Genovese's Italian Cafe
Last inspected: Nov 19, 2025
45
Score
Going back to 2022, Genovese's Italian Cafe has seven inspections in the public record. Genovese's Italian Cafe was last inspected on Nov 19, 2025. A high risk rating points to multiple serious findings at the most recent inspection.
Violation counts have been trending down, averaging around seven violations across recent inspections versus roughly 10 violations before.
Looking across the full record, “ready-to-eat” is the recurring theme, flagged four times.
By comparison, the average Daytona Beach Shores facility scores 68, putting Genovese's Italian Cafe on the weaker side. Diners may want to weigh the inspection history when deciding to visit.
7
Inspections
3
Critical latest
1
Major latest
1
Minor latest
Inspection History
Nov 19, 2025
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Required Records Available; Shellstock Tags/Labels
FL-14
Employee Health Policies Present
FL-03
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
45
Mar 31, 2025
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -portioned cooked spaghetti 45-48F from overnight cooling inside deep plastic container per manager. Advised to cool down prior to stacking inside deep plastic containers for storage.
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -spaghetti
01B-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -cooling inside deep plastic containers
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. -large trash bin blocking front access of hand sink in server station out front
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -lasagna
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -some black substance on plastic components inside ice machine
22-20-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. -area on ceiling at entrance to back warewashing area from kitchen
36-32-5
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 wire rack above cutting board
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -cook prepping food with ring that is not a plain/smooth ring
13-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -soiled wire racks above mechanical slicer/prep table
23-03-4
43
Sep 27, 2024
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
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. -slight barehand contact with crust from cooked pizza during cut, advised to avoid barehand contact by either using adequate utensils/method to avoid contact or use single use gloves if necessary.
09-01-4
Basic - Equipment in poor repair. -base of door to walk in cooler
14-11-5
Basic - Employee with no hair restraint while engaging in food preparation. -some cooks in back/others handling food without hair restraints(hats/visors/hairnets/other acceptable restraints)
13-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling tiles above prep area
36-34-5
Basic - Ceiling in dry storage shed shows damage or is in disrepair/insulation overhanging
36-32-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire racks/shelving in back
23-03-4
Basic - Floor tiles missing and/or in disrepair. -broken floor tile in front service area
36-17-5
64
Feb 13, 2024
Routine - Food
2 critical violations. 3 major violations. 8 minor violations.
View 13 violations
High Priority - Toxic substance/chemical improperly stored. -non food safe sanitizer spray bottle stored next to plates/utensils out front. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced tomatoes previously cooled from prior prep in top of make-table inside double pan,overfilled 51F after less than 2 hours, manager replaced with cold tomatoes from walk in. Advised to avoid double pans and product raised above recommended fill line from equipment manufacturer
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. -large trash can obstructing front of access to hand sink out front near taps
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked sausage
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. -yellow chemical sanitizer out front **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -plastic screws/components inside ice machine
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Employee eating in a food preparation or other restricted area. -employee eating banana in prep area inside kitchen
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee placed eyeglasses on cutting board at prep cooler at entrance to kitchen **Corrected On-Site**
40-06-5
Basic - Employees with no hair restraint while engaging in food preparation.
13-03-4
Basic - Food stored under dripping water line. -lemons under dripping condensation inside walk in cooler **Corrected On-Site**
08B-52-4
Basic - In-use utensil not stored in clean/protected location. -marinara sauce paddle at stove inside kitchen
10-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets to chest freezer next to walk in -electrical outlets -shelving above slicer/prep table
23-03-4
37
Aug 24, 2023
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
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
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
33
Feb 24, 2023
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sausage crumbles 42-45F, employee stated lid left open during rush -soft cheese 47F, inside plastic container held within separate pan at makeline cooler. Less than 2 hours, employee moved down below. Advised to monitor unit and back up pans with ice or call for service on unit if not holding 41F or below.
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. -25ppm, manager stated calling service technician
22-41-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -lasagna
02C-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. **Corrected On-Site**
11-27-4
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 surface of dish machine
40-06-5
Basic - Ice chill sticks stored on soiled surface inside chest freezer between uses.
10-12-5
55
Nov 2, 2022
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced ham 43-45F inside makeline cooler, manager states lid to cooler left open during recent rush. Advised to monitor unit with dense containers blocking air flow in bottom.
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. -slim jim trash can in front of handwash sink next to makeline cooler
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -lasagna, pasta inside stand up cooler in prep area next to ice machine
02C-02-5
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**
53B-05-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee wearing wristwatch while preparing food inside kitchen
13-07-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -opened bottled water on prep table(cut table) **Corrected On-Site**
12B-07-4
Basic - Bowl or other container with no handle used to dispense food. -portion cup/bowl used to dispense bulk food
14-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters, employee states scheduled next week for cleaning -gasket for interior of ice machine -guard behind slicer blade
23-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -top portion of interior surface of ice machine.
22-20-5
Basic - Food not stored at least 6 inches off of the floor inside walk in cooler
08B-47-4
47
Frequently Asked Questions
When was Genovese's Italian Cafe last inspected?
The most recent health inspection at Genovese's Italian Cafe on file is from Nov 19, 2025. The public record contains seven inspections in total.
What is the most common violation at Genovese's Italian Cafe?
Across the inspection record, “ready-to-eat” has been cited four times, more than any other issue at Genovese's Italian Cafe.
How does Genovese's Italian Cafe compare to other restaurants in Daytona Beach Shores?
Genovese's Italian Cafe most recently scored 45 out of 100, which is lower than the Daytona Beach Shores average of 68.
Has Genovese's Italian Cafe's inspection record improved over time?
Yes. Recent inspections at Genovese's Italian Cafe have averaged around seven violations per visit, down from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at Genovese's Italian 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 Genovese's Italian Cafe inspected?
Based on the inspection history on file, Genovese's Italian Cafe is inspected around two times per year on average.
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