POPSTROKE

Name: POPSTROKE
Address: 1283 CORNERSTONE BLVD, DAYTONA BEACH, FL, 32117, US
Rating: 31.3

1283 CORNERSTONE BLVD, DAYTONA BEACH, FL 32117

License #7407976

🍦 Dessert/Ice Cream ℹ️

31.3 Grade F / 100

Failing Health Score

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Latest inspection

September 22, 2026 · 13 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

POPSTROKE in DAYTONA BEACH currently holds an InspectFL Health Score of 31.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on September 22, 2026. Across those visits, inspectors documented 61 total violations — 12 critical, 24 major, 25 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

February 4, 2025

The latest inspection on September 22, 2026 shows 13 observation rows: 3 critical, 5 major, and 5 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

88%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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DBPR

Community reaction

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Community pulse

Would you eat here?

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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.

Official DBPR inspection report ↗

Disposition: Warning Issued
[10-20-4] In-use tongs stored on equipment door handle between uses.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -black beans,marinara , chicken dip 107f to 125f chef reheating .Chicken dip,black beans,marinara reheated 169f to 189f
[16-21-4] Accumulation of debris on exterior of warewashing machine. -top of dish machine
[31A-09-4] Handwash sink not accessible for employee use at all times. -Keg in front of hand wash sink next to ice machine
[01B-40-1] Stop Sale issued. Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. -Salmon not frozen during before during packaging
[03G-04-5] Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale.
[03G-50-2] Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. -Raw salmon
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters above char grill soiled with grease
[31A-11-4] Handwash sink used for purposes other than handwashing. -scrub pad and pitcher in handsink
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -oven on cookline
[31B-03-4] No soap provided at handwash sink. -wait station by bar
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -small amount in 2 ice machine

Disposition: Warning Issued
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -see stop sale
[14-69-4] Ice buildup in reach-in cooler . -ice cream station
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. -oven on cookline
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled over char grill
[16-46-4] Old labels stuck to food containers after cleaning.
[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. -garlic in oil 75f less than 2 hours placed in cooler -middle cooler slice cheese 59f advised to lower level,guacamole with tomatoes 45f,cut tomatoes 44f -Small cooler on cookline cut tomatoes 50f manager discarded -ice cream station milk 50f manager discarded
[41-10-4] Toxic substance/chemical improperly stored. -sanitizer spray bottle stored on ice machine
[05-05-4] Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. -small cooler at ice cream station
[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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - cutting boards on reach in coolers,cookline -ice dispenser by kitchen small amount of slime
[31A-11-4] Handwash sink used for purposes other than handwashing. -food debris in hand sink,kitchen -sifters in handsink on cookline
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. -On part of on line menu by popstroke cheese burger,steak

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle provided to dispense food. - dry rub spice
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. - drinking cups in center bar
[14-69-4] Ice buildup in reach-in cooler. - glass door cooler at front counter
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. - expediting area
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - hood filters
[08B-12-5] Stored food not covered. - cooked chicken wings on speed rack in walk in cooler
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. - walk in cooler
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested 0 ppm
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. - garlic butter made in house previous day marked for 14 day shelf life
[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. - garlic butter 57 F, off temperature control less than 1 hour - cut melon, 52F, on inadequate ice bath in center bar less than 1 hour; corrective action taken: ice added - milk, 48, 49F; in front counter cooler longer than 4 hours
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. - milk at front counter opened over the weekend
[22-02-4] Food-contact surface soiled with food debris or residue. - cutting boards
[31A-09-4] Handwash sink not accessible for employee use at all times. - handsink by ice machine blocked by empty kegs - water stored in cookline handsink - cleaning implements stored in ware washing handsink
[31B-03-4] No soap provided at handwash sink. - expediting area - center bar
[41-17-4] Spray bottle containing toxic substance not labeled. - near mop sink