Delta by Marriott
2505 S Atlantic Ave, Daytona Beach Shores, FL 32118 · Permanent Food Service · License 7401764
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 25 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 5 intermediate (2 fixed on the spot), 10 basic-32
- Safety score68
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 25, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
18 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-yogurt 43°F-47°F inside ice bath container next to beverage station. Advised that if intention is for ice bath to be used for cold holding that it must be adequate to maintain internal temperatures of 41°F or below. Manager moved product into walk in cooler to chill back down
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
-cooked chicken wings from overnight 40°F at edge
Intermediate5
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
-hand sink in back blocked by cart
Fixed on the spot
Handwash sink used for purposes other than handwashing.
-beverage pitcher inside hand sink basin at cook line -handsink used to dump beverage/ice at beverage station out front
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Basic10
Code 06, Food properly thawed: 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.
-thawed fish not removed from packaging
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
-oil containers on floor in the back
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
87°F utensil water
Fixed on the spot
In-use tongs stored on equipment door handle between uses.
Code 14, Food-contact surfaces designed and maintained: container with no handle used to dispense food.
-cup used to dispense from bulk cereal container
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-soiled exterior surface around ansul lines above fryers
Code 24, Clean equipment storage and air drying: Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
-rack of clean equipment/ stacks of clean pans immed next to hand sink in back
Code 25, Single-service items: Single-service articles improperly stored on the floor.
-case of beverage lids, food trays, other single use paper products on the floor in back storage rea
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
-employee hand bag on top of container of oil used for the establishment
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.