Best Western Daytona Inn Seabreeze
730 N Atlantic Ave, Daytona Bch, FL 32118 · Permanent Food Service · License 7406258
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 17 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 1 intermediate, 1 basic-10
- Safety score90
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 17, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-45°F shredded cheese, placed above cooling/hot eggs inside storage cooler in back. Employee moved cheese away from hot -cream cheese/yogurt 46°F inside mini fridge in lobby. Advised that product must maintain 41°F or below or otherwise keep on a 4 hour time control policy. This violation must be in compliance upon the next unannounced inspection. Repeat violations for cold holding may lead to immediate enforcement.
Code 22, Food-contact surfaces clean and sanitized: Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing.
Do not use equipment/utensils not properly sanitized. -100ppm, employee corrected by replacing chemical container
Fixed on the spot
Intermediate1
Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Basic1
Code 24, Clean equipment storage and air drying: Silverware/utensils stored upright with the food-contact surface up.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.