DirtyFLRestaurant Inspection Data

HYDE PARK PRIME STEAKHOUSE HILTON

HYDE PARK PRIME STEAKHOUSE HILTON has 5 health inspections on file for its DAYTONA BEACH location, with an overall rating of 2.0/5. Recent inspections indicate some food safety concerns.

Last inspection: 2 months ago · 5 reports on file

100 N ATLANTIC AVE

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 5 health inspection reports

All Inspection Reports

12/17/2025· 2mo ago

Visit ID: 10880399

Met Inspection Standards

2 high, 1 int, 1 basic

  • 36-36-4:Basic - Ceiling tile gap/missing.
  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -3 compartment sink 0ppm chlorine . Manager relying on dish machine for sanitizing.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -mashed potatoes 125-168F inside steam well on prep line, manager had product reheated/stirred for hot holding above 135F. Advised to monitor hot holding station. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

3/25/2025· 11mo ago

Visit ID: 10734908

Met Inspection Standards

1 high, 3 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -minor black substance upper side of interior or ice machine, person in charge stated cleaned once per month.
  • 24-27-4:Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Corrected On-Site
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -25ppm, manager corrected Corrected On-Site
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee wiped face with rag, prior to sorting clean plates without washing hands. Manager corrected employee to wash hands. **Corrective Action Taken**

12/4/2024· 1y 3mo ago

Visit ID: 8779741

Met Inspection Standards

1 high, 1 int, 1 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -upper portion, right hand side of interior of large ice machine in prep area
  • 03F-02-5:High Priority - Time/temperature control for safety public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. -cut leafy greens, butter. Inadequate ice baths for room temperature holding. Manager added time stamps for 4 hour maximum hold in danger zone. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -hand sink at end of cookline in narrow area blocked by slim jim trash can Corrected On-Site

3/6/2024· 2y ago

Visit ID: 8542226

Met Inspection Standards

1 high, 2 int, 2 basic

  • 36-36-4:Basic - Ceiling tile missing/open gaps around ventilation in ware-washing area
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -dry storage room
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked mashed potatoes 46F, fresh cut slaw 51F, cream corn 49F inside make line cooler not holding temperature . Manager stated service technician repairing unit, icing down other product in unit and using time as public health control on items up top. Manager stated cooler was emptied from day prior, food placed in less than 1 hour. **Corrective Action Taken**
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Eric, manager stated renewing with in-house proctor. Must be in compliance by next unannounced inspection.

11/1/2023· 2y 4mo ago

Visit ID: 8378540

Met Inspection Standards

3 high, 2 int, 1 basic

  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. -stack of coffee filters on top of coffee Corrected On-Site
  • 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. 0ppm, bucket nearly empty. Manager adjusted line and reran machine, rechecked at 100ppm
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef stored above case of french onion soup inside walk in cooler, chef corrected Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -creamer 49-50F inside improper ice bath in server station. Advised to keep 41F or below or use time as public health control. Manager stated on line for 30 minutes. Manager chose to discard and use from cooler. **Corrective Action Taken**
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Ice dumped inside hand sink, server station -drinks, jiggers dumped in bar hand sink