HILTON GARDEN INN DAYTONA BEACH ONCEANFRONT
2560 N ATLANTIC AVE
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 1/8/2025
High Priority
6
Intermediate
1
Basic
9
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 36-36-4:Basic - Ceiling tile missing. -end of cookline
- 21-05-5:Basic - Cloth used as a food-contact surface. -cloth used at bottom of lexan beneath raw shell eggs
- 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. See stop sale.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. -grout at cook line
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -end of cook line
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -designated hand wash sink located next to 3 compartment sink.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters -top surface of salamander -surface area above nozzles at juice dispenser
- 14-20-4:Basic - Ripped/worn tin foil used as shelf cover above stove.
- 01B-07-4:High Priority - Food with mold-like growth. See stop sale. -portions of wrapped cheddar cheese inside walk in cooler
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw bacon on sheet pan stored above hash browns, biscuits inside walk in cooler on speed rack -raw poultry stored above potatoes inside walk in cooler -raw shell eggs stores above condiments inside cooler on cook line **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.
- 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. -soft cheeses inside walk in cooler
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -salmon filets fully thawed inside vacuum sealed packaging
- 03F-04-5:High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. -single service butter, yogurt, single service milks
- 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. -soft/semi soft cheeses, cooked chicken wings, rice, cooked peppers inside stand up refrigerator at cookline
Food safety inspection conducted on 1/8/2025 revealed 16 total violations (6 high priority, 1 intermediate, 9 basic).
Inspection on 7/24/2024
High Priority
4
Intermediate
1
Basic
1
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. -near ice machine in back by dry storage
- 01B-01-4:High Priority - Dented cans present. See stop sale. -marinara
- 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 vegetables
- 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 vegetables marked 7/12
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -single service dairy 50F, manager stated previously on ice bath out front prior to inspection. Couldnt determine time, advised to use time as public health control for TCS food that cannot be maintained at 41F
- 31B-03-4:Intermediate - No soap provided at handwash sink. -near 3 compartment sink
Food safety inspection conducted on 7/24/2024 revealed 6 total violations (4 high priority, 1 intermediate, 1 basic).