H2O Daytona Bar & Grill
1615 S Atlantic Ave, Daytona Beach, FL 32118 · Permanent Food Service · License 7406899
Only a licensing inspection is on record. Grades start with the first routine inspection.
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitLicensing inspection
- First visitSep 15, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
26 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
-thawed vacuum sealed mahi, salmon inside the packaging
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
-raw beef stored above pickles inside walk in cooler
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
-multiple employees handling cell phones prior to handling clean equipment/food/single service items without washing hands.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours.
-mechanical slicer
Code 29, Plumbing and backflow prevention: Vacuum breaker missing on fitting/splitter added to mop sink faucet.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
-glass cleaner/other cleaning chemical spray bottles on rack above soda bibbs, wait station near dining area
Fixed on the spot
Intermediate6
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
-ice cream mix/island oasis inside bar
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices.
-warped/damaged serving tray
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-can opener blade -mechanical slicer blade
Code 27, Water source: Handwash sink does not have enough water pressure to properly wash hands.
-sink next to dish machine
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
-pitcher inside hand sink basin
Soap dispenser at handwash sink not working/unable to dispense soap.
Basic14
Code 06, Food properly thawed: 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.
-raw mahi, raw salmon. See stop sale
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
-portion cup/no handle used to dispense from powdered sugar
Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
-stored on prep table next to container of granola
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
-near entry to kitchen
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-area around utility lines above fryer/ansul lines above grill -exterior of fryer -top of oven at end of cookline -backsplash behind flat top -soiled gaskets to stand up freezer next to walk in -exterior if mechanical slicer -soiled wire rack shelving in prep area
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
-hand sink near dish machine
Fixed on the spot
Code 33, Garbage and refuse: Dumpster rusted out on bottom.
Code 36, Floors, walls, ceilings and ventilation: Floor tiles in disrepair.
-area near dish machine
Wall soiled with accumulated grease, food debris, and/or dust.
-dust/debris on wall behind cooler near walk in
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
-cook line
Floor soiled/has accumulation of debris.
-cookline, behind equipment
Code 38, Lighting: Light shield damaged/in disrepair.
-damaged light shield inside warewashing area
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
-cell phone on shelf above cooler across from grill
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.