DirtyFLRestaurant Inspection Data

THE SHORES RESORT & SPA

THE SHORES RESORT & SPA in DAYTONA BEACH SHORES has 8 health inspections on record with an overall food safety rating of 2.1/5. Recent inspections show improving food safety practices.

2637 South Atlantic Avenue
Florida, 32118
Volusia County County

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 9/5/2025

Inspection #: Visit ID: 13511838

  • N/A:No Violations Were Observed

Inspection Date: 9/4/2025

Inspection #: Visit ID: 13510646

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. -worn/rusted wire racks inside reach in cooler in expo Rea Warning - From follow-up inspection 2025-09-04: **Time Extended**
  • 03G-54-1:Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. -cooked beef, confit, sausage inside vacuum sealed packaging at walk in freezer, marked more than 48 hours prior. See stop sale. Warning - From follow-up inspection 2025-09-04: **Time Extended**
  • 01B-13-4:High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -vacuum sealed beef, confit, sausage Warning - From follow-up inspection 2025-09-04: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut melon 48F, butter balls 47F, sour cream 47F, cream cheese 48F, house salsa 47F inside red stand up beverage cooler inside expo area -sliced cheeses 48F, liquid egg 47F, diced tomatoes 46F, butter 48F at inadequately held ice bath on cook line**REPEAT**, advised to consider time as a public health control if unable to maintain 41F temperature control inside ice bath on cook line.Warning -sausage 47F, sliced mozzarella 46F, shredded lettuce 47F inside pizza cooler at end of cook line. Repeat Violation Warning - From follow-up inspection 2025-09-04: -house made salsa 52F, single service cream cheese 42-43F, mixed ingredient dip(sour cream) 48F, inside replacement cooler at expo area, person in charge discard product and turned unit, one day time extension to verify compliance. Strongly advised for person in charge to monitor temperatures to take corrective action as needed to maintain food temperatures below 41F for any temperature controlled food for safety. -written time procedures provided for 4 hour time controls on product placed in ice bath on cook line. Timers being used **Time Extended**

Inspection Date: 9/3/2025

Inspection #: Visit ID: 10873087

  • 14-11-5:Basic - Equipment in poor repair. -worn/rusted wire racks inside reach in cooler in expo Rea Warning
  • 03G-54-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. -cooked beef, confit, sausage inside vacuum sealed packaging at walk in freezer, marked more than 48 hours prior. See stop sale. Warning
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw hamburger stored above raw filets/whole intact steaks Corrected On-Site Warning
  • 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 pasta marked 8/28. Warning
  • 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 pasta Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -vacuum sealed beef, confit, sausage Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut melon 48F, butter balls 47F, sour cream 47F, cream cheese 48F, house salsa 47F inside red stand up beverage cooler inside expo area -sliced cheeses 48F, liquid egg 47F, diced tomatoes 46F, butter 48F at inadequately held ice bath on cook line**REPEAT**, advised to consider time as a public health control if unable to maintain 41F temperature control inside ice bath on cook line.Warning -sausage 47F, sliced mozzarella 46F, shredded lettuce 47F inside pizza cooler at end of cook line. Repeat Violation Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -large tea urn placed inside hand sink basin in back expo area Warning

Inspection Date: 1/27/2025

Inspection #: Visit ID: 8886941

  • 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.

Inspection Date: 9/11/2024

Inspection #: Visit ID: 8779534

  • 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

Inspection Date: 3/4/2024

Inspection #: Visit ID: 8624293

  • N/A:No Violations Were Observed

Inspection Date: 2/6/2024

Inspection #: Visit ID: 8438565

  • 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

Inspection Date: 7/6/2023

Inspection #: Visit ID: 8390334

  • 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.