HAMPTON INN DAYTONA BEACH Inspection – January 16, 2025

High Priority 1

#6High Priority01B-17-5

High Priority – Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. -smoked fish dip

Stop Sale

Intermediate 4

#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. -smoked fish dip -commercially cut cabbage

#8Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. -interior of soda gun inside bar

#9Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**

Corrected On-Site

#10Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cut lettuce

Basic 5

#1Basic36-34-5

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -prep area above table in back

#2Basic36-17-5

Basic – Floor tiles in disrepair. -near recently replaced grease interceptor at 3 compartment sink

#3Basic10-01-5

Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -flour

#4Basic02D-01-5

Basic – Working containers of food removed from original container not identified by common name. -flour **Corrected On-Site**

Corrected On-Site

#5Basic24-18-4

Basic – utensils stored upright with the food-contact surface up. -inside lexan on shelving in back

Florida Food Watch