The Cracked Egg
Last inspected: Mar 30, 2026
100
Score
Going back to 2022, The Cracked Egg has 12 inspections in the public record. The most recent visit was on Mar 30, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
The trend has been favorable: violation counts have eased from around six violations to closer to two violations per visit over the last few inspections.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded four times.
Compared to the broader Daytona Beach restaurant scene, where the average is 71, this is a stronger showing. The full picture is one of consistent compliance.
12
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 30, 2026
Complaint Partial
No violations found.
100
Mar 18, 2026
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
64
Aug 14, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Equipment in poor repair. -worn wire shelving racks - From follow-up inspection 2025-08-14: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. -cookline hand sinn - From follow-up inspection 2025-08-14: -sign not placed at sink yet, observed sign sitting next to hand sink **Time Extended** **Corrective Action Taken**
31B-04-4
90
Aug 7, 2025
Routine - Food
4 critical violations. 5 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
41
Apr 30, 2025
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. -area near 3 compartment sink - From follow-up inspection 2025-04-30: **Time Extended**
36-17-5
95
Apr 29, 2025
Complaint Full
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ham, cheese, apple fritter mix **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (51F - Cold Holding); sliced cheeses (51-61F - Cold Holding); apple fritter mix (56F - Cold Holding) inside lowboy cooler in back storage area longer than 4 hours, see stop sale. Manager discarded all product inside cooler, called for service. **Warning**
03A-02-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
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 turkey marked 4/20
01B-24-5
Intermediate - Handwash sink not accessible for employee use at all times. -handsink in back storage area next to ice machine obstructed by cart with ice buckets
31A-09-4
Basic - Carbon dioxide/helium tanks not adequately secured. -back storage area
51-11-4
Basic - Cardboard used to line food-contact shelves. -shelving on cook line
14-05-4
Basic - Floor tiles missing and/or in disrepair. -area near 3 compartment sink
36-17-5
Basic - Food not stored at least 6 inches off of the floor. -containers of fryer oil in storage area
08B-47-4
41
Feb 18, 2025
Routine - Food
4 critical violations. 6 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
27
Aug 28, 2024
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Hot holding Sausage gravy 118-150F, chipped gravy 115-140F under heating element warmer , manager reheated to 165F **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -whipped cream cheese 67F sitting above top of pans in makeline cooler, employee statednless than 30 minutes. Manager placed back into cooler **Corrective Action Taken**
03A-02-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -underneath grill in bottom drawer **Corrected On-Site**
22-16-4
Basic - No handwashing sign provided at a hand sink used by food employees. -restrooms
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -handle for scoop in flour **Corrected On-Site**
23-03-4
64
Feb 8, 2024
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch.
29-44-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -cook cracked raw shell eggs prior to reaching inside bag of baby spinach inside cooler across from grill without washing hands and changing gloves
12A-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Various items stored inside multiple hand sinks in back
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. -batter, from 2 days prior. **Corrected On-Site**
02C-02-5
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Employee beverage container on a food storage shelf **Corrected On-Site**
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Food not stored at least 6 inches off of the floor. -bag of onions **Corrected On-Site**
08B-47-4
Basic - No handwashing sign provided at a hand sink used by food employees. -next to dish machine
31B-04-4
Basic - Open dumpster lid.
33-16-4
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. **Corrected On-Site**
21-03-4
43
Sep 11, 2023
Routine - Food
1 critical violation. 3 major violations. 10 minor violations.
View 14 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
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
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
22
Feb 27, 2023
Routine - Food
6 critical violations. 3 major violations. 7 minor violations.
View 16 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 red potatoes, 92F after less than 3 hours. See stop sale for rate of cooling, **Corrective Action Taken**
03D-01-5
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. -50ppm, manager called service technician **Corrective Action Taken**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw sausage links stored above gallons of milk
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cooked potatoes, inadequately cooling
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Corned beef hash 40-47F inside drawer underneath grill. Manager stated busy rush with frequently opened drawer, advised to check seals/drawer.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Oatmeal 115-137F, manager had employee reheat **Corrective Action Taken**
03B-01-6
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
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -deep plastic bins used for cooling **Corrective Action Taken**
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. -bin of potatoes in front of hand sink **Corrected On-Site**
31A-09-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling tile in dish area above machine
36-34-5
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 - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle resting in flour **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -guard behind slicer blade
23-03-4
Basic - Working containers of food removed from original container not identified by common name. -flour
02D-01-5
21
Nov 21, 2022
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (49F - Cold Holding); crab cake stuffing (47F - Cold Holding), boiled eggs out of shell(45F cold holding)inside drawer/cooler not holding adequate temperature over 4 hours per employees, see stop sale. employee stated repairs were recently made - manager called service tech and moved all other TCS food into other coolers. **Corrective Action Taken** **Warning** - From follow-up inspection 2022-11-21: Operator using other coolers while drawer is being verified as repaired. Cut tomatoes 41F, batter 41F **Time Extended**
03A-02-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters -ansul lines above grill -plastic rack/shelving next to cooler at end of cook line **Corrective Action Taken** - From follow-up inspection 2022-11-21: **Time Extended**
23-03-4
82
Frequently Asked Questions
When was The Cracked Egg last inspected?
The most recent health inspection at The Cracked Egg on file is from Mar 30, 2026. The public record contains 12 inspections in total.
What is the most common violation at The Cracked Egg?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at The Cracked Egg.
How does The Cracked Egg compare to other restaurants in Daytona Beach?
The Cracked Egg most recently scored 100 out of 100, which is higher than the Daytona Beach average of 71.
Has The Cracked Egg's inspection record improved over time?
Yes. Recent inspections at The Cracked Egg have averaged around two violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at The Cracked Egg 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 Cracked Egg inspected?
Based on the inspection history on file, The Cracked Egg is inspected around four times per year on average.
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