Hilton Garden Inn Daytona Beach Onceanfront
Last inspected: Jan 27, 2026
47
Score
Across the available record, Hilton Garden Inn Daytona Beach Onceanfront has 10 inspections on file, the first dated 2022. The latest inspection on file is from Jan 27, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Recent inspections have turned up more issues than earlier ones, averaging around nine violations lately compared to roughly two violations before.
“Ready-to-eat” comes up most often, recorded two times in the inspection record.
Hilton Garden Inn Daytona Beach Onceanfront's latest score of 47 falls below the Daytona Beach average of 71. The pattern in the record is worth a careful look.
10
Inspections
2
Critical latest
0
Major latest
5
Minor latest
Inspection History
Jan 27, 2026
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Lighting Adequate; Required Shields in Place
FL-36
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
47
Jul 11, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
70
Jan 8, 2025
Routine - Food
6 critical violations. 1 major violation. 9 minor violations.
View 16 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -soft cheeses inside walk in cooler
01B-24-5
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. -single service butter, yogurt, single service milks
03F-04-5
High Priority - Food with mold-like growth. See stop sale. -portions of wrapped cheddar cheese inside walk in cooler
01B-07-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw bacon on sheet pan stored above hash browns, biscuits inside walk in cooler on speed rack -raw poultry stored above potatoes inside walk in cooler -raw shell eggs stores above condiments inside cooler on cook line **Corrected On-Site**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
02C-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -salmon filets fully thawed inside vacuum sealed packaging
01B-13-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -soft/semi soft cheeses, cooked chicken wings, rice, cooked peppers inside stand up refrigerator at cookline
02C-02-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling tile missing. -end of cookline
36-36-4
Basic - Cloth used as a food-contact surface. -cloth used at bottom of lexan beneath raw shell eggs
21-05-5
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.
06-09-1
Basic - Floor soiled/has accumulation of debris. -grout at cook line
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -end of cook line
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. -designated hand wash sink located next to 3 compartment sink.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters -top surface of salamander -surface area above nozzles at juice dispenser
23-03-4
Basic - Ripped/worn tin foil used as shelf cover above stove.
14-20-4
23
Jul 24, 2024
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
47
Mar 14, 2024
Routine - Food
No violations found.
100
Jan 11, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning** - From follow-up inspection 2024-01-11: time extended 60 days to verify compliance **Time Extended**
53A-02-7
Basic - - From initial inspection : Basic - Can opener blade with rust that has pitted the surface - From follow-up inspection 2024-01-11: **Time Extended**
14-34-4
86
Jan 10, 2024
Routine - Food
8 critical violations. 5 major violations. 4 minor violations.
View 17 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -cooked ground beef, cut tomatoes marked 1/3.
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -all dairy, cut melon held in buffet without a written time policy. 43-51F. Next day callback inspection required to verify time/temperature control for buffet. **Warning**
03A-02-5
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. -butter chips stored at room temperature for customers, employee added time from 8am. **Corrected On-Site** **Warning**
03F-02-5
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. -cut melon **Warning**
01B-38-5
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. -fruit salad containing cut melon, 47F after 4 hours from being cut per employee. See stop sale **Warning**
03D-06-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - cooked french fries 68F held at room temperature on unheated grill, employee discarded **Warning**
03B-01-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw poultry stored above case of french fries inside walk in freezer, poultry was removed from commercial packaging. Employee corrected **Corrected On-Site**
08A-02-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -cooked ground beef, cut tomatoes marked 1/3
02C-01-5
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**
53A-02-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -quat ammonion
16-37-1
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -written plan must be provided for items not being held under temperature control. **Warning**
03F-10-5
Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. -apples **Corrected On-Site**
08B-15-4
Basic - Can opener blade with rust that has pitted the surface
14-34-4
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. **Corrected On-Site**
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Cell phones on prep counter next to clam shell containers in back **Corrected On-Site**
40-06-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
15
Jul 5, 2023
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw bacon on sheet pan stored above pan of precooked brisket. Manager corrected. **Corrected On-Site**
08A-05-6
Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. -menu describes north atlantic salmon. Product available is product of chile, described as only atlantic salmon per invoice/label. Manager corrected on site **Corrected On-Site**
52-04-5
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. -sleeve of american cheese, advised of requirement to date mark open american cheese if used more than 24 hours.
02C-03-5
Basic - No handwashing sign provided at a hand sink used by food employees. -hand sink next to 3 compartment sink
31B-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 top of serving plate/board **Corrected On-Site**
40-06-5
64
Jan 9, 2023
Routine - Food
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
43
Sep 6, 2022
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Equipment in poor repair. -gaskets at walk in cooler - From follow-up inspection 2022-07-22: **Time Extended** - From follow-up inspection 2022-09-06: **Time Extended** **Corrective Action Taken**
14-11-5
95
Frequently Asked Questions
When was Hilton Garden Inn Daytona Beach Onceanfront last inspected?
The most recent health inspection at Hilton Garden Inn Daytona Beach Onceanfront on file is from Jan 27, 2026. The public record contains 10 inspections in total.
What is the most common violation at Hilton Garden Inn Daytona Beach Onceanfront?
Across the inspection record, “ready-to-eat” has been cited two times, more than any other issue at Hilton Garden Inn Daytona Beach Onceanfront.
How does Hilton Garden Inn Daytona Beach Onceanfront compare to other restaurants in Daytona Beach?
Hilton Garden Inn Daytona Beach Onceanfront most recently scored 47 out of 100, which is lower than the Daytona Beach average of 71.
Has Hilton Garden Inn Daytona Beach Onceanfront's inspection record improved over time?
No. Recent inspections at Hilton Garden Inn Daytona Beach Onceanfront have averaged around nine violations per visit, up from roughly two earlier in the record.
What does a high risk rating mean?
A high risk rating at Hilton Garden Inn Daytona Beach Onceanfront 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 Hilton Garden Inn Daytona Beach Onceanfront inspected?
Based on the inspection history on file, Hilton Garden Inn Daytona Beach Onceanfront is inspected around three times per year on average.
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