Holiday Inn Daytona Beach Lpga Blvd

137 Automall Cir, Daytona Beach, FL 32124 · Permanent Food Service · License 7406906

Official report

out of 100

Grade C

Safety score 71 of 100

Latest visit: Jul 28, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Jul 28 follow-up · 11 other violations

How the score was calculated

Starting score100
Violations at the Jul 27 routine inspection
3 high priority (fixed by the Jul 28 follow-up), 6 intermediate (1 fixed on the spot), 3 basic
-29
Safety score71

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

Inspection history

1 inspection · 2 visits

Jul272026

Routine inspection

12 violations found · Inspector came back once

Follow-up visitJul 28, 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:
- 3 Intermediate
- 1 Basic
What was still cited
Intermediate3
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
  Per manager getting anew dispenser
  More time given
  Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
  Per operator getting a hew dispenser
  More time given
Basic1
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
Official report, on the Florida DBPR website
First visitJul 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
- 3 High priority
- 6 Intermediate
- 3 Basic
What the inspector cited
High priority3
- 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.
  -reach in coolers Butter 51f,pasta 55f per employee in cooler over night -butter 61f,sour cream 71f advise to use time as a public health control
- Code 08, Food protection and cross-contamination: Displayed food not properly protected from contamination.
  -raisins,almonds ,brown sugar,granola at break fast bar
Intermediate6
- Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
  Raw animal foods must be fully cooked prior to service. -On menu that sits at entrance to dining room
  Fixed on the spot
- Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  -employee has been two months Denny
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  -build up of grease on waffle maker
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
  -by 3 compartment sink
  Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
  -by three compartment sink
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-723 1 employee employee for two months without certification
Basic3
- Code 08, Food protection and cross-contamination: Food stored on floor.
  -walk in freezer
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -gaskets soiled on walk in cooler
- Code 24, Clean equipment storage and air drying: Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination.
  -breakfast bar
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.
Stop sale: An order that the food can’t be sold or served.