Fat Boi Gourmet Potato Restaurant
Last inspected: Mar 17, 2026
67
Score
Across the available record, Fat Boi Gourmet Potato Restaurant has nine inspections on file, the first dated 2022. The most recent visit was on Mar 17, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
The pattern that stands out is “raw animal food stored over/not properly separated”, which has been cited three times.
Restaurants in Daytona Beach average 71, so Fat Boi Gourmet Potato Restaurant trails the local norm. The full record sits in fairly typical territory for a working restaurant.
9
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Mar 17, 2026
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
67
Sep 3, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Toilet Rooms Maintained
FL-53
82
Feb 27, 2025
Routine - Food
2 minor violations.
View 2 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
90
Feb 26, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -reach in cooler drawer -Fish over RTE chicken **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Mac and cheese 45f,shredded cheese 51f less than 4 hours **Warning**
03A-02-5
Intermediate - Hot water for the establishment sink does not reach 85 degrees Fahrenheit. -per operator water heater just went out. On phone with plumber. **Warning**
27-24-5
Intermediate - Handwash sink used for purposes other than handwashing. -pan in hand sink **Corrected On-Site** **Warning**
31A-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drink on counter next to drink station **Warning**
12B-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven under grill **Warning**
22-08-4
Basic - Ice buildup walk-in freezer. -Small amount **Warning**
14-69-4
52
Aug 16, 2024
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -baked potatoes 104f to 124f less than 4 hours , employee put in oven
03B-01-6
Basic - Food stored on floor. -box of snow crab on floor in freezer **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Grease build up on the side of flat grills
23-03-4
Basic - Plumbing system in disrepair. -faucet loose / not properly connected to counter
29-08-4
Basic - Worn, torn and/or soiled floors/carpeting. -floor soiled under Hand sink and ice machine
36-10-4
70
Feb 8, 2024
Routine - Food
4 minor violations.
View 4 violations
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drink on towel dispenser **Corrected On-Site**
12B-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -area soiled where pans fit in potato drawers -grease build up on the side of the grills
23-03-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -drill on top of freezer **Corrected On-Site**
42-03-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -0 ppm **Corrective Action Taken**
21-08-4
82
Sep 5, 2023
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Hot and Cold Water Available; Adequate Pressure
FL-25
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
64
Mar 29, 2023
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Employee touched clothes while preparing food. Failed to change gloves and wash hands
12A-28-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded cheese 61f per manager less than 4 hours **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef over ready to eat beef and chicken **Corrected On-Site**
08A-05-6
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
10-08-5
58
Nov 8, 2022
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -walk in cooler Raw beef over cooked chicken -Raw beef over brisket **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded cheese 46f
03A-02-5
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0 ppm
22-42-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Single-service articles improperly stored. -box of straws,cups and lids on floor
25-05-4
Basic - Objectionable odors under hot holding cabinet .
36-64-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -small amount
22-20-5
Basic - Food stored on floor. -box of ketchups
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. - mens room
31B-04-4
45
Frequently Asked Questions
When was Fat Boi Gourmet Potato Restaurant last inspected?
The most recent health inspection at Fat Boi Gourmet Potato Restaurant on file is from Mar 17, 2026. The public record contains nine inspections in total.
What is the most common violation at Fat Boi Gourmet Potato Restaurant?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Fat Boi Gourmet Potato Restaurant.
How does Fat Boi Gourmet Potato Restaurant compare to other restaurants in Daytona Beach?
Fat Boi Gourmet Potato Restaurant most recently scored 67 out of 100, which is lower than the Daytona Beach average of 71.
Has Fat Boi Gourmet Potato Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Fat Boi Gourmet Potato Restaurant 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 Potato Restaurant 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 Potato Restaurant inspected?
Based on the inspection history on file, Fat Boi Gourmet Potato Restaurant is inspected around three times per year on average.
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