Holiday Inn
Last inspected: Mar 12, 2026
70
Score
Across the available record, Holiday Inn has nine inspections on file, the first dated 2022. The most recent report on file is from Mar 12, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Inspection results have stayed in a similar range over the last few visits, averaging around six violations each.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged four times.
That falls roughly in the middle of the pack for Daytona Beach restaurants. The inspection history reads as standard for a restaurant of this size.
9
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Mar 12, 2026
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
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. -hot water dish machine inside bar **Warning** - From follow-up inspection 2026-03-12: -bar dish machine has parts ordered, operator stated currently relying on other commercial warewashing present at establishment inside the main kitchen **Time Extended** **Corrective Action Taken**
22-57-6
Intermediate - - From initial inspection : Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. -bar hot water dish machine **Warning** - From follow-up inspection 2026-03-12: -bar dish machine has parts ordered, operator stated currently relying on other commercial warewashing present at establishment inside the main kitchen **Time Extended** **Corrective Action Taken**
16-54-4
Basic - - From initial inspection : Basic - Dishmachine cycle times/conveyor speed not correct per data plate/operating specifications provided on dishmachine. -bar dish machine, hot water dish machine not cycling out of wash. **Warning** - From follow-up inspection 2026-03-12: -bar dish machine has parts ordered, operator stated currently relying on other commercial warewashing present at establishment inside the main kitchen **Time Extended** **Corrective Action Taken**
16-17-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. -area above hand sink at seam between walls **Warning** - From follow-up inspection 2026-03-12: **Time Extended**
36-24-5
70
Feb 23, 2026
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
32
Aug 18, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
78
Jan 22, 2025
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -cut melon marled 1/16
02C-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pasteurized liquid egg 54F after 1.5 hours per manager inside inadequate held ice bath surrounding pan. Manager discarded for fresh batter **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -some accumulation on small cutting board
22-02-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -both hand sinks at end of cookline, hot water valve turned off **Corrected On-Site**
27-16-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling tile missing. -dry storage room
36-36-4
Basic - Equipment in poor repair. -some racks inside reach in coolers
14-11-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -slight accumulation of black substance on bottom of plastic splash guard inside ice machine
22-20-5
50
Jul 22, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
Personal Cleanliness
FL-40
Plumbing Maintained; Sewage Disposal
FL-51
64
Jan 19, 2024
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
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. **Corrected On-Site**
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing. -ice dumped inside hand sink at end of cookline
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. -peroxide sanitizer not labeled **Corrected On-Site**
41-17-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Working containers of food removed from original container not identified by common name. -powdered sugar above toaster oven **Corrected On-Site**
02D-01-5
Basic - Ice buildup in reach-in freezer.
14-69-4
Basic - Food not stored at least 6 inches off of the floor. -pickle bucket on walk in cooler floor **Corrected On-Site**
08B-47-4
61
Jul 20, 2023
Routine - Food
2 critical violations. 6 major violations. 10 minor violations.
View 18 violations
High Priority - Pesticide-emitting strip present in food prep area. **Corrected On-Site**
41-24-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked chicken breasts 49-52F resting above ice bath level across from grill, 30 minutes per employee. Moved to inside of cooler. -sliced cheese 46F next to light at edge of walk-in by door likely heated from proximity to fixture and exposed air from recently opening door. Manager stated moving cheese **Corrective Action Taken**
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.
02C-03-5
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.
11-27-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
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. -clarice, hired more than 60 days prior
53B-13-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. -breakfast menu with eggs offered undercooked without consumer advisory. Employee stated menu is for breakfast vouchers. Manager discarded menus **Corrected On-Site**
02B-02-5
Intermediate - Spray bottle containing toxic substance not labeled. -peroxide sanitizer without label **Corrected On-Site**
41-17-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
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. -salmon
06-09-1
Basic - Cove molding at floor/wall juncture broken/missing.
36-03-4
Basic - Drain cover(s) missing. -under dish machine outlet
29-18-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Floor soiled/has accumulation of debris. -area under soda bib station -under sink near 3 compartment
36-73-4
Basic - Floor tiles in disrepair. -warewashing area
36-17-5
Basic - Food not stored at least 6 inches off of the floor. -soda bibs
08B-47-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris.
22-08-4
25
Jan 27, 2023
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -french toast mix
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut tomatoes from prior day prep, 40-51F, improper ice bath level. employee moved down below into cooler and replaced cut tomatoes with cold 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. -french toast mix 50F, held on improper ice bath after prep. advised to use time as public health control if unable to adequately cool down and maintain at 41F within 4 hours of prep.
03D-06-5
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 - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
05-06-4
Basic - -Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -interior of soda guns/heads in bar
22-20-5
Basic - Equipment in poor repair. -top surface of shelving containing pitchers
14-11-5
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -whole mushrooms stored above cucumber
08B-17-4
Basic - Working containers of food removed from original container not identified by common name. -flour
02D-01-5
37
Sep 15, 2022
Routine - Food
2 critical violations. 5 major violations. 6 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut melon 39-52F, less than 2 hours. Manager unsure if used on written time plan, provided time as public health control written plan.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked potatoes/home fries 90F, not completey under warmer element held on line. Chef stated less than 1 hour, chose to discard and make fresh. **Corrective Action Taken**
03B-01-6
Intermediate - Equipment drain line draining into handwash sink. **Corrected On-Site**
31A-10-4
Intermediate - Handwash sink not accessible for employee use at all times. -handsink blocked by crate with aprons, chef moved -handsink blocked by door left open, chef closed door **Corrected On-Site**
31A-09-4
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. -dead battery, manager replaced during inspection -new thermometer brought in not calibrated, chef corrected on site **Corrected On-Site**
05-06-4
Intermediate - Spray bottle containing toxic substance not labeled. -blue chemical spray bottle inside bar unlabeled **Corrected On-Site**
41-17-4
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. -operator stated ran out of labels
02C-03-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -pack of cigarettes on shelf next to bread, chef removed **Corrected On-Site**
40-06-5
Basic - Floor soiled/has accumulation of debris. -under cook line
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees. -inside bar
31B-04-4
Basic - Water leaking from pipe and/or faucet/handle. -prep sink
29-11-4
Basic - Working containers of food removed from original container not identified by common name. -sugar/seafood breading containers **Corrected On-Site**
02D-01-5
33
Frequently Asked Questions
When was Holiday Inn last inspected?
The most recent health inspection at Holiday Inn on file is from Mar 12, 2026. The public record contains nine inspections in total.
What is the most common violation at Holiday Inn?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Holiday Inn.
How does Holiday Inn compare to other restaurants in Daytona Beach?
Holiday Inn most recently scored 70 out of 100, which is about the same as the Daytona Beach average of 71.
Has Holiday Inn's inspection record improved over time?
Results have been roughly steady. Inspections at Holiday Inn have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Holiday Inn 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 Holiday Inn inspected?
Based on the inspection history on file, Holiday Inn is inspected around three times per year on average.
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