HAMPTON INN DAYTONA BEACH Inspection – January 5, 2026

High Priority 2

#5High Priority01B-02-5

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. -single service yogurts from morning buffet line

Stop Sale

#6High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Single service yogurts 47-48F inside stand up cooler, originally placed out during

Intermediate 2

#7Intermediate02C-03-5

Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -shredded mozzarella cheese, manager discarded out of caution

#8Intermediate08B-15-4

Intermediate – Whole fruit displayed for self-service not wrapped and no utensils provided.

Basic 4

#1Basic14-01-5

Basic – Bowl or other container with no handle used to dispense food. -cup used for dispensing brown sugar from bulk container

#2Basic13-02-4

Basic – Employee with ineffective hair restraint while engaging in food preparation. -some hair extending in front of face while preparing food.

#3Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -surface area directly behind/underneath juice dispenser nozzles inside buffet room

#4Basic08B-12-5

Basic – Stored food not covered. -pretzels inside stand up refrigerator in back

Florida Food Watch