LIMONCELLO SOUTH
737 E 3 AVE, New Smyrna FL 32169 · 386-444-3716
Last inspected Aug 17, 2026 · 12 visits since September 2023
SEP 24
FEB 25
SEP 25
APR 26
AUG 26
— STEADY
5 inspections within 28 points of each other. Whatever this kitchen does, it does consistently.
Food with mold-like growth. See stop sale. Yellow cheese
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2020046263 | Aug 31, 2020 | Jan 13, 2021 | $800 |
| 4--2019064341 | Dec 5, 2019 | Jun 11, 2020 | $400 |
| 4--2019024264 | Mar 29, 2019 | Jun 18, 2019 | $400 |
Inspection history
12 visits, newest first
Aug 17, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate2 Basic
What the inspector wrote — 4 findings
Food-contact surface soiled with food debris, mold-like substance or slime. Gaskets salad cooler Slicer Soda gun and ice bin in the bar
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover walk in cooler
Standing water in bottom of reach-in-cooler.
Aug 12, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 17 violations recorded, 4 high priority.
4 High priority5 Intermediate8 Basic
Show 17 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Marinara 53F overnight in walk in cooler
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. Main dish machine 0 ppm cl. Operator brought chemical, primed, and ran through several times 200 ppm cl
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. - Shrimp 50, raw chicken 46F, raw fish 45F, lobster 45F overnight in cookline cooler, moved to walk in cooler approximately 45 minutes earlier. See stop sale - Butter 59F sitting in bread station
Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt. Credit card fee not on the menu
Food-contact surface soiled with food debris, mold-like substance or slime. Gaskets salad cooler Slicer Soda gun and ice bin in the bar
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/
No soap provided at handwash sink. Cookline
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Bowl or other container with no handle used to dispense food. In sugar
Establishment advertised homemade food items, but used food items received already prepared. Caesar dressing
Floor area(s) covered with standing water. Dish area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover walk in cooler
Old food stuck to clean dishware/utensils.
Standing water in bottom of reach-in-cooler.
Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Working containers of food removed from original container not identified by common name. Sugar
Apr 27, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate5 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. - Interior rim of reach in cooler - Area around gaskets - Can opener - Heavy buildup slicer and blade guard - Immersion mixer blade - Knife from previous day - Interior ice machine
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
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. Operator unable to locate
Carbon dioxide/helium tanks not adequately secured. next to back door
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cookline, on bag in the box soda
Food stored on floor. Cases in the freezer
In-use tongs stored on equipment door handle between uses. Oven doors
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers walk in cooler
Apr 20, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 5 high priority.
5 High priority7 Intermediate10 Basic
Show 22 findings ▾
Food with mold-like growth. See stop sale. Open container of marscapone with no date mark Visible mold on cooked sausage in reach in cooler with no date mark
Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. - Flour sifter visibly soiled with clumps of flour from previous day - breading containing clumps from previous day
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. - Raw shrimp 1/6 pan inside avocado 1/3 pan a¿¿ raw veal over micro greens
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Open container of jarred truffles 71F left out overnight - 1/9 pan of cooked garlic 44-45F nested in 1/3 pan
Food-contact surface soiled with food debris, mold-like substance or slime. - Interior rim of reach in cooler - Area around gaskets - Can opener - Heavy buildup slicer and blade guard - Immersion mixer blade - Knife from previous day - Interior ice machine
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
No paper towels or mechanical hand drying device provided at handwash sink. Cookline
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. Operator unable to locate
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. Operator unable to locate
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - Meat sauce, soups, sauces, lasagna,other items
Spray bottle containing toxic substance not labeled. Purple substance in the bar
Accumulation of debris on exterior of warewashing machine.
Carbon dioxide/helium tanks not adequately secured. next to back door
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. Sea bass
Container of strawberries sitting in condensation on the bottom shelf in countertop Pepsi cooler, kitchen
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cookline, on bag in the box soda
Floor soiled/has accumulation of debris. Behind fryer
Food stored on floor. Cases in the freezer
In-use tongs stored on equipment door handle between uses. Oven doors
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers walk in cooler
Old food stuck to clean dishware/utensils. Containers, bowls, visibly soiled, on other clean items/on clean shelf. Operator removed to wash.
Dec 2, 2025□ 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. Interior salamander Interior oven Reach in cooler interior rim Ice machine light buildup Slicer blade guard
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. wire cart cookline,
Nov 24, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw breaded meat over sauce walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Ricotta 44F, underneath salad cooler, operator discarded - Chicken 48-52F, mortadella 52F, overnight top of Atosa cooler - cut watermelon 66F bar cooler overnight, See stop sale
Food-contact surface soiled with food debris, mold-like substance or slime. Interior salamander Interior oven Reach in cooler interior rim Ice machine light buildup Slicer blade guard
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna tar tar not marked raw Cooked octopus marked raw
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. wire cart cookline,
Sep 23, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority3 Intermediate2 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Meatsauce from 8-9 hours ago 47F
Raw animal food stored over/not properly separated from ready-to-eat food. Raw breaded meat over sauce walk in cooler
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Lasagna 9/16
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Ricotta 44F, underneath salad cooler, operator discarded - Chicken 48-52F, mortadella 52F, overnight top of Atosa cooler - cut watermelon 66F bar cooler overnight, See stop sale
Food-contact surface soiled with food debris, mold-like substance or slime. Interior salamander Interior oven Reach in cooler interior rim Ice machine light buildup Slicer blade guard
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna tar tar not marked raw Cooked octopus marked raw
No probe thermometer provided to measure temperature of food products.
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
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. wire cart cookline,
Feb 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
5 High priority4 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. Marinara 50F in the middle, cooling overnight per operator in walk in cooler
Raw animal food stored over/not properly separated from ready-to-eat food. Raw veal over cooked fish, raw steak over cooked mussels, walk in cooler
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. Cooked tomatoes 46F, cooked been 45F, cheese portions 49F. Cooked asparagus 52F. Overnight, top of salad cooler
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm cl
Establishment is conducting non-continuous cooking of raw animal foods and the written procedures are not available upon request. Rolled ground beef
Food-contact surface soiled with food debris, mold-like substance or slime. Right oven, interior microwave
Handwash sink used for purposes other than handwashing. Used to fill flower pitchers
No paper towels or mechanical hand drying device provided at handwash sink.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In dish area as evidenced by old food/standing water/soiled water in clean containers
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watches
Equipment in poor repair. Bar cooler lids
No conspicuously located ambient air temperature thermometer in holding unit. Glass door unit
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Salamander
Sep 17, 2024□ Call Back - CompliedRoutine Inspection
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. Bar cooler doors
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler fan covers heavily soiled with dust - reach in cooler gaskets
Sep 13, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 6 high priority.
6 High priority3 Intermediate2 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Meat sauce 48-49F Marinara 48-50F Mushrooms sauce 48-52F Cooked previous day and in walk in cooler overnight.
Food with mold-like growth. See stop sale. Yellow cheese
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Diced beets 9/3
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. Walk in cooler. Delivery approximately 45 minutes earlier. Door left open per operator Angel hair 46F Linguine 47F Eggplant 47F Sausage 47F Manzini 47F Vodka sauce 48F Meat sauce 48F Marinara 48F Cream sauce 48F Meatballs 48F Veal 47F Blue cheese 46F Lasagna 46F Butter 46F Beef 46F See stop sale
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm cl.
Handwash sink used for purposes other than handwashing. Used to hold pitcher at start 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. New front of the house employee on duty. Employee left to get her certification
Spray bottle containing toxic substance not labeled. Dish area
Equipment in poor repair. Bar cooler doors
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler fan covers heavily soiled with dust - reach in cooler gaskets
Jan 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate2 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. 0 ppm cl. Chemical container empty. Operator changed out and 50 ppm cl was reached
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream in glass door bar cooler 45F. Out and put into this cooler earlier in the day. Operator moved to another cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns in the bar
Handwash sink used for purposes other than handwashing. Used to fill pitcher, cookline
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/ start of inspection
Spray bottle containing toxic substance not labeled. Bleach
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Light buildup ice machine
Employee with no beard guard/restraint while engaging in food preparation. Cook
Sep 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooling overnight: tcs marinara 52F in the middle, tcs Marsala 52F in the middle, cooling overnight in walk in cooler in large, deep plastic containers. See stop sale
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 Operator changed out chemical container, primed, and 50 ppm cl was reached.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Toxic substance/chemical improperly stored. Spray bottle of disinfectant over clean plates
Food-contact surface soiled with food debris, mold-like substance or slime. - interior ice bins in the bar - interior soda nozzle, end of bar Employee began burning ice to clean and sanitize.
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. 3 current expired; 1 missing for employee over 60 days
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drinks, cookline
Wet wiping cloths stored in diluted disinfectant RTU spray. Corrected to 50 ppm cl
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.