HARD ROCK HOTEL SESSIONS
918 N ATLANTIC AVE, Daytona Beach FL 32118 · 386-947-7300
Last inspected May 18, 2026 · 6 visits since December 2023
DEC 23
AUG 24
JAN 25
SEP 25
MAR 26
— STEADY
5 inspections within 34 points of each other. Whatever this kitchen does, it does consistently.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -marinara
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
May 18, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ -Jessica, Jose Manager or person in charge lacking proof of food manager certification. -Jose(verified status on servesafe)
Mar 16, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 2 high priority.
2 High priority5 Intermediate6 Basic
Show 13 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -single service milk
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -single service milk 45F inside more than 4 hours at self service grab and go beverage cooler outside of entry to restaurant.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ -Jessica, Jose Manager or person in charge lacking proof of food manager certification. -Jose(verified status on servesafe)
Handwash sink not accessible for employee use at all times. -hand sink in back obstructed by portable rack of clean glasses -hand sink on cook line with garbage can in front
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Breakfast menu -poached eggs/eggs Benedict, avocado toast no disclosure/consumer advisory present.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -half and half inside bar
Equipment in poor repair. -worn can opener blade in back
In-use knife/knives/utensils stored in cracks between pieces of equipment. -in between hand sink and cooler/prep table and cooler
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -utensils in water on cook line 98f, manager replaced
No handwashing sign provided at a hand sink used by food employees. -hand wash sink in exterior bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. -beef short ribs, discussed labeling procedures with person in charge. HACCP plan for Orlando location has been submitted for cook/chill without current approval. Labeling is required for both approved HACCP and also 48 hour maximum vacuum sealing without HACCP.
Sep 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
6 High priority2 Intermediate5 Basic
Show 13 findings ▾
Bottled beverages stored in ice used for drinks. See stop sale.
Employee rubbed hands together for less than 10-15 seconds while washing hands.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -stand up cooler in back, raw chicken in pan stored above cases of hamburgers
Stop Sale issued due to food not being in a wholesome, sound condition. -ice inside bar well used for scooping beverage ice
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -marinara
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -house marinara 115F-157F inside steam well, employee stated placed out at 1pm, see stop sale. Inquiry with employee about reheating process for marinara prior to hot holding, unable to determine based on prior staff handling product in earlier shift. advised to ensure if product was previously cooked/cooled to reheat to 165F within 2 hours.
Handwash sink not accessible for employee use at all times. -handsink in back prep area blocked by large garbage can
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -must be in compliance upon next unannounced inspection
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee wearing wristwatch while preparing food
Ice buildup in reach-in freezer. -ice cream freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top surface of stacked ovens next to fryers
Stored food not covered. -stand up refrigerator
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. -short ribs vacuum sealed, date is marked frok 9/15 without time recorded, required for vacuum sealing without a HACCP plan. Must be in compliance upon next unannounced inspection
Jan 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. -employee used gloved hand to touch raw shrimp on cook line prior to handling french fries -manager had discussion with employee during inspection
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -bleu cheese crumbles 46F, feta cheese 46F inside tabletop unit in expo station for 2 hours per chef. Moved product to separate cooler to chill down
Handwash sink not accessible for employee use at all times. -handsink on cook line blocked by cart and garbage cam
Handwash sink used for purposes other than handwashing. -employee used hand sink on cook line as dump sink
Ceiling tile missing.
In-use utensil stored in soiled standing water less than 135 degrees Fahrenheit. -at cook line
Water leaking from pipe and/or faucet/handle. -dump sink at end of cookline
Aug 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -butter balls 69F, advised to place on time as public health control and discard after 4 hours Stop Sale issued due to food not being in a wholesome, sound condition. -cooked short ribs
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter balls 69F sitting out on expo line in prep area.
Food-contact surface soiled with food debris, mold-like substance or slime. -blade on can opener soiled
Handwash sink used for purposes other than handwashing. -Hand sink used for dumping ice on cook line next to ovens
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -plates/bowls stored with food contact surfaces upright.
Employee with no beard guard/restraint while engaging in food preparation.
Food prepped in a location that is exposed to splash/drip. -prep line, pan of bacon with condensation dripping from above, advised to clear affected areas of potentially contamination from dripping condensation of any food/stored clean plates for service
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time.
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 short ribs marked from 3 days prior, see stop sale.
Dec 19, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate2 Basic
Show 10 findings ▾
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -hose hanging inside basin of mop sink -pvc line under prep sink near mop sink
Raw animal food stored over/not properly separated from ready-to-eat food. -raw poke tuna stored above boiled eggs inside lowboy at salad station
Toxic substance/chemical improperly stored. -peroxide sanitizer (not safe for food), stored on prep space next to hand sink on cook line
Food-contact surface soiled with food debris, mold-like substance or slime. -debris on can opener blade
Handwash sink used for purposes other than handwashing. -hand sink used as dump sink in coffee bar out front
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -tuna poke tacos, seared salmon served raw/undercooked by design. No indicator to disclosure to consumer advisory. Manager added asterisk matching disclosure to bottom of menus.
Spray bottle containing toxic substance not labeled. -peroxide sanitizer
Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand sink near coffee station inside kitchen
Bowl or other container with no handle used to dispense food. -frozen food containers at cook line
Cutting board has cut marks and is no longer cleanable. Manager replaced
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.