BISTRO 424
424 LUNA BELLA LN STE 111, New Smyrna Beach FL 32168 · 386-402-4657
Last inspected Jun 3, 2026 · 10 visits since October 2023
NOV 24
DEC 24
JUN 25
NOV 25
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 20 flies around empty buckets in prep/mixer area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jun 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
What the inspector wrote — 2 findings
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table marinara (125F - Hot Holding)
Handwash sink not accessible for employee use at all times. blocked by storage rack.
Dec 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk 44F in glass door cooler of the bar
Handwash sink not accessible for employee use at all times. Back kitchen door
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Kiet
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on bag in the box soda in the waitstation
Exterior door has a gap at the threshold that opens to the outside. Back door
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. a' Interior bar cooler - bottom shelf in prep area
Nov 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority4 Intermediate5 Basic
Show 11 findings ▾
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 ppm cl.operator called for service
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk 44F in glass door cooler of the bar
Food-contact surface soiled with food debris, mold-like substance or slime. - Can opener blade. Operator removed to soak - Soda machine nozzles
Handwash sink not accessible for employee use at all times. Back kitchen door
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Kiet
Spray bottle containing toxic substance not labeled. Degreaser
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dough trays
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on bag in the box soda in the waitstation
Exterior door has a gap at the threshold that opens to the outside. Back door
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. a¿¿ Interior bar cooler - bottom shelf in prep area
Old food stuck to clean dishware/utensils. Tongs in salad cooler. Operator removed to soak
Jun 9, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. French onion 44-45F, marinara 45-53F. Cooling overnight on speed rack walk in cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
Accumulation of lime scale on the inside of the dishmachine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underside of mixer head
Dec 26, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate4 Basic
Show 7 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Stained pizza cutting board
Handwash sink not accessible for employee use at all times. Cookline. Blocked by rack and cart
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. Operator unable to access.
Exterior door has a gap at the threshold that opens to the outside. Back door
Food stored on floor. Plastic oil container under hand sink
Hole in or other damage to wall. Dish area
Light not functioning. Dish area
Dec 17, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 15 recorded, 5 high priority.
5 High priority5 Intermediate5 Basic
Show 15 findings ▾
Container of medicine improperly stored. Ibuprofen over prep area
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. Approximately 10 ppm cl
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touching a steak quesadilla as boxing
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chorizo 12/7, pimento cheese 12/09, French onion 12/9, bacon jam with Cooked garlic 12/1 and 12/4
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All sitting out on cookline: Coconut milk 61F butter 63F, heavy cream 61F. Béchamel 65F in squeeze bottle Chicken stock 64F All less then 4 hours, returned to refrigeration
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Chobani coffee creamer in the bar from last week per bartender
Food-contact surface soiled with food debris, mold-like substance or slime. Stained pizza cutting board
Handwash sink not accessible for employee use at all times. Cookline. Blocked by rack and cart
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator unable to access
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. Operator unable to access.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on spices
Exterior door has a gap at the threshold that opens to the outside. Back door
Food stored on floor. Plastic oil container under hand sink
Hole in or other damage to wall. Dish area
Light not functioning. Dish area
Nov 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
6 High priority5 Intermediate6 Basic
Show 17 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee wiped face, put on gloves to make salad.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Putting food into a Togo container
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over dressing
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pimento dip 11/10
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk 44-45F in bar cooler. Operator relocated to walk in cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Soup 125F on top of pizza oven, operator removed to reheat
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
Handwash sink not accessible for employee use at all times. Blocked by rack
No paper towels or mechanical hand drying device provided at handwash sink. Pizza area
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Multiple current employees
Spray bottle containing toxic substance not labeled. 2 in dish area
Cleaned and sanitized equipment or utensils not properly stored. - Immersion mixer blade on the floor - in dirty container
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.mahi
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on dry storage
Food stored on floor. Oil containers next to back door
Hole in or other damage to wall. Dish area. Due to plumbing repair per operator
Hood filter missing from automatic fire suppression/exhaust system. Removed to clean
Feb 28, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Food manager certification expired/missing. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 2 expired, 1 missing.
Food-contact surface soiled with food debris, mold-like substance or slime. - interior microwave top soiled with food residue - pizza cutting board stained/grooved - slicer blade guard under sharpener (corrected on site)
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. White fish
Feb 27, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 5 high priority.
5 High priority3 Intermediate2 Basic
Show 10 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 20 flies around empty buckets in prep/mixer area
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon available undercooked upon request
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Bacon jam made with cooked onions 2/19. Cooked asparagus 2/19 with incorrect label per operator. Discarded
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Boiled egg 48-49F, goat cheese 49F, shredded cheese 49F, blue cheese 48F, shredded ham 47F, feta 48F, cut tomatoes 49F, fresh mozzarella 48F. In salad cooler overnight. See stop sale
Food manager certification expired/missing. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 2 expired, 1 missing.
Food-contact surface soiled with food debris, mold-like substance or slime. - interior microwave top soiled with food residue - pizza cutting board stained/grooved - slicer blade guard under sharpener (corrected on site)
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. 2 in kitchen
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. White fish
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cough syrup pizza shelving. Deodorant waitstation.
Oct 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Pesticide-emitting strip present in food prep area. Cookline next to back door, dichlorvos emitting strip
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. French onion 120-126F in warmer. Shallow 1/6 pan not touching water underneath. Operator removed to reheat
Clams/mussels/oysters tag removed from container prior to container being emptied. Oysters in the freezer
Food-contact surface soiled with food debris, mold-like substance or slime. - stained small portable cutting board - slicer under sharpener
Handwash sink not accessible for employee use at all times. Blocked by wire rack and rolling rack, cookline
Carbon dioxide/helium tanks not adequately secured. Bar
Exterior door has a gap at the threshold that opens to the outside. Back door
Food stored on floor. Jug of oil cookline
Water leaking from pipe and/or faucet/handle. Under prep sink
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.