MAX BEACH RESORT
1901 S ATLANTIC AVE, Daytona Beach Shores FL 32118 · 386-999-2555
Last inspected Mar 11, 2026 · 6 visits since September 2023
JAN 24
JUL 24
MAR 25
SEP 25
MAR 26
— STEADY
5 inspections within 17 points of each other. Whatever this kitchen does, it does consistently.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Mar 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
What the inspector wrote — 4 findings
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -container of goat cheese marked 2/28
No paper towels or mechanical hand drying device provided at handwash sink. -hand sinks across from grill
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. -thermometer under ice water calibration measured at a range of temperatures and would not stabilize
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -air vents above lowboy on prep line
Sep 15, 2025Inspection 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 ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. -key lime dip marked 8/29. Chef stated cannoli filling with ricotta used, advised of 7 day control of soft cheeses.
Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef stored above precooked wings inside drawer on cookline
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -key lime dip, pico
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cut watermelon inside walk in cooler Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -cooked beef inside lowboy
Bowl or other container with no handle used to dispense food.
Mar 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -poold raw eggs for french toast mix stored above raw fish inside cooler Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw beef patties removed from intact commercial packaging above veggie burgers inside cooler next to grill
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server brought back soiled plates/glasses prior to returning to bar handling supplies without washing.
No paper towels or mechanical hand drying device provided at handwash sink. -hand sink on cook line
No soap provided at designated handwash sink. -hand sink on cook line
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on shelf above prep table next time bag of croutons, box of gloves
Jul 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate0 Basic
Show 4 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -ranch dressing house made 7/21, cilantro creme, marked 7/14
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -in house ranch dressing
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -house slaw
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -house slaw 49F inside double pan set up in top section of cooler across from grill. From overnight, see stop sale.
Jan 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -fontina cheese marked 1/10
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -fontina cheese marked 1/10 -jalapeno cream cheese
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -blueberry cream cheese, manager corrected. Prepped saturday
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on counter-space in front of handwash sink next to can of pan spray
Presetting of insufficiently wrapped silverware and/or tableware outdoors.
Sep 19, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate3 Basic
Show 9 findings ▾
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment without washing hands -cook
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored above cooked pork
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -clarified butter 71F, set up more than 4 hours, see stop sale.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. -pooled eggs 51F
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. -pooled eggs 51F Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. -clarified butter
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Employee eating in a food preparation or other restricted area. -cook eating on cook line
Food not stored at least 6 inches off of the floor. -cases of fryer oil on floor next to hand sink
Presetting of unwrapped silverware and/or tableware outdoors with food contact side exposed.
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.