Top of Daytona
Last inspected: Feb 25, 2026
100
Score
The health department has logged 12 inspections at Top of Daytona, the earliest from 2022. The latest inspection on file is from Feb 25, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Violation counts have been trending down, averaging around four violations across recent inspections versus roughly seven violations before.
“Time/temperature control for safety food cold held” comes up most often, recorded five times in the inspection record.
Among Daytona Beach restaurants, the typical score is 71; Top of Daytona is comfortably above that bar. The record reflects steady performance over time.
12
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 25, 2026
Routine - Food
No violations found.
100
Dec 12, 2025
Routine - Food
4 major violations. 3 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
Approved Thawing Methods Used
FL-31
55
Sep 17, 2024
Complaint Full
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw beef 44F, raw lobster 45F near door to walk in manager stated door left open during opening service. Advised to monitor temperature to ensure walk in stability for internal cold holding 41F or below.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -red mashed potatoes 127-140F, in dense portion on cook line. Chef reheated **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. -knife stored inside hand sink on cook line **Corrected On-Site**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. -blue chemical in spray bottle in server station out front near dining area, bottom cabinet **Corrected On-Site**
41-17-4
Basic - Floor soiled/has accumulation of debris/substance. -corner of floor under wine cooler in server area
36-73-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on top of vegetable base inside dry storage -pair of shorts on top of soda bib rack next to supploes, above soda **Corrected On-Site**
40-06-5
55
Aug 27, 2024
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - Toxic substance/chemical improperly stored. -burn cream, peroxide stored above prep area
41-10-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -mashed potatoes 125-130F, inside heavily loaded pan in steam table, manager stated just placed on line for dinner service
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked broccoli 50F, inside inadequate ice bath. Advised to use time as public health control **Corrective Action Taken**
03A-02-5
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. -0ppm, sanitizer bucket replaced by operator, 100ppm **Corrected On-Site**
22-41-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -ahi tuna-cold starters -not linked to consumer advisory at bottom of page -operator had employee correct on site **Corrected On-Site**
02B-01-5
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -plates, bowls, utensils on cook line and in ware storage area
24-05-4
Basic - Food not stored at least 6 inches off of the floor. -bulk sugar
08B-47-4
39
Mar 5, 2024
Routine - Food
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
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 salmon on sheet pans stored above fully cooked clams **Corrected On-Site**
08A-17-6
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee touched cubed cheese for charcuterie after removing gloves due to being wet. Employee replaced gloves to continue handling ready to eat food. **Corrected On-Site**
09-01-4
High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -3 compartment sink drain pipe
29-44-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -encrusted material stuck to can opener blade
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. -items inside hand sink on cook line -handsink in bar used as dump sink
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. -windex inside spray bottle without label at bar
41-17-4
Basic - Working containers of food removed from original container not identified by common name. -bulk sugar in dry storage **Corrected On-Site**
02D-01-5
Basic - Hood filter missing from automatic fire suppression/exhaust system. -chef stated filters being cleaned
14-42-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. -near dish pit
36-06-4
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. -tuna
06-09-1
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Employee with no beard guard and hair restraint while engaging in food preparation.
13-04-4
33
Oct 24, 2023
Complaint Full
No violations found.
100
Sep 12, 2023
Complaint Full
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. -previous CFM **Warning** - From follow-up inspection 2023-09-12: Time extended 30 days to verify compliance due to extenuating circumstances **Time Extended**
53A-01-7
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/ **Warning** - From follow-up inspection 2023-09-12: Time extended 30 days to verify compliance due to extenuating circumstances **Time Extended**
53A-05-6
82
Jul 12, 2023
Complaint Full
2 critical violations. 4 major violations. 5 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw tuna 47-48F, cut tomatoes 47F inside coca cola beverage cooler near cook line in back. Employee stated loaded prior to opening. Moved to other unit, advised to monitor cooler for verifying food held at 41F or below prior to reloading TCS food back into unit **Corrective Action Taken**
03A-02-5
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. -quat 600ppm+ in bar, employee corrected
41-18-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. -person in charge stated no longer using raw in shell
01C-03-4
Intermediate - Manager or person in charge lacking proof of food manager certification. -previous CFM **Warning**
53A-01-7
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/ **Warning**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-02-4
Basic - Open dumpster lid.
33-16-4
Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
10-08-5
Basic - Employee with no hair restraint while engaging in food preparation. -cook
13-03-4
Basic - Stored food not covered. -ice cream
08B-12-5
Basic - Plumbing system in disrepair. -drain below hand sink on cook line. Manager states being repaired as soon as possible.
29-08-4
39
May 16, 2023
Routine - Food
No violations found.
100
May 9, 2023
Complaint Full
2 critical violations. 2 major violations.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked zucchini
03B-01-6
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
12A-02-4
Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. -liquid cement stored above hand sinks
41-04-4
Intermediate - Manager or person in charge lacking proof of food manager certification. -already being addressed on previous inspection under warning
53A-01-7
61
Mar 17, 2023
Routine - Food
5 critical violations. 5 major violations. 4 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut tomatoes/fresh marinara 60F, not under temperature control across from stove. Manager placed on time as public health control. -cooked pasta 58-71F not under temperature control. Manager placed on time as public health control. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -drawn butter 105F, manager discarded due to cross contamination. Advised to maintain 135F/above or use time as public health control **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. -rack of toxic chemicals above prep sink inside warewashing area **Warning**
41-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw fish stored above produce inside stand up cooler, manager corrected **Corrected On-Site** **Warning**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -small pan of butter with drip from hood system above making contact with food. **Warning**
01B-13-4
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** **Warning**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. -employee filled container with water at hand sink in warewashing area **Warning**
31A-11-4
Intermediate - Manager or person in charge lacking proof of active food manager certification and no other certified food service manager employed at this location. **Warning**
53A-02-7
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. **Corrected On-Site** **Warning**
03F-10-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -on cook line **Warning**
31B-02-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -spoon handle resting inside brown sugar **Warning**
10-01-5
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. -lamb, 71F **Corrected On-Site** **Warning**
06-06-5
Basic - Equipment in poor repair. -hand soap dispenser at bar **Warning**
14-11-5
Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
51-11-4
23
Nov 4, 2022
Routine - Food
5 critical violations. 1 major violation. 5 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut ham 45F, cheesecake 45F, house made ranch 46F, house caesar 45F inside vertical beverage cooler not holding 41F temperature in bottom portion of unit. Manager discarded. See stop sale **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -house ranch, house caesar, cut ham **Warning**
01B-02-5
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee drinking from bottled water which does not eliminate hand-mouth contact before handling clean dishes **Corrective Action Taken** **Warning**
12A-05-4
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 beef scraps stored above seafood and bacon inside stand up freezer on line, removed from commercial packaging. **Corrected On-Site** **Warning**
08A-17-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw beef tips stored above fish inside small cooler. -raw chicken stored above raw fish inside small cooler on line **Corrected On-Site** **Warning**
08A-20-5
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle resting inside bread flower **Corrected On-Site** **Warning**
10-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. -hand sink at end of cook line next to steamer **Warning**
31B-04-4
Basic - Working containers of food removed from original container not identified by common name. -flour, sugar **Corrected On-Site** **Warning**
02D-01-5
Basic - Food not stored at least 6 inches off of the floor. -soda bib bag on floor in back **Corrected On-Site** **Warning**
08B-47-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. -employee drinking from bottled water which does not eliminate hand-mouth contact. -manager had discussion with employee, advised operator to provide cups with lids and straws for employees ease of access to personal drinks without hand-wash requirements after use **Warning**
12B-12-5
33
Frequently Asked Questions
When was Top of Daytona last inspected?
The most recent health inspection at Top of Daytona on file is from Feb 25, 2026. The public record contains 12 inspections in total.
What is the most common violation at Top of Daytona?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Top of Daytona.
How does Top of Daytona compare to other restaurants in Daytona Beach?
Top of Daytona most recently scored 100 out of 100, which is higher than the Daytona Beach average of 71.
Has Top of Daytona's inspection record improved over time?
Yes. Recent inspections at Top of Daytona have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a low risk rating mean?
A low risk rating at Top of 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 Top of Daytona inspected?
Based on the inspection history on file, Top of Daytona is inspected around four times per year on average.
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