HOOTERS OF DAYTONA Inspection – July 16, 2025

High Priority 1

#8High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Shrimp 52f ,chicken 52f less than 4 hours Placing bags of ice on chicken

Intermediate 2

#9Intermediate41-17-4

Intermediate – Spray bottle containing toxic substance not labeled.

#10Intermediate27-16-4

Intermediate – Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -bar

Basic 7

#1Basic22-20-5

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

#2Basic36-34-5

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -by drink station near bar

#3Basic36-24-5

Basic – Hole in or other damage to wall. -hole in wall next to hood

#4Basic31B-04-4

Basic – No handwashing sign provided at a hand sink used by food employees. -wrong verbiage by dish machine

#5Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Side of fryers soiled with grease -hood filters soiled with grease -black cart soiled -broken glass in bar glass cooler

#6Basic25-05-4

Basic – Single-service articles improperly stored. -box of Togo containers on floor in storage room

#7Basic36-10-4

Basic – Worn, torn and/or soiled floors/carpeting. -grease and debris under cookline equipment -floor solid under drink station near bar -debris on floor in water heater room

Florida Food Watch