Residence Inn Daytona Beach Oceanfront
3209 S Atlantic Ave, Daytona Beach Shores, FL 32118 · Permanent Food Service · License 7407314
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 Oct 2 routine inspection2 high priority, 1 intermediate, 2 basic-17
- Safety score83
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 visitOct 2, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
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.
Sour cream 47°F, munster cheese 44-45°F, cut tomatoes 44°F, shredded cheese 50°F, bleu cheese crumbles 48-50°F inside cooler across from grill more than 4 hours, see stop sale.. Next day followup inspection required
Intermediate1
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.
-island oasis ice cream mix inside refrigerator of bar
Basic2
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-exterior/components of equipment on cookline -isolated area of grease formed/dripping above cookline equipment
Code 36, Floors, walls, ceilings and ventilation: Building components, attachments or fixtures in poor repair.
-drain cover at floor drain under 3 compartment sink
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.