Cruisin Cafe
Last inspected: Apr 23, 2026
50
Score
Public records show 11 inspections at Cruisin Cafe stretching back to 2022. The most recent visit was on Apr 23, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Violation counts have been trending down, averaging around five violations across recent inspections versus roughly 10 violations before.
The most common issue across all inspections has been “equipment in poor repair”, showing up four times.
That's lower than the typical Daytona Beach restaurant, which scores around 71. This restaurant has more on its record than most do.
11
Inspections
2
Critical latest
1
Major latest
6
Minor latest
Inspection History
Apr 23, 2026
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced cheese 47-51F loaded above recommended fill line at lowboy -raw bacon 45F in bottom of lowboy in prep area, manager stated brought in 2 hours prior, instructed employee to cook remaining product out **Corrective Action Taken**
03A-02-5
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, manager changed sanitizer bucket feeding machine, rechecked **Warning**
22-41-4
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. -measured in ice point at 25F, advised to recalibrate ir purchase new thermometer
05-06-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -above dish machine
36-34-5
Basic - Equipment in poor repair. -lid for middle lowboy prep cooler
14-11-5
Basic - Floor area(s) covered with standing water. -area near water heater in back
36-22-4
Basic - Floor soiled/has accumulation of debris. -under dry storage racks
36-73-4
Basic - Objectionable odors in other areas of the establishment. -area near water heater/mop sink
36-64-5
50
Nov 21, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
74
Apr 11, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Equipment in poor repair. -lid separating at cooler across from slatted top grill -gasket to walk in cooler - From follow-up inspection 2025-04-11: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. -broken floor tiles in front of locker/old fryer in back - From follow-up inspection 2025-04-11: **Time Extended**
36-17-5
90
Apr 3, 2025
Routine - Food
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
High Priority - Toxic substance/chemical improperly stored. -spray bottle containing cleaning agent hanging in rack in front of/facing/making contact with packaged single service articles.
41-10-4
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. -cooked chicken wings, manager stated placed out at 1pm, added time stamp **Corrected On-Site** **Warning**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded mozzarella cheese 52F, cooked chicken 51F, raw fish 54F inside top level of sandwich line cooler across from cookline longer than 4 hours, see stop sale sliced cheeses (47F-48F - Cold Holding); philly beef (47F - Cold Holding), heavy cream 49F, shredded blended cheese 48-50F. Inside walk in cooler longer than 4 hours per manager/employee. See stop sale. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -raw fish, shredded mozzarella cheese, cooked chicken, shredded blended cheese, heavy cream **Warning**
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -soiled can opener blade
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. -employee rinsing off mop inside handwash sink , manager instructed employee to use mop sink **Corrective Action Taken**
31A-11-4
Basic - Equipment in poor repair. -lid separating at cooler across from slatted top grill -gasket to walk in cooler
14-11-5
Basic - Floor soiled/has accumulation of debris. -significant grease build up behind cook line equipment **Warning**
36-73-4
Basic - Floor tiles missing and/or in disrepair. -broken floor tiles in front of locker/old fryer in back
36-17-5
Basic - Food not stored at least 6 inches off of the floor. -case of eggs on floor inside walk in cooler
08B-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top surface of pizza oven
23-03-4
Basic - Old labels stuck to food containers after cleaning. -chili
16-46-4
33
Nov 14, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
Non-Food Contact Surfaces Clean
FL-23
Required Records Available; Shellstock Tags/Labels
FL-14
50
Nov 30, 2023
Routine - Food
1 major violation. 10 minor violations.
View 11 violations
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. -deli meats
02C-04-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tile in back near ac unit
36-32-5
Basic - Open dumpster lid.
33-16-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
05-09-4
Basic - Microwave in poor repair. -rust pitting surface inside microwave on cook line
14-11-5
Basic - Ice scoop handle in contact with ice.
10-08-5
Basic - Grease receptacle lid open.
33-29-4
Basic - Food stored under dripping water. -case of onion rings inside walk in cooler with ice stuck to top of box from drip inside walk in freezer
08B-52-4
Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto clean food contact equipment.
36-63-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -stand up fridge , advised to segregate employee food at bottom and away from food for establishment
40-06-5
Basic - Drain cover(s) missing. -under 3 compartment sink
29-18-4
55
Sep 28, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -jamie, jennifer, robert **Warning** - From follow-up inspection 2023-09-23: **Time Extended** - From follow-up inspection 2023-09-28: **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning** - From follow-up inspection 2023-09-23: **Time Extended** - From follow-up inspection 2023-09-28: **Time Extended**
16-23-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. -wall not sealed/secured around plumbing pipes near 3 compartment sink in back **Warning** - From follow-up inspection 2023-09-23: **Time Extended** - From follow-up inspection 2023-09-28: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. -3 compartment sink -hand sink in dish pit **Warning** - From follow-up inspection 2023-09-23: **Time Extended** - From follow-up inspection 2023-09-28: **Time Extended**
29-11-4
78
Sep 23, 2023
Routine - Food
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked chicken wjngs 78F after 1 hour inside hot hold station on cook line. Employee reheated past 165F for hot holding -mashed potatoes, brown gravy 120-125F, longer than 4 hours per manager inside tabletop equipment turned down on low setting. See stop sale **Warning** - From follow-up inspection 2023-09-23: **Time Extended**
03B-01-6
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -brown gravy, mashed potatoes. Hot holding below 135F longer than 4 hours **Warning** - From follow-up inspection 2023-09-23: **Time Extended**
01B-02-5
High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -soda bib case with rodent droppings on top **Warning** - From follow-up inspection 2023-09-23: **Time Extended**
01B-13-4
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw fish stored above buckets of salsa **Warning** - From follow-up inspection 2023-09-23: **Time Extended**
08A-05-6
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine **Warning** - From follow-up inspection 2023-09-23: **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -jamie, jennifer, robert **Warning** - From follow-up inspection 2023-09-23: **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning** - From follow-up inspection 2023-09-23: **Time Extended**
16-23-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. -wall not sealed/secured around plumbing pipes near 3 compartment sink in back **Warning** - From follow-up inspection 2023-09-23: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Hood filter gaps from automatic fire suppression/exhaust system. **Warning** - From follow-up inspection 2023-09-23: **Time Extended**
14-42-4
Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. -at cooler across from grill **Warning** - From follow-up inspection 2023-09-23: **Time Extended**
10-17-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top shelving above microwaves -on top of oven **Warning** - From follow-up inspection 2023-09-23: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. -3 compartment sink -hand sink in dish pit **Warning** - From follow-up inspection 2023-09-23: **Time Extended**
29-11-4
33
Sep 22, 2023
Routine - Food
8 critical violations. 5 major violations. 10 minor violations.
View 23 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -brown gravy, mashed potatoes. Hot holding below 135F longer than 4 hours **Warning**
01B-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -soda bib case with rodent droppings on top **Warning**
01B-13-4
High Priority - Rodent bait not contained in a covered, tamper-resistant bait station. -rodent bait pieces used on top of glue board **Warning**
41-23-4
High Priority - Rodent activity present as evidenced by rodent droppings found. -3 droppings on top of fryer oil jug, manager discarded -2 rodent droppings on top of soda bib box. Manager discarded -2 rodent droppings on floor near air conditioning unit/water heater. -1 rodent dropping by water heater. -1 rodent dropping on floor inside dry storage room under rack of condements -1 rodent droppijg inside metal pan used for holding wrapped/packaged single service plastic portion cups/lids.. **Admin Complaint**
35A-04-4
High Priority - Roach excrement and/or droppings present. -inside soda bib storage room **Warning**
35A-23-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw fish stored above buckets of salsa **Warning**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked chicken wjngs 78F after 1 hour inside hot hold station on cook line. Employee reheated past 165F for hot holding -mashed potatoes, brown gravy 120-125F, longer than 4 hours per manager inside tabletop equipment turned down on low setting. See stop sale **Warning**
03B-01-6
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 **Warning**
22-41-4
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. **Warning**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener blade -yellow cutting board -fryer baskets on far left side of line **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. -employee filling up container at hand sink next to 3 compartment sink , manager corrected employee **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine **Warning**
16-37-1
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -jamie, jennifer, robert **Warning**
53B-14-5
Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning**
16-23-4
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 prep table near slicer in back **Warning**
40-06-5
Basic - Floor soiled/has accumulation of debris. -under dish machine -cook line under equipment -soda bib storage room connected to prep area -dry storage area -soda bib storage **Warning**
36-73-4
Basic - Hole in or other damage to wall. -wall not sealed/secured around plumbing pipes near 3 compartment sink in back **Warning**
36-24-5
Basic - Hood filter gaps from automatic fire suppression/exhaust system. **Warning**
14-42-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. -at cooler across from grill **Warning**
10-17-4
Basic - In-use tongs stored on equipment handle between uses. -cook line, at grill **Warning**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top shelving above microwaves -on top of oven **Warning**
23-03-4
Basic - Old labels stuck to food containers after cleaning. **Warning**
16-46-4
Basic - Water leaking from pipe and/or faucet/handle. -3 compartment sink -hand sink in dish pit **Warning**
29-11-4
11
Jan 13, 2023
Routine - Food
7 minor violations.
View 7 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
70
Sep 21, 2022
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Plumbing Maintained; Sewage Disposal
FL-51
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
35
Frequently Asked Questions
When was Cruisin Cafe last inspected?
The most recent health inspection at Cruisin Cafe on file is from Apr 23, 2026. The public record contains 11 inspections in total.
What is the most common violation at Cruisin Cafe?
Across the inspection record, “equipment in poor repair” has been cited four times, more than any other issue at Cruisin Cafe.
How does Cruisin Cafe compare to other restaurants in Daytona Beach?
Cruisin Cafe most recently scored 50 out of 100, which is lower than the Daytona Beach average of 71.
Has Cruisin Cafe's inspection record improved over time?
Yes. Recent inspections at Cruisin Cafe have averaged around five violations per visit, down from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at Cruisin Cafe means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Cruisin Cafe inspected?
Based on the inspection history on file, Cruisin Cafe is inspected around three times per year on average.
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