TRADERS RESTAURANT

Name: TRADERS RESTAURANT
Address: 2225 S ATLANTIC AVE, DAYTONA BEACH SHORES, FL, 32118, US
Rating: 7.4

2225 S ATLANTIC AVE, DAYTONA BEACH SHORES, FL 32118

License #7400421

🍽️ American ℹ️

7.4 Grade F / 100

Failing Health Score

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Latest inspection

October 20, 2026 · 12 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

TRADERS RESTAURANT in DAYTONA BEACH SHORES currently holds an InspectFL Health Score of 7.4 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 October 20, 2026. Across those visits, inspectors documented 102 total violations — 24 critical, 31 major, 47 minor.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

August 14, 2025

The latest inspection on October 20, 2026 shows 12 observation rows: 1 critical, 5 major, and 6 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

92%

Inspector notes

102

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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Community reaction

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Community pulse

Would you eat here?

TRADERS RESTAURANT 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: Warning Issued
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw bacon stored on shelf above condiments inside cooler on cookline
[27-06-4] No hot running water at three-compartment sink. -bar 3 compartment sink,employee stated temporarily disabled due to leak
[31A-04-4] Handwash sink not functioning/removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. -hand sink not functioning across from 3 compartment sink in back warewashing area -prior hand sink sealed up in the back near the dish machine/ware washing area, no other reasonably located hand wash sink in the area
[33-38-4] No waste receptacle installed at handwash sink provided with disposable towels.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. -hole in ceiling, back prep area
[36-24-5] Hole in or other damage to wall. -section near sink in warewashing area, next to door frame
[14-11-5] Equipment in poor repair. -door to walk in cooler, bottom section allowing some cold air to escape when door is closed. Advised to monitor as needed
[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. -open deli meats, prep cooler on line -open precooked wings, inside walk in cooler
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. -cookline cooler across from grill
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -poached eggs on the menu, consumer advisory is present without adequate disclosure to menu item that is served with undercooked/poached eggs. -employee added indicator during inspection to laminated menus, advising operator to permanently add to menu when reprinting
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top surface of salamander on cook line -surface of stones used as legs/stand for stove -shelving across from grill
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked rice, walk in cooler

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -upper portion, edges of splash guard inside machine
[14-01-5] Bowl or other container with no handle used to dispense food. -portion cup used to dispense from granola container
[14-11-5] Equipment in poor repair. -shelving in dry storage room
[36-17-5] Floor tiles missing and/or in disrepair. -grout in disrepair In front of low boy prep cooler
[29-11-4] Water leaking from pipe and/or faucet/handle. -sink faucet next to dish machine
[02D-01-5] Working containers of food removed from original container not identified by common name. -flour container in dry storage room
[35A-09-4] Ants present in establishment. -inside dry storage area along shelving near pasta/seasoning containers
[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. -ran unit 4 times, 0-10ppm. Callback inspection shall occur to verify 50-100ppm chlorine sanitizing at dish machine .
[35A-02-7] Live, small flying insects found -6 flying insects in corner of back of house area near air conditioning duct -4 flying insects under dish machine in warewashing area
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken inside pan stored above pan of raw fish inside stand up cooler on cook line
[41-10-4] Toxic substance/chemical improperly stored. -bathroom cleaner/disinfectant on shelf next to wrapped utensils in side storage area near interior bar
[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. -heavy cream inside walk in cooler
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -interior of soda gun nozzle in bar
[31A-09-4] Handwash sink not accessible for employee use at all times. -hand sink in bar blocked by co2 tanks
[31B-03-4] No soap provided at handwash sink. -bar out front
[41-17-4] Spray bottle containing toxic substance not labeled. -blue chemical in spray bottle put front in side area near bar

Disposition: Warning Issued
[35A-03-4] Dead roaches on premises. -1 dead roach on top shelf above beverage wait station in corner of dining area near kitchen door -1 dead roach on floor under dish machine in back -1 dead roach on shelf under long countertop cabinets across dining room from bar, bottom shelf under chafing equipment
[36-73-4] Floor soiled/has accumulation of debris. -warewashing area -under cookline equipment
[35A-05-4] Roach activity present as evidenced by live roaches found. -2 live roaches on floor underneath the dish machine near he floor drain/empty dish racks
[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. -mixed cut leafy greens 60F, shredded cheese 55F inside salad station cooler in back, manager stated discarding at end of breakfast service, placed out at beginning of service. Advised person in charge of requirement for time as a public health control policy/paperwork. -sour cream 45F, ham 45F, sliced cheeses 47F inside stand up cooler at end of cookline. Person in charge stated unit opened and closed frequently prior to inspection, advised to monitor internal refrigeration temperatures to take corrective actions as needed with high ambient room temperature inside kitchen. -ice cream drink mix 55F inside bar inside mini fridge. Advised bartender that the purple carton ice cream mix must be maintained at 41F or below for safety.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. -employee washed hands at 3 compartment sink inside bar up front
[31A-07-4] Handwash sink missing in bar up front containing 3 compartment sink and ice well for bartender to handle/scoop ice(food) for beverages
[53A-02-7] Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. -person in charge stated certificates are currently locked in an office
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Warning Issued
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -door in back near 3 compartment sink
[36-22-4] Floor area(s) covered with standing water. -small amount near end of cookline
[36-73-4] Floor soiled/has accumulation of debris. -floor soiled with grease built up behind cook line equipment
[36-24-5] Hole in or other damage to wall. -damage to wall near back door next to 3 compartment sink
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -warewashing area hand sink
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -surface areas on equipment behind mechanical slicer blade
[29-19-4] Standing wastewater in floor drain/floor drain draining very slowly. floor drain near fryer on cook line with grease filled to top of floor drain, employee stated area was cleaned less than 1 hour prior -maintenance cleared out blockage from top side of floor drain. Operator stated company coming to clear out grease trap.
[29-20-5] Standing water or very slow draining water in handwash sink.
[08B-12-5] Stored food not covered. -dry storage, red peas bull container
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -backsplash behind fryers
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef stored above commercially processed diced ham inside walk in cooler
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -corned beef hash marked 2/23 -diced ham marked 3/7
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale. -broken shell egg inside flat placd out for use on cookline
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -blade to can opener
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -poached eggs/eggs benedict
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -warewashing area
[31B-03-4] No soap provided at handwash sink. -hand sink inside warewashing area

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. -containers without handles used to dispense from bulk grains inside dry storage bins
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -clean plates on top portion of shelving not covered/inverted
[14-11-5] Equipment in poor repair. -racks inside stand up cooler in prep area
[36-73-4] Floor soiled/has accumulation of debris. -under cookline equipment
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters above slatted grill on cook line
[36-24-5] Wall in disrepair. -near back door next to dish area
[29-11-4] Water leaking from pipe and/or faucet/handle. -sinks in warewashing area
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee handled cell phone prior to touching pans/food/equipment on line without washing hands
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -cooked ribs marked 11/9
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. -1/6 pan and portion of flat of raw shell eggs stored at room temperature from breakfast. Advised to place on time as control and discard after breakfast service if leaving out at room temperature.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -ham, 49F, small portion left above pan level at makeline cooler. Advised to keep lower than recommended fill level inside pans.
[22-02-4] Food-contact surface soiled with food debris, mold-like/black substance or slime. -carbon build up on flat top -bottom portion of white splash guard inside small ice machine in back
[02C-04-5] 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. -cooked ribs frozen and placed into cooler without adequate date marking to accumulate time from initial and post frozen/thawed dates
[41-17-4] Spray bottles containing toxic substance not labeled. -bottom shelf below dish machine, multiple chemical spray bottles missing labels