HALF WALL #3
1889 STATE ROAD 44, New Smyrna Beach FL 32168 · 386-426-5350
Last inspected Apr 21, 2026 · 7 visits since July 2023
JAN 24
OCT 24
MAR 25
OCT 25
APR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 in the main bar
★ 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--2023031447 | May 22, 2023 | Jul 24, 2023 | $400 |
Inspection history
7 visits, newest first
Apr 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate6 Basic
What the inspector wrote — 7 findingsThe state's own report →
Food-contact surface soiled with food debris. -large white cutting boards stained -inside "expo" reach-in cooler, operator cleaned
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -over prep area/handwash sink
Duct tape used to repair nonfood-contact surface. -sauté reach-in cooler door
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee wearing watch, operator educated employee, employee removed watch
Show the remaining 3 findings ▾
No Heimlich maneuver/choking sign posted. -provided Choking First Aid Procedures handout
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler fan covers have a light accumulation of dust/debris -knife magnet -handwash sink at far end of indoor bar
Walk-in cooler shelves with rust that has pitted the surface.
Oct 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Potatoes 43-46F, pasta 43-46F, corners of double cooler on cookline. Operator checked earlier in the day and temperatures were 40F. Moved to walk in cooler
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Outdoor bar, greater than 400 ppm quat three compartment
Food-contact surface soiled with food debris, mold-like substance or slime. Lemon cutter
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Single-service articles improperly stored. Paper towel dispenser close to the floor behind bus tub with dirty dishware, and roll with approximately 1 ft of towels on the bus tub.
Mar 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Breast off the grill 136-151F. Returned to grill and 169F was reached
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. Wings 66F cooler under steam table out and returned to cooler during lunch for orders. Moved to walk in cooler to recover temperature Overnight in expo cooler: sour cream 50F, potato salad 50F. See stop sale. Stocked less than 4 hours earlier: Cole slaw 47F, tomato salad 49F. Operator moved / discarded items and called for service
Food-contact surface soiled with food debris, mold-like substance or slime. Light black buildup inside soda machine nozzles
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Ice buildup in reach-in freezer and/or walk-in freezer. Avantco cookline
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under grill
Oct 3, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Equipment in poor repair. Dressing cooler gaskets hanging on right side. Lid and handle repaired with duct tape
Hood filter missing from automatic fire suppression/exhaust system. Gap approximately 10"
Oct 2, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 8 recorded, 2 high priority.
2 High priority1 Intermediate5 Basic
Show 8 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. Indoor bar 0 ppm cl
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Walk in cooler - red cabbage 57F, Cole slaw 50F, cooked onions 48-54F, ribs 46-47F, cheese 52F, chili 53F, all out and returned to cooler per operator - Reach in cooler meatloaf above fill line overnight cookline 45F. Operator discarded - raw fish bottom left cooler below warmer 43-47F Dressing cooler- Greek dressing made in house with feta 45F, potato salad 44F
Food-contact surface soiled with food debris, mold-like substance or slime. Light buildup, soda gun nozzles, indoor bar
Dead roaches on premises. 3 floor, cookline
Equipment in poor repair. Dressing cooler gaskets hanging on right side. Lid and handle repaired with duct tape
Hood filter missing from automatic fire suppression/exhaust system. Gap approximately 10"
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underneath grill
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm cl. Operator removed
Jan 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 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. Indoor bar 0 ppm cl. Manager changed out chemical, primed, and 50 ppm cl was reached
Employee did not dry hands after washing, prior to donning gloves to work with food. Cook. Discussed with manager
Food-contact surface soiled with food debris, mold-like substance or slime. Cookline cutting board stained
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. Tuna
Employee eating while preparing food. While working on cookline, cook grabbed something off of cutting board, ate it, then washed hands. Discussed with manager
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 100 ppm quat. Corrected to 200 ppm
Jul 24, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 in the main bar
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -veg burger in reach in cooler dated 7/17 on 8th day
No handwashing sign provided at a hand sink used by food employees. Womens restroom
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.