Hard Rock Hotel Sessions

918 N Atlantic Ave, Daytona Beach, FL 32118 · Permanent Food Service · License 7407522

Official report

out of 100

Grade C

Safety score 72 of 100

Latest visit: Oct 19, 2026 (3 weeks ago)

What drove the grade

Live, small flying insects foundHigh priority · fixed on the spot · 12 other violations

How the score was calculated

Starting score100
Violations at the Oct 19 routine inspection
4 high priority (2 no follow-up needed, 2 fixed on the spot), 4 intermediate (1 fixed on the spot), 5 basic
-28
Safety score72

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

Inspection history

1 inspection · 1 visit

Oct192026

Routine inspection

13 violations found

First visitOct 19, 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.
13 violations found:
- 4 High priority
- 4 Intermediate
- 5 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  liquid egg(on ice bath) (51°F - Cold Holding); shredded cheese (48°F - Cold Holding) inside inadequate ice bath on cookline across from stove, deep pans resting on top of ice. Advised to use a 4 hour time as a public health control and discard remaining product after 4 hours if not maintaining ice bath for 41°F internal temperature.
  Shell eggs not stored at an ambient air temperature of 45°F or less.
- Code 22, Food-contact surfaces clean and sanitized: High temperature recording ambient dish thermometer/Heat strip failed to turn black to indicate the sanitization temperature of 160°F was achieved on the dish surface and/or high temperature holding thermometer did not reach 160°F.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. -155°F, unit currently under alarm for low rinse temperature not reaching 180°F from manifold. Employee allowed unit to rest before rechecking at 163°F Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. -171°F, low rinse temperature alarm indicator on unit being used for warewashing during inspection -employee let unit rest, rechecked above 160°F
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found
  -1 small flying insects landed on small cutting board on the prep line, employee wiped and sanitized area
  Fixed on the spot
Intermediate4
- 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 corners of microwave on cookline
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  -hand sink on cookline with trash can directly in front Handwash sink used for purposes other than handwashing. -hand sink on cookline line used as a dump sink
  Fixed on the spot
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic5
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -some grease on exterior of fire suppression lines above cookline equipment -grease dripping below hood filters near stove
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  -hand sink faucet
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
  -warewashing area
  Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items.
  -condensation dripping at edge of hood system on top of stainless streel countertop at prep area
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.
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.