FAIRFIELD INN & SUITES DAYTONA BEACH SPEEDWAY/AIRPORT
1820 CHECKERED FLAG BLVD, Daytona Beach FL 32114 · 386 254 4700
Last inspected Jun 23, 2026 · 6 visits since April 2024
3 inspections within 14 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -yogurt 52f less than 4 hours
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
A return visit. The problems from the previous inspection had been dealt with.
A return visit. The problems were not fixed yet and the kitchen was given more time.
Show 1 finding ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -Bar 0 ppm
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
Show 6 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -Bar 0 ppm
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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.
Single-service articles not stored inverted or protected from contamination. -bowls,plates at breakfast bar
Water leaking/dripping onto floor surface from dishmachine at bar
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
Show 6 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -Bar 0 ppm
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -0 ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -milk and yogurt cooler-Yogurt 52f,yogurt 52f less than 4 hours
Handwash sink used for purposes other than handwashing. -glasses in handsink at bar
Identity of food or food product misrepresented. -sign says scrambled cage free eggs. Nothing on box states eggs are cage free.. manager removed sign
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drink on food storage shelves
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
Show 6 findings ▾
Sink and surface sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -0 ppm corrected to 2.11
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -yogurt 52f less than 4 hours
Handwash sink used for purposes other than handwashing. -sanitizer bucket stored in handsink
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Ice buildup in reach-in freezer and/or walk-in freezer. -reach in freezer
No conspicuously located ambient air temperature thermometer in holding unit. -yogurt,milk
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.