DirtyFLRestaurant Inspection Data

H20 DAYTONA BAR & GRILL

1615 South Atlantic Avenue
Daytona Beach, Florida, 32118
Volusia County County

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 1/28/2025

Inspection #: Visit ID: 8847468

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vent above hot holding line -vent on top of refrigerator near walk in cooler -other vents in food preparation areas
  • 24-06-4:Basic - Clean cups stored on a dirty towel. -warewashing area -clean plates stored on dirty top surface above makeline cooler across from grill at end of cookline
  • 36-22-4:Basic - Floor area(s) covered with standing water. -area between ice machine and soiled rag basket
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -under/behind equipment on cookline
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
  • 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -inside bar
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -soiled gaskets at reach in cooler next to walk in -top surface of salamander -black substance built up around mop sink in back
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. -hand sink at end of cookline
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -white substances inside unlabeled lexan containers
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0-10ppm chlorine, several attempts. Manager adjusted sanitizer/priming , rechecked at 100ppm Corrected On-Site Repeat Violation
  • 12A-07-5:High Priority - Employee handled raw beef with gloves on, changed gloves after touching but failed to wash hands before putting on new gloves to initiate a task working with ready to eat food. **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -shredded cheese 44F inside lexan inside inadequately loaded ice bath to level of food inside pan. Advised to consider 4 hour time as public health control if struggling to maintain 41F inside of ice baths on cookline. -manager corrected ice bath during inspection **Corrective Action Taken**
  • 02C-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. -milk inside wait station by bar
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -black material and some surface rust on worn can opener blade -stained/soiled cutting board -backside components of mechanical slicer -bottom portion and upper portion of splash guard inside ice machine

Inspection Date: 8/1/2024

Inspection #: Visit ID: 8769901

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -portion cups left inside bulk food, no handles Corrected On-Site
  • 14-34-4:Basic - Can opener blade with rust that has pitted the surface
  • 24-26-4:Basic - Clean equipment/utensils not stored at least 6 inches above the floor. -bins of catering equipment
  • 06-09-1:Basic - 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. -salmon, advised of requirements to remove from 0 oxygen environment prior to completion of thaw process
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelving -air filter on top of freezer
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall behind ice machine
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -milk, butter
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -yogurt 51F inside top section of cooler that does not allow for cold air to surround product. Manager moved to enclosed part of cooler, stated up for 2 hours. -milk 47-50F inside small beverage cooler in server stations **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -stained small cutting board -splash guard on ice machine in server station, light black substance
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled.

Inspection Date: 1/22/2024

Inspection #: Visit ID: 8440780

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. -top surface
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling vents inside warewashing room
  • 24-05-4:Basic - Clean utensils not stored inverted or in a protected manner. -caddy above bread toaster
  • 06-09-1:Basic - 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. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone stored on counter top above low boy on cook line Corrected On-Site
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -server who donned gloves to help inside kitchen wearing wristwatch
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. -broken tiles in warewashing area near sink
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -dry seasoning containers/lexans. Handles resting inside touching directly.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets soiled at walk in cooler
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -sanitizer bucket on top of multi use prep table next to plastic food wrap.
  • 21-03-4:Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. -person in charge stated using bleach solution, 10ppm. Replaced during inspection. Advised to use chemical test strips
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then handled clean equipment/utensils without washing hands. -employee warewashing, handled and sprayed soiled pans prior to touching cleaned and sanitized pans at dish machine
  • 01B-38-5:High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. -reconstituted batter for pancakes
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. -reconstituted pancake batter, water added at 630am. Temperature recorded at 1030am 54F. See stop sale.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. -chemical sani tablet bottle stored on top of hand sink in server station near seating area Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. -open side of splitter on right side missing vacuum breaker
  • 02C-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. -deli meats
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -shannon- servsafe expired 11/2023
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -slight black substance around can opener blade -area inside ice machine around plastic screw/bolt -mechanical slicer at guard behind blade and in between crevices of slicer

Inspection Date: 7/10/2023

Inspection #: Visit ID: 8370943

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -corners of splash guard inside ice machine
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -portion cup used to dispense grains
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -cook line/prep area
  • 21-17-4:Basic - Clean linens stored on floor. -bags of clean linens on floor inside dry storage Corrected On-Site
  • 36-60-5:Basic - Door is in poor repair. -back exit door missing handle, manager states being repaired
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -on shelf next to clean pitchers in warewashing area Corrected On-Site
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. -employee eating next to 3 compartment sink and dish machine Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dust build up above cooler
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -0ppm chlorine reading at dish machine, employee attempting to correct. -rechecked at 100ppm Corrected On-Site
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee handled soiled dishes before touching clean plates/utensils at warewashing area
  • 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. -unit under grill
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -employee used hand sink on cook line as a dump sink
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked pasta