HOLIDAY INN EXPRESS & SUITES
3301 S ATLANTIC AVENUE, Daytona Beach FL 32118 · 386.767.1711
Last inspected Apr 6, 2026 · 7 visits since October 2023
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
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.
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
Show 4 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -milk, yogurt, half and half, Greek yogurt, pasteurized eggs
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -single service milk, yogurts, pasteurized egg cartons, 46-48F inside unit more than 4 hours, see stop sale.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. -calibrated on site thermometer to ice point, measured below 30F
Standing water or very slow draining wastewater in juice dispenser drain.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling vent above 3 compartment sink
Equipment in poor repair. -rusted/chipped wire rack for air drying
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Sanitizer not used in accordance with the manufacturer's recommendations. -peroxide sanitizer used to sanitize food contact equipment. Person in charge corrected employee. Equipment has been set aside for re-cleaning/sanitizing
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -boiled eggs
Cardboard used to line nonfood-contact shelves. -cardboard used to line pans under oven
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -fan hung up in corner below ceiling tile
Old labels stuck to food containers after cleaning.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Spray bottle containing toxic substance not labeled.
Reach-in cooler with rust that has pitted the surface.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
Show 8 findings ▾
Sanitizer not used in accordance with the manufacturer's recommendations. -peroxide sanitizer used in buffet area around food equipment/single service items.
Toxic substance/chemical improperly stored. -peroxide sanitizer stored on top of counter in buffet, nozzle facing toaster. Advised employees of limitations for peroxide sanitizer
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.
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.
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.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone propped up on top of microwave in prep area
In-use tongs stored on door handle between uses. -prep area
No conspicuously located ambient air temperature thermometer in holding unit. -stand up cooler in corner of prep area near hand sink
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.