SHORES RESORT & SPA
2637 S ATLANTIC AVE, Daytona Beach Shores FL 32118 · 386-767-7350
Last inspected Mar 24, 2026 · 9 visits since July 2023
MAR 24
SEP 24
JAN 25
SEP 25
MAR 26
▲ GETTING WORSE
5 inspections trending down, 49 points off where it started.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2026032828 | Mar 24, 2026 | Jun 17, 2026 | $200 |
Inspection history
9 visits, newest first
Mar 24, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 3 high priority.
3 High priority1 Intermediate10 Basic
What the inspector wrote — 14 findingsThe state's own report →
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -house made salsa, marked 3-5. Advised to use smaller batches to meet 7 day usage requirements
Stop Sale issued due to food not being in a wholesome, sound condition. -cooked chicken marked from 1/26, vacuum sealed on site without any HACCP plan. Repeat violation from 9/3/2025 -Mahi, thawed inside commercial vacuum sealed packaging -raw fish vacuum sealed on site without any HACCP plan
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -marinara, cheese sauce 120-128F at tabletop warmer on cook line, manager stated placed in 1 hour prior. Reheated to 165F for hot holding at 135F or above
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. -operator vacuum sealing raw fish without a HACCP plan. Provided templates
Show the remaining 10 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling tiles at end of dish pit
Floor soiled/has accumulation of debris. -area behind cook line equipment
Grease on the ground and/or pad around grease receptacle.
No conspicuously located ambient air temperature thermometer in holding unit. -cooler in marketplace containing milk
No handwashing sign provided at a hand sink used by food employees. -ice cream store
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -some hood filters above stove side
Old labels stuck to food containers after cleaning.
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. -no time marked for operator vacuum sealing without HACCP
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 chicken vacuum sealed on site without any submitted/approved HACCP. -repeat from 9/3/2025
Wall soiled with accumulated grease, food debris, and/or dust. -backsplash behind fryers
Sep 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 4, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. -vacuum sealed beef, confit, sausage
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut melon 48F, butter balls 47F, sour cream 47F, cream cheese 48F, house salsa 47F inside red stand up beverage cooler inside expo area -sliced cheeses 48F, liquid egg 47F, diced tomatoes 46F, butter 48F at inadequately held ice bath on cook line, advised to consider time as a public health control if unable to maintain 41F temperature control inside ice bath on cook line. -sausage 47F, sliced mozzarella 46F, shredded lettuce 47F inside pizza cooler at end of cook line.
Equipment in poor repair. -worn/rusted wire racks inside reach in cooler in expo Rea
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 beef, confit, sausage inside vacuum sealed packaging at walk in freezer, marked more than 48 hours prior. See stop sale.
Sep 3, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 6 high priority.
6 High priority1 Intermediate2 Basic
Show 9 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw hamburger stored above raw filets/whole intact steaks
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -cooked pasta marked 8/28.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -cooked pasta
Stop Sale issued due to food not being in a wholesome, sound condition. -vacuum sealed beef, confit, sausage
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut melon 48F, butter balls 47F, sour cream 47F, cream cheese 48F, house salsa 47F inside red stand up beverage cooler inside expo area -sliced cheeses 48F, liquid egg 47F, diced tomatoes 46F, butter 48F at inadequately held ice bath on cook line, advised to consider time as a public health control if unable to maintain 41F temperature control inside ice bath on cook line. -sausage 47F, sliced mozzarella 46F, shredded lettuce 47F inside pizza cooler at end of cook line.
Handwash sink used for purposes other than handwashing. -large tea urn placed inside hand sink basin in back expo area
Equipment in poor repair. -worn/rusted wire racks inside reach in cooler in expo Rea
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 beef, confit, sausage inside vacuum sealed packaging at walk in freezer, marked more than 48 hours prior. See stop sale.
Jan 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate1 Basic
Show 8 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef stored above plate of cooked chicken inside walk in cooler
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. -server discarded soiled plates at dish pit prior to bringing plated food out ti next customer without washing hands. Manager had discussion with employee during inspection
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced cheeses 40-51F inside pan held on ice bath. Cheese stacked in manner that raises product above recommended fill level from smallwares manufacturer. Advised to split product to allow more air flow -yogurt 45F inside inadequately contained ice bath to level of food product. Less than 3 hours per manager. Manager corrected ice baths and split cheese level during inspection
Toxic substance/chemical improperly stored. -peroxide sanitizer stored hanging on hand sink inside bar.
Food-contact surface soiled with food debris, mold-like substance or slime. -interior of soda gun cone, slight black substance
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. -marketplace has sink and surface sanitizer, only chlorine and multi quat test strips available during inspection. Advised to order if not located.
No conspicuously located ambient air temperature thermometer in holding unit. -inside unit in marketplace
Sep 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate5 Basic
Show 10 findings ▾
Employee handled soiled equipment in warewashing station or utensils and then engaged in handled clean equipment or utensils without washing hands. -manager had discussion with employee
Raw animal food stored over/not properly separated from ready-to-eat food. -precooked/fully cooked mussels inside same container on top of raw fish, inside walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -bleu cheese crumbles, mozz cheese, pesto 46-47F inside cooler with door slightly propped open across from pizza oven. Manager stated cooler recently loaded for lunch service, moved affected tcs product in lower section of unit to adjacent cooler to chill down.
Toxic substance/chemical improperly stored. -oven cleaner, other degreaser cleaning agents stored on top shelf/board above drainboards on clean side of dish machine station -peroxide sanitizer hanging over handwash sink basin
Whole fruit displayed for self-service not wrapped and no utensils provided. Apples in marketplace
Bowl or other container with no handle used to dispense food. -cup without handle used to dispense sugar, manager stated proper utensils are being ordered
Clean bowls, plates not stored inverted or in a protected manner. -inside dry storage area, caddy for stored plates not covered/plates not inverted
Floor soiled/has accumulation of debris. -area near floor drain in dry storage -area under tilt skillets in back
Hole in or other damage to wall. -area near slicer in back prep area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters, grease flow pipe under hood -top surface of double stacked oven in back
Mar 4, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Feb 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate10 Basic
Show 15 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -partially cooked chicken wings stored above raw fish inside cooler near cookline Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw burgers stored above precooked food inside freezer
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -cooked shrimp, marked 1/29 -queso cheese marked 1/10, 1/24 Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -polenta inside walk in cooler, manager discarded out of caution
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -cooked shrimp marked 1/29.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds. -queso cheese 110F inside tabletop warmer, leftover from prior service. Reheated food for hot holding must reach and hold 165F for 15 seconds throughout prior to hot holding. Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Sausage 110F-138F from initial cook. Reheated to 165F.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -opened milk containers in dairy walk in without date mark
Bowl or other container with no handle used to dispense food. -bowl used to dispense shrimp
Clean plates not stored inverted or in a protected manner. -in dry storage area
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
Employee with no beard guard/restraint while engaging in food preparation. -cook
Equipment in poor repair. -rusted racks inside cooler near entrance to kitchen
Exterior door has a gap at the threshold that opens to the outside. -double door fire exit near mop sink area in back
Floor soiled/has accumulation of debris. -dry storage area, corner of floor behind bulk dry seasoning
Ice buildup in reach-in freezer
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Jul 6, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 7 high priority.
7 High priority2 Intermediate4 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Mashed potatoes, cheese sauce 48-54F in center, 40-42F at edge inside deep containers from overnight, see stop sale.. Advised to use shallow containers and ensure cooling process is rapid.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. -manager called ecolab
Operating with an expired Division of Hotels and Restaurants license.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw or partially cooked beef burger patties stored above raw fish inside meat walkin.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Soft butter on cook-line longer than 4 hours at 71-73F, see stop sale.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. -batter on cook line
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open sleeve of american cheese
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -using deep containers for cooling without using adequate methods to assist meeting minimum cooling time/temperatures.
Tile at floor/wall juncture broken/missing. -dry storage back corner
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -inside meat walk in
Food not stored at least 6 inches off of the floor. -dry storage
Food-contact surface not smooth and easily cleanable. -ice bins
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.