HARD ROCK HOTEL SESSIONS

Name: HARD ROCK HOTEL SESSIONS
Address: 918 N ATLANTIC AVE, DAYTONA BEACH, FL, 32118, US
Rating: 16.5

918 N ATLANTIC AVE, DAYTONA BEACH, FL 32118

License #7407522

🏨 Hotel/Resort ℹ️

16.5 Grade F / 100

Failing Health Score

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Latest inspection

October 19, 2026 · 13 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

HARD ROCK HOTEL SESSIONS in DAYTONA BEACH currently holds an InspectFL Health Score of 16.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on October 19, 2026. Across those visits, inspectors documented 66 total violations — 19 critical, 21 major, 26 minor.

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The latest inspection on October 19, 2026 shows 13 observation rows: 4 critical, 4 major, and 5 minor.

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Inspector notes

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HARD ROCK HOTEL SESSIONS has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[10-08-5] Ice scoop handle in contact with ice.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -interior corners of microwave on cookline
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -some grease on exterior of fire suppression lines above cookline equipment -grease dripping below hood filters near stove
[29-11-4] Water leaking from pipe and/or faucet/handle. -hand sink faucet
[35A-02-7] Live, small flying insects found -1 small flying insects landed on small cutting board on the prep line, employee wiped and sanitized area
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. -warewashing area
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[36-63-4] Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. -condensation dripping at edge of hood system on top of stainless streel countertop at prep area
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.
[22-57-6] High temperature recording ambient dish thermometer/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. -155F, unit currently under alarm for low rinse temperature not reaching 180F from manifold. Employee allowed unit to rest before rechecking at 163F Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. -171F, low rinse temperature alarm indicator on unit being used for warewashing during inspection -employee let unit rest, rechecked above 160F
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. liquid egg(on ice bath) (51F - Cold Holding); shredded cheese (48F - Cold Holding) inside inadequate ice bath on cookline across from stove, deep pans resting on top of ice. Advised to use a 4 hour time as a public health control and discard remaining product after 4 hours if not maintaining ice bath for 41F internal temperature.
[31A-09-4] Handwash sink not accessible for employee use at all times. -hand sink on cookline with trash can directly in front Handwash sink used for purposes other than handwashing. -hand sink on cookline line used as a dump sink

Disposition: Warning Issued
[14-11-5] Equipment in poor repair. -worn can opener blade in back
[10-17-4] In-use knife/knives/utensils stored in cracks between pieces of equipment. -in between hand sink and cooler/prep table and cooler
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. -utensils in water on cook line 98f, manager replaced
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -hand wash sink in exterior bar
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters
[03G-53-1] 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. -beef short ribs, discussed labeling procedures with person in charge. HACCP plan for Orlando location has been submitted for cook/chill without current approval. Labeling is required for both approved HACCP and also 48 hour maximum vacuum sealing without HACCP.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. -single service milk
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -single service milk 45F inside more than 4 hours at self service grab and go beverage cooler outside of entry to restaurant.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ -Jessica, Jose Manager or person in charge lacking proof of food manager certification. -Jose(verified status on servesafe)
[31A-09-4] Handwash sink not accessible for employee use at all times. -hand sink in back obstructed by portable rack of clean glasses -hand sink on cook line with garbage can in front
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Breakfast menu -poached eggs/eggs Benedict, avocado toast no disclosure/consumer advisory present.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -half and half inside bar

Disposition: Met Inspection Standards
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee wearing wristwatch while preparing food
[14-69-4] Ice buildup in reach-in freezer. -ice cream freezer
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top surface of stacked ovens next to fryers
[08B-12-5] Stored food not covered. -stand up refrigerator
[03G-53-1] 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. -short ribs vacuum sealed, date is marked frok 9/15 without time recorded, required for vacuum sealing without a HACCP plan. Must be in compliance upon next unannounced inspection
[08B-56-4] Bottled beverages stored in ice used for drinks. See stop sale.
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -stand up cooler in back, raw chicken in pan stored above cases of hamburgers
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. -ice inside bar well used for scooping beverage ice
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. -marinara
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -house marinara 115F-157F inside steam well, employee stated placed out at 1pm, see stop sale. Inquiry with employee about reheating process for marinara prior to hot holding, unable to determine based on prior staff handling product in earlier shift. advised to ensure if product was previously cooked/cooled to reheat to 165F within 2 hours.
[31A-09-4] Handwash sink not accessible for employee use at all times. -handsink in back prep area blocked by large garbage can
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -must be in compliance upon next unannounced inspection