VIA CANALETTO
317 N ORANGE ST, New Smyrna Beach FL 32168 · 386.410.2220
Last inspected May 8, 2026 · 11 visits since November 2023
DEC 23
JUL 24
APR 25
NOV 25
MAY 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Rodent activity present as evidenced by rodent droppings found. 5 or 6 droppings on top of shelf for bag in the box soda under shelves.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
May 8, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Appx 3 hours: Marinara 82 F (cooling ); meat sauce 85 F (cooling ); Left at room temperature
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 cutting bar fruit
Carbon dioxide/helium tanks not adequately secured. Coffee bar area
Cleaned and sanitized equipment or utensils not properly stored. Cutting board leaning on the floor between cooler and oven
Show the remaining 2 findings ▾
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. Tuna
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Juicer exterior - Under grill
Nov 20, 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. - Gluten free pasta 47F, Dip 47F, Red sauce 45F Bottom of under counter cookline cooler. - marscapone 45-47 in Vissini door. Door open and stocked before inspection. Moved to another cooler and adjusted thermostat
Nov 13, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority4 Intermediate3 Basic
Show 9 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
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Gluten free pasta 47F, Dip 47F, Red sauce 45F Bottom of under counter cookline cooler. - marscapone 45-47 in Vissini door. Door open and stocked before inspection. Moved to another cooler and adjusted thermostat
Food-contact surface soiled with food debris, mold-like substance or slime. Bottom drawer gaskets
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. Chloe
No soap provided at handwash sink. Bar
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several items from Sunday
Food stored on floor. Oil jug under oven
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Interior utensils drawer - lids to cans
Spray quaternary ammonium compound sanitizing solution not at proper minimum strength. Less than 150 ppm quat
Apr 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Orecchiette 47F in plastic container above 1/6 pans. Advised to store directly in pan or underneath. Operator moved underneath
Food (plastic flour container and cans) stored below bus tubs used for dirty plates and chemical spray bottle next to dish machine
Apr 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 3 high priority.
3 High priority2 Intermediate5 Basic
Show 10 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
Raw animal food stored over/not properly separated from ready-to-eat food. Raw lamb over cooked peas and eggplant, reach in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Orecchiette 47F in plastic container above 1/6 pans. Advised to store directly in pan or underneath. Operator moved underneath
No paper towels or mechanical hand drying device provided at handwash sink. - Bar. Operator stocked - outdoor sink
No soap provided at handwash sink. Outdoor sink
Food (plastic flour container and cans) stored below bus tubs used for dirty plates and chemical spray bottle next to dish machine
Food stored on floor. Jugs of oil and plastic container of dressing below oven, kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of pizza oven and container holding lids
Opened employee beverage container in a cold holding unit with food to be served to customers. Chai
Wall soiled with accumulated grease, food debris, and/or dust. Cookline
Sep 24, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 19, 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 Intermediate0 Basic
Show 1 finding ▾
No plan review submitted and approved. 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/. Outdoor pizza oven and coffee area
Jul 18, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Rodent activity present as evidenced by rodent droppings found. 5 or 6 droppings on top of shelf for bag in the box soda under shelves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - single cooler on cookline: operator stocked cheese approximately 2 hours prior and blocked fan. Advised to recheck cooler after removing block. Eggplant 49F, peppers 44F, deli meat 45F, reach in cooler - fresh garlic jn oil 81F. Out for approximately 1 hour per operator. Returned to cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Marinara 122-130F in warmer. Heated on the stove and moved to steamer per operator. Advised to reheat to 165F to hot hold at 135F or above.
No plan review submitted and approved. 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/. Outdoor pizza oven and coffee area
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.eggplant
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cutting board
Food stored on floor. Oil container under hand sink
Single-service articles improperly stored. Cases on the floor upstairs.
Dec 21, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate0 Basic
Show 5 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. Operator primed and 200 ppm cl was reached
Nonfood-grade bags used in direct contact with food. Bread in togo bags
Raw animal food stored over/not properly separated from ready-to-eat food. - Raw calamari over cannoli filling - raw salmon over pie in the freezer, not commercially sealed
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - tray of cooked tcs food moved from upstairs to downstairs 43-46F sitting out. Operator moved to cooler - fresh garlic in oil mix 77F. Moved to reach in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Salad cooler cutting board stained
Dec 1, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Reheating sauce for approximately 4 hours: 101-149F. After stirring 105-140F. See stop sale
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. Lisa
Nov 16, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 5 high priority.
5 High priority7 Intermediate3 Basic
Show 15 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
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - Raw chicken over bags of cooked mussels, reach in freezer in kitchen - raw fish over cooked mussels, reach in freezer upstairs
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. - Osso bucco 43-46F, milk 46F, bottom shelf of cookline cooler overnight. - small cooler below fryer eggplant 46F cooked fish 46F Operator adjusted both thermostats
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Reheating sauce for approximately 4 hours: 101-149F. After stirring 105-140F. See stop sale
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board, cookline
Handwash sink used for purposes other than handwashing. Bar handsink used to fill flower vases
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tiramisu made with raw shells; does not get cooked
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. Lisa
No soap provided at handwash sink. Bar
Spray bottle containing toxic substance not labeled. Yellow substance in the bar. Mr Clean.
Food stored on floor. - Containers and cases under shelving and oven, cookline - case upstairs in storage room
No conspicuously located ambient air temperature thermometer in holding unit. Upstairs egg cooler
Outer openings not protected with self-closing doors. Side kitchen door
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.