889

  • 36-36-4:Basic - Ceiling tiles missing. -dining area - area in back Warning
  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. -several areas in back of establishment and in dining room Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris/grease. -grease accumulation behind cookline equipment/fryers Warning
  • 35B-12-4:Basic - Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests. Openings to the outside for equipment, such as ventilation fans, air conditioning equipment , not screened or otherwise protected when the equipment is not in operation. Warning
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. -2 rodent droppings on top surface of dish machine -1 rodent droppings on floor next time mop sink, under chemical storage rack -1 rodent dropping under table in beverage station(in dining room) area near swing door to back of house -1 dropping on floor below hand wash sink in dining room near swing door to back -2 droppings inside cabinet below beverage station -1 dropping on floor next to trash can at end of cook line -manager had employees clean up all affected areas during inspection **Corrective Action Taken** Admin Complaint

Inspection Date: 5/21/2025

Inspection #: Visit ID: 10804102

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. -dining area -prep area/storage area -new ceiling tiles are on site
  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. -area in back adjacent to office
  • 36-22-4:Basic - Floor area(s) covered with standing water. -some water in damaged floor area in back storage area
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -grease on floor behind cookline -food debris on floor dining area
  • 36-11-4:Basic - Floors not maintained smooth and durable. -in back near green wire racks
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -person in charge stated sign being replaced
  • 35B-12-4:Basic - Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests.
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -stored on cutting board -stored next to single service articles in multiple locations
  • 29-03-4:Basic - Water draining onto floor surface from ceiling/air conditioning.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef patties stored above cases of onion rings inside walk in cooler.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken stored above raw comminuted beef inside walk in cooler
  • 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. -hot dogs, marked 5/10
  • 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. -hot dogs marked 5/10
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -employee filled pitcher at hand sink
  • 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/ -person in charge stated certified food manager is coming in for next shift Repeat Violation

Inspection Date: 3/21/2025

Inspection #: Visit ID: 10803595

  • 36-36-4:Basic - - From initial inspection : Basic - Ceiling tile missing. -several areas, including area above vermin activity - From follow-up inspection 2025-03-21: **Time Extended**
  • 36-03-4:Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. - From follow-up inspection 2025-03-21: **Time Extended**
  • 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall. - From follow-up inspection 2025-03-21: **Time Extended**
  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in walk in cooler around window seal to freezer - From follow-up inspection 2025-03-21: **Time Extended**
  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. - From follow-up inspection 2025-03-21: **Time Extended**
  • 53A-04-6:Intermediate - - From initial inspection : 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/ -heather - From follow-up inspection 2025-03-21: **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 2025-03-21: -must be in compliance upon next unannounced inspection **Time Extended**
  • 11-26-1:Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. - From follow-up inspection 2025-03-21: **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 2025-03-21: **Time Extended**

Inspection Date: 3/20/2025

Inspection #: Visit ID: 8890519

  • 36-36-4:Basic - Ceiling tile missing. -several areas, including area above vermin activity
  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -significant grease build up on floor behind cookline equipment from recent spill, per manager
  • 36-24-5:Basic - Hole in or other damage to wall.
  • 14-69-4:Basic - Ice buildup in walk in cooler around window seal to freezer
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees.
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. -8 rodent droppings on floor inside dry storage room under wire racks containing single service packaged food items, single use articles -2 rodent droppings on floor under chemical storage racks near mop sink -2 droppings on top of dish machine -5 droppings on floor visible through back panel of fried food dump station -5 droppings inside cabinet for soda fountain in dining area -employees began cleaning affected area, removing any packages that may be contaminated. Manager contacted pest control for assistance. Advising for ceiling/roof/wall repairs to Admin Complaint
  • 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/ -heather
  • 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/
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  • 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.
  • 01B-16-5:Intermediate - Torn packages/bags of food exposing the contents to contamination. See stop sale. -bag of salt

Inspection Date: 9/16/2024

Inspection #: Visit ID: 8735773

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. -some water damage on ceiling tiles
  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. -n bqck
  • 14-69-4:Basic - Ice buildup in walk-in freezer.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw poultry stored above raw bacon inside walk in cooler Corrected On-Site
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -pack of hot dogs on cook line, bottom of unit Corrected On-Site
  • 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Corrected On-Site

Inspection Date: 3/21/2024

Inspection #: Visit ID: 8565314

  • 36-36-4:Basic - Ceiling tile missing. -dry storage area Ceiling/ceiling tile shows damage or is in disrepair. -in back
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee wearing watch while preparing food
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -slight debris soiled under dry storage racks
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -hand sink in back -hand sink in server station outside of kitchen -hand sink on cook line
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. -hand sink on cook line
  • 01B-28-5:High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. -in house prepared ranch, , chipotle ranch, bbq ranch marked 3/13-3/15
  • 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. -house made ranch, bbq ranch, chipotle ranch marked 3/13-3/15. Provided date mark guidance via email
  • 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. -nacho cheese 115F inside cheese dispenser. Advised to monitor temperature of cheese sauce dispenser, use bags at 4 hour time as public health control if unable to reach/maintain 135F
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -hand sink out front in server station is not functioning
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 27-16-5:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -server station hand sink