PATIO CAFE
382 FLAGLER AVE, New Smyrna Beach FL 32169 · 386-444-6066
Last inspected Mar 2, 2026 · 10 visits since August 2023
JAN 24
JUL 24
JAN 25
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
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. Plating bread for sandwich. Discussed with operator who washed hands and put gloves on.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Mar 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
What the inspector wrote — 2 findings
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Fresh mozzarella 2/15
Chemical test kit used to check sanitizer expired.
Sep 15, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Cooler below grill: Pancake mix 44F, sausage 45F, hot dogs 46F. Liquid egg 60F out for an order and returned to cooler - top front of cooler across front grill diced tomatoes 44-45F, sliced cheese 45F.
Sep 12, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 5 high priority.
5 High priority0 Intermediate0 Basic
Show 5 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. Plating bread for sandwich. Discussed with operator who washed hands and put gloves on.
Food stored in a private home. See stop sale. Sliced cheese in reach in cooler brought from a home cooler per operator
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Approximately 150 ppm quat. Operator added tablet and 400 ppm quat was reached. Brand allows 200-400 ppm
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Cooler below grill: Pancake mix 44F, sausage 45F, hot dogs 46F. Liquid egg 60F out for an order and returned to cooler - top front of cooler across front grill diced tomatoes 44-45F, sliced cheese 45F.
Time/temperature control for safety food held using time as a public health control held at different time frame than indicated on the written procedures. Held from 6:30-10:30. Procedures indicate 7:30-11:30. Operator updated written procedures to hold butter from 7-11 during breakfast hours.
Jan 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pulled pork 1/22, crepe mix with ricotta 1/24
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Approximately 500 ppm quat. Operator used 1 tablet - advised to dilute
Food-contact surface soiled with food debris, mold-like substance or slime. Interior microwave
Jul 16, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Crepe filling with ricotta 7/7
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Fresh mozzarella
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For whipped butter. Emailed to operator.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack and cell phone
Jan 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 25, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Pasta salad 45F and 45, liquid eggs 45F, cheese cake 44F, eggs out and returned to cooler 58F in double cooler below grill. Operator checks temperatures in the morning and cooler was 41F or below less than 2 hours before. - whipped butter 72F on reach in cooler cutting board less than an hour ago. Advised to use time as a public health control - hash browns 52F out for breakfast. Advised to use time as a public health control - sliced cheese 46F and 46F. Plastic containers top
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm quat
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Gravy from 2 days ago
Food-contact surface soiled with food debris, mold-like substance or slime. Grooved and stained cutting board
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack on bags of coffee
Single-service articles improperly stored. Case on the floor in front of the water heater
Oct 10, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 7, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
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.
Aug 3, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 4 high priority.
4 High priority6 Intermediate1 Basic
Show 11 findings ▾
Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee washed hands in restroom but was unaware of requirement to wash hands in kitchen prior to handlingfood
Raw animal food stored over/not properly separated from ready-to-eat food. - Raw bacon over lettuce, Titan cooler - raw shell eggs over whipped cream
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. - In Samsung cooler overnight: Hot dogs 50F, sliced cheese 55-60F. See stop sale - Whipped butter 67F and 72F out for approximately 1 hour. Advised to use time as a public health control or keep refrigerated - Titan refrigerator overnight: Turkey 46F, cheddar 49F, ham 44F, sauerkraut 45F, cut tomatoes 49F. Moved from Samsung refrigerator American 57F. See stop sale - milk 52F in under counter cooler overnight
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Commercially made Chili and pulled pork from Monday
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
No paper towels or mechanical hand drying device provided at handwash 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.
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.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. 27F in ice water
Working containers of food removed from original container not identified by common name. Sugar and powdered sugar
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.