HARD ROCK HOTEL SESSIONS
918 North Atlantic Avenue
Daytona Beach, Florida, 32118
Volusia County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 1/29/2025
High Priority
2
Intermediate
2
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing.
- 10-07-4:Basic - In-use utensil stored in soiled standing water less than 135 degrees Fahrenheit. -at cook line **Corrected On-Site**
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. -dump sink at end of cookline
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. -employee used gloved hand to touch raw shrimp on cook line prior to handling french fries -manager had discussion with employee during inspection **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -bleu cheese crumbles 46F, feta cheese 46F inside tabletop unit in expo station for 2 hours per chef. Moved product to separate cooler to chill down **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -handsink on cook line blocked by cart and garbage cam **Corrected On-Site**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -employee used hand sink on cook line as dump sink
Food safety inspection conducted on 1/29/2025 revealed 7 total violations (2 high priority, 2 intermediate, 3 basic).
Inspection on 8/22/2024
High Priority
2
Intermediate
2
Basic
5
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -plates/bowls stored with food contact surfaces upright.
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
- 08B-36-4:Basic - Food prepped in a location that is exposed to splash/drip. -prep line, pan of bacon with condensation dripping from above, advised to clear affected areas of potentially contamination from dripping condensation of any food/stored clean plates for service
- 03G-53-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time.
- 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 short ribs marked from 3 days prior, see stop sale.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -butter balls 69F, advised to place on time as public health control and discard after 4 hours Stop Sale issued due to food not being in a wholesome, sound condition. -cooked short ribs
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter balls 69F sitting out on expo line in prep area.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -blade on can opener soiled
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -Hand sink used for dumping ice on cook line next to ovens
Food safety inspection conducted on 8/22/2024 revealed 9 total violations (2 high priority, 2 intermediate, 5 basic).