DirtyFLRestaurant Inspection Data

HOLIDAY INN

HOLIDAY INN in DAYTONA BCH has 6 health inspections on record with an overall food safety rating of 2.0/5. Recent inspections indicate some food safety concerns.

Last inspection: 2 weeks ago · 6 reports on file

930 North Atlantic Avenue
Daytona Beach, Florida, 32118
Volusia County County

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 6 health inspection reports

All Inspection Reports

2/23/2026· 2w ago

Visit ID: 13495933

Follow-up Inspection Required

4 high, 2 int, 7 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. -top exterior Warning
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -portion cup used to dispense food from lowboy Warning
  • 36-51-4:Basic - Building components, attachments or fixtures in poor repair. -air filter to walk in cooler on top of unit -interior of walk in cooler door Warning
  • 06-09-1:Basic - 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. -salmon, thawed inside cut open vacuum sealed packaging, provided flyer/guidance on thawing vacuum sealed fish. Warning
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. -small cutting board on cook line, manager replaced during inspection Corrected On-Site Warning
  • 16-17-4:Basic - Dishmachine cycle times/conveyor speed not correct per data plate/operating specifications provided on dishmachine. -bar dish machine, hot water dish machine not cycling out of wash. Warning
  • 36-24-5:Basic - Hole in or other damage to wall. -area above hand sink at seam between walls Warning
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -gloves changes after cracking raw shell eggs prior to handling cooked sausage links, handwashing is required when tasks are changing between handling raw food and ready to eat food. Warning
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. -hot water dish machine inside bar Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -salmon thawed inside vacuum sealed packaging Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -ham slices at ice bath on cook line 44-45F, on line less than 2 hours, product is not adequately held on ice bath due to volume/pan size. Manager added more ice to surround pan level -raw chicken 45F, raw fish 44F inside bottom section of stand up cooler at end of cookline, employee stated was recently in and out of tall unit. Advised to monitor temperatures to verify bottom section is capable of maintaining 41F or below. **Corrective Action Taken** Warning
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -feta cheese , employee added date from prior day opening Corrected On-Site Warning
  • 16-54-4:Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. -bar hot water dish machine Warning

8/18/2025· 6mo ago

Visit ID: 10920061

Met Inspection Standards

1 int, 3 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 14-11-5:Basic - Equipment in poor repair. -interior splash guard for ice machine, upper portion -rusted shelving inside lowboy on cookline -area behind ice chute in beverage dispensing machine in wait station
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. -pesto
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -hummus Corrected On-Site

1/22/2025· 1y 1mo ago

Visit ID: 8836434

Met Inspection Standards

2 high, 2 int, 4 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -slight accumulation of black substance on bottom of plastic splash guard inside ice machine
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 36-36-4:Basic - Ceiling tile missing. -dry storage room
  • 14-11-5:Basic - Equipment in poor repair. -some racks inside reach in coolers
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -cut melon marled 1/16
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pasteurized liquid egg 54F after 1.5 hours per manager inside inadequate held ice bath surrounding pan. Manager discarded for fresh batter **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -some accumulation on small cutting board
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -both hand sinks at end of cookline, hot water valve turned off Corrected On-Site

7/22/2024· 1y 7mo ago

Visit ID: 8785604

Met Inspection Standards

1 high, 1 int, 4 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -pack of cigarettes on top shelf above prep table I kitchen Corrected On-Site
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -fryer oil
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top of water heater
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw beef removed from commercial packaging stored above fully cooked chicken inside freezer. Corrected On-Site
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -American cheese Corrected On-Site

1/19/2024· 2y 1mo ago

Visit ID: 8450370

Met Inspection Standards

3 int, 4 basic

  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -pickle bucket on walk in cooler floor Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -powdered sugar above toaster oven Corrected On-Site
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -ice dumped inside hand sink at end of cookline
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -peroxide sanitizer not labeled Corrected On-Site

7/20/2023· 2y 7mo ago

Visit ID: 8384228

Met Inspection Standards

2 high, 6 int, 10 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 06-09-1:Basic - 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. -salmon
  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing.
  • 29-18-4:Basic - Drain cover(s) missing. -under dish machine outlet
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -area under soda bib station -under sink near 3 compartment
  • 36-17-5:Basic - Floor tiles in disrepair. -warewashing area
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -soda bibs
  • 14-69-4:Basic - Ice buildup in walk-in freezer.
  • 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris.
  • 41-24-4:High Priority - Pesticide-emitting strip present in food prep area. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked chicken breasts 49-52F resting above ice bath level across from grill, 30 minutes per employee. Moved to inside of cooler. -sliced cheese 46F next to light at edge of walk-in by door likely heated from proximity to fixture and exposed air from recently opening door. Manager stated moving cheese **Corrective Action Taken**
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  • 11-27-4:Intermediate - 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.
  • 11-26-1:Intermediate - 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.
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -clarice, hired more than 60 days prior
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. -breakfast menu with eggs offered undercooked without consumer advisory. Employee stated menu is for breakfast vouchers. Manager discarded menus Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -peroxide sanitizer without label Corrected On-Site