OFF THE HOOK RAW BAR AND GRILL
747 E THIRD AVE, New Smyrna Beach FL 32169 · 386-402-9300
Last inspected May 4, 2026 · 9 visits since July 2023
JAN 24
JUL 24
JAN 25
OCT 25
MAY 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 10 in the bar 2 in waitstation 2 in dry storage
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2020043919 | Aug 18, 2020 | Mar 5, 2021 | $400 |
Inspection history
9 visits, newest first
May 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate7 Basic
What the inspector wrote — 8 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk in cooler cooked seafood under raw seafood. Manager removed cooked product from under raw product.
Accumulation of debris on exterior of warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Ceiling/ceiling tiles/vents soiled with dust in kitchen
Show the remaining 4 findings ▾
Current Hotel and Restaurant license not displayed.
Equipment in poor repair. Produce walk in cooler door gasket is torn
Old labels stuck to food containers after cleaning.
Produce Walk-in cooler shelving is soiled and starting to rust
Oct 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm quat straight from dispenser
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Rachel
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. Tom
Garbage can located outside has no lid or lid open/broken.
Oct 23, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 6 high priority.
6 High priority4 Intermediate3 Basic
Show 13 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. Main dish, 0 ppm cl, changed chemical and primed, 50 ppm cl
Raw animal food stored over/not properly separated from ready-to-eat food. - Raw seafood over soup upright cooler - raw tuna over fish dip cookline
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Corn fritter mix 10/11
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Butter 85F, 74F, 45F out on cookline - Coconut milk 74F in squeeze bottle - Clarified butter 87F between grills - Breading with food residue left from previous day 74F. Operator discarded. - Milk bath 50-55F. Operator iced more fully
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gravy, burre blanc, clam stock, 84-96F above stove approximately 30 minutes Advised
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm quat straight from dispenser
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Rachel
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
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. Tom
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Gumbo from Tuesday
Clean utensils or equipment stored in dirty container. - Metal plates in visibly soiled bus tub - ice scoop in soiled container next to ice machine
Garbage can located outside has no lid or lid open/broken.
In-use knife/knives stored in cracks between pieces of equipment. Cookline
Feb 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Raw shrimp and fish over raw oysters under consumer advisory
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage, shrimp, fish 44F. Upright cookline cooler Butter x2, and clarified butter 63-76F on cookline with no time control for safety. Employee time marked.
Manager or person in charge lacking proof of food manager certification. Raychaell
Garbage on the ground and/or pad around dumpster. Around dumpster area and back door
Hole in or other damage to wall. Above door to seafood walk in cooler
Jan 30, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 27 recorded, 5 high priority.
5 High priority10 Intermediate12 Basic
Show 27 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 0 ppm cl
Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Raw shrimp and fish over raw oysters under consumer advisory
Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over cooked chicken walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage, shrimp, fish 44F. Upright cookline cooler Butter x2, and clarified butter 63-76F on cookline with no time control for safety. Employee time marked.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Buerre blanc, clam stock, chicken stock, putenesca, etouffe gravy 62-69f on cookline above stove. No time or temperature control for safety.
Clams/mussels/oysters tag removed from original container prior to container being emptied. Bag of oysters
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Bar soda gun nozzle interior heavily soiled with black substance both sides
Handwash sink not accessible for employee use at all times. Cookline hand sinks
Manager or person in charge lacking proof of food manager certification. Raychaell
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 paper towels or mechanical hand drying device provided at handwash sink. Cookline and expo area
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.
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.
No soap provided at handwash sink. Cookline
Spray bottle containing toxic substance not labeled. Several
Carbon dioxide/helium tanks not adequately secured. Secured to each other but nothing else. In front of seafood cooler.
Clean utensils or equipment stored in dirty drawer or rack. Under and above back prep table next to ice machine, visibly soiled containers holding lids, screens, scoops, etc
Equipment in poor repair. Colander in flour mix on cookline rusted with paint chipped off
Floor area(s) covered with standing water. Bar entrance to kitchen
Food stored on floor. Open case of crab legs walk in freezer
Garbage on the ground and/or pad around dumpster. Around dumpster area and back door
Hole in or other damage to wall. Above door to seafood walk in cooler
In-use knife/knives stored in cracks between pieces of equipment. Cookline
No handwashing sign provided at a hand sink used by food employees. Dish area, cookline
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cookline shelving with spices, pans, bread
Old labels stuck to food containers after cleaning. Plastic containers
Wall soiled with accumulated black substance around main dish machine
Aug 2, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority4 Intermediate3 Basic
Show 8 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 10 in the bar 2 in waitstation 2 in dry storage
Food-contact surface soiled with food debris, mold-like substance or slime. Interior upright reach in cooler on cookline Interior oven Can opener blade
Handwash sink used for purposes other than handwashing. - server area, used to fill pitcher - Cookline, used as dumpsnk
No paper towels or mechanical hand drying device provided at handwash sink. Cookline
No soap provided at handwash sink. Cookline
Ceiling/ceiling tile shows damage or is in disrepair. Around back door and seafood walk in cooler
No handwashing sign provided at a hand sink used by food employees. Cookline
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Produce walk in cooler shelving soiled
Jul 24, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 17 recorded, 4 high priority.
4 High priority7 Intermediate6 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 bar machine
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 10 in the bar 2 in waitstation 2 in dry storage
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Improperly iced sour cream 46F, Cole slaw 51F, tomatoes 48F directed employee to ice more fully.
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. Sauté sauces and butters
Food-contact surface soiled with food debris, mold-like substance or slime. Interior upright reach in cooler on cookline Interior oven Can opener blade
Handwash sink used for purposes other than handwashing. - server area, used to fill pitcher - Cookline, used as dumpsnk
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 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.
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.
No soap provided at handwash sink. Cookline
Ceiling/ceiling tile shows damage or is in disrepair. Around back door and seafood walk in cooler
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. Poke tuna
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink on prep table Uncovered ice cream in walk in freezer over items for the restaurant
Food stored on floor. Walk in freezer, cases next to the door
No handwashing sign provided at a hand sink used by food employees. Cookline
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Produce walk in cooler shelving soiled
Jan 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate7 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. Overnight in upright cooler, soup 46F in the middle, 44-45F at the edge. See stop sale
Raw animal food stored over/not properly separated from ready-to-eat food. Raw seafood over soups, upright cookline cooler
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Corn fritters 1/23
Handwash sink used for purposes other than handwashing. Used to fill pot, cookline
No paper towels or mechanical hand drying device provided at handwash sink. Cookline
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. Front of the house employees with no food handler training
No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Bag of clams
Carbon dioxide/helium tanks not adequately secured. Outside seafood walk in cooler
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling above seafood walk in cooler hanging, rotted wood exposed
Food stored on floor. Case in the walk in freezer
Garbage on the ground and/or pad around dumpster.
No handwashing sign provided at a hand sink used by food employees. Cookline
Standing water in floor drain/floor drain draining very slowly. Next to ice machine
Walk-in cooler/freezer shelves with rust that has pitted the surface. Left walk in cooler
Jul 21, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate9 Basic
Show 15 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee began working with food by donning gloves without washing hands
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -buttermilk
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -multiple packs of sliced cheddar cheese 46-47F -buttermilk 58-60F beyond 4 hours per manager inside inadequate ice bath. See stop sale. Advised to add to time as public health control already in use for other items on cook line. Manager replaced
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.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
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. -manager stated ordered new books
Carbon dioxide/helium tanks not adequately secured.
Employee with no beard guard/restraint while engaging in food preparation.
Equipment in poor repair. -walk in cooler gaskets. Strongly advises to repair/replace prior to potential mechanical issues -handle for hand sink at end of expo line
Exterior door has a gap at the threshold that opens to the outside. -side fire exit door
Food stored on floor. -walk in freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dust build up on electrical box panels across from ice machine inside prep area in back -grease build up at hood filters
Reach-in cooler shelves with rust that has pitted the surface. -shorty cooler at fry station
Uncleanable knife holder in use to store knives. -non-smooth edges at knife holder
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 50-100ppm quat, manager replaced 400ppm
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.