DirtyFLRestaurant Inspection Data

HAMPTON INN DAYTONA BEACH

1024 North Atlantic Avenue
Daytona Beach, Florida, 32118
Volusia County County

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 1/16/2025

Inspection #: Visit ID: 8829298

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -prep area above table in back
  • 36-17-5:Basic - Floor tiles in disrepair. -near recently replaced grease interceptor at 3 compartment sink
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -flour
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -flour Corrected On-Site
  • 24-18-4:Basic - utensils stored upright with the food-contact surface up. -inside lexan on shelving in back
  • 01B-17-5:High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. -smoked fish dip
  • 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. -smoked fish dip -commercially cut cabbage
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of soda gun inside bar
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cut lettuce

Inspection Date: 7/15/2024

Inspection #: Visit ID: 8739992

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -corners of floor inside back prep area -inside concessions cooking area on pool deck, area on side of fryers, in between equipment
  • 10-02-4:Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs stores on ansul lines underneath hood filters, utensils must be stored in clean and protected area
  • 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris. -concessions cooking area
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top surface of coffee maker -hood filters
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. -coffee filters
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. -outside cook area
  • 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.
  • 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. -opened commercially processed cheesecake marked 7/7
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -mozzarella cheese 44-45F, coleslaw 46-47F overnight inside satellite cook area on pool deck.
  • 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. -commercially processed chicken -Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -chicken wings prepared on site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -fryer baskets
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -concessions cooking area

Inspection Date: 2/19/2024

Inspection #: Visit ID: 8612395

  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -case of oil on floor in kitchen near tiki bar
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -hand sink next to grill
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. -coffee filters above coffee maker in back not inverted/protected, Corrected On-Site

Inspection Date: 7/18/2023

Inspection #: Visit ID: 8361442

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. -tiki bar
  • 36-22-4:Basic - Floor area(s) covered with standing water. -tiki bar
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -under equipment
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -case of fryer oil
  • 51-18-6:Basic - No copy of latest inspection report available.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -tiki bar hand sink on east end
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -soda gun holsters in tiki bar
  • 25-25-4:Basic - Paper towels in tiki bar at hand sink with soil residue.
  • 25-32-4:Basic - Reuse of single-service or single-use articles. -single use plastic container from granulated garlic with shaped back end reused for chicken strip seasoning. Advising not to reuse containers that can not be adequately washed/sanitized due to design.
  • 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. -dish machine in tiki bar, 0ppm. Sani container empty, person in charge replaced
  • 01B-01-4:High Priority - Rusted cans present. See stop sale. -inside tiki bar, cans of pineapple juice. Advised not to leave cans of juice exposed at tiki bar, or to discard when rust is present to avoid contamination upon opening.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -dairy whipped cream out at room temperature , employee stated out for 1 hour. Advised to place on time as public health control and discard after breakfast service if not maintaining 41F or below
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -soda gun nozzles in outdoor tiki bar
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -tiki bar hand sink with equipment stored inside
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Tiki bar hand sink on east end if bar being used for purposes other than washing hands.
  • 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.
  • 27-16-4:Intermediate - Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand sink in tiki bar cooking area not functioning on hot water side