D'AMORE'S
300 FLAGLER AVE STE A, New Smyrna Beach FL 32169 · 386.428.4022
Last inspected Jan 29, 2026 · 12 visits since August 2023
FEB 24
AUG 24
JAN 25
JUL 25
JAN 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Live, small flying insects found 2 in kitchen 1 in bar
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2023066767 | Aug 17, 2023 | Dec 18, 2023 | $200 |
| 4--2023066854 | Aug 25, 2023 | Dec 18, 2023 | $400 |
| 4--2023038514 | Jun 13, 2023 | Aug 16, 2023 | $400 |
Inspection history
12 visits, newest first
Jan 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
5 High priority5 Intermediate8 Basic
What the inspector wrote — 18 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Marinara made previous day 44F and 45F in the middle. Cooling since previous day in walk in cooler
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Main dish machine set up with sanitizer as detergent, and detergent as sanitizer. Operator changed chemicals and primed and 50 ppm cl was reached.
Raw animal food stored over or with unwashed produce. Raw shell eggs on case of tomatoes
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Show the remaining 14 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Heavy cream out for a few minutes on the line 46F, operator returned to cooler. - lasagna 63F on top of the ovens. Less than 30 minutes. Operator stated they are sold right after opening. Advised to use time as a public health control
Employee washed hands in a sink other than an approved handwash sink. Employee used the prep sink next to the handsink in the kitchen
Food-contact surface soiled with food debris, mold-like substance or slime. Interior bottom microwave on the line
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. 2 employees on duty
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. Ashley
Spray bottle containing toxic substance not labeled. On prep sink
Accumulation of debris inside warewashing machine. Residue/lime buildup, back dish machine
Ceiling/ceiling tile shows damage or is in disrepair. Outside of walk in cooler
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 and sea bass. See stop sale
Hole in or other damage to wall. Dry storage
In-use knife/knives stored in cracks between pieces of equipment.
In-use tongs stored on equipment door handle between uses.
No handwashing sign provided at a hand sink used by food employees.
Standing water in bottom of reach-in-cooler. Bar/keg cooler
Jul 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate9 Basic
Show 15 findings ▾
Bottled beverage stored in ice used for drinks. See stop sale. In the ice machine
Live, small flying insects found 2 in kitchen 1 in bar
Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over cheesecake, walk in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler drawer gaskets
No cleaning agent provided for kitchen dish machine
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Masked potato, lasagna, meat sauce, marinara
Accumulation of debris on exterior of warewashing machine. Top and interior doors
Carbon dioxide/helium tanks not adequately secured. Kitchen entrance
Ceiling/ceiling tile shows damage or is in disrepair. Outside walk in cooler
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. Seabass, salmon, white fish
Food stored on floor. Walk in cooler
Hole in or other damage to ceiling. Dry storage
Ice buildup in reach-in freezer and/or walk-in freezer. Excellence reach in freezer
No handwashing sign provided at a hand sink used by food employees. Kitchen
Standing water in bottom of reach-in-cooler. Keg cooler with wine bottles in water.
Feb 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 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. Tina
Ceiling dripping water onto dry storage shelving, saturating shelving, black buildup on wall, slimy water on the floor; Ceiling shows evidence of water damage outside walk in cooler
No handwashing sign provided at a hand sink used by food employees. Kitchen
Jan 30, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 2 high priority.
2 High priority5 Intermediate10 Basic
Show 17 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauces; raw ground beef on a case of tomatoes
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Lasagna 58-60F on top of the oven. Advised to use time as a public health control - Cream 60F, stock 50F next to stove. - in salad cooler, cut lettuce, Caesar, tomato 45F. Caesar 47F, fresh mozzarella 46F. In cooler approximately 1 hr
Employee washed hands in a sink other than an approved handwash sink. Prep sink next to hand sink
Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler drawer gaskets
No soap provided at handwash sink. Kitchen
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. Tina
Water reaching 127F at cookline hand sink, cold water not working
Ceiling dripping water onto dry storage shelving, saturating shelving, black buildup on wall, slimy water on the floor; Ceiling shows evidence of water damage outside walk in cooler
Clean utensils or equipment stored in dirty drawer or rack. Next to cookline, knives and other equipment
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, sea bass, and salmon. See stop sale
Dead roaches on premises. Approximately 10 on the floor and wall next to salad cooler
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cutting board
In-use knife/knives stored in cracks between pieces of equipment.
No handwashing sign provided at a hand sink used by food employees. Kitchen
Nonfood-contact surface soiled - at start of inspection, employee sitting on top of chest freezer with shoes on lid.
Plumbing system in disrepair. Mop sink faucet
Aug 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
Presence of live ants. In the dry storage area by back door, ants on the wall and ceiling area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh mozzarella bottom right salad cooler 46F, Caesar dressing 44F
Food-contact surface soiled with food debris, mold-like substance or slime. Cookline drawer dividers
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 no food handler training
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
Dead roaches on premises. 1 under dish machine, 2 on grease trap, 1 between freezers
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Eye glasses on freezer.
Faucet/handle missing at plumbing fixture. Mop sink handles
No handwashing sign provided at a hand sink used by food employees. Kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom shelf/ledge, under microwave
Opened employee beverage container in a cold holding unit with food to be served to customers. Open drink in cookline unit
Feb 14, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. 2 hosts
Feb 8, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Ziplock bags of raw meat over cheese, walk in cooler
Rodent activity present as evidenced by rodent droppings found. 1 on ledge next to cookline
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh mozzarella 45F and 45F, cut lettuce 42-45F, salad cooler for a few hours.
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. 2 hosts
No soap provided at handwash sink. 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.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cutting board
Aug 31, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 25, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Rodent activity present as evidenced by rodent droppings found. 1 on dry storage shelf behind canned soda. 1 on top of oven. 1 on the floor under oven.
Aug 24, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Rodent activity present as evidenced by rodent droppings found. 1 on dry storage shelf behind canned soda. 1 on top of oven. 1 on the floor under oven.
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
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. ROP raw beef more than 48 hours
Aug 17, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority5 Intermediate3 Basic
Show 12 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came in back door, put on apron and gloves in salad prep area. Discussed with manager who instructed employee to wash hands
Food stored in ice used for drinks. Cans of soda in ice machine
Rodent activity present as evidenced by rodent droppings found. 1 on dry storage shelf behind canned soda. 1 on top of oven. 1 on the floor under oven.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh mozzarella 44F, cooked mushrooms 45F, butter 45F, pesto made with fresh garlic 46F. Overnight in salad cooler per operator
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.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No paper towels or mechanical hand drying device provided at handwash sink. Kitchen
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
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. ROP raw beef more than 48 hours
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Food stored on floor. Case of potatoes walk in cooler
No handwashing sign provided at a hand sink used by food employees. Kitchen
Aug 17, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority4 Intermediate0 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 48F, cooked mushrooms 46F, salad cooler. Cooler door left open to stock/clean per operator.
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. Emailed to operator
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. ROP of raw and ready to eat food held over 48 hours
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
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
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.