MCK'S TAVERN

Name: MCK'S TAVERN
Address: 218 S BEACH ST, DAYTONA BEACH, FL, 32114, US
Rating: 25.7

218 S BEACH ST, DAYTONA BEACH, FL 32114

License #7405427

🍺 Bar/Pub ℹ️

25.7 Grade F / 100

Failing Health Score

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Latest inspection

April 2, 2026 · 16 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

MCK'S TAVERN in DAYTONA BEACH currently holds an InspectFL Health Score of 25.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 12 times from Florida DBPR, with the most recent inspection on April 2, 2026. Across those visits, inspectors documented 138 total violations — 21 critical, 25 major, 92 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

April 14, 2025

The latest inspection on April 2, 2026 shows 16 observation rows: 3 critical, 2 major, and 11 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

92%

Inspector notes

138

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

MCK'S TAVERN has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -small amount
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. -access point not cover on ceiling in kitchen
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drinks on counter at wait station by oil and vinegar -drink on prep table kitchen,corrected
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Cell phone on prep table
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation.
[36-11-4] Floors not maintained smooth and durable. -hole concrete by mopsink
[08B-38-4] Food stored on floor. -oil jugs - Tcs soup of floor in walk in cooler gasket- corrected - brewery -containers of grain on floor
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood and filters above char soiled with grease
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -Grease on wall next to char grill
[21-38-4] Wiping cloth sanitizing solution stored on the floor.
[36-10-4] Worn, torn and/or soiled floors/carpeting. -under cooking equipment
[41-07-4] Container of energy pill improperly stored .
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -waitress grab limes with barehands and placed in drink
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced beef 52f ,slice cheese 47f advised to keep a lower level less than 4 hours
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -can opener
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine

Disposition: Warning Issued
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. -hole in ceiling by Ice machine
[35A-03-4] Dead roaches on premises. -2 dead roaches on floor next to walk in freezer -1 dead roaches on floor behind soda boxes at bar
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. -salad cooler
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell on shelf with to go containers
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation.
[36-73-4] Floor soiled/has accumulation of debris. -floor soiled with grease under fryers -floor soiled under cooking equipment
[08B-38-4] Food stored on floor. -mashed potatoes
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood and hood filters soiled with grease over char gril
[08B-12-5] Stored food not covered. -walk in cooler corn beef
[35A-23-4] 100 plus dead weevils type insect on floor in brewery -10 roach type dropping next air handler .
[35A-02-7] 30 plus Live, weevil type insects found crawling on bags of malts.
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -bar 100 ppm ,manager added tablet
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -corn beef 46f,sliced cheese 46f to 47f advised to keep a lower level -fryer cooler chicken 46f,fish 46f
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on reach in cooler
[53A-05-6] 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/
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[41-17-4] Spray bottle containing toxic substance not labeled. -blue chemical

Disposition: Warning Issued
[35A-03-4] Dead roaches on premises. -4 dead roaches on floor in brewery
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation.
[14-11-5] Equipment in poor repair. -shelf on prep table rusted through
[08B-38-4] Food stored on floor. -walk in cooler,trailer -rye bread and oil -containers in brewery -bar
[36-36-4] Hole in ceiling in kitchen.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -fryer cooler
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease
[25-05-4] Single-service articles improperly stored. -box of cups on floor in storage room
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -beer cheese 50f per person in charge made yesterday . Person in charge discarded
[41-24-4] Pesticide-emitting strip present in food prep area. -above hand sink in brewery
[35A-23-4] Roach excrement and/or droppings present. -by air handler in brewer
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -corn beef 47f ,cheese 46f advised to keep a lower lower -fryer cooler chicken wings 46f to 47f,fish 44f -refrigeration trainer corn beef 44f,Cole slaw 44f,
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -mashed potatoes 99f advised to reheat
[41-10-4] Toxic substance/chemical improperly stored. -purple liquid -chemical by pot above hand sink in brewery
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -sandwich station cutting boards soiled
[31A-09-4] Handwash sink not accessible for employee use at all times. -box of plastic wrap front of hand sink in kitchen
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -kitchen
[31B-03-4] No soap provided at handwash sink. -brewery -bar
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Warning Issued
[32-05-4] Bathroom facility in disrepair. -ladies side on handicapped stall states out of order. 3 other toilets in ladies room.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling soiled in kitchen
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell on shelf over reach in cooler
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation.
[14-11-5] Equipment in poor repair. -door to walk in cooler
[36-32-5] Hole in ceiling near ice machine. Per manager access to water valve.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -kitchen -mens room
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hoods filters over char grill -hood filters soiled over char
[14-20-4] Ripped/worn tin foil used as shelf cover. -shelf under grill
[25-05-4] Single-service articles improperly stored. -box of cups on floor in storage room
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -Wall soiled with grease behind cooking equipment -wall soiled behind dish machine
[36-10-4] Worn, torn and/or soiled floors/carpeting. -grease under cooking equipment
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -roast beef 46f advised to keep a lower level -chicken 46f to 46f moving to another cooler -walk in cooler corn beef 45f,cheese 44f,chicken 45f,beef 41f
[41-10-4] Toxic substance/chemical improperly stored. -chemical cleaner on reach in cooler
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -can opener
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine and quat

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling soiled with grease by grill
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system. -filters being cleaned
[10-20-4] In-use tongs stored on equipment door handle between uses.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. -top oven
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -fry cooler and fry side cooler -beer cooler with half and half
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood soiled with grease
[14-20-4] Ripped/worn tin foil used as shelf cover. -shelves under char grill and flat grill
[36-36-4] Vent cover missing by Cookline.
[02D-01-5] Working containers of food removed from original container not identified by common name. -flour,tempura,sugar
[36-10-4] Worn, torn and/or soiled floors/carpeting. -floor soiled with grease and debris under cookline equipment
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -corn beef 46f advised to a lower level -Cooler next to fry Chicken wings 45f,chicken 46f
[11-27-4] 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. -provided
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board soiled on sandwich cooler
[53A-07-6] No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -both CFMs expired
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -new hires