DELTA BY MARRIOTT

Name: DELTA BY MARRIOTT
Address: 2505 S ATLANTIC AVE, DAYTONA BEACH SHORES, FL, 32118, US
Rating: 0

2505 S ATLANTIC AVE, DAYTONA BEACH SHORES, FL 32118

License #7401764

🏨 Hotel/Resort ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

September 25, 2026 · 18 findings · 6 critical

Routine - Food

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Quick take

DELTA BY MARRIOTT in DAYTONA BEACH SHORES currently holds an InspectFL Health Score of 0 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 September 25, 2026. Across those visits, inspectors documented 80 total violations — 23 critical, 18 major, 39 minor.

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The latest inspection on September 25, 2026 shows 18 observation rows: 6 critical, 3 major, and 9 minor.

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Inspection coverage

86%

Inspector notes

Coverage note

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DELTA BY MARRIOTT 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

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Official DBPR inspection report ↗

Inspector notes not available yet — showing violation categories below.

Disposition: Inspection Completed - No Further Action
Stop Sale orders issued on food found unsafe to serve — temperature abuse, unsound condition, dented cans, expired ready-to-eat food, and shellfish tagging issues.
Ready-to-eat TCS food not properly date marked, working containers not labeled with common name, and menu disclosure issues for raw/undercooked foods.
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
Improper thawing methods for TCS food, and labeling/handling issues for commercially processed reduced-oxygen-packaged fish.
Raw animal food stored over or with ready-to-eat food, food stored on the floor, food stored uncovered, and improper storage by minimum cooking temperature.
In-use utensils stored improperly between uses — in standing water below 135°F, on equipment door handles, or in unsanitary positions.
In-use utensils stored improperly between uses — in standing water below 135°F, on equipment door handles, or in unsanitary positions.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
Non-food-contact surfaces (gaskets, shelves, equipment exteriors, door handles) soiled with grease, debris, dirt, slime, or dust.
Equipment and utensils stored wet (wet nesting), stored uninverted, or stored in dirty drawers/racks after cleaning.
Single-service items (cups, plates, utensils, straws) stored improperly, exposed to contamination, or reused after intended single use.
Handwash sinks used for non-handwashing purposes, blocked, or missing soap, paper towels, or signage.
Handwash sinks used for non-handwashing purposes, blocked, or missing soap, paper towels, or signage.
Employee personal items, cosmetics, or toiletries stored in or above food prep areas, food, or clean equipment.
Spray bottles of toxic substances unlabeled, chemicals improperly stored, sanitizer above maximum allowed concentration, medicine improperly stored.
CO2/helium tanks not adequately secured, no Heimlich/choking sign posted, plan review not submitted for renovations, latest inspection report not available.

Specific inspector observations for this inspection are in the official DBPR report at myfloridalicense.com.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. - cheese sauce, dairy product -cup inside ice at well/ice bin in bar
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, or dust. - over prep cooler at cookline
[06-09-1] 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. See stop sale.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - open beverage near can opener
[14-38-4] Food storage container cracked or broken. - tomato container in walk in cooler
[08B-36-4] Food stored in a location that is exposed to splash/dust. - warmer hood soiled over open food
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - hood - exterior of flat grill - underside of shelf over grill
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. - prep cooler at cookline - double door cooler
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. - spoons stored food contact side up in pan on alto-sham
[21-14-4] Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. - soiled apron stored on rack where clean pans are stored
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food.
[01B-07-4] Food with mold-like growth. Cheese sauce. See stop sale.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. - raw fish over pasteurized shell eggs in cookline cooler - raw beer over cooked vegetables on speed tack in walk in cooler
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - raw fish 45F;
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -can opener blade
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. - all handsinks in kitchen
[31B-03-4] No soap provided at handwash sink. - front handsink and cookline handsink
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - cut melon, pasta, cheese sauce, dairy product, mashed potatoes
[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.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. - handsink near walk in cooler, 69F.