Baymont Inn & Suites
Last inspected: Apr 20, 2026
55
Score
Across the available record, Baymont Inn & Suites has seven inspections on file, the first dated 2023. On Apr 20, 2026, the health department conducted the most recent visit. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent inspections have found fewer violations than earlier ones, averaging around four violations lately and about seven violations before that.
The pattern that stands out is “no conspicuously located ambient air temperature thermometer”, which has been cited three times.
The city-wide average sits at 79, which Baymont Inn & Suites' 55 doesn't quite reach. The inspection history reads as standard for a restaurant of this size.
7
Inspections
0
Critical latest
5
Major latest
2
Minor latest
Inspection History
Apr 20, 2026
Routine - Food
5 major violations. 2 minor violations.
View 7 violations
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. -The only handwashing sink in kitchen has been removed. Operator stated employees washing hands in two compartment sink. **Admin Complaint**
31A-04-4
Intermediate - Manager or person in charge lacking proof of food manager certification.
53A-01-7
Intermediate - No dishwashing facilities of any kind provided. -three compartment sink removed. **Admin Complaint**
16-22-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-05-5
Intermediate - Two-compartment sink used for warewashing. -operator removed 3 compartment sink and replaced with two compartment sink. **Admin Complaint**
16-28-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched.
25-02-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
05-09-4
55
Dec 8, 2025
Routine - Food
No violations found.
100
Oct 6, 2025
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
Hot and Cold Water Available; Adequate Pressure
FL-25
Toilet Rooms Maintained
FL-53
70
Jul 12, 2024
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
Approved Thawing Methods Used
FL-31
43
Jan 22, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris in kitchen. **Warning** - From follow-up inspection 2024-01-22: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer. **Warning** - From follow-up inspection 2024-01-22: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Water leaking from faucet at three compartment sink. **Warning** - From follow-up inspection 2024-01-22: **Time Extended**
29-11-4
86
Jan 19, 2024
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -yogurt, milk and butter at 50°f in cooler on countertop in customer self service area. In cooler overnight. -hard boiled eggs, yogurt, and cream cheese between 47°f and 49°f in white refrigerator. In cooler overnight. -individually packaged butters at at 50°f in white refrigerator. In cooler overnight. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. yogurt, milk and butter at 50°f in cooler on countertop in customer self service area. In cooler overnight. -hard boiled eggs, yogurt, and cream cheese between 47°f and 49°f in white refrigerator. In cooler overnight. -individually packaged butters at at 50°f in white refrigerator. In cooler overnight. **Warning**
01B-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
31B-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Empty container of waffle mix stored in handwash sink. **Warning**
31A-09-4
Basic - Floor soiled/has accumulation of debris in kitchen. **Warning**
36-73-4
Basic - Food stored on floor, case of waffle mix. **Warning**
08B-38-4
Basic - Ice buildup in reach-in freezer. **Warning**
14-69-4
Basic - No conspicuously located ambient air temperature thermometers in coolers. **Warning**
05-09-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Warning**
22-16-4
Basic - Water leaking from faucet at three compartment sink. **Warning**
29-11-4
45
Mar 9, 2023
Routine - Food
1 critical violation. 6 major violations. 3 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hard boiled eggs at 66°f in customer service area. Operator stated placed in container 30 minutes prior. Operator filled container with ice.
03A-02-5
Intermediate - 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.
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by table and cart.
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - 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.
11-26-1
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - No conspicuously located ambient air temperature thermometer in cold holding units.
05-09-4
Basic - Nonfood-contact surface soiled with dirt: handwash sink.
23-03-4
Basic - Plastic utensils stored upright with the food-contact surface up in breakfast area. **Corrected On-Site**
24-18-4
41
Frequently Asked Questions
When was Baymont Inn & Suites last inspected?
The most recent health inspection at Baymont Inn & Suites on file is from Apr 20, 2026. The public record contains seven inspections in total.
What is the most common violation at Baymont Inn & Suites?
Across the inspection record, “no conspicuously located ambient air temperature thermometer” has been cited three times, more than any other issue at Baymont Inn & Suites.
How does Baymont Inn & Suites compare to other restaurants in Ormond Beach?
Baymont Inn & Suites most recently scored 55 out of 100, which is lower than the Ormond Beach average of 79.
Has Baymont Inn & Suites' inspection record improved over time?
Yes. Recent inspections at Baymont Inn & Suites have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Baymont Inn & Suites means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Baymont Inn & Suites inspected?
Based on the inspection history on file, Baymont Inn & Suites is inspected around two times per year on average.
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