Hard Rock Hotel Sessions
Last inspected: Mar 16, 2026
33
Score
Across the available record, Hard Rock Hotel Sessions has eight inspections on file, the first dated 2022. Hard Rock Hotel Sessions was last inspected on Mar 16, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Performance has remained roughly level over recent inspections, averaging near eight violations each time.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged four times.
The city-wide average sits at 71, which Hard Rock Hotel Sessions' 33 doesn't quite reach. Diners may want to scan the inspection details before deciding to visit.
8
Inspections
1
Critical latest
3
Major latest
4
Minor latest
Inspection History
Mar 16, 2026
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
33
Sep 16, 2025
Routine - Food
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
Food Received at Proper Temperature
FL-12
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
26
Jan 29, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. -employee used gloved hand to touch raw shrimp on cook line prior to handling french fries -manager had discussion with employee during inspection **Corrective Action Taken**
12A-12-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -bleu cheese crumbles 46F, feta cheese 46F inside tabletop unit in expo station for 2 hours per chef. Moved product to separate cooler to chill down **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. -handsink on cook line blocked by cart and garbage cam **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. -employee used hand sink on cook line as dump sink
31A-11-4
Basic - Water leaking from pipe and/or faucet/handle. -dump sink at end of cookline
29-11-4
Basic - In-use utensil stored in soiled standing water less than 135 degrees Fahrenheit. -at cook line **Corrected On-Site**
10-07-4
Basic - Ceiling tile missing.
36-36-4
52
Aug 22, 2024
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter balls 69F sitting out on expo line in prep area.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -butter balls 69F, advised to place on time as public health control and discard after 4 hours Stop Sale issued due to food not being in a wholesome, sound condition. -cooked short ribs
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -blade on can opener soiled
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. -Hand sink used for dumping ice on cook line next to ovens
31A-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -plates/bowls stored with food contact surfaces upright.
24-05-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Food prepped in a location that is exposed to splash/drip. -prep line, pan of bacon with condensation dripping from above, advised to clear affected areas of potentially contamination from dripping condensation of any food/stored clean plates for service
08B-36-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time.
03G-53-1
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. -cooked short ribs marked from 3 days prior, see stop sale.
03G-54-1
47
Dec 19, 2023
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Wiping Cloths Properly Used and Stored
FL-41
Approved Thawing Methods Used
FL-31
35
Jul 18, 2023
Complaint Full
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Toxic substance/chemical improperly stored. -peroxide sanitizer hanging over hand sink splash guard in kitchen. **Corrected On-Site**
41-10-4
High Priority - Pesticide-emitting strip present in bar under beverage dispenser. **Corrected On-Site**
41-24-4
Intermediate - Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -multiple hand sinks at 80F. Hand sink on cook line did manage to reach 83-85F intermittent.
27-16-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
40-06-5
Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils.. **Corrected On-Site**
36-63-4
Basic - Ice buildup in reach-in freezer. -ice cream freezer
14-69-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Portion cup used to dispense food. **Corrected On-Site**
14-01-5
52
Feb 4, 2023
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cheese sauce 125-167F, manager stated on line less than 2 hours, chef stirred in double boil to reach 165F **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shrimp 43-54F inside deep pan resting on top of ice on cook line, chef chilled down to 41F and corrected ice bath for line. **Corrected On-Site**
03A-02-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -cook handled slice of cheese with bare hand, chef corrected employee **Corrected On-Site**
09-01-4
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. **Corrected On-Site**
11-27-4
Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
41-17-4
Basic - Accumulation of debris/limescale on exterior of warewashing machine.
16-21-4
Basic - No waste receptacle installed at handwash sink provided with disposable towels.
33-38-4
Basic - Water leaking from pipe and/or faucet/handle. -under dish machine
29-11-4
45
Sep 9, 2022
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. House made slaw, cream cheese
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -slaw 55F inside top of makeline cooler across from grill, manager could not determine time/ if pan was placed out or was in section of cooler not receiving adequate air flow. Manager discarded. See stop sale -single service cream cheese 75F, longer than 4 hours. Advised to use time as public health control if intention is for easily spreading dairy.
03A-02-5
Basic - Ice buildup in reach in freezer.
14-69-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -0ppm on line, manager corrected
21-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. -bar sinks
31B-04-4
Basic - Equipment in poor repair. -missing section of catch tray/holster for soda gun in bar, used to prevent cross contamination into clean ice below
14-11-5
Basic - Accumulation of debris/soil/limescale residue on exterior of warewashing machine.
16-21-4
58
Frequently Asked Questions
When was Hard Rock Hotel Sessions last inspected?
The most recent health inspection at Hard Rock Hotel Sessions on file is from Mar 16, 2026. The public record contains eight inspections in total.
What is the most common violation at Hard Rock Hotel Sessions?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Hard Rock Hotel Sessions.
How does Hard Rock Hotel Sessions compare to other restaurants in Daytona Beach?
Hard Rock Hotel Sessions most recently scored 33 out of 100, which is lower than the Daytona Beach average of 71.
Has Hard Rock Hotel Sessions' inspection record improved over time?
Results have been roughly steady. Inspections at Hard Rock Hotel Sessions have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Hard Rock Hotel Sessions 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 Sessions inspected?
Based on the inspection history on file, Hard Rock Hotel Sessions is inspected around two times per year on average.
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