ROGUE WAVE WINE BAR
392 N CAUSEWAY, New Smyrna Beach FL 32169 · 386-314-6155
Last inspected Jun 3, 2026 · 7 visits since November 2024
4 inspections trending down, 26 points off where it started.
Operating with an expired Division of Hotels and Restaurants license.
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
A return visit. The problems from the previous inspection had been dealt with.
A return visit. The problems were not fixed yet and the kitchen was given more time.
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Cooked chicken bottom left Atosa cooler 45F. Bottom right 44F. - Peanut butter mousse 44F in dessert cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard Light staining, main cooker cutting board Lime buildup inside ice machine
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
Show 4 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. Approximately 10 ppm cl
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Cooked chicken bottom left Atosa cooler 45F. Bottom right 44F. - Peanut butter mousse 44F in dessert cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard Light staining, main cooker cutting board Lime buildup inside ice machine
No probe thermometer provided to measure temperature of food products. Batteries dead
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheesecake and cream cheese peanut butter desserts 46F in Glass door cooler in the dining area. Operator relocated to another cooler
Food-contact surface soiled with food debris, mold-like substance or slime. - Light buildup around blade guard/sharpener for slicer. - tongs used to remove ramekins from oven visibly soiled corrected on site.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
Show 7 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Grouper for ceviche
Operating with an expired Division of Hotels and Restaurants license.
Raw or undercooked oysters offered and consumer advisory provided does not contain the required verbiage. Issued advisory and posted.
Records/documents for required employee training do not contain all of the required information. Certificates not filled out, tests and book filled out otherwise.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Right side
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backback bottom prep shelf
Unnecessary items/unused equipment on the premises. Back area, containers, sinks
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Right bathroom
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.