Reggae Riddim Jamaican Restaurant Daytona
Last inspected: Feb 23, 2026
95
Score
Reggae Riddim Jamaican Restaurant Daytona appears in inspection records eight times, starting in 2022. The latest inspection on file is from Feb 23, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent inspections have turned up roughly the same number of issues each time, hovering near nine violations per visit.
When inspectors have written things up, “floor soiled/has accumulation of debris” has been the most frequent reason, cited four times.
That puts the facility ahead of the local pack: the average Daytona Beach restaurant scores 71. The full picture is one of consistent compliance.
8
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Feb 23, 2026
Food-Licensing Inspection
1 minor violation.
View 1 violation
Plumbing Maintained; Sewage Disposal
FL-51
95
Aug 13, 2025
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
19
Jan 28, 2025
Routine - Food
4 critical violations. 4 major violations. 9 minor violations.
View 17 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - soup, 52-55F; oxtail 50F; chicken, 51F; **Warning**
03D-02-5
High Priority - Non-food grade paper/paper towel used as liner for food container. - chicken and plantains at serving line **Warning**
14-86-1
High Priority - Roach activity present as evidenced by live roaches found. - 1 on top of unused warmer in back room **Warning**
35A-05-4
Intermediate - Handwash sink not accessible for employee use at all times. - pot stored in hand sink by three compartment sink **Warning**
31A-09-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. - Provided copies of reporting agreement **Warning**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - multiple cooked meats, plant foods **Warning**
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. - provided copy of procedures **Corrective Action Taken** **Warning**
11-27-4
Basic - Accumulation of black mold-like substance in the interior of the ice machine. **Warning**
22-20-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning**
32-04-4
Basic - Dead roaches on premises. - one in bucket on shelf next to handsink - one on floor in front of unused freezer - three on the floor by shelves in storage room **Warning**
35A-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. - back door **Warning**
35B-01-4
Basic - Floor soiled/has accumulation of debris. **Warning**
36-73-4
Basic - Interior of oven has accumulation of black substance/grease/food debris. **Warning**
22-08-4
Basic - Light not functioning. Back area. **Warning**
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of cooking equipment at cookline - exterior of plastic food containers - tables at cookline **Warning**
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. - chicken thawing at room temperature **Warning**
06-01-5
23
Sep 4, 2024
Food-Licensing Inspection
2 major violations. 5 minor violations.
View 7 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked chicken, cooked vegetables and rice in walk in cooler.
02C-02-5
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Floor soiled under cooking equipment.
36-73-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Single-service articles improperly stored. -cases of takeout containers stored on floor.
25-05-4
64
Apr 3, 2024
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
23
Dec 13, 2023
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board at food preparation area.soiled with dirt. **Warning** - From follow-up inspection 2023-10-11: Wooden cutting board **Time Extended** - From follow-up inspection 2023-12-13: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning** - From follow-up inspection 2023-10-11: **Time Extended** - From follow-up inspection 2023-12-13: **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. **Repeat Violation** **Warning** - From follow-up inspection 2023-10-11: **Time Extended** - From follow-up inspection 2023-12-13: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Floors not constructed to be easily cleanable. **Repeat Violation** **Warning** - From follow-up inspection 2023-10-11: **Time Extended** - From follow-up inspection 2023-12-13: **Time Extended**
36-12-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Repeat Violation** **Warning** - From follow-up inspection 2023-10-11: **Time Extended** - From follow-up inspection 2023-12-13: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - ventilation hood soiled with grease, dust and grime, **Warning** - From follow-up inspection 2023-10-11: **Time Extended** - From follow-up inspection 2023-12-13: **Time Extended**
23-03-4
70
Mar 21, 2023
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
High Priority - Nonfood-grade bags used in direct contact with food in reach in freezer.
14-31-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored over ready to eat foods and beef in reach in freezer.
08A-17-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
36-06-4
Basic - Floor soiled/has accumulation of debris cookline, walk in cooler, under coolers.
36-73-4
Basic - Floors not constructed to be easily cleanable.
36-12-4
Basic - Food stored on floor, bag of cabbages.
08B-38-4
Basic - Interior of microwave has accumulation of food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris: cooking equipment, table under grill, wire cart at cookline.
23-03-4
Basic - Wall soiled with accumulated grease, food debris in kitchen.
36-27-5
45
Oct 24, 2022
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
37
Frequently Asked Questions
When was Reggae Riddim Jamaican Restaurant Daytona last inspected?
The most recent health inspection at Reggae Riddim Jamaican Restaurant Daytona on file is from Feb 23, 2026. The public record contains eight inspections in total.
What is the most common violation at Reggae Riddim Jamaican Restaurant Daytona?
Across the inspection record, “floor soiled/has accumulation of debris” has been cited four times, more than any other issue at Reggae Riddim Jamaican Restaurant Daytona.
How does Reggae Riddim Jamaican Restaurant Daytona compare to other restaurants in Daytona Beach?
Reggae Riddim Jamaican Restaurant Daytona most recently scored 95 out of 100, which is higher than the Daytona Beach average of 71.
Has Reggae Riddim Jamaican Restaurant Daytona's inspection record improved over time?
Results have been roughly steady. Inspections at Reggae Riddim Jamaican Restaurant Daytona have averaged around nine violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Reggae Riddim Jamaican Restaurant Daytona means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Reggae Riddim Jamaican Restaurant Daytona inspected?
Based on the inspection history on file, Reggae Riddim Jamaican Restaurant Daytona is inspected around two times per year on average.
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