RENAISSANCE DAYTONA BEACH OCEANFRONT HOTEL
640 N ATLANTIC AVE, Daytona Beach FL 32118 · 386.677.8882
Last inspected Apr 1, 2026 · 8 visits since September 2024
SEP 24
MAR 25
SEP 25
FEB 26
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -beef tenderloins, cooked butternut squash
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Apr 1, 2026Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Mar 12, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 25, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 8 high priority.
8 High priority4 Intermediate5 Basic
Show 17 findings ▾
No proof of parasite destruction or aquaculture documentation for cold smoked salmon served raw or undercooked. Fish must be fully cooked or discarded.
Raw animal food stored over/not properly separated from ready-to-eat food. -raw fish inside cooler drawer above drawer containing seasoning/cooked chicken out front
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -egg whites in bar out front marked 2/7 -tomato based dressing/sauce marked 1/17
Self-service buffet lacking adequate sneezeguards or other proper protection from contamination. -buffet set up outside main dining area on tables without any sneeze guard protection
Stop Sale issued due to food not being in a wholesome, sound condition. -on site vacuum sealed precooked chicken, vacuum sealed beef short ribs without any date/time marking on packaging. No submitted or approved haccp plan. Manager unable to provide documentation on when date/time that the food was cooked/cooled/packaged.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -beef tenderloins, cooked butternut squash
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw beef tenderloins 45-46F, cooked butternut squash 45F, inside drawer out front
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -melted butter 78F at cookline. Advised to keep on a 4 hour time control policy if not maintaining dairy adequately hot/cold during service.
Handwash sink not accessible for employee use at all times. -hand sink with equipment inside basin on front line next to grill -hand sink in bar used as dump sink
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -no disclosure to proper consumer advisory linked to poached eggs/eggs Benedict. -online menu
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
Employee with no hair restraint while engaging in food preparation.
Equipment and utensils not properly air-dried - wet nesting.
Ice scoop handle in contact with ice. -inside bar
No handwashing sign provided at a hand sink used by food employees. -bar hand sink, employee added sign
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. -braised short ribs vacuum sealed on site, no approved or submitted haccp plan, without any date/time marked on packaging. Only marking present is illegible scratches/marks at top of packaging.
Dec 5, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 26, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 5 high priority.
5 High priority8 Intermediate5 Basic
Show 18 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. -dish machine un bar was set for low temperature, read at 0ppm due to no chemical sanitizer in use, manager switched to temperature, 160F
Raw animal food stored over/not properly separated from ready-to-eat food. -raw ground beef stored above raw carribean snapper, walk in cooler
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -parsley sauce, parsnip sauce, other temperature controlled sauces, onion puree, beyond 7 day control from time marked on container. Sauces prepped 09/12; onion purée, 08/28;
Stop Sale issued due to food not being in a wholesome, sound condition. -vacuum sealed tuna
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -yogurt chia 46-47F, less than 1 hour in prep cooler at front line corrective action taken: product returned to cooler
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Equipment drain line draining into handwash sink. - bar
Handwash sink inadequate in warewashing or food preparation area.
Handwash sink not easily accessible for employee use at all times. - hand sink at fry line partially obstructed by order screen stalled above the basin
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -cold smoked salmon, shrimp ceviche - lunch menu, lacking advisory and disclosure for being served raw/undercooked -eggs Benedict
No soap provided at handwash sink. - both front line handsinks
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. -vacuum sealed tuna done in site, inside walk in freezer amongst other food production used for the establishment. Manager stated only using for house meals for staff. Advised of requirements to segregate and mark any personal food/food not intended for customers
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -inside bar hand sink
Ceiling/ceiling tile shows damage or is in disrepair. - water damage to ceiling tiles in ware washing area
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - ware washing area vents
Clams/mussels/oysters removed from original container for long-term storage. - mussels at front line prep area
In-use tongs stored on equipment door handle between uses.
No handwashing sign provided at a hand sink used by food employees. - bar -outside bar
May 12, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Mar 11, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 7 high priority.
7 High priority6 Intermediate2 Basic
Show 15 findings ▾
Fish packaged in the establishment using a reduced oxygen method not bearing a label indicating that it is to be kept frozen until time of use. -tuna, salmon, swordfish
Non-food grade paper/paper towel used as liner for food container.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -lobster salad
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -pasta
Reduced oxygen packaged food label that exceeds 30 calendar days from packaging to consumption. -tuna
Stop Sale issued due to food not being in a wholesome, sound condition. -vacuum sealed fish on site, no haccp plan
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -potato confit 44-45F from overnight inside cooler on cook line, see stop sale.
Clam/mussel/oyster tags not marked with last date served.
Cook-chill or sous vide reduced oxygen packaged food held more than 48 hours not labeled or with a label that lacks required information. -chicken
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -cold smoked salmon -eggs benedict -ahi tuna
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. -seasonal menu, raw oysters offered, no advisory
Cleaned and sanitized equipment or utensils not properly stored.
No handwashing sign provided at a hand sink used by food employees. -small hand sink on cook line
Sep 18, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Missing partition and/or door for bathroom with more than 1 toilet facility.
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.