DirtyFLRestaurant Inspection Data

RENAISSANCE DAYTONA BEACH OCEANFRONT HOTEL

RENAISSANCE DAYTONA BEACH OCEANFRONT HOTEL has 4 health inspections on file for its DAYTONA BEACH location, with an overall rating of 2.8/5. Recent inspections indicate some food safety concerns.

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

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 9/26/2025

Inspection #: Visit ID: 10871045

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. - water damage to ceiling tiles in ware washing area
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - ware washing area vents
  • 01C-06-5:Basic - Clams/mussels/oysters removed from original container for long-term storage. - mussels at front line prep area
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. - bar -outside bar
  • 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 un bar was set for low temperature, read at 0ppm due to no chemical sanitizer in use, manager switched to temperature, 160F Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw ground beef stored above raw carribean snapper, walk in cooler Corrected On-Site
  • 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. -parsley sauce, parsnip sauce, other temperature controlled sauces, onion puree, beyond 7 day control from time marked on container. Sauces prepped 09/12; onion purée, 08/28;
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -vacuum sealed tuna Repeat Violation Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -yogurt chia 46-47F, less than 1 hour in prep cooler at front line corrective action taken: product returned to cooler Warning
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
  • 31A-10-4:Intermediate - Equipment drain line draining into handwash sink. - bar
  • 31A-07-4:Intermediate - Handwash sink inadequate in warewashing or food preparation area.
  • 31A-09-4:Intermediate - Handwash sink not easily accessible for employee use at all times. - hand sink at fry line partially obstructed by order screen stalled above the basin
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -cold smoked salmon, shrimp ceviche - lunch menu, lacking advisory and disclosure for being served raw/undercooked -eggs Benedict Repeat Violation Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. - both front line handsinks Corrected On-Site
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. -vacuum sealed tuna done in site, inside walk in freezer amongst other food production used for the establishment. Manager stated only using for house meals for staff. Advised of requirements to segregate and mark any personal food/food not intended for customers Repeat Violation Warning
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -inside bar hand sink

Inspection Date: 5/12/2025

Inspection #: Visit ID: 10796891

  • 16-62-1:Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning - From follow-up inspection 2025-05-12: Manager states stickers on back order **Time Extended**

Inspection Date: 3/11/2025

Inspection #: Visit ID: 8893186

  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -small hand sink on cook line Warning
  • 03G-05-5:High Priority - Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. -tuna, salmon, swordfish Warning
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Warning
  • 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. -lobster salad Warning
  • 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. -pasta Warning
  • 03G-08-5:High Priority - Reduced oxygen packaged food label that exceeds 30 calendar days from packaging to consumption. -tuna Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -vacuum sealed fish on site, no haccp plan Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -potato confit 44-45F from overnight inside cooler on cook line, see stop sale. Warning
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning
  • 03G-09-5:Intermediate - Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. -chicken Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -cold smoked salmon -eggs benedict -ahi tuna Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Warning
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Warning
  • 02A-01-5:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. -seasonal menu, raw oysters offered, no advisory Warning

Inspection Date: 9/18/2024

Inspection #: Visit ID: 8621001

  • 32-06-4:Basic - Missing partition and/or door for bathroom with more than 1 toilet facility.