CORKSCREW BAR & GRILLE
235 CANAL ST, New Smyrna Beach FL 32168 · 386-957-3955
Last inspected Aug 12, 2026 · 11 visits since October 2023
NOV 24
MAY 25
NOV 25
FEB 26
AUG 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Live, small flying insects found. 4 around soda gun in the bar 1 on juicer
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2022036065 | May 17, 2022 | Aug 18, 2022 | $400 |
Inspection history
11 visits, newest first
Aug 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate3 Basic
What the inspector wrote — 8 findingsThe state's own report →
Live, small flying insects found. 4 around soda gun in the bar 1 on juicer
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. - Blue cheese 47F just stocked in salad cooler. Moved to walk in cooler - pasta 48F, turkey 48F, rice 45F. Main cooler, pasta and turkey overnight. See stop sale Corrective Action Taken**
Food-contact surface soiled with food debris, mold-like substance or slime. - Stained green cutting board - fly and fruit residue on bar mixer. Operator removed to wash
Show the remaining 4 findings ▾
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. 1 current employee, just expired
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone above reach in cooler
Old food stuck to clean dishware/utensils. Plastic 1/3 pan air drying
Unwashed fruits/vegetables stored with ready-to-eat food. Cases of asparagus and lettuce in walk in cooler
Feb 12, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate3 Basic
Show 9 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Demi glaze 2/3
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter and cooked onions held at room temperature on the line. Less than an hour at time of inspection. Advised to use time as a public health control
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. potatoes 130-146F in the steam table. Advised to reheat to 165F to hot hold at 135F or above.
Food-contact surface soiled with food debris, mold-like substance or slime. - Soda gun nozzles in the bar - underside of mixer head - ice tea nozzle
Handwash sink used for purposes other than handwashing. In the bar used as dump sink
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Collards in the walk in cooler
Employee personal food not properly identified and segregated from food to be served to the public. In reach in cooler in the kitchen, bag of employee food not labeled.
Stored food not covered. Ice cream in walk in freezer
Working containers of food removed from original container not identified by common name. Corn starch. Operator discarded
Jan 22, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 21, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority5 Intermediate1 Basic
Show 8 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Raw animal food stored/chicken over or with ready-to-eat food in a freezer - not all products commercially packaged. -freezer
Establishment advertised a specific fish on the menu/menu board but served another type of fish. -Menu poke tuna stack states yellow fin -menu seared ahi tuna states yellow fin Invoice and box of tuna does not state yellowfin. Manager took off the menu till they ca verify what kind of tuna with distributor.
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. -provided
Food-contact surface soiled with food debris, mold-like substance or slime. -salad cooler cutting board soiled
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -drink menu Blanton sour, chocolate covered strawberry,run brulee using raw egg whites for drink
Mussel tags not marked with last date served. Established only does mussels as special 2 or 3 times a year
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on prep table
May 16, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 13, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 6 high priority.
6 High priority5 Intermediate4 Basic
Show 15 findings ▾
Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Mahi 133F in the middle, rechecked at 139F. Returned to grill and 187F was reached.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Greens cooked previous day 41-46F in the middle, walk in cooler, 22L container, covered.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over fries, cookline
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. Roast beef out to portion and returned to cooler without portioning 46-53F. Advised to leave items under refrigeration until ready to prep.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. heated and stored in steam table double panned: jalepeno sauce as low as 105F, mashed potatoes as low as119F. Advised to fill less full, cover, remove extra pan.
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, opened Friday, waitstation.
Food-contact surface soiled with food debris, mold-like substance or slime. Light buildup top back of ice bin wait station
No paper towels or mechanical hand drying device provided at handwash sink. Kitchen
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Compound butter dated 4/29, frozen date, in reach in cooler
Spray bottle containing toxic substance not labeled. Bar.
Cleaned and sanitized equipment or utensils not properly stored. Chill stick stored directly on wire rack with cardboard boxes in walk in freezer
Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones above reach in cooler
Nonfood-contact surface soiled. - Interior glass cooler, bar, broken glass.
Dec 3, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 7 high priority.
7 High priority2 Intermediate1 Basic
Show 10 findings ▾
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Center temperature of turkeys out of the oven approximately 20 minutes prior per operator 108-132F. Temperatures on all turkeys increased towards surface when checked in multiple areas. Operator moved turkeys back to the oven
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Sweet potatoes 47F and 57F, broth for stuffing 47F, chicken stock 57F, butternut squash soup 63F, mashed potatoes up to 72F. All cooked previous day and stored in walk in cooler overnight
Dented/rusted cans present. See stop sale. Dented #10 can of black eyed peas.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 in dry storage area around onions
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Lemon caper sauce 11/18
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 pm quat (brand requires 200 400-500 ppm when tested.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
No paper towels or mechanical hand drying device provided at handwash sink. Cookline
Raw fruits/vegetables not washed prior to preparation. Cucumbers. Discussed with operator
Feb 5, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Grits cooling overnight in walk in cooler 54F
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Fresh garlic/butter mix 1/25
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Food-contact surface soiled with food debris, mold-like substance or slime. - Slicer - soda gun in the bar
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink, cookline
Food stored below soap or paper towel dispenser exposing the items to drips from people's hands. Spice under soap and paper towels cookline
In-use tongs stored on equipment door handle between uses.
Nov 21, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 30, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority4 Intermediate0 Basic
Show 9 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 in the bar
Raw animal food stored over/not properly separated from ready-to-eat food. Pooled egg whites over ready to eat food in the upright cooler near walk in cooler
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked chicken breast 10/22
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. Butter room temp 68F overnight in pantry area. See stop sale
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Removed to wash
Identity of food or food product misrepresented. Menu advertises: all chicken is free range and antibiotic/steroid free. When asked to provide proof of identity, operator showed a case of Sysco classic chicken which stated it did not have added hormones.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Brunch menu avocado toast with smoked salmon, poached eggs
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. New employees with no food handler training. Emailed operator handout
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.