DAYTONA PIZZA & WING COMPANY

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -bathrooms

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked chicken

Basic - Bowl or other container with no handle used to dispense food. -portion cup used to dispense seasoning.

Basic - Ceiling tiles missing. -main cookline -prep area near ice machine

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tiles near walk in cooler

Basic - Dead roaches on premises. 4 dead roaches under twble in prep room Corrected On-Site

Basic - Exterior door has a gap at the threshold that opens to the outside. -back door inside lounge area

Basic - Floor soiled/has accumulation of debris. -dive bar

Basic - No handwashing sign provided at a hand sink used by food employees. -bathroom

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -ice inside main ice machine in back storage room behind mixer

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -mens restroom handsink behind 2nd door

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -must be in compliance upon next unannounced inspection

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -significant black substance on splash guard inside ice machine, contaminant present in ice below from observed drip

Basic - Ceiling fan soiled with accumulated food debris, grease, dust, or mold-like substance. -above prep area

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -area near pizza oven -area in storage room behind dough mixer -womens restroom

Basic - Dead roaches on premises. -1 dead roach under shelving

Basic - Floor area(s) covered with standing water inside the walk in cooler.

Basic - Floor soiled/has accumulation of debris. -storage room behind mixer, under rack

Basic - Ice buildup in reach-in freezer. -storage room behind mixer

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire racks inside walk in cooler -scale near dough mixer

Basic - Objectionable odors in bathroom or other areas of the establishment. -mens restroom

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -ice inside ice machine

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. -meatballs inside walk in cooler

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -dough mixer, upper portion with old food debris

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -ice machine inside storage area behind daiquiri bar

Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. -under dough mixer

Basic - Ceiling tile missing. -storage room near ice machine -lounge area in back

Basic - Exterior door has a gap at the threshold that opens to the outside. -back door inside lounge area behind dining room

Basic - Floor soiled/has accumulation of debris. -near baseboards in storage room next to dough mixer, 3 compartment sink, around base of prep table next to mixer -lounge area behind dining area

Basic - Garbage on the ground at the alleyway behind establishment near outdoor smokers, and near garbage bins

Basic - Grease receptacle lid open, broken, or missing.

Basic - Hole in or other damage to wall. -disrepair to wall near back door

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -soiled racks inside walk in cooler -soiled handwash sinks

Basic - Single-service articles improperly stored. -cases of single service cups/containers on floor behind daiquiri room

Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored.

High Priority - Toxic substance/chemical improperly stored. -stored handing above food in rack in kitchen

Intermediate - Handwash sink not accessible for employee use at all times. -partially obstructed by equipment in front of hand sink next tom3 compartment sink

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -bathroom handsinks, operator has paper towels located outside of restrooms outside of closed doors in hallway -must be in compliance upon next unannounced inspection

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Food not stored at least 6 inches off of the floor. -inside walk in cooler

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.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -ice machine, plastic splash guard

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -3cs

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -bathrooms

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.

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -smoked chicken wings

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -in back room by ice machine

Basic - Equipment in poor repair. -walk in cooler door, upper left section

Basic - Floor soiled/has accumulation of debris.

Basic - No handwashing sign provided at a hand sink used by food employees.

Basic - Single-service articles improperly stored. -wrapped plastic cups

Basic - Stored food not covered. -previously cooled wings from night before

Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored. -walk in cooler, back end

High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale.

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -ice machine splash guard

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -bathrooms, must be in compliance

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -jackfruit

Basic - Bathroom facility not clean. -mens restroom

Basic - Ceiling/ceiling tile shows damage or is in disrepair. -water damage, hole in ceiling tiles near 3 compartment sink

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Dead roach on premises. -1 dead roach on floor under 3 compartment sink. Must be in compliance by next unannounced inspection

Basic - Exterior door has a gap at the threshold that opens to the outside. -top threshold above door in back

Basic - Floor soiled/has accumulation of debris. -dough room

Basic - Food not stored at least 6 inches off of the floor. -fryer oil

Basic - No handwashing sign provided at a hand sink used by food employees. -mens restroom

Basic - Pans stored on soiled surface between uses. -top shelf above 3 compartment sink

Basic - Water leaking from pipe and/or faucet/handle. -under 3 compartment sink

Gas powered generator located inside of the building. For reporting purposes only.

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

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.

Basic - Accumulation of debris in three-compartment sink.

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Floor soiled/has accumulation of debris.

Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. -rolling pins, pizza peel on top of oven

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -pvc utility lines

Basic - Water leaking from pipe and/or faucet/handle. -hand sink

High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. a¿¿5 live flying insects in bar service area, manager sprayed with alcohol. Corrected On-Site

Intermediate - Food-contact surface soiled. -cutting board on makeline cooler

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -restrooms

Basic - Ceiling/ceiling tile shows damage or is in disrepair.

Basic - Covered waste receptacle not provided in women's bathroom.

Basic - Floor soiled/has accumulation of debris. -inside walk in cooler underneath shelving/racks/beer kegs

Basic - Objectionable odors in areas of the establishment. - dive bar

Basic - Single-service articles not stored inverted or protected from contamination. -forks inside cup

Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in bar area that conducts warewashing/handwashing and food served inside bar at seating.

Basic - Urinal leaking.

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 2022-04-08: Time Extended

Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -ice machine interior flap severely soiled with black/brown/pink slimy substance - From follow-up inspection 2022-04-08: Time Extended

Basic - - From initial inspection : Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in dining/bar areas during cleaning. -dive bar - From follow-up inspection 2022-04-08: Time Extended

Basic - - From initial inspection : Basic - Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas. - From follow-up inspection 2022-04-08: Time Extended

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -mixer bowl

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Bowl or other container with no handle used to dispense food. -portion cups used in sugar container

Basic - Current Hotel and Restaurant license not displayed.

Basic - Garbage can located outside has no lid or lid open/broken. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. -dive bar

Basic - Single-service articles improperly stored on floor.

Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored. -walk in cooler

Basic - Water leaking from pipe and/or faucet/handle. -3 compartment sink inside mixer /prep area -handsink in dive bar