When was Java Junction in Daytona Beach last inspected?

Java Junction in Daytona Beach was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on September 24, 2025. Inspection type: Met Sanitation Inspection Requirements.

How many inspections has Java Junction in Daytona Beach had?

Java Junction in Daytona Beach has 4 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Java Junction in Daytona Beach find?

Java Junction in Daytona Beach was most recently inspected by FDACS on September 24, 2025 (Met Sanitation Inspection Requirements).

Has Java Junction in Daytona Beach had any stop-sale or stop-use orders?

Yes, Java Junction in Daytona Beach has 7 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were released after correction.

Java Junction in Daytona Beach

Name: Java Junction in Daytona Beach Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

1440 S Ridgewood Ave, Daytona Beach, FL 32114

Volusia County · Retail Bakery w/FS · FDACS
Owner: Chhu Investments LLC
FDACS Estab #: 321366

Overview

Java Junction in Daytona Beach, FL has 4 FDACS food safety inspections on record with 47 violations and 7 stop-sale or stop-use enforcement actions.

4FDACS Insp.

47Violations

7Stop-Sale Orders

Last inspected FDACS: September 24, 2025

Java Junction in Daytona Beach: FDACS Inspection History (4)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2025 — 2 inspections

Sep 24, 2025 — Met Sanitation Inspection Requirements· 10 violations· Met Requirements

Inspector: LESLIE CARPENTER

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected. Trainee present during inspection. All violations verified by primary inspector. This re-inspection conducted to verify compliance of food safety citations observed during previous inspection. The compliance issues that required a Check-Back have been resolved and this food establishment has Met Sanitation Inspection Requirements.

Risk-Based Violations

3-302.11(A)(1) Raw animal food not separated during storage, preparation, holding or display from ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and vegetables before they are washed. 3-302.11(A)(1) PP

Kitchen: Food service: Raw pooled eggs stored over ready to eat food in top portion of refrigerated table. COS: Ready to eat products moved from under raw pooled eggs. Y x

3-501.16(A)(2) Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) PP

Kitchen: Butter stored on counter internally probed and found to register 73 degrees F. COS: TPHC (Time as a Public Health Control) procedure written by person in charge and implemented during inspection. Y x

7-201.11 Poisonous or toxic materials not stored to prevent contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating the poisonous or toxic material by spacing or partitioning, or locating the poisonous or toxic material in an area that is not above food, equipment, utensils, linens, and single-service and single-use articles. 7-201.11 PP

Backroom: Bottle of Dawn dish detergent stored over ready to eat foods. COS: Dawn dish detergent relocated to under hand wash sink.

5-205.11 Handwashing sink not maintained so that it is accessible at all times for employee use or is used for purposes other than handwashing, or an automatic handwashing facility not used in accordance with manufacturer’s instructions. 5-205.11 PfPf

Backroom: Hand wash sink blocked by trash can. COS: trash can moved from in front of hand wash sink.

95 Establishment does not have a certified food protection manager who has passed a test through a recognized accredited program. 5K-4.021(1), F.A.C.

Certified food protection manager certificate not provided during inspection

Good Retail Practice Violations

3-302.12 Working container holding a food or food ingredient that is not readily and unmistakably recognized and has been removed from its original packaging for use in the establishment is not identified with the common name of the food. 3-302.12

Backroom: No common name on icing bottles and icing storage containers. COS: Common name written on bottles and icing storage containers during inspection.

3-305.11 Food not stored at least 6 inches above the floor; in a clean, dry location; or food stored where it is exposed to splash, dust or other contamination. 3-305.11

Backroom: Closed bucket containing icing stored on floor in production room.

3-304.14(B) Cloths in-use for wiping counters and other equipment surfaces not held between uses in a chemical sanitizer solution at a proper concentration as specified in the Food Code. 3-304.14(B) (1)

Kitchen: Wet wiping cloths not held in sanitizer bucket.

6-501.12 Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12

Backroom: Residue build up on wall and ceiling near ovens in production room.

99 The food establishment permit is not conspicuously displayed. 5K-4.020(2)(d) F.A.C.

Current Annual Food Permit not displayed. COS: Food permit printed and displayed during inspection.

Sep 9, 2025 — Re-Inspection Required· 22 violations· 7 stop-sale orders· Re-Inspection Required

Inspector: BONNIE KRONZ, ENVIRONMENTAL SPECIALIST II

Comments: Initial if all stated observations have been corrected: __________ Y o 53 Citation Description: Physical facilities not cleaned as often as necessary to keep them clean, or cleaning not done during periods when the least amount of food is exposed such as after closing. 6-501.12 Observation: Backroom: Residue build up on wall and ceiling near ovens in production room. Initial if all stated observations have been corrected: __________ Y o 54 Citation Description: Dressing rooms not used by employees who regularly change their clothes in the establishment, or lockers or other suitable facilities not used for the orderly storage of employee clothing or other possessions. 6-501.110 Observation: Kitchen: Employee drinks stored on counter. COS: Employee drinks stored appropriately during inspection Initial if all stated observations have been corrected: COS x 99 Citation Description: The food establishment permit is not conspicuously displayed. 5K-4.020(2)(d) F.A.C. Observation: Current Annual Food Permit not displayed. Food permit not provided during inspection. Initial if all stated observations have been corrected: __________ o A Supplemental Report was also issued during the visit which includes important information for management. COMMENTS When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected.

Risk-Based Violations

2-103.11(A)-(N) A pattern of non-compliance is demonstrated with regard to the duties of the person in charge. 2-103.11(A)-(N) and (P) PfPf

A pattern of non compliance throughout the establishment of multiple duties to include cold holding, temperature verification, hand washing and sanitization of food contact surfaces. o

2-102.11(A) Demonstration of knowledge not in compliance. At least one Priority violation observed during the inspection, the establishment does not have a certified food protection manager who has passed a test through a recognized accredited program, and the person in charge is unable to respond correctly to food safety questions relevant to the operation. 2-102.11(A), (B), (C)(1) and (4)-(16) PfPf

Establishment does not have an employee with a valid Certified Food Manager Certificate. Person in Charge unable to respond to food safety questions, and multiple priority violations cited during the inspection. o

Kitchen: Food service: Raw pooled eggs stored over ready to eat food in top portion of refrigerated table. COS: Eggs relocated to bottom of refrigerated table. Y x

3-302.11(A)(4) Food not protected from cross contamination by storage in packages, covered containers or wrappings. 3-302.11(A)(4)

Backroom: Cooked donuts and icing stored unprotected. Donuts were covered by a sheet pan and icing voluntarily discarded under citation 15.

4-602.11(C) Equipment food-contact surface or utensil used with time/temperature control for safety food not cleaned throughout the day at least every 4 hours. Exception criteria for an alternative cleaning frequency not met. 4-602.11(C) PP

Kitchen: Knives, bowls, cutting board, and coffee stirring spoons used for time/temperature control for safety food not cleaned every 4 hours. Manager states items are cleaned at end of shift. COS: Items moved to warewash area to be washed, rinsed, and sanitized. Print Date: 9/10/2025 Page 2 of 5 x 14 Pf Citation Description: Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) Pf Observation: Backroom: Icing table has black residue build up on food contact surface. Ice machine has black residue build-up inside. Icing table and ice machine placed on stop use. SEE STOP USE AND RELEASE ORDER. Kitchen: Condensation from air conditioner vent dripping onto food contact surface of sandwich making station, cutting board, and utensils. SEE STOP USE AND RELEASE ORDER. COS: Icing Table and Ice Machine were washed, rinsed, and sanitized during inspection. Air conditioner vent relocated in ceiling away from sandwich making station.

3-701.11(A) Food that is unsafe, adulterated, or not honestly presented not discarded or reconditioned according to an approved procedure. 3-701.11(A) PP

Backroom: Icing table had a mold-like substance on ledges of table. Condensate dripped through mold-like substance and into icing stored in table. COS: Icing voluntarily discarded by management. SEE STOP SALE AND RELEASE ORDER. x

2-103.11(O) Person in charge does not ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) PfPf

No means to Verify that Employees are informed of Foodborne Illness Reporting Responsibility.

2-102.11(C)(2)-(3) Person in charge does not correctly respond to questions that relate to preventing transmission of foodborne disease by a food employee who has a disease or medical condition that may cause foodborne disease, can not describe symptoms associated with diseases that are transmissible through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of food employees. 2-102.11(C)(2)-(3) and (17) PfPf

Person in charge unable to answer questions relating to foodborne illness. o Print Date: 9/10/2025 Page 1 of 5 6 Pf Citation Description: Food employee not cleaning hands in a handwash sink or approved automatic handwashing facility. Food employee cleaning hands in a sink used for food preparation or warewashing, or in a service sink. 2-301.15 Pf Observation: Food Establishment: Several employees found washing hands in warewashing sink in both kitchen and backroom areas. Employees corrected and re-washed hands in hand wash sinks.

3-501.16(A)(2) Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) PP

Kitchen: Milk held in reach in cooler - coffee area internally probed and found to register 45 degrees F. Manager states that the reach in does not work. COS: Milk relocated to cooler under sandwich station. SEE STOP USE ORDER. Donut Case: House made cheese danish internally probed and found to register 73 degrees F. No letter of guarantee provided that cream cheese filling is shelf stable after opening. COS: Employee voluntarily discarded danishes. SEE STOP SALE AND RELEASE ORDER. x

3-501.17(A) Refrigerated, ready-to-eat, time/temperature control for safety food prepared and held for more than 24 hours not clearly marked to indicate the date or day by which the food shall be consumed, sold or discarded when held at 41°F or less for a maximum of 7 days; or the day of preparation not counted as day 1. 3-501.17(A) PfPf

Kitchen: Containers of raw pooled eggs determined to have been prepared on 9-8-25 not date marked. COS: Employee applied proper date marking to product. x

2-501.11 Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 PfPf

This food establishment does not have the required written procedures for the clean-up of vomiting and diarrheal events that address the specific actions to be taken to minimize the spread of contamination. Clean-up of Vomiting and Diarrheal Events Guidance document provided.

2-301.14 Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 PP

Food Establishment: Food employee did not wash hands upon entering through door from backroom to kitchen and from kitchen to backroom, before handling food and equipment. COS: Employee corrected and washed hands before handling food and equipment. x

3-301.11(B) Food employee contacting exposed ready-to-eat foods with bare hands or not using suitable utensils; alternate method not approved or approved but not followed to allow food employees to have bare hand contact with exposed ready-to-eat food; or food employee contacting exposed ready-to-eat food with bare hands at the time it is being added to other food items as an ingredient without cooking/heating the final product to the required temperature to allow bare hand contact. 3-301.11(B) PP

Kitchen: Employee touched american cheese slices with bare hand. COS: Employee voluntarily discarded american cheese. SEE STOP SALE AND RELEASE ORDER. x

Backroom: Hand wash sink blocked by cooler on floor. COS: Cooler moved from in front of hand wash sink. Kitchen: Knives placed in handwash sink. COS: Knives removed from handwash sink and placed at three compartment sink.

8 Common towel used for drying employee hands. 5K-4.004(3)(e) PfPf

Kitchen: Towels placed on countertops throughout kitchen area used for wiping hands. COS: Towels removed from kitchen area.

95 Establishment does not have a certified food protection manager who has passed a test through a recognized accredited program. 5K-4.021(1), F.A.C.

Certified food protection manager certificate not provided during inspection.

Good Retail Practice Violations

Backroom: No common name on icing bottles. COS: Common name written on bottles during inspection

3-305.11 Food not stored at least 6 inches above the floor; in a clean, dry location; or food stored where it is exposed to splash, dust or other contamination. 3-305.11

Backroom: Closed buckets containing icing stored on floor in production room.

3-304.12(B) During pauses in food preparation or dispensing, utensil stored in food that is not time/temperature control for safety food not stored with their handles above the top of the food within containers or equipment that can be closed. 3-304.12(B)

Kitchen: Single use containers stored in bins of sugar. COS: Single use containers voluntarily discarded by management. Kitchen: Scoops stored in food containers so that the handles were touching the food product. COS: Scoops placed so that the handles do not touch the food product.

4-903.11(C) Single-service or single-use articles not kept in the original protective package or not stored by using other means that afford protection from contamination until used. 4-903.11(C)

Kitchen: Drink cups and lids are stored unprotected.

4-603.15 Fixed equipment or equipment or utensils that are too large for warewashing in sink compartments or a warewashing machine not disassembled as necessary to allow access of the detergent solution to all parts; or equipment components or utensils not scrapped or rough cleaned to remove food particle accumulation. 4-603.15

Backroom: Food residue located inside of Hobart Mixer Bucket not properly washed, rinsed, sanitized, and air dried. Baker states that Hobart Mixer Bucket is sprayed out and poured into floor drain. COS: Inspector provided guidance on proper cleaning and sanitization of in place equipment. Manager Properly Washed, Rinsed, And Sanitized Bucket.

5-205.15(B) Plumbing system not maintained in good repair. 5-205.15(B)

Backroom: Handwash sink in back room does not drain properly. Kitchen: Hot water missing handle on handwash sink. SEE

Stop-Sale Orders & Supplemental Actions

STOP SALE ORDER AND RELEASE

Reason: FS 500.04; FS 500.10 Adulterated.* Preventing Contamination By Hands: No bare hand contact with ready-to-eat foods or approved alternative method properly followed.

Lot: Number of Packages: