The Beachside Cafe
Last inspected: Feb 20, 2026
95
Score
The health department has logged 13 inspections at The Beachside Cafe, the earliest from 2022. The most recent visit was on Feb 20, 2026. Low risk means the most recent visit produced few or no significant findings.
There hasn't been much movement either way: counts have stayed near six violations per visit across recent inspections.
When inspectors have written things up, “accumulation of black/green mold-like substance” has been the most frequent reason, cited five times.
Restaurants in Daytona Beach average 71, so The Beachside Cafe is doing better than most peers. Overall, the inspection record reads well.
13
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Feb 20, 2026
Routine - Food
1 minor violation.
View 1 violation
Required Records Available; Shellstock Tags/Labels
FL-14
95
Feb 5, 2026
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -70F butter chips inside small bowl in expo area, manager stated placed out 3 hours prior. Butter discarded, advising manager to consider using an approved 4 hour time control policy and discard at end of breakfast. **Warning**
03A-02-5
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. -open package of hot dogs, precooked sausage **Repeat Violation** **Warning**
02C-03-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -precooked chicken wings, cut lettuce, tomatoes, waffle batter, processed mushrooms **Warning**
02C-02-5
Basic - Dishmachine not washing/rinsing/sanitizing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. -hot water dish machine currently down for service, manager currently using 3 compartment sink for ware washing **Warning**
16-55-4
Basic - Equipment in poor repair. -damaged lexan pan on air drying rack, manager discarded -rusted/chipped wire racks inside refrigerator **Warning**
14-11-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -ladle for waffle batter in 67F standing water at station. **Corrected On-Site** **Warning**
10-07-4
Basic - No waste receptacle installed at handwash sink provided with disposable towels. **Corrected On-Site** **Warning**
33-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top shelf across from grill **Warning**
23-03-4
Basic - Clean bowls, plates, not stored inverted or in a protected manner. -top shelf on prep line **Warning**
24-05-4
52
Aug 8, 2025
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
55
Jan 16, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** - From follow-up inspection 2025-01-16: **Time Extended**
16-62-1
Basic - - From initial inspection : Basic - Dishmachine has no data plate/operating specifications. - From follow-up inspection 2025-01-16: **Time Extended**
16-01-4
86
Jan 9, 2025
Routine - Food
5 critical violations. 4 major violations. 6 minor violations.
View 15 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Warning**
22-45-4
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**
22-57-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -cooke chicken wings marked 1/1
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. -cooke chicken wings marled 1/1
01B-24-5
High Priority - Toxic substance/chemical improperly stored. -equipment cleaning chemical on shelf above prep table **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -colored substance on can opener blade -carbon build up on flat top
22-02-4
Intermediate - Hot water sanitizing dishmachine final rinse temperature at manifold exceeds 194 degrees Fahrenheit. **Warning**
22-59-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. -no battery inside probe thermometer **Corrected On-Site**
05-06-4
Basic - Old labels stuck to food containers after cleaning. **Corrected On-Site**
16-46-4
Basic - Dishmachine has no data plate/operating specifications.
16-01-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -white plastic splash guard inside ice machine with pink substance
22-20-5
Basic - Equipment in poor repair. -ventilation line from stacked oven feeding towards hood vent **Corrected On-Site**
14-11-5
Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
51-11-4
Basic - Accumulation of debris on exterior of warewashing machine. **Corrected On-Site**
16-21-4
23
Aug 20, 2024
Routine - Food
3 major violations. 1 minor violation.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. -final rinse 198F **Warning** - From follow-up inspection 2024-08-19: Final rinse 198F on manifold, must not exceed 194F **Time Extended** - From follow-up inspection 2024-08-20: **Time Extended**
22-56-4
Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - From follow-up inspection 2024-08-19: 4 employees, no certified manager on duty. Must be in compliance upon next unannounced inspection. **Time Extended** - From follow-up inspection 2024-08-20: -must be in compliance upon next unannounced inspection **Time Extended**
53A-05-6
Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-08-19: **Time Extended** - From follow-up inspection 2024-08-20: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -pink substance along bottom threshold of interior splash guard - From follow-up inspection 2024-08-19: **Time Extended** - From follow-up inspection 2024-08-20: **Time Extended**
22-20-5
70
Aug 19, 2024
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -chili 45-46F, hot dogs 44-45F, shredded cheddar 45F, sliced american cheese 46F, commercially cooked potatoes 45F, sour cream packets 50F, chicken wings 46F inside walk in cooler overnight/longer than 4 hours -single service butter 75F **Warning** - From follow-up inspection 2024-08-19: -sliced cheese, shredded cheese, sliced tomatoes, raw chicken 46-48F(all cold holding) inside small cooler across from grill. **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning** - From follow-up inspection 2024-08-19: -sliced cheese, shredded cheese, sliced tomatoes, raw chicken 46-48F(all cold holding) inside unit not maintaining internal food temperatures at 41F or below for more than 4 hours. **Admin Complaint**
01B-02-5
Intermediate - - From initial inspection : Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. -final rinse 198F **Warning** - From follow-up inspection 2024-08-19: Final rinse 198F on manifold, must not exceed 194F **Time Extended**
22-56-4
Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ - From follow-up inspection 2024-08-19: 4 employees, no certified manager on duty. Must be in compliance upon next unannounced inspection. **Time Extended**
53A-05-6
Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-08-19: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -pink substance along bottom threshold of interior splash guard - From follow-up inspection 2024-08-19: **Time Extended**
22-20-5
52
Aug 16, 2024
Routine - Food
6 critical violations. 8 major violations. 7 minor violations.
View 21 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. -48-50F ambient temperature **Warning**
03A-03-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -partially cooked chicken wings stored above hot dogs inside cooler **Corrected On-Site**
08A-05-6
High Priority - Metal stem-type thermometer soiled.
22-12-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -1 fly landed on wiping cloth on cook line, employee removed
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -chili 45-46F, hot dogs 44-45F, shredded cheddar 45F, sliced american cheese 46F, commercially cooked potatoes 45F, sour cream packets 50F, chicken wings 46F inside walk in cooler overnight/longer than 4 hours -single service butter 75F **Warning**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -chili
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of cone to soda gun in bar
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -hand sink in back blocked by large trash can
31A-09-4
Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. -final rinse 198F **Warning**
22-56-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-02-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. **Corrective Action Taken**
31B-05-4
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 - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -pink substance along bottom threshold of interior splash guard
22-20-5
Basic - Can opener blade with rust that has pitted the surface
14-34-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. -in front of ice machine
36-06-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on prep table next to can opener
40-06-5
Basic - Ice buildup in walk-in cooler and freezer.
14-69-4
Basic - Single-service articles stored on a soiled surface. -clamshells stored on soiled top shelf across from fryers
25-17-4
Basic - Soiled dry wiping cloth in use. -grill station
21-10-4
13
May 3, 2024
Complaint Partial
1 critical violation.
View 1 violation
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. -flats of raw shell eggs left at room temperature for 1 hour, from person in charge. Placed back into cooler, advised to use time as public health control if intentions are to leave out for service **Corrective Action Taken**
03A-03-5
86
Mar 8, 2024
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment Adequate to Maintain Product Temperature
FL-29
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
47
Nov 17, 2023
Routine - Food
5 critical violations. 4 major violations. 8 minor violations.
View 17 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 109F, person in charge stated cooked less than 30 minutes prior. Placed on elevated platform on end of grill not adequately keeping sausage at 135F or above. Advised to use covered stainless pan or place onto 4 hour time as public health control.
03B-01-6
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. -single service butters in lexan at expo line exposed to room temperature. Person in charge stated butters discarded after 4 hours. Placed time stamp on pan from 7am-11am
03F-02-5
High Priority - Metal stem-type thermometer soiled.
22-12-5
High Priority - Dented/rusted cans present. See stop sale. -salsa, person in charge set aside for discarding
01B-01-4
High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch.
29-44-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -blade for can opener, black substance -interior of soda gun
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-02-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
31B-05-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
02B-02-5
Basic - Working containers of food removed from original container not identified by common name. -small flour container unlabeled **Corrected On-Site**
02D-01-5
Basic - Single-service articles not stored inverted or protected from contamination. -clamshell containers on top shelf above cooler on cookline
25-06-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top surface of shelf across from grill
23-03-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -low boy cooler across from grill
05-09-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. -clean glasses stored in close proximity to hand sink in bar, exposed to splash from handwashing.
24-27-4
21
Feb 3, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -pink substance on flap inside ice machine in back
22-20-5
Basic - Food not stored at least 6 inches off of the floor. -oil **Corrected On-Site**
08B-47-4
90
Sep 9, 2022
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Rodent activity present as evidenced by rodent droppings found. 2 rodent droppings under storage racks containing paper food trays, plastic cups inside paper storage room separated entirely from kitchen/food prep/warewash areas. Manager cleaned up on site **Warning**
35A-04-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -stick of butter 78F on makeline, manager stated one hour since placed on line. Advised to use time as public health control. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -slicer blade -can opener blade
22-02-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Food not stored at least 6 inches off of the floor. -fryer oil on floor
08B-47-4
Basic - Floor soiled/has accumulation of debris. -paper storage room away from kitchen
36-73-4
Basic - Floor area(s) covered with standing water. -near ice machine
36-22-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. -metal panel at ceiling in paper storage room away from kitchen hanging down, partially exposing ceiling with gap/hole.
36-32-5
Basic - Single-service articles improperly stored on floor. -paper storage
25-05-4
50
Frequently Asked Questions
When was The Beachside Cafe last inspected?
The most recent health inspection at The Beachside Cafe on file is from Feb 20, 2026. The public record contains 13 inspections in total.
What is the most common violation at The Beachside Cafe?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited five times, more than any other issue at The Beachside Cafe.
How does The Beachside Cafe compare to other restaurants in Daytona Beach?
The Beachside Cafe most recently scored 95 out of 100, which is higher than the Daytona Beach average of 71.
Has The Beachside Cafe's inspection record improved over time?
Results have been roughly steady. Inspections at The Beachside Cafe have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at The Beachside Cafe 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 The Beachside Cafe inspected?
Based on the inspection history on file, The Beachside Cafe is inspected around four times per year on average.
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