MCKENNAS PLACE
1443 S DIXIE FREEWAY, New Smyrna Beach FL 32168 · 386-409-3355
Last inspected Aug 19, 2026 · 9 visits since September 2023
AUG 24
DEC 24
JUL 25
JAN 26
AUG 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 kitchen
★ 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--2022007541 | Dec 8, 2021 | Mar 11, 2022 | $200 |
Inspection history
9 visits, newest first
Aug 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
What the inspector wrote — 6 findingsThe state's own report →
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Grits 8/10
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced cheese 50F and 46F, corned beef 43-48F, Cole slaw 46-47F. Top Center of left cookline cooler. Operator discarded cheese and corned beef and iced remaining items.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Ajus 118F. Steam table off. Advised to reheat to 165F to hot hold at 135F or above. Rechecked 198F
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. Several current employees
Show the remaining 2 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Next to microwave
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Corrected to 200 ppm quat
Jan 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp 1/9 pan nested in cooked pasta 1/3 pan, cookline.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Meatloaf from previous week in walk in cooler labeled Tuesday - on 8th day
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sauerkraut 46F, blue cheese portions up to 55F. Far right side of left cookline cooler. Operator discarded sauerkraut and top half of portioned containers. Advised to keep half full and cover.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Mashed potatoes 120F-168F in the steam table Chili 118F-169F Operator stirred and added water to well. Both items initial reheat temp logged above 165F+
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Thawed grits dated 12/30 in reach in cooler
Floor tiles missing and/or in disrepair. Walk in freezer, deep grout lines in multiple areas
Wet wiping cloth not stored in sanitizing solution between uses. Expo area
Aug 1, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Portioned roast beef dated 7/15.
Floor tiles missing and/or in disrepair. Deep grouts lines in the kitchen, some broken tiles
Jul 23, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 5 high priority.
5 High priority2 Intermediate4 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish container 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. Portioned roast beef dated 7/15.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Potato and ribs 44F and 45F on a speed rack surrounded by hot cooling items. Walk in cooler. Advised to store cooling items in a separate area to prevent heat transfer.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Mashed potatoes 145F in the middle, 164F on the outside. Over 2 hours. Operator removed and reached 192F
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Au jus 132F in steam table. Operator removed to reheat. Went to 198F
Food-contact surface soiled with food debris, mold-like substance or slime. - Soda nozzles in wait station - black residue on cutting boards (operator discarded)
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. sesame ahi tuna appetizer
Bowl or other container with no handle used to dispense food. Soufflé cup in soy sauce container
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In a 1/3 pan above prep area
Floor tiles missing and/or in disrepair. Deep grouts lines in the kitchen, some broken tiles
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer around door
Dec 13, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ John
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Floor tiles missing and/or in disrepair. Walk in freezer, dish area. Deep grout lines and cracked wiles through out
Dec 5, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 17 recorded, 5 high priority.
5 High priority5 Intermediate7 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. Potatoes 48F cooling overnight in walk in cooler
Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Sheet pan with blood from raw burgers used to stored cases of raw oysters in walk in cooler. Operator removed soiled sheet pan. Advised operator those oysters must be served fully cooked.
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. Kale on ice 42-48F. Operator iced more fully
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Soups reheated and moved to steam table 123F and 126F. Steam table water 127F. Advised to reheat to 165F to hot hold at 135F or above and ensure steam table is capable of holding at 135F or above
Clams/mussels/oysters tag removed from original container prior to container being emptied. Case of oysters in the walk in cooler/in the bar
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Chicken breast. Operator cannot locate written procedures
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ John
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard
Spray bottle containing toxic substance not labeled. Degreaser
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
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
Equipment in poor repair. Cracked, worn plastic pans
Floor tiles missing and/or in disrepair. Walk in freezer, dish area. Deep grout lines and cracked wiles through out
No handwashing sign provided at a hand sink used by food employees. Bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelving, other wire shelving throughout
Time/temperature control for safety food thawed in an improper manner. Crab in standing water
Aug 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate2 Basic
Show 10 findings ▾
Dented/rusted cans present. See stop sale. 1 can tomatoes
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 kitchen
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Lobster claw 8/4 Garlic butter 8/8
Stop Sale issued due to adulteration of food product. 1 dead fly in wing sauce, across from fryers
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Hot dogs from 2 days ago
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards Light buildup soda nozzle soda machine
Partially cooked raw animal food is not separated from ready-to-eat food. Partially cooked chicken on speed rack over cooked ribs
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
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. Still frozen fish in walk in cooler. Operator removed from packaging
Jan 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate2 Basic
Show 7 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. Touching bread and pickles. Discussed with operator
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Garlic butter 1/16, ham 1/19
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. improperly iced shredded cheese 57F. Operator iced more fully and 43F was reached
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cheese sauce 105-140F, marinara 95-98F in steam table less than 3 hours. Advised to reheat to 165F to hot hold at 135F or above. Cheese sauce 167F, marinara 174F.
Food-contact surface soiled with food debris, mold-like substance or slime. Stained white cutting boards
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cookline
Floor tiles missing and/or in disrepair. Walk in freezer, broken tiles. Deep grout lines in kitchen area
Sep 18, 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 ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over cooked chicken, left cookline cooler Walk in cooler Raw beef over cooked chicken and cooked wings
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Roast beef 9/11, marinara made in house 9/11, French onions 9/7
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tzatziki up to 49F, beef 49F, cut lettuce 46F. Overfilled/double panned, left cookline cooler. Operator removed to cool in walk in cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken soup in warmer less than 4 hours 128F. Removed to reheat. Reached 169F
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cookline cutting boards
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
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Shop vac stored over bag in the box soda.
Wiping cloth sanitizing solution not at proper minimum strength. 0 ppm lactic acid/ddbsa
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.