DirtyFLRestaurant Inspection Data

DOWN THE HATCH

4894 Front Street
Florida, 32127
Volusia County County

Overall Food Safety Rating

★☆☆☆☆ (1.4/5)
Based on 3 health inspection reports

All Inspection Reports

Inspection Date: 6/16/2025

Inspection #: Visit ID: 10737079

  • 32-02-4:Basic - Bathroom door left open other than during cleaning or maintenance. Corrected On-Site
  • 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. -tuna thawed out inside vacuum sealed packaging.
  • 10-08-5:Basic - Ice scoop handle in contact with ice. -in server station Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -hand sink at end of cookline across from stove
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -soiled hand sink at end of cookline -hood filters above grill/salamander
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw fish stored above cooked chicken wings at end of cooklin -raw beef stored above cooked prime rib inside drawer below grill, advised of hierarchical requirements for storing food that does not require heat treatment stored below raw food. **Corrective Action Taken**
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw beef patties stored above raw steaks inside walk in cooler. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -thawed tuna inside vacuum sealed packaging.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked chicken wings 44-45F inside bottom section of cooler at end of cookline, manager stated recently placed in cooler from bulk storage -raw tuna 44F inside inadequate ice bath inside cooler in back next to 3 compartment sink
  • 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. -cooked brisket 118-125F placed into warmer box set at 140F at 10am per manager. Removed from hot box and placed into steamer for rapid reheating.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. -degreaser stored on top surface of multi use prep space next to container of seasonings Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -hand sink in warewashing area blocked by large trash can Corrected On-Site

Inspection Date: 2/17/2025

Inspection #: Visit ID: 10779514

  • 14-69-4:Basic - Ice buildup in reach-in freezer.
  • 36-02-5:Basic - Unsealed concrete floor in food preparation.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee used gloved hand to place raw seafood inside fry basket, changed gloves on line without washing hands prior to plating cooked food/ready to eat.
  • 08A-08-5:High Priority - Raw animal food stored in same bulk container as ready-to-eat food. Vacuum sealed bags of Raw tuna stored inside ice chest with cocktail sauce container in back prep area. Advised to ensure product is not causing unnecessary cross contamination for ready to eat foods.
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -gouda sauce marked 2/8
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -gouda sauce marked 2/8
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -smoked brisket inside hot holding unit overnight 115F at edge, see stop sale
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -inside ware-washing area, blocked by large garbage can
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -employee has pitcher inside hand sink at bar outside
  • 16-54-4:Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications.

Inspection Date: 12/6/2024

Inspection #: Visit ID: 10730105

  • 24-27-4:Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
  • 10-08-5:Basic - Ice scoop handle in contact with ice. -outside bar
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. -salad station cooler Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -restroom handocap stall -outside bar handsink
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -salt, outside bar
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -outside bar soda guns, interior
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -blocked by garbage can Corrected On-Site
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -tuna, salmon toppers for salads -black and bleu tuna -manager had server correct menus. Corrected On-Site