Delta by Marriott
Last inspected: Jan 29, 2026
43
Score
Going back to 2022, Delta by Marriott has nine inspections in the public record. The most recent report on file is from Jan 29, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Violation counts have been trending down, averaging around eight violations across recent inspections versus roughly 12 violations before.
The most common issue across all inspections has been “raw animal food stored over/not properly separated”, showing up two times.
That's lower than the typical Daytona Beach Shores restaurant, which scores around 68. Diners may want to scan the inspection details before deciding to visit.
9
Inspections
2
Critical latest
2
Major latest
5
Minor latest
Inspection History
Jan 29, 2026
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Wiping Cloths Properly Used and Stored
FL-41
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
43
Aug 13, 2025
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
39
Jan 13, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. **Warning** - From follow-up inspection 2025-01-13: Employee handled cell phone prior to handling food inside walk in cooler without washing hands. **Time Extended**
12A-07-5
High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. **Warning** - From follow-up inspection 2025-01-13: See stop sale, fish thawed inside commercial vacuum sealed packaging **Time Extended**
01B-13-4
Intermediate - - From initial inspection : 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. - From follow-up inspection 2025-01-13: Must be in compliance upon next unannounced inspection **Time Extended**
53B-14-5
Basic - - From initial inspection : 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. See stop sale. **Warning** - From follow-up inspection 2025-01-13: -must be in compliance upon next unannounced inspection **Time Extended**
06-09-1
64
Jan 3, 2025
Routine - Food
5 critical violations. 7 major violations. 10 minor violations.
View 22 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. **Warning**
01B-13-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. **Warning**
12A-07-5
High Priority - Food with mold-like growth. Cheese sauce. See stop sale. **Warning**
01B-07-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw fish over pasteurized shell eggs in cookline cooler - raw beer over cooked vegetables on speed tack in walk in cooler **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - raw fish 45F; **Warning**
03A-02-5
Intermediate - No soap provided at handwash sink. - front handsink and cookline handsink **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - cut melon, pasta, cheese sauce, dairy product, mashed potatoes **Warning**
02C-02-5
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
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. - handsink near walk in cooler, 69F.
27-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener blade
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - all handsinks in kitchen **Corrected On-Site** **Warning**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. - cheese sauce, dairy product -cup inside ice at well/ice bin in bar
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, or dust. - over prep cooler at cookline
36-34-5
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. See stop sale. **Warning**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - open beverage near can opener
12B-07-4
Basic - Food storage container cracked or broken. - tomato container in walk in cooler
14-38-4
Basic - Food stored in a location that is exposed to splash/dust. - warmer hood soiled over open food
08B-36-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - hood - exterior of flat grill - underside of shelf over grill
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - prep cooler at cookline - double door cooler **Warning**
22-16-4
Basic - Silverware/utensils stored upright with the food-contact surface up. - spoons stored food contact side up in pan on alto-sham
24-18-4
Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. - soiled apron stored on rack where clean pans are stored
21-14-4
14
Jul 18, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
64
Feb 1, 2024
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
High Priority - Raw animal food stored in same container as ready-to-eat food. -hot dogs stored with raw beef in same pan under grill, manager discarded out of precaution.
08A-08-5
High Priority - Toxic substance/chemical improperly stored. -glass cleaner overhanging single service food and utensils **Corrected On-Site**
41-10-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -raw bacon
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -67F raw bacon sitting at room exposure
03A-02-5
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. -lemon meringue
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -can opener blade, operator states not using. Advised to clean
22-02-4
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.
06-09-1
Basic - Pan storage shelves with rust that has pitted the surface.
14-33-4
41
Jul 11, 2023
Routine - Food
4 critical violations. 1 major violation. 9 minor violations.
View 14 violations
High Priority - Raw animal food stored in same container as ready-to-eat food. -pan with raw beef patties and hot dogs under grill. Employee removed hot dogs -raw fish also stored above raw hot dog pan in same unit. Employremoved hot dogs**Corrected On-Site** **Corrected On-Site**
08A-08-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw bacon over bagels inside walk in cooler on speedrack
08A-05-6
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm, engineer adjusted chemical bucket line, manager corrected to 100ppm 0ppm at bar dishwasher **Corrected On-Site**
22-41-4
High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. -menu stated salmon is offered seared -employee on cook line stated some customers request seared undercooked -farm raised salmon must be accompanied by aquaculture letter if offered undercooked to any customers -manager stated salmon will be fully cooked **Corrected On-Site**
01D-08-5
Intermediate - Handwash sink not accessible for employee use at all times. -hand sink blocked by slim jim garbage can
31A-09-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. -portion cup used to dispense brown sugar in back
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Clean equipment shelving with rust that has pitted the surface. -rack next to walk in
14-33-4
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. -hand sink near walk in cooler
24-27-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee placed cell phone on cart next to knife inside kitchen
40-06-5
Basic - Equipment in poor repair. -measured bucket on rack next to walk in, broken
14-11-5
Basic - Food not stored at least 6 inches off of the floor inside back prep area
08B-47-4
Basic - Single-service articles improperly stored. -single service cups on floor inside storage room in back
25-05-4
32
Jan 11, 2023
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
33
Aug 17, 2022
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -0ppm chlorine **Warning** - From follow-up inspection 2022-08-17: Dish machine 0ppm **Time Extended**
22-42-4
High Priority - - From initial inspection : High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Warning** - From follow-up inspection 2022-08-17: **Time Extended**
22-45-4
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. -blocked by slim jim trashed can **Warning** - From follow-up inspection 2022-08-17: -hand sink in back blocked by crates **Time Extended**
31A-09-4
Basic - - From initial inspection : Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. -rack of clean utensils stored next to hand sink splash zone without protection **Warning** - From follow-up inspection 2022-08-17: **Time Extended**
24-27-4
64
Frequently Asked Questions
When was Delta by Marriott last inspected?
The most recent health inspection at Delta by Marriott on file is from Jan 29, 2026. The public record contains nine inspections in total.
What is the most common violation at Delta by Marriott?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited two times, more than any other issue at Delta by Marriott.
How does Delta by Marriott compare to other restaurants in Daytona Beach Shores?
Delta by Marriott most recently scored 43 out of 100, which is lower than the Daytona Beach Shores average of 68.
Has Delta by Marriott's inspection record improved over time?
Yes. Recent inspections at Delta by Marriott have averaged around eight violations per visit, down from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at Delta by Marriott means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Delta by Marriott inspected?
Based on the inspection history on file, Delta by Marriott is inspected around three times per year on average.
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