IZZYS ISLAND TACOS AND ICE CREAM
3600 S ATLANTIC AVE, New Smyrna Beach FL 32169 · 386 410 4429
Last inspected Jul 10, 2026 · 12 visits since October 2023
FEB 24
OCT 24
APR 25
DEC 25
APR 26
▼ IMPROVING
5 inspections trending up, 16 points better than where it started.
Wastewater running onto the ground under building. Operator removed clean out cap when floor drain was backing up. Observed wastewater running out of clean out onto the ground under the building.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025001302 | Oct 30, 2024 | Feb 4, 2025 | $200 |
Inspection history
12 visits, newest first
Jul 10, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate0 Basic
What the inspector wrote — 2 findings
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Front area
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.
Jul 9, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Raw steak 48F, hot dogs 85F, cooked onions 90F, cooked steak 92F out with no time or temperature control for safety. Advised to use time as a public health control - Upright cooler raw chicken 47F, raw fish 47F, shrimp 47F, beef 43F, shredded cheese 45f. Cooler opened and closed frequently during prep in the morning. - walk in cooler shredded cheese, milk, cabbage, tomato, butter 45F - lemon watermelon juice made in house fresh left at room temperature at register
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Front area
Handwash sink missing in warewashing or food preparation area. dry storage room now contains ice cream maker machines, in use making ice cream at time of inspection.
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.
May 1, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Raw steak 48F, hot dogs 85F, cooked onions 90F, cooked steak 92F out with no time or temperature control for safety. Advised to use time as a public health control - Upright cooler raw chicken 47F, raw fish 47F, shrimp 47F, beef 43F, shredded cheese 45f. Cooler opened and closed frequently during prep in the morning. - walk in cooler shredded cheese, milk, cabbage, tomato, butter 45F - lemon watermelon juice made in house fresh left at room temperature at register
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Front area
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 Process Waiver for the method observed in use during the inspection. Making and jarring hot sauce with canned tomatoes and other ingredients, leaving at room temperature in the dining room
Handwash sink missing in warewashing or food preparation area. dry storage room now contains ice cream maker machines, in use making ice cream at time of inspection.
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.
Working containers of food removed from original container not identified by common name.
Apr 30, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority4 Intermediate2 Basic
Show 10 findings ▾
Live, small flying insects found 1 on the cookline
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over shredded cheese
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Raw steak 48F, hot dogs 85F, cooked onions 90F, cooked steak 92F out with no time or temperature control for safety. Advised to use time as a public health control - Upright cooler raw chicken 47F, raw fish 47F, shrimp 47F, beef 43F, shredded cheese 45f. Cooler opened and closed frequently during prep in the morning. - walk in cooler shredded cheese, milk, cabbage, tomato, butter 45F - lemon watermelon juice made in house fresh left at room temperature at register
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Front area
Employee washed hands in a sink other than an approved handwash sink. At three compartment sink
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 Process Waiver for the method observed in use during the inspection. Making and jarring hot sauce with canned tomatoes and other ingredients, leaving at room temperature in the dining room
Handwash sink missing in warewashing or food preparation area. dry storage room now contains ice cream maker machines, in use making ice cream at time of inspection.
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.
Food stored on floor. Oil at front counter
Working containers of food removed from original container not identified by common name.
Dec 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken over raw fish
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -chicken 45f
Toxic substance/chemical improperly stored. -chemical spray bottle on ice cream freezer
Employee with long fingernails working with exposed food, single-service items or clean equipment and utensils. -working with corn tortillas Employee put gloves on
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Bowl or other container with no handle used to dispense food. -corn flour
Current Hotel and Restaurant license not displayed.
Employee personal food not properly identified and segregated from food to be served to the public.
Ice buildup in reach-in freezer and cooler.
Apr 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate5 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw meats over cooked shrimp, cookline Raw shell eggs over ready to eat food, walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk out and returned to cooler during lunch 50F. Cheesecake bits 46F, top of cooler in ice cream area. No other tcs food in cooler Raw chicken, shredded cheese, block cheese 44-47F Motak cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 128F, corn 129F, ground beef 134F, steam table. Advised to turn unit up. Cooked onions 100F on the line. Advised to use Time as a public health control
Current Hotel and Restaurant license not displayed. Displayed license expired 4/1/2024
Food stored on floor. Walk in cooler bag of ice cream mix, oil kitchen area
Ice scoop handle in contact with ice.
Outer openings not protected with self-closing doors. Side kitchen
Working containers of food removed from original container not identified by common name.flour
Oct 31, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Sour cream 77F, yogurt dill sauce 67F, both above reach in cooler in squeeze bottles approximately 2 hours. - fries 60F next to fryer
Current Hotel and Restaurant license not displayed.
Ice buildup in reach-in freezer and/or walk-in freezer. Thompson freezer
Outer openings not protected with self-closing doors. Side kitchen door
Oct 30, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority1 Intermediate7 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Sour cream 77F, yogurt dill sauce 67F, both above reach in cooler in squeeze bottles approximately 2 hours. - fries 60F next to fryer
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Ground beef and corn 125F, less than 2 hours on steam table. Advised to reheat to 165F to hot hold at 135F or above.
Wastewater running onto the ground under building. Operator removed clean out cap when floor drain was backing up. Observed wastewater running out of clean out onto the ground under the building.
Handwash sink not accessible for employee use at all times. Kitchen, blocked by hand sink and holding large plastic tub.
Bowl or other container with no handle used to dispense food.in spices
Current Hotel and Restaurant license not displayed.
Employee eating in a food preparation or other restricted area. Eating, food and uncovered drink on reach in cooler in main kitchen area
Food stored on floor. Oil in the kitchen Ice cream mix in the walk in cooler
Ice buildup in reach-in freezer and/or walk-in freezer. Thompson freezer
Outer openings not protected with self-closing doors. Side kitchen door
Standing water in floor drain/floor drain draining very slowly. Three compartment sink floor drain not draining.
Feb 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Vegetable chopper Interior top ice machine
Outer openings not protected with self-closing doors. Side kitchen door
Feb 15, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 6 high priority.
6 High priority3 Intermediate5 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooling overnight in walk in cooler, uncut covered cooked pork 46F in the middle. See stop sale
Food with mold-like growth. See stop sale. Shredded coconut no longer on menu, mold like substance in interior bag, on scoop cup, and on top of coconut
Raw animal food stored over/not properly separated from ready-to-eat food. - Raw shell eggs over shredded cheese; raw chicken over queso and corn. White cooler in kitchen - raw shell eggs over cheese walk in cooler
Rodent activity present as evidenced by rodent droppings found. In the garage storage area, 4 inside a box of Togo cups. 1 on electrical box, 1 on the windowsill. Several on the floor behind freezers. This area closed off completely by 2 doors to kitchen/prep area. In the main storage room, 1 on the floor between freezers. 1 door between this and kitchen/prep room
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice left out overnight 73F. See stop sale
Food-contact surface soiled with food debris, mold-like substance or slime. Vegetable chopper Interior top ice machine
No paper towels or mechanical hand drying device provided at handwash sink. Kitchen handsink
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 employee with no food handler training
Bowl or other container with no handle used to dispense food. In various dry items
Food stored on floor. Ice cream mix walk in cooler
Ice scoop handle in contact with ice. Ice machine
Outer openings not protected with self-closing doors. Side kitchen door
Time/temperature control for safety food not maintained frozen solid in a freezer. Far right freezer in garage
Jan 4, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over shredded cheese, cookline cooler next to handsink
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Exterior
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. Issued to operator
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. Only available certificate expired
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. Employee with no food handler training working at start of inspection
Bowl or other container with no handle used to dispense food. In ice cream area
Current Hotel and Restaurant license not displayed.
Food stored on floor. Container of oil on cookline
Ice scoop handle in contact with ice. In ice machine
Outer openings not protected with self-closing doors. Side kitchen door
Oct 26, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 5 high priority.
5 High priority3 Intermediate6 Basic
Show 14 findings ▾
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 dicing tomatoes
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over shredded cheese, cookline cooler next to handsink
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Fresh garlic in oil chimichurri 82F - ice cream mix brought from back cooler to front dessert topping cooler 47F. Operator adjusted thermostat - milk 46F, in dessert double cooler. In and out of cooler per operator
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 127F, chicken 120f, beef 126F. Steam table less than 2 hours.Operator increased temp setting
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Exterior
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. Issued to operator
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. Only available certificate expired
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. Employee with no food handler training working at start of inspection
Bowl or other container with no handle used to dispense food. In ice cream area
Current Hotel and Restaurant license not displayed.
Employee personal food not properly identified and segregated from food to be served to the public. Front ice cream cooler
Food stored on floor. Container of oil on cookline
Ice scoop handle in contact with ice. In ice machine
Outer openings not protected with self-closing doors. Side kitchen door
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.