Daytona Grande Hotel
Last inspected: Feb 19, 2026
61
Score
Inspectors have visited Daytona Grande Hotel 13 times, with records going back to 2022. On Feb 19, 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.
There hasn't been much movement either way: counts have stayed near eight violations per visit across recent inspections.
“Time/temperature control for safety food cold held” comes up most often, recorded five times in the inspection record.
That's lower than the typical Daytona Beach restaurant, which scores around 71. Nothing in the record is alarming, but there's room to improve.
13
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Feb 19, 2026
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Lighting Adequate; Required Shields in Place
FL-36
Required Records Available; Shellstock Tags/Labels
FL-14
61
Aug 27, 2025
Routine - Food
2 minor violations.
View 2 violations
Lighting Adequate; Required Shields in Place
FL-36
Non-Food Contact Surfaces Clean
FL-23
86
Aug 26, 2025
Routine - Food
5 critical violations. 2 major violations. 12 minor violations.
View 19 violations
High Priority - Pesticide-emitting strip present in food prep area. - bar **Corrected On-Site**
41-24-4
High Priority - Toxic substance/chemical improperly stored. - cleansers stored on dishmachine - liquid fuel stored near clean dishware in expediting area **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Single door cooler near cookline: sour cream 44F; cream 45-46F; cream cheese 45F longer than 4 hours, see stop sale. - cream cheese held off temperature control at plating table, 79F; - ice cream mix, tiki bar, 50F; 46F; **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -single service cream cheese, butter chips, bulk sour cream; ice cream mix **Warning**
01B-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
01B-13-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -heavy cream
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times. - bar mats stored across basin of bar handsink **Corrected On-Site**
31A-09-4
Basic - Ceiling tile missing/out of alignment. - ware washing area
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust. - AC vent dusty in warewashing area
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - plates on rolling carts not inverted; one cart stored next to handsink, exposed to splash **Corrected On-Site**
24-05-4
Basic - 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. - mahi
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - green beverage in water bottle on reach in cooler at cookline **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cellphone charger on reach in cooler **Corrected On-Site**
40-06-5
Basic - Ice buildup in reach-in cooler
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - top side of warming cabinet - sides of grill and fryers - back of salamander
23-03-4
Basic - Old labels stuck to food containers after cleaning. -day dot stickers on stainless steel pans at drying rack
16-46-4
Basic - Standing water in bottom of reach-in-cooler. -stand up cooler
29-49-6
Basic - Working containers of food removed from original container not identified by common name. - bulk sugar container
02D-01-5
Basic - Carbon dioxide tanks not adequately secured. - back storage area
51-11-4
21
Jan 14, 2025
Routine - Food
2 critical violations. 4 major violations. 7 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef above cooked pasta on speed rack inside walk in cooler. **Corrected On-Site**
08A-05-6
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. -exposed bowls of granola, brown sugar, raisins placed outside of any sneeze guard protection. -bagels, breads left open on opposite side station drom buffet with sneezeguards.
08B-01-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -processed ham
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times. -hand sink in beverage/server station obstructed by dish racks **Corrected On-Site**
31A-09-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - 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 and Lodging Association (SafeStaff) 866-372-7233. -manager unable to produce training for some employees.
53B-13-5
Basic - Single-service articles improperly stored on floor. -case of coffee cups **Corrected On-Site**
25-05-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -back end of waffle iron
23-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
10-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on shelving inside walk in cooler next to food. **Corrected On-Site**
40-06-5
Basic - Ceiling tile gaps/missing. -near dish machine
36-36-4
Basic - Bowl or other container with no handle used to dispense food. -cup with no handle left inside powdered sugar bulk container
14-01-5
35
Jul 12, 2024
Routine - Food
1 major violation.
View 1 violation
Plumbing Maintained; Sewage Disposal
FL-51
90
Jul 11, 2024
Routine - Food
6 critical violations. 2 major violations. 1 minor violation.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked sausage links 105-120F **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cut tomatotoes 65F, cooked sausage 68F, cut ham 65F, pizza sauce 46F, shredded cheese 45F, cheese 48F, raw shell eggs 75F ambient, lobster 51F, shrimp 50Fcream cheese 49F, milk 51F, butter chips 65F inside coolers overnight. We stop sale. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut tomatotoes 65F, cooked sausage 68F, cut ham 65F, pizza sauce 46F, shredded cheese 45F, cheese 48F, raw shell eggs 75F ambient, cream cheese 49F, milk 51F, butter chips 65F inside cooler overnight **Warning**
01B-02-5
High Priority - Stop Sale issued due to adulteration of food product. -bag of potatoes with numerous flies making direct contact with open food **Warning**
01B-03-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -5 live flies inside prep area near wall in cooler at area where potatoes are stored. Flies were landing on uncooked potatoes. -2 live flies inside prep area at pizza station **Warning**
35A-02-6
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -employee cracking raw shell eggs in makeshift omelet station in buffett area prior to handling bowl of cheese and plated cooked food/ready to eat food. **Warning**
12A-27-4
Intermediate - Handwash sink used for purposes other than handwashing.
31A-11-4
Intermediate - No plan review submitted and approved - food service area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -omelet station being used in non approved area per plans submitted to DBPR. Prep table containing tabletop cooking equipment, ice bath station for cold holding, no hand wash sink anywhere in proximity **Warning**
51-14-7
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
32
Jan 17, 2024
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -single service yogurts 58-60F in breakfast buffet, person in charge stated product
03A-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cut melon 58F, person in charge said cut this morning prior to breakfast service more than 4 hours.
03D-06-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
Basic - Stored food not covered. -pan of raw chicken inside walk in cooler without lid/cover -deserts not covered on speed rack inside walk in cooler **Corrected On-Site**
08B-12-5
Basic - Open condiments provided for self-service not properly protected. -granola/brown sugar/cranberries in bowls set aside from sneeze guards, no cover at breakfast buffett
08B-04-4
Basic - No waste receptacle installed at handwash sink provided with disposable towels. -inside warewashing station
33-38-4
Basic - Clean equipment/utensils stored on soiled soiled surface. -pizza trays stored on surface of stand up warmer
24-03-4
58
Nov 27, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -coffee bar, located adjacent from interior bar with elevator. No plans submitted and approved on file. Coffee e, ice machine, food display case, toaster oven, hand sink, dump sink(currently shared with faucet of hand sink) -operator removed hand sink from tiki bar, hand sink must be either replaced or approved for removal from plan review. **Warning** - From follow-up inspection 2023-09-12: **Time Extended** - From follow-up inspection 2023-09-20: Time extended 60 days, operator shall submit plans to be approved within time frame given. Administrative action may be applied for non compliance with plan review requirements. **Time Extended** - From follow-up inspection 2023-11-27: Plan review submitted to Tallahassee, deficiency letter provided from Plan Review to operator on 11-8-2023 for unapproved plans, per Brianna from Plan Review. Advised operator to contact plan review immediately to correct deficiencies. A 30 day time extension has been granted to obtain plan review approval. **Time Extended**
51-16-7
90
Sep 20, 2023
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. -herb butter on cook line, advised pic about time as public health control **Warning** - From follow-up inspection 2023-09-12: **Time Extended** - From follow-up inspection 2023-09-20: Herb butter without time stamp used on time as public health control on cook line. -manager added time. Must be in compliance on callback inspection **Time Extended**
03F-02-5
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -coffee bar, located adjacent from interior bar with elevator. No plans submitted and approved on file. Coffee e, ice machine, food display case, toaster oven, hand sink, dump sink(currently shared with faucet of hand sink) -operator removed hand sink from tiki bar, hand sink must be either replaced or approved for removal from plan review. **Warning** - From follow-up inspection 2023-09-12: **Time Extended** - From follow-up inspection 2023-09-20: Time extended 60 days, operator shall submit plans to be approved within time frame given. Administrative action may be applied for non compliance with plan review requirements. **Time Extended**
51-16-7
78
Sep 12, 2023
Routine - Food
7 critical violations. 3 major violations. 3 minor violations.
View 13 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. - From follow-up inspection 2023-09-12: **Time Extended**
29-42-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. -herb butter on cook line, advised pic about time as public health control **Warning** - From follow-up inspection 2023-09-12: **Time Extended**
03F-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked pasta 51F, cooked shrimp 50F, swiss cheese 51F inside drawer on cook line recently left propped open per manager. Placed into walk in cooler. Rechecked at emd of inspection 45-47F cooling down. -cut melon, yogurt 45-52F more than 4 hours in coffee bar display case, see stop sale. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-09-12: **Time Extended**
03A-02-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cut melon, yogurt 45-52F inside open air display case inside coffee bar - From follow-up inspection 2023-09-12: **Time Extended**
01B-02-5
High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -cioppino broth/sauce, marked 8/21 **Warning** - From follow-up inspection 2023-09-12: **Time Extended**
01B-24-5
High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -cioppino sauce/broth marked 8/21 - From follow-up inspection 2023-09-12: **Time Extended**
02C-01-5
High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning** - From follow-up inspection 2023-09-12: Operator requested extension due to scheduled maintenance to correct water heater booster. Time extended 7 days to verify compliance **Time Extended**
22-57-6
Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. -tiki bar **Warning** - From follow-up inspection 2023-09-12: Operator stated hand sink has been reinstalled in tiki bar, to verify on site in 7 days **Time Extended**
31A-04-4
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -coffee bar, located adjacent from interior bar with elevator. No plans submitted and approved on file. Coffee e, ice machine, food display case, toaster oven, hand sink, dump sink(currently shared with faucet of hand sink) -operator removed hand sink from tiki bar, hand sink must be either replaced or approved for removal from plan review. **Warning** - From follow-up inspection 2023-09-12: **Time Extended**
51-16-7
Intermediate - - From initial inspection : Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. **Warning** - From follow-up inspection 2023-09-12: **Time Extended**
16-54-4
Basic - - From initial inspection : Basic - No copy of latest inspection report available. - From follow-up inspection 2023-09-12: **Time Extended**
51-18-6
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. -tiki bar - From follow-up inspection 2023-09-12: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters above slatted grill - From follow-up inspection 2023-09-12: **Time Extended**
23-03-4
22
Sep 6, 2023
Routine - Food
9 critical violations. 7 major violations. 9 minor violations.
View 25 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw tuna stored above cooked chicken inside drawers under grill. **Corrected On-Site**
08A-05-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. -herb butter on cook line, advised pic about time as public health control **Warning**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked pasta 51F, cooked shrimp 50F, swiss cheese 51F inside drawer on cook line recently left propped open per manager. Placed into walk in cooler. Rechecked at emd of inspection 45-47F cooling down. -cut melon, yogurt 45-52F more than 4 hours in coffee bar display case, see stop sale. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cut melon, yogurt 45-52F inside open air display case inside coffee bar
01B-02-5
High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. -salmon offered on menu **Warning**
01D-08-5
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Warning**
22-57-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -cioppino broth/sauce, marked 8/21 **Warning**
01B-24-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -cioppino sauce/broth marked 8/21
02C-01-5
Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. **Warning**
16-54-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener blade **Corrected On-Site**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -handsink blocked by stacks of clean linens on floor in front
31A-09-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. -tiki bar **Warning**
31A-04-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -tiki bar **Corrected On-Site**
31B-02-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -coffee bar, located adjacent from interior bar with elevator. No plans submitted and approved on file. Coffee e, ice machine, food display case, toaster oven, hand sink, dump sink(currently shared with faucet of hand sink) -operator removed hand sink from tiki bar, hand sink must be either replaced or approved for removal from plan review. **Warning**
51-16-7
Intermediate - No soap provided at handwash sink. -tiki bar **Corrected On-Site**
31B-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -whole mushrooms stored above green peppers inside walk in **Corrected On-Site**
08B-17-4
Basic - Bowl or other container with no handle used to dispense food. -soup containers used to dispense dry food in bulk container
14-01-5
Basic - Clean linens stored on floor. **Corrected On-Site**
21-17-4
Basic - Food stored on floor. -soda bib bag directly on floor inside tiki bar
08B-38-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -single service spoons buried in food on line
10-06-5
Basic - No copy of latest inspection report available.
51-18-6
Basic - No handwashing sign provided at a hand sink used by food employees. -tiki bar
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters above slatted grill
23-03-4
Basic - Stored food not covered. -uncovered mac n cheese portions for fried mc and cheese bites inside walk in freezer -uncovered pasta, chicken inside walk in cooler from prior day
08B-12-5
8
Feb 22, 2023
Routine - Food
No violations found.
100
Nov 2, 2022
Routine - Food
7 critical violations. 6 major violations. 11 minor violations.
View 24 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -equipment ran through dish machine not reaching 160F, manager set up 3 compartment sink **Corrected On-Site**
22-45-4
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
22-57-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -pepperjack cheese, see stop sale -penne pasta marked 10/25 -cooked pasta 10/24
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -open/prepped pepperjack cheese marked 10/18 inside walk in cooler -cooked pasta 10/24 -cooked penne pasta 10/25 -soft and semi-soft cheeses must be held under 7 days from opening
01B-24-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. -shell eggs stored inside pan raised above ice bath at 55F ambient air temperature across from cookline, less than 2 hours for breakfast service. Advised to keep on time control or keep at 45F or below ambient air. Manager added to time as public health control **Corrective Action Taken**
03A-03-5
High Priority - Toxic substance/chemical improperly stored. -glass cleaner stored above clean salt shakers and creamer cups on clean dish rack in ware-washing area **Corrected On-Site**
41-10-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -dishwasher handled and pre-washed soiled dishes before handling clean dishes without washing hands
12A-13-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -juice dispenser nozzles
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -server tray blocking hand wash sink server station outside of kitchen near buffet area
31A-09-4
Intermediate - 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. -manifold only reaching 179F
22-56-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -hand sink next to 3 compartment sink across from dry storage **Corrected On-Site**
31B-02-4
Intermediate - 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. -cooked chicken wings
02C-04-5
Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. -can of household raid flying insect spray on shelf with cleaning supplies **Corrected On-Site**
41-04-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -98F on top of stove **Corrected On-Site**
10-07-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Food not stored at least 6 inches off of the floor. -cases of fryer oil in dry storage -case of coffee grounds in dry storage -cases of food on floor inside walk in freezer and coolers
08B-47-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -Employee wearing wristwatch while preparing food in prep area
13-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cellphone stored on clean dish rack in ware-washing area next to clean bowls **Corrected On-Site**
40-06-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Ceiling tile missing. -near ware-washing area
36-36-4
Basic - Carbon dioxide/helium tanks not adequately secured. -co2 tanks unsecured next to ice machine by dry storage
51-11-4
Basic - Working containers of food removed from original container not identified by common name. -bulk container of flour in dry storage **Corrected On-Site**
02D-01-5
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -cook line **Corrected On-Site**
21-44-1
Basic - No waste receptacle installed at handwash sink provided with disposable towels. -handsink next to 3 compartment sink by walknin coolers
33-38-4
11
Frequently Asked Questions
When was Daytona Grande Hotel last inspected?
The most recent health inspection at Daytona Grande Hotel on file is from Feb 19, 2026. The public record contains 13 inspections in total.
What is the most common violation at Daytona Grande Hotel?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Daytona Grande Hotel.
How does Daytona Grande Hotel compare to other restaurants in Daytona Beach?
Daytona Grande Hotel most recently scored 61 out of 100, which is lower than the Daytona Beach average of 71.
Has Daytona Grande Hotel's inspection record improved over time?
Results have been roughly steady. Inspections at Daytona Grande Hotel have averaged around eight violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Daytona Grande Hotel 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 Daytona Grande Hotel inspected?
Based on the inspection history on file, Daytona Grande Hotel is inspected around four times per year on average.
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