204 FLAGLER AVE, New Smyrna Beach, FL 32169
Florida violations grouped by priority level over time.
Florida inspections are violation-priority based, with high priority, intermediate, and basic counts shown separately.
Complaint Full
Warning Issued
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 44F in front cooler.
Intermediate - Spray bottle containing toxic substance not labeled. In the dining room above menu storage
Basic - Indoor ice machine moved outside. Contact plan review to update plans
Routine - Food
Inspection Completed - No Further Action
Routine - Food
Inspection Completed - No Further Action
High Priority - Dented/rusted cans present. See stop sale. 1 can gherkins
Basic - Spray quaternary ammonium compound sanitizing solution not at proper minimum strength. 100 ppm quat
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun bar Warning
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple items on the menu with sunny side eggs, poached eggs, tempered egg. Warning
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around reach in cooler gaskets Warning
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
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. 25 ppm cl at 89F Warning
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Made in house red pepper sauce 4/10 Warning
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Front counter cooler Corrected On-Site Warning
Routine - Food
Inspection Completed - No Further Action
High Priority - Pasteurized eggs or egg products not substituted for raw shell eggs in foods such as Caesar salad, hollandaise or Bearnaise sauce, mayonnaise, eggnog, ice cream, and egg-fortified beverages. Identified foods made with raw shell eggs must be fully cooked prior to service. Lavender Rhuby drink made with raw shell egg whites per operator. Operator stated they will switch to pasteurized egg whites, available in house.
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Interior milk cooler bottom shelf soiled with residue - interior soda gun in the bar
Basic - Water leaking from pipe and/or faucet/handle. Three compartment sink drain
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Breakfast burrito 119F. Operator returned to reheat Corrective Action Taken
Intermediate - No probe thermometer provided to measure temperature of food products. Repeat Violation
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Half and half on ice 50F. Operator discarded
High Priority - Time/temperature control for safety, commercially processed food in the process of reheating for hot holding for more than 2 hours has not reached 135 degrees Fahrenheit. Cream cheese frosting made 8n house 121F after 2.5 hours. Operator discarded
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Intermediate - No probe thermometer provided to measure temperature of food products.
Routine - Food
Inspection Completed - No Further Action
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 in prep area
High Priority - Pesticide-emitting strip present in food prep area. Dichlorvos emitting fly strip in prep area Corrected On-Site
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Half and half out for customer self service 50F, out for less than 2 hours. Operator discarded. Corrected On-Site Repeat Violation
Intermediate - No functional chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test strips give colors not on chart (quat) or low reading (chlorine). Inspector test strips show sanitizers levels within acceptable range.
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Corrected On-Site
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon for cappuccino 70F Corrected On-Site
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Desserts from Crave
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Double cooler near register Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Makeline unit Heavy cream 46°F/ recently placed .Operator chose to discard. 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. Opened container of heavy cream in makeline unit in front of cookline not datemarked,
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Make line unit cutting board stained..
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Cold smoked lox . Corrected On-Site