MEDITERRANEAN EXPERIENCE
322 SEABREEZE BLVD · DAYTONA BEACH · Volusia County · FL 32118
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
25 full violation description(s) documented by the inspector during this visit.
High Priority 5
22-11-5High Priority – Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. -slicer blade
35A-04-4High Priority – Rodent activity present as evidenced by rodent droppings found. -4 rodent droppings under dish machine/3 compartment sink inside kitchen -1 dropping next to mop sink in closet/electrical panel room -3 droppings inside electrical box panel in closeted room connected to kitchen via closable door. -1 dropping under shelving in back room near back door, where excess equipment is stored, 2 droppings on shelving near maintenance supplies -4 droppings in front lobby under table of stacked pizza boxes -2 droppings on top of stand up refrigerator in back storage room. -1 dropping on floor inside womens restroom connected to lobby -manager closed lobby and states cleaning up droppings/sanitizing area. -manager states **Admin Complaint**
35A-21-4High Priority – Rodent burrow or rodent nesting materials present. -along some shelving in back, around front lobby area under table of boxes. **Warning**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. -chicken, gyro beef, american cheese, sour cream, cooked pasta **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sour cream 48F, cooked pasta from prior day 44-47F, cut melon 51F, raw chicken 51F, cooked gyro beef 51-57F inside stand up cooler across from freezer inside kitchen. Manager stated all from previous day, see stop sale. **Warning**
Intermediate 5
11-27-4Intermediate – 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.
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. -backside of slicer blade
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. -handsink on cook line blocked by garbage can with box stacked abov
53A-02-7Intermediate – Manager or person in charge lacking proof of current food manager certification and no other certified food service manager employed at this location. -expired, no other cfm **Warning**
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooke gyro beef
Basic 15
51-11-4Basic – Carbon dioxide/helium tanks not adequately secured.
36-36-4Basic – Ceiling tile missing.
36-32-5Basic – Ceiling/ceiling tile shows damage or is in disrepair. -front area, bulging tiles
36-03-4Basic – Cove molding at floor/wall juncture broken/missing.
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone in top of potatoes
14-11-5Basic – Equipment in poor repair. -cooler door across from ice machine
36-73-4Basic – Floor soiled/has accumulation of debris. -back storage -mop sink room -under cookline
08B-47-4Basic – Food not stored at least 6 inches off of the floor. -case of fryer oil up front
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -surfaces of coolers in back -shelving -sides of cooking equipment -hood filters
35B-05-4Basic – Outer openings not protected during operation and vermin and/or environmental cross contamination present.
22-16-4Basic – Reach-in cooler interior/shelves have accumulation of soil residues.
29-49-6Basic – Standing water in bottom of reach-in-cooler. -in back
33-34-4Basic – Storage area not maintained clean and organized.
38-02-4Basic – Twenty (20) foot-candles of light at least 30 inches from floor not provided in handwashing, warewashing, or equipment and utensil storage areas.
36-24-5Basic – Wall in disrepair. -cook line, evidence of water intrusion behind/above wall behind cooking equipment
Inspector observations synchronized from DBPR on August 10, 2026 8:37 AM.
Violation category totals
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
5 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.