DirtyFLRestaurant Inspection Data

HARD ROCK HOTEL SESSIONS

Based on 4 health inspections, HARD ROCK HOTEL SESSIONS in DAYTONA BEACH has earned a 1.0/5 food safety rating. Food safety practices have remained consistent.

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

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 9/16/2025

Inspection #: Visit ID: 10900514

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee wearing wristwatch while preparing food
  • 14-69-4:Basic - Ice buildup in reach-in freezer. -ice cream freezer
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top surface of stacked ovens next to fryers
  • 08B-12-5:Basic - Stored food not covered. -stand up refrigerator
  • 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 and date. -short ribs vacuum sealed, date is marked frok 9/15 without time recorded, required for vacuum sealing without a HACCP plan. Must be in compliance upon next unannounced inspection Corrected On-Site
  • 08B-56-4:High Priority - Bottled beverages stored in ice used for drinks. See stop sale.
  • 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -stand up cooler in back, raw chicken in pan stored above cases of hamburgers Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -ice inside bar well used for scooping beverage ice
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -marinara
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -house marinara 115F-157F inside steam well, employee stated placed out at 1pm, see stop sale. Inquiry with employee about reheating process for marinara prior to hot holding, unable to determine based on prior staff handling product in earlier shift. advised to ensure if product was previously cooked/cooled to reheat to 165F within 2 hours.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -handsink in back prep area blocked by large garbage can
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -must be in compliance upon next unannounced inspection

Inspection Date: 1/29/2025

Inspection #: Visit ID: 8868787

  • 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

Inspection Date: 8/22/2024

Inspection #: Visit ID: 8753421

  • 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

Inspection Date: 12/19/2023

Inspection #: Visit ID: 8366150

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -frozen food containers at cook line
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Manager replaced Corrected On-Site
  • 29-44-4:High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -hose hanging inside basin of mop sink -pvc line under prep sink near mop sink Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw poke tuna stored above boiled eggs inside lowboy at salad station Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. -peroxide sanitizer (not safe for food), stored on prep space next to hand sink on cook line Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -debris on can opener blade Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -hand sink used as dump sink in coffee bar out front
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -tuna poke tacos, seared salmon served raw/undercooked by design. No indicator to disclosure to consumer advisory. Manager added asterisk matching disclosure to bottom of menus. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -peroxide sanitizer Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand sink near coffee station inside kitchen Corrected On-Site