DirtyFLRestaurant Inspection Data

H20 DAYTONA BAR & GRILL

Food safety records indicate H20 DAYTONA BAR & GRILL in DAYTONA BEACH has 8 inspections with a 1.7/5 overall rating. Recent inspections indicate some food safety concerns.

Last inspection: 2 weeks ago · 8 reports on file

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

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 8 health inspection reports

All Inspection Reports

3/31/2026· 2w ago

Visit ID: 13517314

Follow-up Inspection Required

3 high, 3 int, 10 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -portion cup used to dispense from bulk container of granola, advised to use scoops with handles
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling vent in dry storage
  • 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. -thawed vacuum sealed fish left inside the packaging inside the walk in cooler. Warning
  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Warning
  • 14-11-5:Basic - Equipment in poor repair. -Handle missing from lowboy at prep cooler
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. -exterior door at server station outside of kitchen adjacent to dining area
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -corner of kitchen near slicer/ovens
  • 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. -handle resting inside container of brown sugar
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top surface/handles/front exterior for stacked ovens -area surrounding slatted grill -air filter above stand up cooler in back Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -textured walls across from ovens around slicer
  • 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. 10pm chlorine Repeat Violation Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -thawed vacuum sealed fish inside the packaging Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sour cream 44F-47F at edge inside lowboy cooler in prep area near toaster from lid being open during rush, lid closed Repeat Violation Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -mechanical slicer blade -can opener blade
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -garbage can in front of handwashing sink at cook line. Advised to locate convenient spot to have trash can that does not obstruct access to the sink
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -on bar countertop near single service creamers

3/31/2026· 2w ago

Visit ID: 13663237

Met Inspection Standards

1 int, 7 basic

  • 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. -portion cup used to dispense from bulk container of granola, advised to use scoops with handles - From follow-up inspection 2026-03-31: **Time Extended**
  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling vent in dry storage - From follow-up inspection 2026-03-31: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. -Handle missing from lowboy at prep cooler - From follow-up inspection 2026-03-31: **Time Extended**
  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. -exterior door at server station outside of kitchen adjacent to dining area - From follow-up inspection 2026-03-31: **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -corner of kitchen near slicer/ovens - From follow-up inspection 2026-03-31: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top surface/handles/front exterior for stacked ovens -area surrounding slatted grill -air filter above stand up cooler in back Repeat Violation - From follow-up inspection 2026-03-31: **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -textured walls across from ovens around slicer - From follow-up inspection 2026-03-31: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -mechanical slicer blade -can opener blade - From follow-up inspection 2026-03-31: **Time Extended**

9/22/2025· 6mo ago

Visit ID: 13516477

Met Inspection Standards

1 int, 1 basic

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. -microwave - From follow-up inspection 2025-09-22: **Time Extended**
  • 53B-13-5:Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2025-09-22: Must be in compliance upon next unannounced inspection **Time Extended**
  • 48-01-5:- From initial inspection : No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. -certificates expired - From follow-up inspection 2025-09-22: **Time Extended**

9/10/2025· 7mo ago

Visit ID: 10892527

Follow-up Inspection Required

5 high, 6 int, 6 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. -outside of office/walk in
  • 24-05-4:Basic - Clean plates not stored inverted or in a protected manner. Stacked on top surface above lowboy cooler across from slatted grill
  • 21-05-5:Basic - Cloth used as a food-contact surface touching shell eggs inside pan. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. -microwave
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire rack above prep table inside kitchen -top surface of Vulcan oven, knobs to bottom stacked oven -exterior of fire extinguisher -gaskets to reach in freezer across from dish pit **Corrective Action Taken**
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -lexan of powdered sugar near salad cooler Corrected On-Site
  • 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. -dish machine 0ppm, manager ran multiple times. Repeat Violation Warning
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw tube of hamburger stored above raw salmon on speed rack inside walk in cooler Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cut melon, sour cream
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sour cream 48F, cut melon 58F inside top section of lowboy at salad prep cooler, manager stated from prior day. See stop sale. Repeat Violation Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. -chemical spray bottles stored hanging above soda bibs at rack in wait station
  • 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. -cheese sauce, turkey, milk Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -black spots
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -dedicated handwash sink inside bar used as dump sink, strainer inside with loose trash/debris -handsink inside wait station used for items stored inside basin
  • 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. -dish machine requires chlorine test strip, only quaternary test strips available
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. -wait station near bar, flashing battery light
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 48-01-5:No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. -certificates expired

1/28/2025· 1y 2mo ago

Visit ID: 8847468

Met Inspection Standards

3 high, 2 int, 12 basic

  • 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

8/1/2024· 1y 8mo ago

Visit ID: 8769901

Met Inspection Standards

3 high, 2 int, 7 basic

  • 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.

1/22/2024· 2y 2mo ago

Visit ID: 8440780

Met Inspection Standards

5 high, 3 int, 13 basic

  • 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

7/10/2023· 2y 9mo ago

Visit ID: 8370943

Met Inspection Standards

2 high, 4 int, 8 basic

  • 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