The Shores Resort & Spa
Last inspected: Mar 24, 2026
35
Score
The Shores Resort & Spa appears in inspection records 11 times, starting in 2022. Inspectors last stopped by on Mar 24, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The trend has been favorable: violation counts have eased from around eight violations to closer to four violations per visit over the last few inspections.
“Raw animal food stored over/not properly separated” accounts for the largest share of issues, appearing three times across the record.
The Shores Resort & Spa's latest score of 35 falls below the Daytona Beach Shores average of 68. This restaurant has more on its record than most do.
11
Inspections
2
Critical latest
1
Major latest
5
Minor latest
Inspection History
Mar 24, 2026
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
35
Sep 5, 2025
Routine - Food
No violations found.
100
Sep 4, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -vacuum sealed beef, confit, sausage **Warning** - From follow-up inspection 2025-09-04: **Time Extended**
01B-13-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut melon 48F, butter balls 47F, sour cream 47F, cream cheese 48F, house salsa 47F inside red stand up beverage cooler inside expo area -sliced cheeses 48F, liquid egg 47F, diced tomatoes 46F, butter 48F at inadequately held ice bath on cook line**REPEAT**, advised to consider time as a public health control if unable to maintain 41F temperature control inside ice bath on cook line.**Warning** -sausage 47F, sliced mozzarella 46F, shredded lettuce 47F inside pizza cooler at end of cook line. **Repeat Violation** **Warning** - From follow-up inspection 2025-09-04: -house made salsa 52F, single service cream cheese 42-43F, mixed ingredient dip(sour cream) 48F, inside replacement cooler at expo area, person in charge discard product and turned unit, one day time extension to verify compliance. Strongly advised for person in charge to monitor temperatures to take corrective action as needed to maintain food temperatures below 41F for any temperature controlled food for safety. -written time procedures provided for 4 hour time controls on product placed in ice bath on cook line. Timers being used **Time Extended**
03A-02-5
Basic - - From initial inspection : 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 beef, confit, sausage inside vacuum sealed packaging at walk in freezer, marked more than 48 hours prior. See stop sale. **Warning** - From follow-up inspection 2025-09-04: **Time Extended**
03G-54-1
Basic - - From initial inspection : Basic - Equipment in poor repair. -worn/rusted wire racks inside reach in cooler in expo Rea **Warning** - From follow-up inspection 2025-09-04: **Time Extended**
14-11-5
67
Sep 3, 2025
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
33
Jan 27, 2025
Routine - Food
5 critical violations. 2 major violations. 1 minor violation.
View 8 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
12A-27-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef stored above plate of cooked chicken inside walk in cooler **Corrected On-Site**
08A-05-6
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. -server discarded soiled plates at dish pit prior to bringing plated food out ti next customer without washing hands. Manager had discussion with employee during inspection
12A-02-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced cheeses 40-51F inside pan held on ice bath. Cheese stacked in manner that raises product above recommended fill level from smallwares manufacturer. Advised to split product to allow more air flow -yogurt 45F inside inadequately contained ice bath to level of food product. Less than 3 hours per manager. Manager corrected ice baths and split cheese level during inspection **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. -peroxide sanitizer stored hanging on hand sink inside bar. **Corrected On-Site**
41-10-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. -marketplace has sink and surface sanitizer, only chlorine and multi quat test strips available during inspection. Advised to order if not located.
16-32-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior of soda gun cone, slight black substance
22-02-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -inside unit in marketplace
05-09-4
37
Sep 11, 2024
Routine - Food
4 critical violations. 1 major violation. 5 minor violations.
View 10 violations
High Priority - Employee handled soiled equipment in warewashing station or utensils and then engaged in handled clean equipment or utensils without washing hands. -manager had discussion with employee **Corrective Action Taken**
12A-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -precooked/fully cooked mussels inside same container on top of raw fish, inside walk in cooler **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -bleu cheese crumbles, mozz cheese, pesto 46-47F inside cooler with door slightly propped open across from pizza oven. Manager stated cooler recently loaded for lunch service, moved affected tcs product in lower section of unit to adjacent cooler to chill down. **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. -oven cleaner, other degreaser cleaning agents stored on top shelf/board above drainboards on clean side of dish machine station -peroxide sanitizer hanging over handwash sink basin **Corrected On-Site**
41-10-4
Intermediate - Whole fruit displayed for self-service not wrapped and no utensils provided. Apples in marketplace **Corrected On-Site**
08B-15-4
Basic - Hole in or other damage to wall. -area near slicer in back prep area
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters, grease flow pipe under hood -top surface of double stacked oven in back
23-03-4
Basic - Bowl or other container with no handle used to dispense food. -cup without handle used to dispense sugar, manager stated proper utensils are being ordered
14-01-5
Basic - Clean bowls, plates not stored inverted or in a protected manner. -inside dry storage area, caddy for stored plates not covered/plates not inverted
24-05-4
Basic - Floor soiled/has accumulation of debris. -area near floor drain in dry storage -area under tilt skillets in back
36-73-4
39
Mar 4, 2024
Complaint Partial
No violations found.
100
Feb 6, 2024
Routine - Food
4 critical violations. 1 major violation. 10 minor violations.
View 15 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -partially cooked chicken wings stored above raw fish inside cooler near cookline Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw burgers stored above precooked food inside freezer **Corrected On-Site**
08A-20-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -cooked shrimp, marked 1/29 -queso cheese marked 1/10, 1/24 Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -polenta inside walk in cooler, manager discarded out of caution
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -cooked shrimp marked 1/29.
01B-24-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds. -queso cheese 110F inside tabletop warmer, leftover from prior service. Reheated food for hot holding must reach and hold 165F for 15 seconds throughout prior to hot holding. Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Sausage 110F-138F from initial cook. Reheated to 165F. **Corrected On-Site**
03E-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. -opened milk containers in dairy walk in without date mark
02C-03-5
Basic - Bowl or other container with no handle used to dispense food. -bowl used to dispense shrimp
14-01-5
Basic - Clean plates not stored inverted or in a protected manner. -in dry storage area
24-05-4
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 with no beard guard/restraint while engaging in food preparation. -cook
13-04-4
Basic - Equipment in poor repair. -rusted racks inside cooler near entrance to kitchen
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. -double door fire exit near mop sink area in back
35B-01-4
Basic - Floor soiled/has accumulation of debris. -dry storage area, corner of floor behind bulk dry seasoning
36-73-4
Basic - Ice buildup in reach-in freezer
14-69-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
30
Jul 6, 2023
Routine - Food
7 critical violations. 2 major violations. 4 minor violations.
View 13 violations
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. -manager called ecolab
22-57-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Mashed potatoes, cheese sauce 48-54F in center, 40-42F at edge inside deep containers from overnight, see stop sale.. Advised to use shallow containers and ensure cooling process is rapid.
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.
01B-36-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw or partially cooked beef burger patties stored above raw fish inside meat walkin.
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Soft butter on cook-line longer than 4 hours at 71-73F, see stop sale.
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. -batter on cook line
03F-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. Open sleeve of american cheese
02C-03-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -using deep containers for cooling without using adequate methods to assist meeting minimum cooling time/temperatures.
03D-15-4
Basic - Tile at floor/wall juncture broken/missing. -dry storage back corner
36-03-4
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. -inside meat walk in
06-09-1
Basic - Food not stored at least 6 inches off of the floor. -dry storage **Corrected On-Site**
08B-47-4
Basic - Food-contact surface not smooth and easily cleanable. -ice bins
14-13-4
23
Jan 23, 2023
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
37
Aug 31, 2022
Routine - Food
5 critical violations. 3 major violations. 8 minor violations.
View 16 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -beef demi, 39F at edge , 55F in middle inside dense container. Manager stated left in cooler since initial cook prior service
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -grits 83-98F inside beverage type cooler in back near walk ins. Manager stated cooling from breakfast, broke down 4 hours prior. Manager moved to walk in cooler, advised to monitor cooling process. **Corrective Action Taken**
03D-01-5
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. -beef demi
01B-36-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored above pancake batter/waffle batter inside cooler in back **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pico 36-55F, improperly held on ice bath with deep container of pico. Manager added ice packed around container, stated placed on line 3 hours prior. Manager decided to discard.
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooling from breakfast left inside deep pans without monitoring/correcting cooling issues.
03D-15-4
Intermediate - Handwash sink not accessible for employee use at all times. -large garbage can blocking hand sink in server station **Corrected On-Site**
31A-09-4
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. -chicken breasts
03C-89-4
Basic - Cove molding at floor/wall juncture broken/disrepair. -near meat cooler
36-03-4
Basic - Employee eating in a food preparation or other restricted area. -employee eating on cook line, was not preparing food
12B-02-4
Basic - Exterior door has a gap at the threshold that opens to the outside. -rear double door
35B-01-4
Basic - Floor soiled/has accumulation of substance on floor. -dry storage
36-73-4
Basic - Garbage can located inside establishment that is not continually used is not covered. -server station
33-28-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -inside bar fridge, containing creamer
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -surface of oven inside back end of kitchen
23-03-4
Basic - Bowl or other container with no handle used to dispense food. -cup without handle uses to dispense/dredge flour in batter station. Left resting inside container. Manager discarded cup
14-01-5
23
Frequently Asked Questions
When was The Shores Resort & Spa last inspected?
The most recent health inspection at The Shores Resort & Spa on file is from Mar 24, 2026. The public record contains 11 inspections in total.
What is the most common violation at The Shores Resort & Spa?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at The Shores Resort & Spa.
How does The Shores Resort & Spa compare to other restaurants in Daytona Beach Shores?
The Shores Resort & Spa most recently scored 35 out of 100, which is lower than the Daytona Beach Shores average of 68.
Has The Shores Resort & Spa's inspection record improved over time?
Yes. Recent inspections at The Shores Resort & Spa have averaged around four violations per visit, down from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at The Shores Resort & Spa 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 The Shores Resort & Spa inspected?
Based on the inspection history on file, The Shores Resort & Spa is inspected around three times per year on average.
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