THE SHORES RESORT & SPA
2637 South Atlantic Avenue
Florida, 32118
Volusia County County
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 1/27/2025
High Priority
5
Intermediate
2
Basic
1
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. -inside unit in marketplace
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef stored above plate of cooked chicken inside walk in cooler Corrected On-Site
- 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. -server discarded soiled plates at dish pit prior to bringing plated food out ti next customer without washing hands. Manager had discussion with employee during inspection
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced cheeses 40-51F inside pan held on ice bath. Cheese stacked in manner that raises product above recommended fill level from smallwares manufacturer. Advised to split product to allow more air flow -yogurt 45F inside inadequately contained ice bath to level of food product. Less than 3 hours per manager. Manager corrected ice baths and split cheese level during inspection **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. -peroxide sanitizer stored hanging on hand sink inside bar. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of soda gun cone, slight black substance
- 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. -marketplace has sink and surface sanitizer, only chlorine and multi quat test strips available during inspection. Advised to order if not located.
Food safety inspection conducted on 1/27/2025 revealed 8 total violations (5 high priority, 2 intermediate, 1 basic).
Inspection on 9/11/2024
High Priority
4
Intermediate
1
Basic
5
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -cup without handle used to dispense sugar, manager stated proper utensils are being ordered
- 24-05-4:Basic - Clean bowls, plates not stored inverted or in a protected manner. -inside dry storage area, caddy for stored plates not covered/plates not inverted
- 36-73-4:Basic - Floor soiled/has accumulation of debris. -area near floor drain in dry storage -area under tilt skillets in back
- 36-24-5:Basic - Hole in or other damage to wall. -area near slicer in back prep area
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters, grease flow pipe under hood -top surface of double stacked oven in back
- 12A-13-4:High Priority - Employee handled soiled equipment in warewashing station or utensils and then engaged in handled clean equipment or utensils without washing hands. -manager had discussion with employee **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -precooked/fully cooked mussels inside same container on top of raw fish, inside walk in cooler Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -bleu cheese crumbles, mozz cheese, pesto 46-47F inside cooler with door slightly propped open across from pizza oven. Manager stated cooler recently loaded for lunch service, moved affected tcs product in lower section of unit to adjacent cooler to chill down. **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. -oven cleaner, other degreaser cleaning agents stored on top shelf/board above drainboards on clean side of dish machine station -peroxide sanitizer hanging over handwash sink basin Corrected On-Site
- 08B-15-4:Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples in marketplace Corrected On-Site
Food safety inspection conducted on 9/11/2024 revealed 10 total violations (4 high priority, 1 intermediate, 5 basic).
Inspection on 3/4/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 3/4/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/6/2024
High Priority
4
Intermediate
1
Basic
10
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -bowl used to dispense shrimp
- 24-05-4:Basic - Clean plates not stored inverted or in a protected manner. -in dry storage area
- 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. Corrected On-Site
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. -cook
- 14-11-5:Basic - Equipment in poor repair. -rusted racks inside cooler near entrance to kitchen
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. -double door fire exit near mop sink area in back
- 36-73-4:Basic - Floor soiled/has accumulation of debris. -dry storage area, corner of floor behind bulk dry seasoning
- 14-69-4:Basic - Ice buildup in reach-in freezer
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -partially cooked chicken wings stored above raw fish inside cooler near cookline Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw burgers stored above precooked food inside freezer Corrected On-Site
- 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 shrimp, marked 1/29 -queso cheese marked 1/10, 1/24 Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -polenta inside walk in cooler, manager discarded out of caution
- 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 shrimp marked 1/29.
- 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds. -queso cheese 110F inside tabletop warmer, leftover from prior service. Reheated food for hot holding must reach and hold 165F for 15 seconds throughout prior to hot holding. Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Sausage 110F-138F from initial cook. Reheated to 165F. 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. -opened milk containers in dairy walk in without date mark
Food safety inspection conducted on 2/6/2024 revealed 15 total violations (4 high priority, 1 intermediate, 10 basic).
Inspection on 7/6/2023
High Priority
7
Intermediate
2
Basic
4
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-03-4:Basic - Tile at floor/wall juncture broken/missing. -dry storage back corner
- 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. -inside meat walk in
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -dry storage Corrected On-Site
- 14-13-4:Basic - Food-contact surface not smooth and easily cleanable. -ice bins
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Mashed potatoes, cheese sauce 48-54F in center, 40-42F at edge inside deep containers from overnight, see stop sale.. Advised to use shallow containers and ensure cooling process is rapid.
- 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
- 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. -manager called ecolab
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw or partially cooked beef burger patties stored above raw fish inside meat walkin.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Soft butter on cook-line longer than 4 hours at 71-73F, see stop sale.
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. -batter on cook line
- 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. Open sleeve of american cheese
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -using deep containers for cooling without using adequate methods to assist meeting minimum cooling time/temperatures.
Food safety inspection conducted on 7/6/2023 revealed 13 total violations (7 high priority, 2 intermediate, 4 basic).