Voo la Voo Cafe New Smyrna Beach
829 Canal St, New Smrna Beach, FL 32168 · Permanent Food Service · License 7407379
What drove the grade
Employee failed to wash hands before putting on gloves to initiate a task working with food.
How the score was calculated
- Starting score100
- Violations at the Aug 7 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 1 intermediate, 6 basic-18
- Safety score82
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 7, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Discussed with employee
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Where the hose is attached on the west side of the building
Code 41, Chemicals and toxic substances: Pesticide-emitting strip present in food prep area.
In coffee area and kitchen, dichlorvos emitting strips. Removed and discarded
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Juicer visibly soiled with orange residue from previous day.
Basic6
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Plastic container holding ice cubes in the GE freezer cracked and chipped along the bottom. Container discarded
Fixed on the spot
Interior of refrigerator or freezer in disrepair/has exposed insulation.
Cooler in crepe area of cookline
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
0 ppm cl front counter and cookline cookline corrected to 200 ppm cl
Fixed on the spot
Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in dirty drawer or rack.
Lids stored in container with loose debris visible in the interior bottom of the container
Fixed on the spot
Code 25, Single-service items: Single-service articles improperly stored.
Bag of Togo containers on the floor in one of the hallway closets
Fixed on the spot
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Purse on bottom prep table on top of covered slicer
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
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