Fat Boi Gourmet Eatz

1300 N Nova Road, Vin 4989, Daytona Beach, FL 32117
American
Last inspected: Oct 28, 2025
74
Score
Medium Risk

Inspectors have visited Fat Boi Gourmet Eatz four times, with records going back to 2023. Inspectors last stopped by on Oct 28, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.

Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.

When inspectors have written things up, “food-contact surface soiled with food debris” has been the most frequent reason, cited two times.

Fat Boi Gourmet Eatz scores about where you'd expect for a Daytona Beach restaurant. The inspection history reads as standard for a restaurant of this size.

4
Inspections
0
Critical latest
2
Major latest
1
Minor latest
Inspection History
Oct 28, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
74
Feb 9, 2025
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - No soap provided at handwash sink. **Corrected On-Site**
31B-03-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior reach in cooler
22-02-4
Basic - Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
12B-13-4
67
Oct 20, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled
22-02-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Racks rusted in the cooler -hood filters soiled
23-03-4
82
Mar 3, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. MakeLine unit Bag shredded cheese (56F - Cold Holding)/1 hour. Operator removed from bag and placed a small amount. Reach in cooler raw chicken (46F - Cold Holding)/1 hour . Operator reduced temperature. **Corrective Action Taken**
03A-02-5
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.
11-27-4
Basic - No conspicuously located ambient air temperature thermometer in glass door reach in cooler holding unit. **Corrected On-Site**
05-09-4
74

Frequently Asked Questions

When was Fat Boi Gourmet Eatz last inspected?

The most recent health inspection at Fat Boi Gourmet Eatz on file is from Oct 28, 2025. The public record contains four inspections in total.

What is the most common violation at Fat Boi Gourmet Eatz?

Across the inspection record, “food-contact surface soiled with food debris” has been cited two times, more than any other issue at Fat Boi Gourmet Eatz.

How does Fat Boi Gourmet Eatz compare to other restaurants in Daytona Beach?

Fat Boi Gourmet Eatz most recently scored 74 out of 100, which is about the same as the Daytona Beach average of 71.

Has Fat Boi Gourmet Eatz's inspection record improved over time?

Results have been roughly steady. Inspections at Fat Boi Gourmet Eatz have averaged around four violations per visit across the recent record.

What does a medium risk rating mean?

A medium risk rating at Fat Boi Gourmet Eatz means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.

How often is Fat Boi Gourmet Eatz inspected?

Based on the inspection history on file, Fat Boi Gourmet Eatz is inspected around two times per year on average.