WAKE UP NORTH
306 NORTH CAUSEWAY, New Smyrna Beach FL 32169 · 386-410-5102
Last inspected Jun 18, 2026 · 9 visits since September 2023
MAY 24
NOV 24
MAY 25
SEP 25
JUN 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2021057868 | Oct 5, 2021 | Jan 11, 2022 | $200 |
Inspection history
9 visits, newest first
Jun 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate7 Basic
What the inspector wrote — 11 findingsThe state's own report →
Toxic substance/chemical improperly stored. -spray bottle containing surface cleaner sanitizer RTU stored on shelf over prep table, operator removed -container of cpvc cement stored on top of the dishwasher, operator removed
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -hose bibb outside next to air conditioners
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Employee washed hands in a sink other than an approved handwash sink. -employee rinsed his hands in sprayer sink next to the dishwasher
Show the remaining 7 findings ▾
Accumulation of debris on exterior of warewashing machine.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -unisex bathroom
Cardboard used to line food-contact shelves. -top shelf right side at entrance to walk-in cooler
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee beverage container on shelf over prep table, operator relocated
In-use tongs stored on equipment door handle between uses. -set of tongs hanging off fryer door handle, operator removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler fan covers have a light accumulation of dust/debris
Walk-in cooler shelves with rust that has pitted the surface.
Sep 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
6 High priority2 Intermediate2 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Diced ham and blue cheese 43- 45F in 1/9 pans top of cookline cooler. Underneath blue cheese 46F, ham 44F. Operator adjusted thermostat - bottom expo cooler chicken 44F. Operator adjusted thermostat,
Time/temperature control for safety food held using time as a public health control returned to refrigeration after being at room temperature for 1.5 hours per employee. Discussed time as a public health control guidelines
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking as required. Potatoes, hash browns
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Gravy 110-140F after 2 hours 15 minutes. After stirring 138F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage 98F, grits 100F, grits 96F, left steam table approximately 2.25 hours. Operator removed to reheat
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Where hose is attached outside next to air conditioners
Food-contact surface soiled with food debris, mold-like substance or slime. Wedge cutter blade Slicer blade guard
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Jalepeno sauce marked with wrong month. 8/28 should be 9/28 per manager,
Food stored on floor. Shortening in the garage
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelving rusted with food debris hanging off
May 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
7 High priority2 Intermediate2 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Grits 49F in the middle, covered 22L plastic container overnight
Raw animal food stored over or with unwashed produce. Raw shell eggs over produce walk in cooler
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Jalapeño sauce 4/21 Pisto 4/23
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time or temperature control for safety food rate of reheating not sufficient to reheat to 165F within 2 hours with observed methods of reheating as evidenced by temperature measurements during course of inspection. sauce squeeze bottles 110-128F at 8 am, 115-128F @ 8:30 am
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bottom left cooler across from stove cheeses 44-46F
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking as required. Home fries, egg wash, hash browns, shell eggs, butter packets
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer Vollrath veg cutter Front server/milk cooler gaskets
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. Alina, dishwasher, employed approximately 3-4 weeks.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Chest freezer
Equipment in poor repair. Gaskets torn and hanging, cookline bottom drawer
Nov 7, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
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 on duty, employed for 1 week per person in charge
Equipment and utensils not properly air-dried. - employee towel drying plates and utensils as it comes out of chemical dish machine - wet nesting metal pans
Working containers of food removed from original container not identified by common name. Sugar under the front counter.
Nov 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 5 high priority.
5 High priority3 Intermediate4 Basic
Show 12 findings ▾
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. pooled eggs 46F, ham 45F, top of main cookline cooler. Pooled eggs 45F and 46F, cooked potatoes 44F, M3 upright cooler Cream cheese 52F, yogurt 52F, corned beef 52F, chicken 52F, Caesar 54F, potato salad 52F, cooler below expo window overnight. See stop sale
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking as required. Potatoes
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage in the steam table hot holding at 100-140F. Advised to reheat to 165F to hot hold at 135F or above and use a deeper pan
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside back door under water heater
Food-contact surface soiled with food debris, mold-like substance or slime. - Blade guard, slicer - red cutting board food residue - black staining, blue and green cutting boards.
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 on duty, employed for 1 week per person in charge
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Glen
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black substance on ice machine baffle
Equipment and utensils not properly air-dried. - employee towel drying plates and utensils as it comes out of chemical dish machine - wet nesting metal pans
Open dumpster lid.
Working containers of food removed from original container not identified by common name. Sugar under the front counter.
Jun 6, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard light debris
Working containers of food removed from original container not identified by common name. Sugar under front
May 30, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 18 recorded, 6 high priority.
6 High priority4 Intermediate8 Basic
Show 18 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Server came in to begin shift, put up hair, stocked knives in expo window, and ran food without handwashing. Discussed with employee
Operator unable to provide documentation that ice cream is purchased from an approved source. Delivered in unlabeled gallon containers with no receipts/invoices available.
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler raw beef over deli meat
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Empanada label 5/18. Incorrect labeling should be 5/28 per manager on duty
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk in cooler Boiled egg 5/21 Chorizo 5/22 Potato salad made in house 5/23 Mozzarella 5/19 Ham 5/17 Turkey 5/18 T ham 5/20 Corn beef 5/20
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking as required. French toast batter, hash browns, shell eggs, potatoes
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard light debris
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat
No food manager certificate available for David Stach, listed as trainer for new employees
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. Melinda - new employee
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup cookline
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - Headphones and personal bag on top of bag in the box soda. - cell phone on cookline
Food stored on floor. Bag in the box soda, oil container, dehydrated hash browns adjacent to cookline
In-use tongs stored on equipment door handle between uses.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over freezers and single service storage in garage
Old labels stuck to food containers after cleaning. Plastic container, 1/9 pan
Open dumpster lid.
Working containers of food removed from original container not identified by common name. Sugar under front
Feb 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
7 High priority3 Intermediate5 Basic
Show 15 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Burgers over soup, white garage freezer
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Tortilla potatoes 2/5. Veggie empanadas 2/6. Humita empanadas 2/6. Caprese empanadas w2/6. feta 2/5. Pisto 2/4. Taylor roll 2/6
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter packets out on the counter at start of inspection and moved to cooler 45-51F
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking as required. French toast mix; hash browns
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Grits 113-162F in steam table reheating 3 hours
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Squeeze bottle of sauce 115-129F in hot water bath. Temperature at thermometer depth on sauce above water bath.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Water heater area
Food-contact surface soiled with food debris, mold-like substance or slime. Light buildup interior ice machine baffle Slicer blade guard
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. Victoria, Morena. Both on duty
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. 3 employees on duty with no food handler training and no reporting agreement available
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink over chest freezer
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone dry storage
Food stored on floor. Bottle of syrup under front counter on the floor
Garbage on the ground and/or pad around dumpster; lid open
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wire shelving above waffle station Walk in cooler back shelving
Sep 5, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
6 High priority2 Intermediate5 Basic
Show 13 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cream cheese mix 8/17. Ham 8/22
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 M3 cooler overnight: fries 50F, feta 51F, pooled eggs 51F, sliced cheese 51F, cooked potatoes 49F, hash browns 57F, waffle batter 52F. Upright cooler with plastic lining top shelf. Advised to remove plastic liner - temperatures on top shelf 40-41F. See stop sale.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking as required. French toast mix, home fries, raw shell eggs
Time/temperature control for safety food re-served to customers. Single service butters left on the dining room tables between customers. Discussed with manager on duty
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Sausage reheating since 7 am per employee approximately 2.25 hours 120F, soup 95-179F
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard Interior ice machine baffle light buildup
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup over reach in cooler
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone above reach in cooler next to container of bacon, cookline
Food stored on floor. Bag in the box soda in storage area
Uncovered food stored near sink exposed to splash. Portioned decaf coffee in filters behind front counter hand sink faucets
Working containers of food removed from original container not identified by common name. Sugar in plastic container at front counter
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.