Hard Rock Hotel Banquet Kitchen
Last inspected: Mar 16, 2026
52
Score
The health department has logged 11 inspections at Hard Rock Hotel Banquet Kitchen, the earliest from 2022. The newest entry in the record is dated Mar 16, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent inspections have turned up more issues than earlier ones, averaging around six violations lately compared to roughly three violations before.
The most common issue across all inspections has been “in-use tongs stored on equipment door handle between uses”, showing up two times.
That's lower than the typical Daytona Beach restaurant, which scores around 71. Diners may want to scan the inspection details before deciding to visit.
11
Inspections
2
Critical latest
2
Major latest
3
Minor latest
Inspection History
Mar 16, 2026
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Employee Health Policies Present
FL-03
Food in Good Condition, Safe, and Unadulterated
FL-13
Warewashing Facilities Maintained and Used
FL-24
Toilet Rooms Maintained
FL-53
52
Nov 12, 2025
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
61
Jan 29, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -raw poultry stored above beef inside walk in freezer on speed rack. **Corrected On-Site**
08A-17-6
Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
51-11-4
Basic - In-use tongs stored on equipment door handle between uses. -at stove
10-20-4
78
Aug 22, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -3 flying insects inside ware washing area by 3 compartment sink. Must be in compliance upon next unannounced inspection
35A-02-6
Basic - Bowl or other container with no handle used to dispense food. **Corrected On-Site**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -in back near 3 compartment sink
24-05-4
Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items.
36-63-4
74
Apr 24, 2024
Routine - Food
1 major violation.
View 1 violation
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 2024-04-23: **Time Extended** - From follow-up inspection 2024-04-24: **Time Extended**
53B-14-5
90
Apr 23, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Cooked meats(cooled prior to packaging), deli meats and cheeses being vacuum sealed on site. Provided operator information bulletin on special processes **Warning** - From follow-up inspection 2024-04-23: HACCP plan for cook-chill from operator has been received for review by DHR-OPQ, not yet approved. Time extended 60 days. . **Time Extended**
03G-50-1
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 2024-04-23: **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. -poke tuna - From follow-up inspection 2024-04-23: **Time Extended**
06-09-1
78
Feb 22, 2024
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Cooked meats(cooled prior to packaging), deli meats and cheeses being vacuum sealed on site. Provided operator information bulletin on special processes **Warning**
03G-50-1
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 - 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. -poke tuna
06-09-1
Basic - Food not stored at least 6 inches off of the floor. -partial bag of potatoes **Corrected On-Site**
08B-47-4
Basic - No waste receptacle installed at handwash sink provided with disposable towels.
33-38-4
70
Jul 20, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2023-07-20: **Time Extended**
22-20-5
95
Jul 18, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
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 inside warewashing area **Warning**
22-41-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -near dish machine
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
74
Feb 4, 2023
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Handwash sink used for purposes other than handwashing. -pan inside hand sink in prep area **Corrected On-Site**
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Corrective Action Taken**
22-20-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack hanging in dry goods rack **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
13-03-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
70
Sep 9, 2022
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -pasta cooked prior day service 44-45F, see stop sale.
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -cooked pasta
01B-36-5
Basic - Clean plates not separated from soiled plates at warewashing area.
24-03-4
Basic - Clean plates not stored inverted or in a protected manner. -cart of plates stored
24-05-4
Basic - Food not stored at least 6 inches off of the floor. -inside walk in freezer
08B-47-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Water draining onto floor surface. -beneath dish machine
29-03-4
58
Frequently Asked Questions
When was Hard Rock Hotel Banquet Kitchen last inspected?
The most recent health inspection at Hard Rock Hotel Banquet Kitchen on file is from Mar 16, 2026. The public record contains 11 inspections in total.
What is the most common violation at Hard Rock Hotel Banquet Kitchen?
Across the inspection record, “in-use tongs stored on equipment door handle between uses” has been cited two times, more than any other issue at Hard Rock Hotel Banquet Kitchen.
How does Hard Rock Hotel Banquet Kitchen compare to other restaurants in Daytona Beach?
Hard Rock Hotel Banquet Kitchen most recently scored 52 out of 100, which is lower than the Daytona Beach average of 71.
Has Hard Rock Hotel Banquet Kitchen's inspection record improved over time?
No. Recent inspections at Hard Rock Hotel Banquet Kitchen have averaged around six violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at Hard Rock Hotel Banquet Kitchen 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 Hard Rock Hotel Banquet Kitchen inspected?
Based on the inspection history on file, Hard Rock Hotel Banquet Kitchen is inspected around three times per year on average.
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