H20 DAYTONA BAR & GRILL

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

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

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

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

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

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

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

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

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

Basic - - From initial inspection : Basic - Equipment in poor repair. -microwave - From follow-up inspection 2025-09-22: Time Extended

• 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

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

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

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

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

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Basic - Accumulation of debris on exterior of warewashing machine.

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

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

Basic - Floor area(s) covered with standing water. -area between ice machine and soiled rag basket

Basic - Floor soiled/has accumulation of debris. -under/behind equipment on cookline

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Interior of microwave has accumulation of black substance/grease/food debris.

Basic - No handwashing sign provided at a hand sink used by food employees. -inside bar

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

Basic - Water leaking from pipe and/or faucet/handle. -hand sink at end of cookline

Basic - Working containers of food removed from original container not identified by common name. -white substances inside unlabeled lexan containers

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

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -milk, butter

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

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

Intermediate - Spray bottle containing toxic substance not labeled.

Basic - Bowl or other container with no handle used to dispense food. -portion cups left inside bulk food, no handles Corrected On-Site

Basic - Can opener blade with rust that has pitted the surface

Basic - Clean equipment/utensils not stored at least 6 inches above the floor. -bins of catering equipment

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

Basic - In-use tongs stored on equipment door handle between uses.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelving -air filter on top of freezer

Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall behind ice machine

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

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

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.

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

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

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

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

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

Basic - Accumulation of debris on exterior of warewashing machine. -top surface

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling vents inside warewashing room

Basic - Clean utensils not stored inverted or in a protected manner. -caddy above bread toaster

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

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

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

Basic - Floor tiles missing and/or in disrepair. -broken tiles in warewashing area near sink

Basic - In-use tongs stored on equipment door handle between uses.

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.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets soiled at walk in cooler

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.

Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.

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

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

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

Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. -unit under grill

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.

Intermediate - Handwash sink used for purposes other than handwashing. -employee used hand sink on cook line as a dump sink

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked pasta

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -corners of splash guard inside ice machine

Basic - Bowl or other container with no handle used to dispense food. -portion cup used to dispense grains

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -cook line/prep area

Basic - Clean linens stored on floor. -bags of clean linens on floor inside dry storage Corrected On-Site

Basic - Door is in poor repair. -back exit door missing handle, manager states being repaired

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

Basic - Employee eating in a food preparation or other restricted area. -employee eating next to 3 compartment sink and dish machine Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dust build up above cooler

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw fish over cooked chicken wings inside walk in on speed rack, manager corrected

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. -open milk inside cooler near bar

Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.

Intermediate - No soap provided at handwash sink. -hand sink next to ice machine

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.

Basic - Accumulation of black/green/pink mold-like substance in the interior of the ice machine/bin. -main kitchen -server station near bar

Basic - Bowl or other container with no handle used to dispense food. -portion cups

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

Basic - Clean linens stored on floor. -dry storage

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.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on table uses for drying clean equipment/dishes/utensils

Basic - Exterior door has a gap at the threshold that opens to the outside. -door near server station. Bottom threshold and gaps in vent that would require 2 inch mesh screening.

Basic - Floor soiled/has accumulation of debris. -under fryers

Basic - In-use knife/knives stored in cracks between pieces of equipment. -inside bar between ice machine and drain board of warewashing sink

Basic - No conspicuously located ambient air temperature thermometer in holding unit.

Basic - Ripped/worn tin foil used as shelf cover.

Basic - Silverware/utensils dried with a towel/cloth.

Basic - Single-service articles not stored inverted or protected from contamination. -case of hot drink cups in dry storage on floor

Basic - Unwashed vegetables stored with ready-to-eat food. -whole unwashed mushrooms stored above prepped bags of ready to eat vegetables

Basic - Working containers of food removed from original container not identified by common name. -white powdered substance

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. -manager stated new records for remaining employees have not been placed on wall - From follow-up inspection 2022-07-13: Time Extended

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, manager calling ecolab,,set up 3 compartment sink for sanitizing. Corrective Action Taken

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp stored above potato skins Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef patties on top of pickle bucket. Corrected On-Site

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 500ppm quat inside bar 3 compartment sink, manufacturer states 200ppm. Manager refilled compartment to 200ppm Corrected On-Site

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -manager took apart affected part to be cleaned. Corrective Action Taken

Basic - Clean plates not stored inverted or in a protected manner. -cookline

Basic - Current Hotel and Restaurant license not displayed. -provided paperless license letter

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Corrected On-Site

Basic - Floor soiled/has accumulation of debris. -under prep twble/equipment

Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood vents -gaskets to walk in cooler and stand up cooler

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter blend ( 55F Cold Holding); single service butter (71°F - Cold Holding); cut melon (55°F - Cold Holding) - chef discarded product , stated is going to call service tech and use nearby coolers for any food requiring cold holding temperature for food safety. Corrective Action Taken

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice from prior days stated chef

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site

Basic - Floor soiled/has accumulation of soil/debris at drain cover near warewashing machine.

Basic - No conspicuously located ambient air temperature thermometer in holding unit. -bar/keg cooler containing horseradish

Basic - Stored food not covered. Corrected On-Site