Max Beach Resort
Last inspected: Mar 11, 2026
67
Score
Max Beach Resort appears in inspection records eight times, starting in 2022. The most recent visit was on Mar 11, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Inspection results have stayed in a similar range over the last few visits, averaging around five violations each.
“Employee personal items stored” comes up most often, recorded two times in the inspection record.
That falls roughly in the middle of the pack for Daytona Beach Shores restaurants. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
8
Inspections
1
Critical latest
2
Major latest
1
Minor latest
Inspection History
Mar 11, 2026
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
67
Sep 15, 2025
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
50
Mar 13, 2025
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -poold raw eggs for french toast mix stored above raw fish inside cooler Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw beef patties removed from intact commercial packaging above veggie burgers inside cooler next to grill **Corrected On-Site**
08A-20-5
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server brought back soiled plates/glasses prior to returning to bar handling supplies without washing.
12A-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -hand sink on cook line **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at designated handwash sink. -hand sink on cook line **Corrected On-Site**
31B-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on shelf above prep table next time bag of croutons, box of gloves **Corrected On-Site**
40-06-5
58
Jul 29, 2024
Routine - Food
3 critical violations.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
55
Jan 29, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -fontina cheese marked 1/10 -jalapeno cream cheese
01B-24-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -fontina cheese marked 1/10
02C-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -blueberry cream cheese, manager corrected. Prepped saturday **Corrected On-Site**
02C-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on counter-space in front of handwash sink next to can of pan spray
40-06-5
Basic - Presetting of insufficiently wrapped silverware and/or tableware outdoors.
24-01-4
61
Sep 19, 2023
Routine - Food
5 critical violations. 1 major violation. 3 minor violations.
View 9 violations
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. -pooled eggs 51F Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. -clarified butter
03D-06-5
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. -pooled eggs 51F
01B-38-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -clarified butter 71F, set up more than 4 hours, see stop sale.
01B-02-5
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment without washing hands -cook
12A-05-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored above cooked pork **Corrected On-Site**
08A-05-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Presetting of unwrapped silverware and/or tableware outdoors with food contact side exposed.
24-01-4
Basic - Food not stored at least 6 inches off of the floor. -cases of fryer oil on floor next to hand sink
08B-47-4
Basic - Employee eating in a food preparation or other restricted area. -cook eating on cook line
12B-02-4
37
Feb 20, 2023
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef patties stored above cooked wings inside drawer under grill -raw eggs stored above cooked seafood inside walk in cooler in back corner **Corrected On-Site**
08A-05-6
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 measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. -manager stated could not locate test strips
16-62-1
Basic - Clean pots and pans, plates, not stored inverted or in a protected manner. -stored upright on top surface of warmer shelf
24-05-4
67
Oct 25, 2022
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Certified Food Manager Identification
FL-02
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
78
Frequently Asked Questions
When was Max Beach Resort last inspected?
The most recent health inspection at Max Beach Resort on file is from Mar 11, 2026. The public record contains eight inspections in total.
What is the most common violation at Max Beach Resort?
Across the inspection record, “employee personal items stored” has been cited two times, more than any other issue at Max Beach Resort.
How does Max Beach Resort compare to other restaurants in Daytona Beach Shores?
Max Beach Resort most recently scored 67 out of 100, which is about the same as the Daytona Beach Shores average of 68.
Has Max Beach Resort's inspection record improved over time?
Results have been roughly steady. Inspections at Max Beach Resort have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Max Beach Resort 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 Max Beach Resort inspected?
Based on the inspection history on file, Max Beach Resort is inspected around two times per year on average.
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