H20 Daytona Bar & Grill
Last inspected: Mar 31, 2026
29
Score
H20 Daytona Bar & Grill appears in inspection records nine times, starting in 2022. The newest entry in the record is dated Mar 31, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
The picture has improved over the last few visits: recent inspections have averaged around 10 violations, down from roughly 17 violations earlier in the record.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited four times.
Compared to other Daytona Beach restaurants (averaging 71), there's room to close the gap. There are enough flags in the record to merit a second thought.
9
Inspections
2
Critical latest
2
Major latest
8
Minor latest
Inspection History
Mar 31, 2026
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
29
Sep 22, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
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**
53B-13-5
Basic - - From initial inspection : Basic - Equipment in poor repair. -microwave - From follow-up inspection 2025-09-22: **Time Extended**
14-11-5
86
Sep 10, 2025
Routine - Food
4 critical violations. 5 major violations. 6 minor violations.
View 15 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Food Properly Stored/Protected
FL-48
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
19
Jan 28, 2025
Routine - Food
3 critical violations. 2 major violations. 12 minor violations.
View 17 violations
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**
03A-02-5
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**
12A-07-5
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**
22-41-4
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
02C-03-5
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
22-02-4
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
36-34-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Water leaking from pipe and/or faucet/handle. -hand sink at end of cookline
29-11-4
Basic - Working containers of food removed from original container not identified by common name. -white substances inside unlabeled lexan containers
02D-01-5
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
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. -inside bar
31B-04-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Floor soiled/has accumulation of debris. -under/behind equipment on cookline
36-73-4
Basic - Floor area(s) covered with standing water. -area between ice machine and soiled rag basket
36-22-4
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
24-06-4
29
Aug 1, 2024
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
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**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -milk, butter
01B-02-5
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**
22-41-4
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
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Bowl or other container with no handle used to dispense food. -portion cups left inside bulk food, no handles **Corrected On-Site**
14-01-5
Basic - Can opener blade with rust that has pitted the surface
14-34-4
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. -bins of catering equipment
24-26-4
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
06-09-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelving -air filter on top of freezer
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall behind ice machine
36-27-5
37
Jan 22, 2024
Routine - Food
5 critical violations. 3 major violations. 13 minor violations.
View 21 violations
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
01B-38-5
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
12A-13-4
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
29-42-4
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**
41-10-4
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.
03D-06-5
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
02C-03-5
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
53A-03-7
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
22-02-4
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together.
21-03-4
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
21-07-4
Basic - Accumulation of debris on exterior of warewashing machine. -top surface
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling vents inside warewashing room
36-34-5
Basic - Clean utensils not stored inverted or in a protected manner. -caddy above bread toaster
24-05-4
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**
06-09-1
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**
40-06-5
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
13-07-4
Basic - Floor tiles missing and/or in disrepair. -broken tiles in warewashing area near sink
36-17-5
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
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.
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets soiled at walk in cooler
23-03-4
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.
21-44-1
18
Jul 10, 2023
Routine - Food
2 critical violations. 4 major violations. 8 minor violations.
View 14 violations
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**
22-41-4
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
12A-13-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked pasta
02C-02-5
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. -unit under grill
05-05-4
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.
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. -employee used hand sink on cook line as a dump sink
31A-11-4
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-07-4
Basic - Door is in poor repair. -back exit door missing handle, manager states being repaired
36-60-5
Basic - Clean linens stored on floor. -bags of clean linens on floor inside dry storage **Corrected On-Site**
21-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -corners of splash guard inside ice machine
22-20-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dust build up above cooler
23-03-4
Basic - Employee eating in a food preparation or other restricted area. -employee eating next to 3 compartment sink and dish machine **Corrected On-Site**
12B-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -cook line/prep area
36-34-5
Basic - Bowl or other container with no handle used to dispense food. -portion cup used to dispense grains
14-01-5
33
Jan 23, 2023
Routine - Food
1 critical violation. 3 major violations. 12 minor violations.
View 16 violations
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
26
Jul 13, 2022
Routine - Food
1 major violation.
View 1 violation
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**
53B-13-5
90
Frequently Asked Questions
When was H20 Daytona Bar & Grill last inspected?
The most recent health inspection at H20 Daytona Bar & Grill on file is from Mar 31, 2026. The public record contains nine inspections in total.
What is the most common violation at H20 Daytona Bar & Grill?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at H20 Daytona Bar & Grill.
How does H20 Daytona Bar & Grill compare to other restaurants in Daytona Beach?
H20 Daytona Bar & Grill most recently scored 29 out of 100, which is lower than the Daytona Beach average of 71.
Has H20 Daytona Bar & Grill's inspection record improved over time?
Yes. Recent inspections at H20 Daytona Bar & Grill have averaged around 10 violations per visit, down from roughly 17 earlier in the record.
What does a high risk rating mean?
A high risk rating at H20 Daytona Bar & Grill means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is H20 Daytona Bar & Grill inspected?
Based on the inspection history on file, H20 Daytona Bar & Grill is inspected around two times per year on average.
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