THE SHORES RESORT & SPA

Name: THE SHORES RESORT & SPA
Address: 2637 S ATLANTIC AVE, DAYTONA BEACH SHORES, FL, 32118, US
Rating: 66.7

2637 S ATLANTIC AVE, DAYTONA BEACH SHORES, FL 32118

License #7401655

🏨 Hotel/Resort ℹ️

66.7 Grade F / 100

Failing Health Score

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Latest inspection

March 24, 2026 · 14 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

THE SHORES RESORT & SPA in DAYTONA BEACH SHORES currently holds an InspectFL Health Score of 66.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on March 24, 2026. Across those visits, inspectors documented 60 total violations — 24 critical, 6 major, 30 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

September 5, 2025

The latest inspection on March 24, 2026 shows 14 observation rows: 3 critical, 1 major, and 10 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

75%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

THE SHORES RESORT & SPA 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: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling tiles at end of dish pit
[36-73-4] Floor soiled/has accumulation of debris. -area behind cook line equipment
[33-20-4] Grease on the ground and/or pad around grease receptacle.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -cooler in marketplace containing milk
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -ice cream store
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -some hood filters above stove side
[16-46-4] Old labels stuck to food containers after cleaning.
[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. -no time marked for operator vacuum sealing without HACCP
[03G-54-1] 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 chicken vacuum sealed on site without any submitted/approved HACCP. -repeat from 9/3/2025
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -backsplash behind fryers
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -house made salsa, marked 3-5. Advised to use smaller batches to meet 7 day usage requirements
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. -cooked chicken marked from 1/26 , vacuum sealed on site without any HACCP plan. Repeat violation from 9/3/2025 -Mahi, thawed inside commercial vacuum sealed packaging -raw fish vacuum sealed on site without any HACCP plan
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -marinara, cheese sauce 120-128F at tabletop warmer on cook line, manager stated placed in 1 hour prior. Reheated to 165F for hot holding at 135F or above
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. -operator vacuum sealing raw fish without a HACCP plan. Provided templates

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. -bowl used to dispense shrimp
[24-05-4] Clean plates not stored inverted or in a protected manner. -in dry storage area
[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.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. -cook
[14-11-5] Equipment in poor repair. -rusted racks inside cooler near entrance to kitchen
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -double door fire exit near mop sink area in back
[36-73-4] Floor soiled/has accumulation of debris. -dry storage area, corner of floor behind bulk dry seasoning
[14-69-4] Ice buildup in reach-in freezer
[10-20-4] In-use tongs stored on equipment door handle between uses.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -partially cooked chicken wings stored above raw fish inside cooler near cookline Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw burgers stored above precooked food inside freezer
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -cooked shrimp, marked 1/29 -queso cheese marked 1/10, 1/24 Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -polenta inside walk in cooler, manager discarded out of caution
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -cooked shrimp marked 1/29.
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds. -queso cheese 110F inside tabletop warmer, leftover from prior service. Reheated food for hot holding must reach and hold 165F for 15 seconds throughout prior to hot holding. Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Sausage 110F-138F from initial cook. Reheated to 165F.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -opened milk containers in dairy walk in without date mark