HYDE PARK PRIME STEAKHOUSE HILTON
100 N ATLANTIC AVE, Daytona Beach FL 32118 · 386-226-9844
Last inspected Apr 28, 2026 · 6 visits since November 2023
MAR 24
DEC 24
MAR 25
DEC 25
APR 26
— STEADY
5 inspections within 9 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -mashed potatoes 125-168F inside steam well on prep line, manager had product reheated/stirred for hot holding above 135F. Advised to monitor hot holding station.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Apr 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. - boxed raw steaks over break on speed rack in walk in cooler
Nonfood-grade basting brush provided for food contact.
Food storage container/container lid cracked or broken. - lid on rolling cart
Food stored in a location that is exposed to splash. -onions in open bin next to hand sink in prep area
Show the remaining 1 finding ▾
Old labels stuck to food containers after cleaning.
Dec 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -3 compartment sink 0ppm chlorine. Manager relying on dish machine for sanitizing.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -mashed potatoes 125-168F inside steam well on prep line, manager had product reheated/stirred for hot holding above 135F. Advised to monitor hot holding station.
Spray bottle containing toxic substance not labeled.
Ceiling tile gap/missing.
Mar 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee wiped face with rag, prior to sorting clean plates without washing hands. Manager corrected employee to wash hands.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -minor black substance upper side of interior or ice machine, person in charge stated cleaned once per month.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. -25ppm, manager corrected
Dec 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. -cut leafy greens, butter. Inadequate ice baths for room temperature holding. Manager added time stamps for 4 hour maximum hold in danger zone.
Handwash sink not accessible for employee use at all times. -hand sink at end of cookline in narrow area blocked by slim jim trash can
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -upper portion, right hand side of interior of large ice machine in prep area
Mar 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked mashed potatoes 46F, fresh cut slaw 51F, cream corn 49F inside make line cooler not holding temperature. Manager stated service technician repairing unit, icing down other product in unit and using time as public health control on items up top. Manager stated cooler was emptied from day prior, food placed in less than 1 hour.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Eric, manager stated renewing with in-house proctor. Must be in compliance by next unannounced inspection.
Ceiling tile missing/open gaps around ventilation in ware-washing area
Floor soiled/has accumulation of debris. -dry storage room
Nov 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate1 Basic
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. 0ppm, bucket nearly empty. Manager adjusted line and reran machine, rechecked at 100ppm
Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef stored above case of french onion soup inside walk in cooler, chef corrected
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -creamer 49-50F inside improper ice bath in server station. Advised to keep 41F or below or use time as public health control. Manager stated on line for 30 minutes. Manager chose to discard and use from cooler.
Clam/mussel/oyster tags not marked with last date served.
Handwash sink used for purposes other than handwashing. Ice dumped inside hand sink, server station -drinks, jiggers dumped in bar hand sink
Single-service articles not stored inverted or protected from contamination. -stack of coffee filters on top of coffee
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.