Oyster Pub (The)
Last inspected: Apr 21, 2026
23
Score
Oyster Pub (The) appears in inspection records 10 times, starting in 2022. The latest inspection on file is from Apr 21, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
The trend has not been favorable: recent inspections average around 15 violations each, up from closer to eight violations before.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited six times.
Oyster Pub (The)'s latest score of 23 falls below the Daytona Beach average of 71. Diners may want to scan the inspection details before deciding to visit.
10
Inspections
4
Critical latest
3
Major latest
11
Minor latest
Inspection History
Apr 21, 2026
Routine - Food
4 critical violations. 3 major violations. 11 minor violations.
View 18 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -corned beef 43-45F in center , cooling from overnight per manager. See stop sale **Warning**
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -corned beef **Warning**
01B-36-5
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. -dishmachine in bar for glasses, ran 4 times 0ppm **Warning**
22-41-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -clams below dripping unsafe water with observed direct contamination onto food. Manager discarded **Warning**
01B-13-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. -tags stapled for same day sales, but piled into container without chronological order for 90 days.
01C-05-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ -Glenn, manager stated that class has been scheduled **Corrective Action Taken** **Repeat Violation** **Warning**
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - -lines running into bar wells directly
22-02-4
Basic - Accumulation of lime scale on the inside of the dishmachine. -bar dish machine
16-23-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. -personal/employee hot dogs inside cooler next to food for the establishment **Corrected On-Site**
08B-49-4
Basic - Exterior door has a gap at the threshold that opens to the outside. -double door in back prep area
35B-01-4
Basic - Food stored under dripping water line. -clams stored below dripping condensation line inside walk in cooler **Corrected On-Site**
08B-52-4
Basic - Garbage on the ground and/or pad around dumpster. **Corrected On-Site**
33-19-4
Basic - Hole in or other damage to wall. -behind dry storage racks across from walk in cooler
36-24-5
Basic - No handwashing sign provided at a hand sink used by food employees. -women's restroom -men's restroom
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -beer cooler lines, exterior -top exterior of rapid steamers -top exterior of salamander
23-03-4
Basic - Open dumpster lid. **Corrected On-Site**
33-16-4
Basic - Water leaking from pipe and/or faucet/handle. -hand sink in back across from dish machine -3 compartment sink
29-11-4
Basic - Food stored on floor. -bag of raw clams stored directly on floor inside walk in cooler
08B-38-4
23
Sep 22, 2025
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
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Toilet Rooms Maintained
FL-53
45
Mar 25, 2025
Routine - Food
6 major violations. 12 minor violations.
View 18 violations
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ -glenn, expired 4/15/2024, manager stated class is scheduled **Corrective Action Taken**
53A-03-7
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -ahi volcano pole stack, stickers removed during cleaning of menus. Manager had employees
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -in back **Corrected On-Site**
31B-02-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Ceiling tile missing. -dry storage room **Corrected On-Site**
36-36-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-6
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee wearing wristwatch/wristbands while preparing food
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Floor area(s) covered with standing water. -near water heater -near liquor shelf in oyster bar **Corrected On-Site**
36-22-4
Basic - Floor soiled/has accumulation of debris. -debris on floor under soda bib rack, manager had employee sweep up during inspection **Corrected On-Site**
36-73-4
Basic - Floors not maintained smooth and durable. -area in front of liquor shelf in oyster bar
36-11-4
Basic - Insect control device installed over food preparation/storage area. -corner of bar countertop behind oyster bar
35B-02-4
Basic - No handwashing sign provided at a hand sink used by food employees. -womens restroom
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -fan cover located in prep area above microwave
23-03-4
Basic - Objectionable odors in bathroom or other areas of the establishment. -mens restroom
36-64-5
Basic - Water leaking from pipe and/or faucet/handle.
29-11-4
30
Jan 7, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -cooked chili inside deep container 119F at edge-135F in middle after 30 minutes. Rechecked at 1 hour 105F at edge, 117F in middle. Parameters for reaching 70F within 2 hours not being met per rate of cooling. Advised to either split batch into shallow containers or use ice bath method for deep containers. -manager had employee ice bath container during inspection **Corrective Action Taken** - From follow-up inspection 2025-01-07: **Time Extended**
03D-01-5
Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -deep plastic containers used to cool chili placed with lids on and into the walk in cooler. Was not reaching 70F within 2 hours - From follow-up inspection 2025-01-07: **Time Extended**
03D-15-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine - From follow-up inspection 2025-01-07: **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2025-01-07: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. -double door in back , seal - From follow-up inspection 2025-01-07: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. -in back near draft refrigerator equipment - From follow-up inspection 2025-01-07: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. -near fry station - From follow-up inspection 2025-01-07: **Time Extended**
36-11-4
58
Nov 19, 2024
Routine - Food
4 critical violations. 4 major violations. 5 minor violations.
View 13 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -cooked chili inside deep container 119F at edge-135F in middle after 30 minutes. Rechecked at 1 hour 105F at edge, 117F in middle. Parameters for reaching 70F within 2 hours not being met per rate of cooling. Advised to either split batch into shallow containers or use ice bath method for deep containers. -manager had employee ice bath container during inspection **Corrective Action Taken**
03D-01-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -2 live flying insects landed on sliced oranges at bar area. Manager discarded oranges and removed flies. **Corrected On-Site**
35A-02-6
High Priority - Sanitizer/cleaning agents not used in accordance with the manufacturer's recommendations. -cap full of bleach used for small sanitizer buckets -ready to use cleaner used on food contact surfaces without direction for FCS use. -manager corrected both during inspections **Corrected On-Site**
41-28-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -small portion of sliced oranges
01B-13-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -deep plastic containers used to cool chili placed with lids on and into the walk in cooler. Was not reaching 70F within 2 hours
03D-15-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -tuna tower **Warning**
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine
16-37-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -boiled eggs out of shell
02C-02-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside. -double door in back , seal
35B-01-4
Basic - Floor area(s) covered with standing water. -in back near draft refrigerator equipment
36-22-4
Basic - Floors not maintained smooth and durable. -near fry station
36-11-4
Basic - Stored food not covered. -bar fruit
08B-12-5
29
Feb 22, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw processed beef stored above raw fish inside drawer under grill **Corrected On-Site**
08A-20-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink in prep area in back across from dish machine **Corrected On-Site**
31B-02-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Water leaking from pipe and/or faucet/handle. -mop sink splitter
29-11-4
67
Oct 23, 2023
Routine - Food
2 critical violations. 8 minor violations.
View 10 violations
High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Inside bar under oyster station
29-44-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -manager stated old label, corrected **Corrected On-Site**
02C-01-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. -inside cooler in back, manager corrected **Corrected On-Site**
08B-49-4
Basic - Employee with no hair/beard guard/restraint while engaging in food preparation.
13-04-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Ice scoop inside ice machine, other food items in low boy
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters -fan on cookline
23-03-4
Basic - Old labels stuck to food containers after cleaning. -pan of potatoes/corn
16-46-4
Basic - Open dumpster lid.
33-16-4
Basic - Bowl or other container with no handle used to dispense food. -portion cups used to dispense bulk food. Advised to purchase handled scoops.
14-01-5
Basic - Employee beverage container on food equipment. -on top of dish machine
12B-07-4
50
Jun 28, 2023
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 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. Bar glasses, manager states calling service for dish machine
22-41-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -sliced ham marked 6/20, manager diacardes
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -sliced ham
01B-24-5
Intermediate - Handwash sink not accessible for employee use at all times. -hand sink blocked by slim jim garbage can, manager removed **Corrected On-Site**
31A-09-4
Basic - Employee with no hair restraint while engaging in food preparation. -cook
13-03-4
Basic - Floor tiles missing and/or in disrepair.
36-17-5
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. -Racks near grill
23-03-4
Basic - Open dumpster lid. **Corrected On-Site**
33-16-4
45
Dec 20, 2022
Complaint Full
4 major violations. 6 minor violations.
View 10 violations
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. -milk inside walk in
02C-03-5
Intermediate - Establishment not maintaining oyster tags for 90 days.
01C-02-4
Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
31A-09-4
Intermediate - No tag on/for container of raw, in-shell oysters. See stop sale.
01C-01-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. -back prep area near back door
36-37-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Food not stored at least 6 inches off of the floor. -cases of fryer oil inside kitchen
08B-47-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -handle resting inside rice
10-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan inside kitchen
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
50
Nov 21, 2022
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
High Priority - Raw animal food stored over kegs of beer. -beer cooler, raw oysters stored on top of kegs. Manager corrected **Corrected On-Site**
08A-11-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -threaded hose bib outside of establishment
29-34-4
High Priority - Toxic substance/chemical improperly stored. -container of pure bleach stored on top of prep table in back **Corrected On-Site**
41-10-4
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. -pepper-jack cheese/soft-semi soft cheeses
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing. -handwash sink used as dump sink in back
31A-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -Knives in server station.
24-05-4
Basic - Exterior door has a gap at the threshold that opens to the outside. -back emergency exit door in prep area, small hole at right corner
35B-01-4
Basic - Floor area(s) covered with standing water. -walk in cooler
36-22-4
Basic - Food stored on floor. -walk in cooler. Buckets
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -ice scoop handle resting inside ice **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -holster to soda gun in oyster bar
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -bag of unpeeled onions stored above cut lettuce **Corrected On-Site**
08B-17-4
37
Frequently Asked Questions
When was Oyster Pub (The) last inspected?
The most recent health inspection at Oyster Pub (The) on file is from Apr 21, 2026. The public record contains 10 inspections in total.
What is the most common violation at Oyster Pub (The)?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at Oyster Pub (The).
How does Oyster Pub (The) compare to other restaurants in Daytona Beach?
Oyster Pub (The) most recently scored 23 out of 100, which is lower than the Daytona Beach average of 71.
Has Oyster Pub (The)'s inspection record improved over time?
No. Recent inspections at Oyster Pub (The) have averaged around 15 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Oyster Pub (The) 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 Oyster Pub (The) inspected?
Based on the inspection history on file, Oyster Pub (The) is inspected around three times per year on average.
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