DAYTONA BEACH KENNEL CLUB RESTAURANT Inspection – October 30, 2025

High Priority 3

#5High Priority03D-02-5

High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -turkey soup 45 f made yesterday

#6High Priority01B-02-5

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse.

Stop Sale

#7High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -chicken 44f

Intermediate 3

#8Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. -slicer guard

#9Intermediate53A-05-6

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/

#10Intermediate31B-02-4

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

Basic 4

#1Basic22-20-5

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

#2Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled over char grill -reach in coolers drawers gaskets soiled

#3Basic36-27-5

Basic – Wall soiled with accumulated grease, food debris, and/or dust. -behind dish machine

#4Basic36-10-4

Basic – Worn, torn and/or soiled floors/carpeting. -towels on floor under 3 compartment sink and hand sink at bar. Small amount of water along baseboards

Florida Food Watch