THIRD WAVE CAFE & WINE BAR
204 FLAGLER AVE, New Smyrna Beach FL 32169 · 386-402-7864
Last inspected Jul 20, 2026 · 15 visits since November 2023
APR 24
DEC 24
JUN 25
DEC 25
MAY 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Live, small flying insects found 1 in prep area, 2 around slicer, 1 in dish area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
15 visits, newest first
Jul 20, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 20, 2026Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Live, small flying insects found 1 in prep area, 2 around slicer, 1 in dish area
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Feta 51F, manchego 56F, goat cheese 53F, spreadable cheese 55f, in cooler over 4 hours. Other items less than 4 hours fresh mozzarella 54F, beets 56F, artichokes 53F - Pizza cooler sausage 51F, chicken 45F, cheese 48F, diced meat 47F. Operator iced more fully - Burrata 57F for 6.5 hours. Shredded cheese 54F, blue cheese 56F, top of cooler, stocked less than 2 hours before. - Sausage 45F, batter 42-46F main cooler - outside walk in cooler moved from other coolers multiple tcs from 49-57F
Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature.
May 18, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 12 recorded, 5 high priority.
5 High priority5 Intermediate2 Basic
Show 12 findings ▾
Live, small flying insects found 1 in prep area, 2 around slicer, 1 in dish area
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Roasted garlic 5/7
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. - Feta 51F, manchego 56F, goat cheese 53F, spreadable cheese 55f, in cooler over 4 hours. Other items less than 4 hours fresh mozzarella 54F, beets 56F, artichokes 53F - Pizza cooler sausage 51F, chicken 45F, cheese 48F, diced meat 47F. Operator iced more fully - Burrata 57F for 6.5 hours. Shredded cheese 54F, blue cheese 56F, top of cooler, stocked less than 2 hours before. - Sausage 45F, batter 42-46F main cooler - outside walk in cooler moved from other coolers multiple tcs from 49-57F
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Sun-dried tomato sauce 44-45F. Overnight Peppers and cream sauce 54-46F approximately 6.5 hours per operator
Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature.
Food-contact surface soiled with food debris, mold-like substance or slime. Drawer bottom gasket Can opener blade
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Hollandaise on Wild Alaskan Salmon
Soap dispenser at handwash sink not working/unable to dispense soap. cookline
Spray bottle containing toxic substance not labeled.
Food stored on floor. Cases under shelving walk in cooler
Standing water in bottom of reach-in-cooler. 3 kitchen refrigerators
Apr 13, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Added outdoor dish machine
Mar 12, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Added outdoor dish machine
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Duck cooked, cooled, vacuum sealed, and held 3 days. See stop sale
Feb 9, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Risotto dated 11/30. Operator discarded
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard Interior smoker
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Added outdoor dish machine
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Duck cooked, cooled, vacuum sealed, and held 3 days. See stop sale
Dec 8, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority4 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. Employee putting lettuce on a plate. Manager discussed with employee who put on gloves
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Risotto dated 11/30. Operator discarded
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 50F, hand and half 44F, Hisense cooler. Operator discarded
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.brie opened 2 days ago
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard Interior smoker
Handwash sink used for purposes other than handwashing. Dish area: Used to hold utensil Used to rinse knife
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Added outdoor dish machine
Plumbing system improperly installed or repaired. Port o potty outside for temp ada use.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Duck cooked, cooled, vacuum sealed, and held 3 days. See stop sale
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 corrected to 200 ppm quat
Jun 5, 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 ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Octopus 5/25
Jun 2, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cream sauce from previous day 55F in the middle, cooling in the walk-in cooler in a covered plastic container
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Octopus 5/25
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. Artichokes 45F, cut tomatoes 44-45F, cream 45F, liquid egg 47F, on top: sliced cheese 43-50F, shredded cheese 47F. Some items stocked in the morning or out and returned to cooler. Cooler next to pizza cooler queso fresco 49F. Front server cooler butter packets 44-45F, couli sauce 46F. Operator adjusted thermostat
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.. Lox dated 5/3 from yesterday
In-use tongs stored on equipment door handle between uses.
Water leaking from pipe and/or faucet/handle. Drain for dish area hand sink
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 100 ppm quat
Feb 5, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety cheese that is reduced oxygen packaged is beyond 30 calendar days of its packaging. See stop sale. Derby sage cheddar 10/24
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sweet cream sauce 49F in squeeze bottle; tomatoes sliced previous day 44-45F, top of reach in cooler across from grill.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Approved HACCP for raw meat and poultry. Cheese and pork need to be added
Dec 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 5 high priority.
5 High priority2 Intermediate4 Basic
Show 11 findings ▾
Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Fish 138-146F out of the smoker. Operator returned to oven until 155F+ was reached
Raw animal food stored over/not properly separated from ready-to-eat food. - Raw chicken over sauces, reach in cooler across from oven - walk in cooler raw pork chops over cooked chicken corrected on site
Time/temperature control for safety cheese that is reduced oxygen packaged is beyond 30 calendar days of its packaging. See stop sale. Derby sage cheddar 10/24
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sweet cream sauce 49F in squeeze bottle; tomatoes sliced previous day 44-45F, top of reach in cooler across from grill.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm quat. Corrected to 200 ppm quat
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple items on the menu with sunny side eggs, poached eggs, tempered egg.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Approved HACCP for raw meat and poultry. Cheese and pork need to be added
Equipment and utensils not properly air-dried - wet nesting. Employee towel drying
In-use utensil stored in sanitizer between uses.
No handwashing sign provided at a hand sink used by food employees. Dish area
Standing water in bottom of reach-in-cooler. Cooler next to kitchen door
Jun 11, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Equipment and utensils not properly air-dried - wet nesting. Plastic containers in dish area
Jun 4, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Changes from originally approved plans. New prep room
Equipment and utensils not properly air-dried - wet nesting. Plastic containers in dish area
Apr 17, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Dishwasher handled soiled dishes or utensils and then pulled containers to put away without washing hands. Manager had dishwasher stop handling dishes
Seafood not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Cooked octopus
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Corn 45-46F, cooked onions 41-46F, both in 1/9 pan nested inside 1/3 pan, pizza cooler. Operator added ice underneath
Food-contact surface soiled with food debris, mold-like substance or slime. Bottom interior of fruit cooler Gaskets and area around door salad cooler can opener blade
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Changes from originally approved plans. New prep room
Equipment and utensils not properly air-dried - wet nesting. Plastic containers in dish area
Nov 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate7 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over squeeze bottles of sauce, saute cooler
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. French Brie 11/20; onion gravy 11/14
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Swiss 52F, blue cheese 46F top of saute cooler. Were previously on ice per operator.
Clam/mussel/oyster tags not marked with last date served.
Handwash sink used for purposes other than handwashing. Used to fill container for steam table
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Cleaned and sanitized equipment or utensils not properly stored. - dish area - some items stored on the floor, some stored in dirty containers
Employee eating in a food preparation or other restricted area. In prep area
Food stored outside. Cans in outdoor area of pizza oven
Grease from outdoor smoker dripping onto the ground.
In-use tongs stored on equipment door handle between uses.
Water leaking from pipe and/or faucet/handle. Handsink drain, dish area
Wet wiping cloth not stored in sanitizing solution between uses. In dish area - used to wipe plates per operator
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.