The Daytona Autograph Collection
Last inspected: Feb 3, 2026
52
Score
The Daytona Autograph Collection has been inspected 12 times since 2022. The newest entry in the record is dated Feb 3, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Performance has remained roughly level over recent inspections, averaging near six violations each time.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing four times across the record.
That's lower than the typical Daytona Beach restaurant, which scores around 71. Taken together, the history suggests a facility that has struggled with consistency.
12
Inspections
2
Critical latest
1
Major latest
2
Minor latest
Inspection History
Feb 3, 2026
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
52
Oct 30, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven on cookline **Warning** - From follow-up inspection 2025-10-30: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Water leaking from pipe. -hand sink at bar **Corrected On-Site** **Warning** - From follow-up inspection 2025-10-30: **Time Extended**
29-11-4
Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors/carpeting. -under equipment at bar **Warning** - From follow-up inspection 2025-10-30: **Time Extended**
36-10-4
86
Aug 29, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
39
Feb 24, 2025
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Hot and Cold Holding Temperatures
FL-21
52
Aug 29, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. -dishwasher machine by entrance bar out of service,tech has been called. **Warning** - From follow-up inspection 2024-08-29: **Time Extended**
16-55-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -ovens **Warning** - From follow-up inspection 2024-08-29: **Time Extended**
22-08-4
90
Aug 28, 2024
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Canadian bacon,noodles,yogurt,batter,butter,heavy cream 46f to 51f per manager less than 4 hours -drink cooler cream cheese 45f,butter 61f per manager less than 4 hours -bar milk 54f less than 4 hours **Warning**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - bar **Warning**
31B-02-4
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. -ROP of raw beef, manager discard **Warning**
03G-50-1
Intermediate - Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. -chicken not labeled raw **Warning**
02D-11-5
Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. -Drink cooler **Warning**
05-11-4
Basic - Clean utensils stored between equipment and wall. **Corrected On-Site** **Warning**
24-14-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. -dishwasher machine by entrance bar out of service,tech has been called. **Warning**
16-55-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -ovens **Warning**
22-08-4
52
Feb 22, 2024
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on pizza cooler **Warning** - From follow-up inspection 2024-02-22: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. -chicken wings not label raw **Warning** - From follow-up inspection 2024-02-22: **Time Extended**
02D-11-5
82
Feb 21, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Breakfast reach in cooler liquid egg white,sliced cheese corn beef hash,ham,shredded cheese, French toast batter 44f to 51f less than 4 hours ,placing in another cooler. True reach-in cooler sour cream 44f **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Walk in cooler raw salmon over cooked Octopus and raw beef over cooked ribs **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on pizza cooler **Warning**
22-02-4
Intermediate - Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. -chicken wings not label raw **Warning**
02D-11-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -2 ovens **Warning**
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -breakfast cooler **Corrected On-Site** **Warning**
05-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -small ice machine,small amount **Warning**
22-20-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -cookine **Corrected On-Site** **Warning**
10-07-4
50
Aug 21, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. -top of dishmachine **Warning** - From follow-up inspection 2023-08-21: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -2 ovens on cookline **Warning** - From follow-up inspection 2023-08-21: **Time Extended**
22-08-4
90
Aug 17, 2023
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Plumbing Maintained; Sewage Disposal
FL-51
Food Contact Surfaces Clean and Sanitized
FL-22
Potentially Hazardous Food Held at Proper Temperature
FL-16
Required Records Available; Shellstock Tags/Labels
FL-14
41
Feb 10, 2023
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline -Cut tomatoes , rice ,shrimp ,pesto 47f to 52f in cooler over night-see stop sale Sausage,cut sausage, ham ,liquid egg 44f - 50f less than 4 hours,cooked shrimp 44f Maintenance on site ,product put in walk in cooler
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken over raw fish **Corrected On-Site**
08A-20-5
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. Second Dishmachine at bar 0ppm
22-41-4
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. -Sous vide short ribs held more than 48 hours in package. Per operator states he is going change procedure
03G-50-1
Intermediate - Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. -turkey wings chef added to exciting procedure for chicken **Corrected On-Site**
03C-90-4
Basic - Food stored on floor. -container water with lemon and lime on floor in walk in cooler **Corrected On-Site**
08B-38-4
Basic - Interior of oven has accumulation of black substance/grease/food debris.
22-08-4
41
Sep 16, 2022
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -walk in cooler Raw fish over cooked shrimp **Corrected On-Site** **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw beef over fish in walk-in cooler **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk and half and 46f to 47 f less than 4 hours
03A-02-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -o ppm corrected to 200 ppm **Corrected On-Site**
21-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -small cooler on cookline **Corrected On-Site**
05-09-4
Basic - Stored food not covered. -cooked chicken in second walk in cooler
08B-12-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -panko
10-01-5
52
Frequently Asked Questions
When was The Daytona Autograph Collection last inspected?
The most recent health inspection at The Daytona Autograph Collection on file is from Feb 3, 2026. The public record contains 12 inspections in total.
What is the most common violation at The Daytona Autograph Collection?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at The Daytona Autograph Collection.
How does The Daytona Autograph Collection compare to other restaurants in Daytona Beach?
The Daytona Autograph Collection most recently scored 52 out of 100, which is lower than the Daytona Beach average of 71.
Has The Daytona Autograph Collection's inspection record improved over time?
Results have been roughly steady. Inspections at The Daytona Autograph Collection have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at The Daytona Autograph Collection 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 The Daytona Autograph Collection inspected?
Based on the inspection history on file, The Daytona Autograph Collection is inspected around four times per year on average.
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