Daytona Grande Hotel

422 N Atlantic Ave, Daytona Beach, FL 32118 · Permanent Food Service · License 7407758

Official report

out of 100

Grade C

Safety score 77 of 100

Latest visit: Sep 25, 2026 (6 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Sep 25 follow-up · 10 other violations

How the score was calculated

Starting score100
Violations at the Sep 24 routine inspection
5 high priority (4 fixed by the Sep 25 follow-up, 1 fixed on the spot), 1 intermediate, 5 basic
-23
Safety score77

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

Inspection history

1 inspection · 2 visits

Sep242026

Routine inspection

11 violations found · Inspector came back once

Follow-up visitSep 25, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
- 4 Basic
What was still cited
Basic4
- 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.
  -manager discarded thawed mahi inside vacuum sealed packaging
  More time given
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  More time given
  Employee with no beard guard/restraint while engaging in food preparation.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
Official report, on the Florida DBPR website
First visitSep 24, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
- 5 High priority
- 1 Intermediate
- 5 Basic
What the inspector cited
High priority5
- 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.
  -diced turkey 45°F, diced sausage 44-45°F, feta cheese 47°F, cut spinach 51°F, diced ham 45°F inside topside of prep cooler without lid across from tilt skillet/ovens. Employee stated placed out at start of breakfast at 6am, See stop sale. Advised to use ice bath/keep lids closed/or use 4 hour time control if necessary.
  Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
  -pancake batter 55-57°F sitting on top of cooler across from grill on the cookline. Employee stated prepared t 6am, see stop sale. Advised to place onto 4 hour time as a public health control written policy
  Time/temperature control for safety food reheated for hot holding not reaching 165°F for 15 seconds within 2 hours.
  Hollandaise prepared day prior and cooled down, 147°F after 3-4 hours per employee. Advised to reheat to 165°F unless preparing fresh commercial batch daily.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw fish stored above cooked onions on speedrack inside walk in cooler
  Fixed on the spot
Intermediate1
- Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
  Bread pudding, frozen after initial cook, placed into refrigeration day prior without date marking accumulated days
Basic5
- 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.
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Employee with no beard guard/restraint while engaging in food preparation.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  -warewashing area
  Floor soiled/has accumulation of debris.
  -grease on floor behind ovens
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.
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.