MILLIE'S RESTAURANT & CATERING
3218 S ATLANTIC AVE · DAYTONA BEACH SHORES · Volusia County · FL 32118
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
15 full violation description(s) documented by the inspector during this visit.
High Priority 5
12A-13-4High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee took out trash out behind kitchen, entered back into kitchen and touched cutting board and clean dishes from out of dish machine without washing hands. Cook corrected employee. **Corrective Action Taken**
02C-01-5High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
01B-24-5High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -cooked broccoli marled 2/9. Advised to count day of prep from cook and to use within 7 days.
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. -pulled pork, caramelized onions 109-115F, at tabletop warmer from 5 hours prior. See stop sale. Advised to maintain water level and temperature in double boiler set ups when using 2 pans.
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pulled pork, caramelized onions 109-115F, at tabletop warmer from 5 hours prior. See stop sale. Advised to maintain water level and temperature in double boiler set ups when using 2 pans. See stop sale, Manager replaced
Intermediate 3
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. -some stained cutting boards
03G-50-1Intermediate – Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
02C-04-5Intermediate – Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. **Corrected On-Site**
Basic 7
16-21-4Basic – Accumulation of debris on exterior of warewashing machine.
36-34-5Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling fan on cook line
13-04-4Basic – Employee/cook with no beard guard/restraint while engaging in food preparation.
08B-47-4Basic – Food not stored at least 6 inches off of the floor. -inside walk in, bucket
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters -wire shelving above expo
03G-53-1Basic – Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date.
Inspector observations synchronized from DBPR on October 12, 2026 4:23 PM.
Violation category totals
2 observation(s)
2 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 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.