MERMAID CAFE AT THE RIVERVIEW
113 FLAGLER AVENUE, New Smyrna Beach FL 32169 · 386-410-4033
Last inspected Apr 22, 2026 · 8 visits since August 2023
JAN 24
NOV 24
MAY 25
OCT 25
APR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 2 on the wall, cookline hand sink
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Apr 22, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
What the inspector wrote — 7 findingsThe state's own report →
Pesticide/insecticide labeled for household use only present in establishment. -multiple "Raid Ant and Roach" cans in shed next to stand-up white reach-in cooler
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. -chlorine exceeding 200ppm, operator diluted with water, retested 25ppm
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -milk in lower reach-in cooler, operator dated
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Show the remaining 3 findings ▾
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
Silverware/utensils dried with a towel/cloth.
Single-service articles improperly stored. -open case of plastic portion cups stored on the floor in the shed
Oct 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate1 Basic
Show 8 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing and rinsing plates and containers, drying, and putting up to store.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage packages next to shredded cheese and over ready to eat food in reach in cooler in the shed
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pasta salad made in house 9/24
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hashbrowns from yesterday out and returned to cooler per operator 55F
Food-contact surface soiled with food debris, mold-like substance or slime. Reach in freezer gaskets soiled with black substance
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. Joe
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. Shana
Old food stuck to clean dishware/utensils. Mixer
May 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 12, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Roach activity present as evidenced by live roaches found. 2 on the wall, cookline hand sink
May 9, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 6 high priority.
6 High priority4 Intermediate2 Basic
Show 12 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Food received in a private home. Soft serve mix. Operator stated delivered at home by the case and then moved to a shelf.
Live, small flying insects found. 2 flying around topping containers at front counter
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked bacon, Dukers cooler
Roach activity present as evidenced by live roaches found. 2 on the wall, cookline hand sink
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking as required. Hash browns, waffle mix
Food-contact surface soiled with food debris, mold-like substance or slime. Front counter reach in freezer gaskets Dukers cooler gaskets
No paper towels or mechanical hand drying device provided at handwash sink.
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. Luis, Zoe
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 on duty with no food handler training
Dead roaches on premises. 1 on the floor under hand sink
Ice scoop handle in contact with ice.
Nov 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Feta 11/7
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking as required. Hash browns.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine, in use at three compartment sink
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Pork roll in reach in cooler dated with frozen date
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 2 hairs in ice cream hopper interior top
Jan 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Grease on the ground outside back door in the sand- below hood system. No leaks or dripping grease observed.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open box of raw Philly meat over bread, front counter freezer
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter packets, sour cream portions, pico portions 48F. Top right front counter cooler in shallow plastic containers. Operator moved to metal covered pans
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
Old labels stuck to food containers after cleaning. Multiple in use containers with old labels
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Approximately 10 ppm cl. Corrected to 100 ppm cl
Aug 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
8 High priority5 Intermediate1 Basic
Show 14 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
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. Arranging fried dough on a plate. Discussed with operator
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washing and rinsing without sanitizing. Manager discussed with employee
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open box of raw beef over fries, front counter freezer
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Diced tomatoes and sliced tomatoes 47F. In 1/9 pans nesting in 1/3 pan, top of reach in cooler next to back door. Advised to remove 1/3 pan barrier - cookline at room temp: hash browns 51F and 115F. Sausage 61F. Raw shell eggs ambient 78F. Operator time marked. - double Cookline cooler: chicken salad 54F, out and returned to cooler per employee. - butter 64F on the counter, 63F in front counter cooler. Sour cream portions 52F. Operator time marked butted, and moved butter packets and sour cream over fill line to store underneath
Toxic substance/chemical improperly stored. Scentiva spray bottle facing dry storage rack/jello
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Out front
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm cl. Corrected to 100 ppm cl
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
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/ Patrick.
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
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For time marked batter. Issued to operator and completed for batter and other items added to time control
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. 50F in ice water
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
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.