Inspection Report

Florida DBPR Inspection Report
Completed

HARD ROCK HOTEL SESSIONS

918 N ATLANTIC AVE · DAYTONA BEACH · Volusia County · FL 32118

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Inspection Summary

Inspection dateAugust 22, 2024
Inspection typeRoutine – Food
Inspection classFood
DBPR dispositionInspection Completed – No Further Action
Resultmet_inspection_standards
Inspection number3456079
Visit number1
Inspection Visit ID8753421
DBPR license7407522

Violation Summary

Counts reported for this inspection visit.

Full inspector observations available
2 High Priority2 Intermediate5 Basic0 Critical0 Non-Critical9 Total
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All DBPR Inspector Observations

9 full violation description(s) documented by the inspector during this visit.

High Priority 2

#6High Priority01B-02-5

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. -butter balls 69F, advised to place on time as public health control and discard after 4 hours Stop Sale issued due to food not being in a wholesome, sound condition. -cooked short ribs

Stop Sale
#7High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -butter balls 69F sitting out on expo line in prep area.

Intermediate 2

#8Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. -blade on can opener soiled

#9Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. -Hand sink used for dumping ice on cook line next to ovens

Basic 5

#1Basic24-05-4

Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -plates/bowls stored with food contact surfaces upright.

#2Basic13-04-4

Basic – Employee with no beard guard/restraint while engaging in food preparation.

#3Basic08B-36-4

Basic – Food prepped in a location that is exposed to splash/drip. -prep line, pan of bacon with condensation dripping from above, advised to clear affected areas of potentially contamination from dripping condensation of any food/stored clean plates for service

#4Basic03G-53-1

Basic – Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time.

#5Basic03G-54-1

Basic – 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 short ribs marked from 3 days prior, see stop sale.

Stop Sale

Inspector observations synchronized from DBPR on September 26, 2026 12:28 PM.

Violation category totals
Category 1 · Approved food source
1 observation(s)
Category 3 · Time/temperature control for safety food
3 observation(s)
Category 8 · Food protection and cross-contamination
1 observation(s)
Category 13 · Clothing, hair restraints, jewelry and fingernails
1 observation(s)
Category 22 · Food-contact surfaces clean and sanitized
1 observation(s)
Category 24 · Storage/handling of clean equipment and utensils
1 observation(s)
Category 31 · Handwash sinks, supplies and signage
1 observation(s)

Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.