DirtyFLRestaurant Inspection Data

HYATT PLACE DAYTONA BEACH - OCEANFRONT

HYATT PLACE DAYTONA BEACH - OCEANFRONT in DAYTONA BEACH SHORES has 9 health inspections on record with an overall food safety rating of 2.7/5. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 9 reports on file

3161 S ATLANTIC AVE

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 9 health inspection reports

All Inspection Reports

1/13/2026· 1mo ago

Visit ID: 13535665

Met Inspection Standards

2 int, 2 basic

  • 25-17-4:Basic - Single-service articles stored on a soiled surface. -top counter at shelf across from microwave
  • 24-18-4:Basic - utensils stored upright with the food-contact surface up. -inside cylindrical container in storage room
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -stained cutting boards on cook line
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

9/30/2025· 5mo ago

Visit ID: 10914594

Met Inspection Standards

3 high, 1 int, 1 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelving on cook lune across from microwave -top surface of small fryer on cook line Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -mixed fruit containing cut honeydew 51F, yogurt 54F inside stand up cooler across from microwave on cook line beyond 4 hours. Unit does not appear to be holding adequate temperature for TCS food requiring 41F or below cold holding. See stop sale.
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. -200ppm chlorine tested inside sanitizer bucket -manager replaced with quat ammonium 300ppm Corrected On-Site
  • 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. -thermometer on door to unit across from microwave.

2/21/2025· 1y ago

Visit ID: 8876008

Met Inspection Standards

1 high, 5 int, 3 basic

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -hand wash sink inside bar
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -soiled gaskets to reach in cooler behind bar
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -bottom of interior of reach in cooler at end of bar, small pepsi cooler
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cream cheese, butter chips 61F, out at breakfast buffet, person in charge stated product is returned to cooler at end of service. Advised to use time as public
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior juice dispenser nozzles inside kitchen
  • 27-19-4:Intermediate - Handwash sink does not have enough water pressure to properly wash hands. -hand sink at entrance to kitchen Corrected On-Site
  • 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.
  • 31B-03-4:Intermediate - No soap provided at handwash sink inside bar. Corrected On-Site
  • 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. -all staff who handle food in any capacity for operations must have food handler training.

11/6/2024· 1y 4mo ago

Visit ID: 8875439

Met Inspection Standards
  • N/A:No Violations Were Observed

8/29/2024· 1y 6mo ago

Visit ID: 8737176

Follow-up Inspection Required

4 int, 5 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. -top surface around door to drainboards
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -dust/debris at vent in dry storage above single service cups/plates
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -cases of plastic water bottles in dry storage
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -surface area above nozzles in juice dispenser in beverage station in back
  • 33-16-4:Basic - Open dumpster lid.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board at makeline cooler with heavy staining
  • 53A-02-7:Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. -new general manager replacing prior who maintained only certified food manager credentials at establishment. Callback inspection shall occur in 60 days. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -hand sink at entrance to kitchen
  • 53B-01-5:Intermediate - 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. Warning

3/6/2024· 2y ago

Visit ID: 8554591

Met Inspection Standards

2 high, 1 int

  • 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. Cooked chicken breasts, marked 2/28
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -cooked chicken breasts marked 2/28
  • 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. -bulk creamers

1/30/2024· 2y 1mo ago

Visit ID: 8559936

Follow-up Inspection Required

1 int

  • 53A-02-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. -prior GM no longer involved. New GM stated exam course planned for near future. Callback inspection shall occur in 60 days to verify compliance. Warning - From follow-up inspection 2023-11-28: Time extended 60 days to verify compliance for certified food manager for establishment . **Time Extended** - From follow-up inspection 2024-01-30: Operator provided food handler training, still no certified food manager in establishment. Person in charge stated course is scheduled for February. Admin Complaint

11/28/2023· 2y 3mo ago

Visit ID: 8554325

Follow-up Inspection Required

1 int, 1 basic

  • 16-21-4:Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. - From follow-up inspection 2023-11-28: **Time Extended**
  • 53A-02-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. -prior GM no longer involved. New GM stated exam course planned for near future. Callback inspection shall occur in 60 days to verify compliance. Warning - From follow-up inspection 2023-11-28: Time extended 60 days to verify compliance for certified food manager for establishment . **Time Extended**

11/16/2023· 2y 3mo ago

Visit ID: 8549566

Follow-up Inspection Required

2 high, 3 int, 8 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -on top shelf next to coffee filters/above bagels in server station Corrected On-Site
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -box of chips on floor inside dry storage Corrected On-Site
  • 08B-52-4:Basic - Food stored under dripping water line. -stand up cooler in back, cheese stored under dripping condensation
  • 14-69-4:Basic - Ice buildup in reach-in freezer. -ice cream freezer
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. -lowboy in back
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. -stored food contact side up Corrected On-Site
  • 22-41-4:High Priority - 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. -0-10ppm chlorine Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored above fruit containers inside stand up cooler in back 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. -commercial bag of chicken inside lowboy in back -open gallon of milk in bar area Corrected On-Site
  • 53A-02-7:Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. -prior GM no longer involved. New GM stated exam course planned for near future. Callback inspection shall occur in 60 days to verify compliance. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -bleach unlabeled in spray bottle next to dish machine Corrected On-Site