Mikes Galley Restaurant
Last inspected: Mar 13, 2026
35
Score
Mikes Galley Restaurant has been inspected 11 times since 2022. Inspectors last stopped by on Mar 13, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Recent inspections have turned up more issues than earlier ones, averaging around nine violations lately compared to roughly six violations before.
When inspectors have written things up, “floor soiled/has accumulation of debris” has been the most frequent reason, cited five times.
Restaurants in Daytona Beach Shores average 68, so Mikes Galley Restaurant trails the local norm. There are enough flags in the record to merit a second thought.
11
Inspections
2
Critical latest
1
Major latest
8
Minor latest
Inspection History
Mar 13, 2026
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
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
Personal Cleanliness
FL-40
35
Oct 20, 2025
Routine - Food
4 critical violations. 3 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
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
Lighting Adequate; Required Shields in Place
FL-36
30
Jun 16, 2025
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
41
Jan 30, 2025
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked sausage patties 115F-124F inside tabletop steam well located around corner behind cookline. -manager stated placed out less than 1 hour prior, reheated to 165F for hot holding above 135F. **Corrected On-Site**
03B-01-6
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. -crabmeat
02C-03-5
Intermediate - Handwash sink missing/inadequate at wait station. -manager stated employee set up ice well without him being aware. If ice well is to be used a handwash sink must be installed for compliance. To be verified during next unannounced inspection.
31A-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire racks on cookline
23-03-4
Basic - Open dumpster lid. **Corrected On-Site**
33-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -interior white splash guard inside ice machine showing colored substances.
22-20-5
Basic - Cove molding at floor/wall juncture broken/missing. -area on cook line under hand sink
36-03-4
Basic - Floor soiled/has accumulation of debris. -some debris on floor in bakery, along back end near baseboards
36-73-4
Basic - Interior of ice machine/bin with rust that has pitted the surface
14-34-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -some grease accumulated on all behind slicer area , backsplash behind grill
36-27-5
50
Aug 19, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Disrepair/other damage to wall/door frame. -back door Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. **Warning** - From follow-up inspection 2024-08-19: **Time Extended**
36-24-5
95
Aug 9, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Non-Food Contact Surfaces Clean
FL-23
43
Feb 5, 2024
Routine - Food
5 minor violations.
View 5 violations
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. **Warning** - From follow-up inspection 2024-02-05: **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Equipment in poor repair. -microwave **Warning** - From follow-up inspection 2024-02-05: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning** - From follow-up inspection 2024-02-05: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -cook line, under and behind equipment -dry storage **Warning** - From follow-up inspection 2024-02-05: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. -near back door **Warning** - From follow-up inspection 2024-02-05: **Time Extended**
36-24-5
78
Jan 25, 2024
Routine - Food
7 critical violations. 3 major violations. 9 minor violations.
View 19 violations
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
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cheesy potatoes, hot holding below 135F for 4 hours. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced swiss cheese 56F, sitting above pan level. Manager stated less than 1 hour from employee placing back into cooler. Moved into more controlled location of cooler. Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. -on cook line, advised to use time as public health control. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. -pooled eggs, 55F. Inside pan exposed to hot ambient temperatures. Advised to use time as public health control at 4 hour rotation if not cooling down to 41F or below. **Warning**
03D-06-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -sausage patties 120-130F inside tabletop warmer, manager stated from 3 hours prior. Reheated to 165F on flat top during inspection -cheesy potatoes 115-138F inside half pam located in front expo area outside of kitchen at tabletop steam well for nearly 4 hours, see stop dale. Pan is densely loaded, discussion with operator who stated lessening load for hot holding. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. -degreasers/cleaning agents on top shelf at warewashing area above clean rags/linens and above drain boards **Warning**
41-10-4
High Priority - Food-contact surfaces/pans/utensils not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -employee set up 3 compartment sink for sanitizing. **Corrected On-Site** **Warning**
22-45-4
Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -sides/corners inside ice machine -encrusted material/debris on can opener blade **Warning**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cut melon, cooked meats removed from freezer no date marks in walk in cooler **Warning**
02C-02-5
Basic - Accumulation of debris inside warewashing machine door. **Warning**
16-03-4
Basic - Dish machine line system in disrepair. **Warning**
29-08-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cigarettes on shelf next to small bowls **Warning**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - Equipment in poor repair. -microwave **Warning**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
35B-01-4
Basic - Floor soiled/has accumulation of debris. -cook line, under and behind equipment -dry storage **Warning**
36-73-4
Basic - Hole in or other damage to wall. -near back door **Warning**
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top surface of bread toaster, microwave -side of fryers -shelving to walk in cooler **Warning**
23-03-4
17
Aug 10, 2023
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw beef patties stored above raw fish inside walk in cooler **Corrected On-Site**
08A-20-5
Intermediate - Handwash sink used for purposes other than handwashing. -up front in server station, coffee pots **Corrected On-Site**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cut ham inside walk in **Corrected On-Site**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. -dry storage area, moisture/brown stain on some tiles in corner
36-32-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. **Corrected On-Site**
06-09-1
Basic - Floor soiled/has accumulation of debris. -under cooking equipment **Corrective Action Taken**
36-73-4
Basic - Interior of ice machine/bin with rust that has pitted the surface -corners
14-34-4
Basic - No handwashing sign provided at a hand sink used by food employees. -mens restroom
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire racks above stove/pans with dust/debris//light grease build up -surface of cooler door at end of line
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Soiled plates on line under dust/debris on rack above **Corrected On-Site**
24-03-4
45
Mar 17, 2023
Routine - Food
No violations found.
100
Aug 12, 2022
Routine - Food
6 critical violations. 1 major violation. 8 minor violations.
View 15 violations
High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -hand sink plumbing in bakery
29-44-4
High Priority - Employee handled soiled equipment or utensils and then engaged handled clean equipment or utensils. -warewashing duties and handling raw shell eggs for pooling eggs being done by employee without any handwash steps. -manager addressed employee **Corrective Action Taken**
12A-13-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area. 5 live flies buzzing around bakery near floor drains. Manager sprayed with 70% alcohol **Corrected On-Site**
35A-02-6
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.
01B-14-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -batter 57F at reach in cooler, topside less than 1 hour and currently double panned not allowing cold air to circulate under container. Employee moved pan lower into cooler **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked sausage patties 100-110F inside table top warmer sitting on dry shelf rack, manager reheated to 167F **Corrected On-Site**
03B-01-6
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. -deli meats
02C-03-5
Basic - Drain cover(s) missing. -near washing machine
29-18-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on shelf at prep table next to food/equipment **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. -interior of microwave on cook line
14-11-5
Basic - Floor soiled/has accumulation of debris. -dry storage, under racks -cook line under grill
36-73-4
Basic - Food stored in a prohibited area. -raw shell eggs out for prepping pooled eggs at compartment sink near wash side/sprayer **Corrected On-Site**
08B-37-4
Basic - Interior of ice machine/bin with rust that has pitted the surface
14-34-4
Basic - Open dumpster lid.
33-16-4
Basic - Uncovered food stored near sink exposed to splash. -eggs , warewashing area **Corrected On-Site**
08B-54-4
25
Frequently Asked Questions
When was Mikes Galley Restaurant last inspected?
The most recent health inspection at Mikes Galley Restaurant on file is from Mar 13, 2026. The public record contains 11 inspections in total.
What is the most common violation at Mikes Galley Restaurant?
Across the inspection record, “floor soiled/has accumulation of debris” has been cited five times, more than any other issue at Mikes Galley Restaurant.
How does Mikes Galley Restaurant compare to other restaurants in Daytona Beach Shores?
Mikes Galley Restaurant most recently scored 35 out of 100, which is lower than the Daytona Beach Shores average of 68.
Has Mikes Galley Restaurant's inspection record improved over time?
No. Recent inspections at Mikes Galley Restaurant have averaged around nine violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Mikes Galley Restaurant 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 Mikes Galley Restaurant inspected?
Based on the inspection history on file, Mikes Galley Restaurant is inspected around three times per year on average.
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