JIMMY HULA'S
151 CANAL ST, New Smyrna Beach FL 32168 · 386-402-8641
Last inspected Aug 12, 2026 · 17 visits since August 2023
JAN 25
AUG 25
AUG 25
DEC 25
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found 1 in the kitchen
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
17 visits, newest first
Aug 12, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Floor soiled/has accumulation of debris. Around front soda machine, bag in the box soda, ice machine
Aug 7, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 44F, shredded cheese 45F, in left cookline drawers overnight
Food-contact surface soiled with food debris, mold-like substance or slime. - Reach in cooler gaskets soiled with food debris, cookline - can opener blade, heavily encrusted with food residue - veg dicer - soda gun in the bar - soda nozzles
Floor soiled/has accumulation of debris. Around front soda machine, bag in the box soda, ice machine
Jul 29, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 6 high priority.
6 High priority8 Intermediate7 Basic
Show 21 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. Bar dish machine 0 ppm cl, ran through 5x
Employee failed to wash hands as required when changing gloves while working with food. - after handling cell phone - after handling raw meat and switching to ready to eat (New employee)
Live, small flying insects found. 1 in the front near bread storage 2 around back prep table
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pico 7/16
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 44F, shredded cheese 45F, in left cookline drawers overnight
Toxic substance/chemical improperly stored. Degreaser spray bottles over breading
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Shredded cabbage and hot dogs walk in cooler, milk at the front counter
Food-contact surface soiled with food debris, mold-like substance or slime. - Reach in cooler gaskets soiled with food debris, cookline - can opener blade, heavily encrusted with food residue - veg dicer - soda gun in the bar - soda nozzles
Handwash sink used for purposes other than handwashing. Used to hold catering book next to prep sink
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 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 cooks 1 server 1 bartender
No paper towels or mechanical hand drying device provided at handwash sink. Next to three compartment sink.
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. Employees 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. Employees present with no proof for food in the training
No soap provided at handwash sink. Next to three compartment sink.
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. See stop sale. Case of tuna
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. uncovered drink on cutting board
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone in fryer area
Floor soiled/has accumulation of debris. Around front soda machine, bag in the box soda, ice machine
Food stored on floor. Container of bread and case of fries walk in freezer
In-use knife/knives stored in cracks between pieces of equipment. Below cutting board
Old labels stuck to food containers after cleaning. Chorizo in reach in cooler labeled as shrimp 7/10 and as chorizo 5/16
Dec 9, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Next to the ice machine
Floor soiled/has accumulation of debris. - Under three compartment sink and shelving across from ice machine - Around floor drains throughout
Dec 2, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 17 recorded, 5 high priority.
5 High priority4 Intermediate8 Basic
Show 17 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. Corrected to 100 ppm
Live, small flying insects found. 3 or 4 in the bar
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Dry mix cabbage 11/19
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. Fish 60F, 63F, shrimp 62F, chicken 64F, 63F, 63F, shredded cheese 65F. Reach in cooler drawers overnight. Unit was unplugged
Food-contact surface soiled with food debris, mold-like substance or slime. - Zucchini dicer - can opener blade - interior soda nozzles at the soda machine next to the register - light residue bar soda gun - interior lid to ice bin in the bar corrected on site
Handwash sink used for purposes other than handwashing. Used to hold pitcher
No paper towels or mechanical hand drying device provided at handwash sink. Next to the ice machine
Spray bottle containing toxic substance not labeled. Operator discarded
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. See stop sale
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on reach in freezer/prep area
Floor soiled/has accumulation of debris. - Under three compartment sink and shelving across from ice machine - Around floor drains throughout
Ice buildup in reach-in freezer and/or walk-in freezer. In the bar glass freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Speed rack ledges
Old food stuck to clean dishware/utensils. Clean pans stacked up to air dry Operator removed to rewash.
Raw fruits/vegetables not washed prior to preparation. Tomatoes. Discussed with employee who began rinsing them
Working containers of food removed from original container not identified by common name. Large sugar container on bottom prep table
Aug 29, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Floor soiled/has accumulation of debris. Under front counter area
Aug 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Cookline drawers right side Sliced cheese 47F, corn 46F. Drawer was pulled out slightly when temperatures were taken. - cookline drawers left side cut chicken 45F, pulled pork 45F - milk in the bar cooler 50F overnight. Manager stated it was not intended for customer use and discarded
Food-contact surface soiled with food debris, mold-like substance or slime. - Can opener blade - Oven interior - lime buildup on ice machine baffle - soda gun nozzle in the bar
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. Employees on duty
Aug 15, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority6 Intermediate3 Basic
Show 11 findings ▾
Live, small flying insects found 1 in the kitchen
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Cookline drawers right side Sliced cheese 47F, corn 46F. Drawer was pulled out slightly when temperatures were taken. - cookline drawers left side cut chicken 45F, pulled pork 45F - milk in the bar cooler 50F overnight. Manager stated it was not intended for customer use and discarded
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Gallon of milk at the front counter
Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Chicken breasts 149-159F. Sheet pan of chicken breast out of the oven. Employee stated it is intended to be partially cooked.
Food-contact surface soiled with food debris, mold-like substance or slime. - Can opener blade - Oven interior - lime buildup on ice machine baffle - soda gun nozzle in the bar
Handwash sink not accessible for employee use at all times. Next to ice machine
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. Employees on duty
Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. Chicken breast
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - Backpacks in bag in the box soda - keys on cookline shelving
Food stored on floor. - Rice cooker next to reach in cooler cookline corrected on site - items in the walk in freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelving Speed rack ledges
Mar 26, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 30, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Over easy egg on the Burnt Reynolds burger on both menus Tupats pokado on Togo menu
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 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 server 2 cook
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Back prep area between air drying board of three compartment sink and clean pan storage
Equipment and utensils not properly air-dried - wet nesting. Plastic cups
Floor soiled/has accumulation of debris. Cookline
Jan 22, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority5 Intermediate5 Basic
Show 12 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 both
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cole slaw 1/14, blackened chicken 1/15
Food-contact surface soiled with food debris, mold-like substance or slime. Interior oven Can opener blade Veg dicer Blackened cutting boards
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Over easy egg on the Burnt Reynolds burger on both menus Tupats pokado on Togo menu
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. 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 server 2 cook
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 new employees on duty, no proof of food handler training.
Accumulation of lime scale on the inside of the dishmachine.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Back prep area between air drying board of three compartment sink and clean pan storage
Equipment and utensils not properly air-dried - wet nesting. Plastic cups
Floor soiled/has accumulation of debris. Cookline
Old food stuck to clean dishware/utensils. On some of the clean Cambros
Sep 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate8 Basic
Show 10 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Poke tuna 9/3. Per operator employees likely filled same container with new product. Blackened chicken 9/4
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced chicken 45F, shredded cheese 45F, drawer left side overnight. Operator relocated to reach in cooler to recover temperature
Equipment and utensils not properly air-dried - wet nesting.
Floor soiled/has accumulation of debris. Fryer area
Gaskets in poor repair. Cookline under grill drawer gaskets handing/torn
Interior of oven/microwave has accumulation of black substance/grease/food debris.
No conspicuously located ambient air temperature thermometer in holding unit. Left cookline drawer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters - area around reach in cooler drawer gaskets
Old food stuck to clean dishware/utensils. Cambros. Operator removed to soak.
Old labels stuck to food containers after cleaning. Edamame dated with old label 7/17. Operator discarded
Jan 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate7 Basic
Show 13 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Kitchen
Raw animal food stored over/not properly separated from ready-to-eat food. Cases of raw beef over queso in walk in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade, light buildup.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat
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. Skya
Spray bottle containing toxic substance not labeled. Sanitizer in the bar
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Handsink between three compartment sink and clean pans storage missing splash guards
Employee personal food not properly identified and segregated from food to be served to the public. In cookline cooler, bag of personal food over container of tuna
Equipment and utensils not properly air-dried - wet nesting.plastic cups
No handwashing sign provided at a hand sink used by food employees. Cookline
Single-service articles improperly stored. Cases of Togo containers on the floor across from icemachine
Single-service items for customer self-service not properly protected to prevent contamination. Unwrapped utensils for self service
Time/temperature control for safety food thawed in an improper manner. Tuna in standing water
Oct 25, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 5, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -poke addition to bowls
Aug 23, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate2 Basic
Show 4 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. -both bar and kitchen dish machines ppm cl
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -poke addition to bowls
No handwashing sign provided at a hand sink used by food employees. -sink next to 3 comp sink in back
Wiping cloth chlorine sanitizing solution not at proper minimum strength. -less than 150 ppm quat
Aug 22, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 4 high priority.
4 High priority6 Intermediate7 Basic
Show 17 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. -both bar and kitchen dish machines 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. -line cook rearranged tacos with ungloved hand
Rodent activity present as evidenced by rodent droppings found. - approximately 10 on the floor between ice machine and liquor shelving
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -key lime pie in front counter reach in temp at 45F. In cooler 3 hours per operator. Moved to adjacent cooler
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.
Handwash sink not accessible for employee use at all times. -handwashing sink next to ice machine
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -poke addition to bowls
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.
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.
Original container of toxic substance or chemical does not bear the manufacturer's label. -spray bottle with clear liquid in back room
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. -hand sink ext to 3 comp sink in back
Cleaned and sanitized equipment or utensils not properly stored. -lids on floor
No Heimlich maneuver/choking sign posted.
No handwashing sign provided at a hand sink used by food employees. -sink next to 3 comp sink in back
Standing water in bottom of reach-in-cooler. -beer cooler in outside bar
Time/temperature control for safety food not maintained frozen solid in a freezer. -reach in freezer on front line under warmer across from fryers
Wiping cloth chlorine sanitizing solution not at proper minimum strength. -less than 150 ppm quat
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.