SPANISH RIVER GRILL
1518 S DIXIE FREEWAY, New Smyrna Beach FL 32168 · 386-957-4788
Last inspected Jun 12, 2026 · 8 visits since September 2023
FEB 24
NOV 24
JUN 25
NOV 25
JUN 26
▼ IMPROVING
5 inspections trending up, 13 points better than where it started.
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. Prosciutto
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jun 12, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority3 Intermediate2 Basic
What the inspector wrote — 6 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Blue cheese olive (69F - Cold Holding). Employee moved to cooler - butter (68F - Cold Holding)
Establishment advertised fresh juice, but juice was not prepared within 12 hours of sale and/or juice contains additives. Menu advertises "fresh lime" and "fresh lemon". Establishment uses commercially processed lime and lemon juice. - Spicy Jarrito Paloma - Big Sur - Pisco Sweet and Sour - Haberdaiquiri - Hang Thyme
Handwash sink does not provide water through a mixing valve or combination faucet. - at bar
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. - dishwasher. Provided blank form via email. Employee read and signed.
Show the remaining 2 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust. Above cookline.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - employee handling clean dishes wearing watch
Nov 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate4 Basic
Show 11 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. Prosciutto
Food with mold-like growth. See stop sale. Goat cheese
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Bread dip 11/1 Mussels 9/14 Beets 11/7 Chicken stock 11/11 Cioppini 10/16 Red chimi 10/30 tomato confit 10/30
Manager or person in charge lacking proof of food manager certification. Henry and Michelle
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. Employees with no food handler training
Bowl or other container with no handle used to dispense food. In flour
Carbon dioxide/helium tanks not adequately secured. Bar
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table
Wiping cloth sanitizing solution stored on the floor.
Fire extinguisher in the red. Next to kitchen entrance
Jun 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate2 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Small cooler next to fryer pork belly 45F, raw calamari 44F, cooked onions 46F. Operator was in and out of cooler just prior to inspection. Advised to monitor. - peppers 78F in 1/6 pan with no time or temperature control for safety.
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer under sharpener
Manager or person in charge lacking proof of food manager certification. Henry
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. Michelle
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 with no food handler training
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Issued and posted
Equipment in poor repair. Spatulas
Working containers of food removed from original container not identified by common name. Spray bottles with water
Jan 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 21, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority5 Intermediate0 Basic
Show 8 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler, ground beef over bacon.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Romanesco 11/8 Cooked shallots 10/25 Ciopino 11/8
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blue cheese olives 62F at the bar.
Clam/mussel/oyster tags not marked with last date served.
No certified food manager for establishment. 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 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.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service.
Feb 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate3 Basic
Show 10 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. Chopping herbs for garnish
Pesticide/insecticide labeled for household use only present in establishment. Home defense spray in storage trailer
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Goat cheese 1/25
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced potatoes 49F. Dill butter 64F. Butter 53F Pulled out of cooler to ice for service Operator iced.
Clam/mussel/oyster tags not marked with last date served.
Handwash sink used for purposes other than handwashing. Used to rinse produce
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. Michelle
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cookline
Single-service articles improperly stored. Case of lids on the floor of the storage trailer
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Less than 150 ppm quat corrected to 200 ppm.quat
Sep 28, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 21, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority6 Intermediate0 Basic
Show 10 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Hamachi, whitefish
Raw animal food stored over/not properly separated from ready-to-eat food. - raw bacon over chopped garlic, reach in cooler
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Heated made in house pickles. Salsa 8/16 Sofrito 9/9 Bravas 9/13 Salsa 9/8 Marinated feta 6/10 Goat cheese 9/7 Blistered tomato 8/25 Pickled heated carrots 6/23 House made Demi glaze 9/8 Roasted garlic 9/8
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quat sanitizer 400 ppm - brand requires 200 ppm
Clam/mussel/oyster tags not marked with last date served.
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.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi menu
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.
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.