The Shores Resort & Spa

2637 S Atlantic Ave, Daytona Beach Shores, FL 32118 · Permanent Food Service · License 7401655

Official report

out of 100

Grade D

Safety score 63 of 100

Latest visit: Oct 16, 2026 (3 weeks ago)

What drove the grade

Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.High priority · fixed by the Oct 16 follow-up · 18 other violations

How the score was calculated

Starting score100
Violations at the Oct 8 routine inspection
4 high priority (3 fixed by the Oct 16 follow-up, 1 fixed on the spot), 5 intermediate, 10 basic
-37
Safety score63

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Oct82026

Routine inspection

19 violations found · Inspector came back once

Follow-up visitOct 16, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitOct 8, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
19 violations found:
- 4 High priority
- 5 Intermediate
- 10 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  See stop sale. -commercial processed mushrooms, mushrooms, cooked onions
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  -strawberry yogurt hopper 44-45°F in portion. Inside unit more than 4 hours prior
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  -raw beef stored above precooked chicken under grill
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: 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 in bar, 0-10ppm, followup inspection required in 7 days to verify compliance.
Intermediate5
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  -cooked onions
  Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  -bulk creamers/oatmilk inside coffee marketplace
- Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  -interior surfaces inside the cotton candy vending machine
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  -inside coffee marketplace, used as dump sink
Basic10
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  -unit inside coffee marketplace
- Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
  -cases of mixers on floor inside liquor room
  Fixed on the spot
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in walk-in freezer.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -top of salamander on cooklime -isolated locations of utility lines under hood vents -side of flat top grill -interior of holster of soda gun inside bar
- Code 29, Plumbing and backflow prevention: Water draining onto floor surface.
  -corner of booster heater in warewashing
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  -dry storage room behind rack
  Wall soiled with accumulated grease, food debris, and/or dust.
  -wall in corner near dish machine in bck
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  -back of prep area , vent near ice machine, ceiling tiles above speed racks
  Floor soiled/has accumulation of debris.
  -dry storage room under rack near entry -floor area behind large auto sham -floor area inside ice cream shop
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.