Breakers (the)

518 Flagler Ave, New Smyrna Beach, FL 32169 · Permanent Food Service · License 7404446

Official report

out of 100

Grade B

Safety score 85 of 100

Latest visit: Sep 9, 2026 (8 weeks ago)

What drove the grade

Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient.High priority · no follow-up needed · 8 other violations

How the score was calculated

Starting score100
Violations at the Sep 9 routine inspection
3 high priority (1 no follow-up needed, 2 fixed on the spot), 6 basic
-15
Safety score85

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Sep92026

Routine inspection

9 violations found

First visitSep 9, 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.
9 violations found:
- 3 High priority
- 6 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient.
  See stop sale. Turkey dated 31
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  - Cole slaw and potato salad 44-45°F sitting on other containers top of cookline cooler. Operator moved underneath - Raw chicken 53°F, raw fish 49°F, breaded chicken 46°F, bottom of upright cooler, moved there within the last couple of hours. Operator iced
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
  Raw seafood over case of lettuce
  Fixed on the spot
Basic6
- Code 08, Food protection and cross-contamination: Employee preparing food in customer section of dining area.
  On one of the tables, cutting lettuce
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Uncovered beverages on reach in cooler
  Fixed on the spot
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Blender
  Fixed on the spot
- Code 25, Single-service items: Reuse of single-service or single-use articles.
  Save a day in breading in walk in cooler. Operator discarded
  Fixed on the spot
- Code 28, Sewage and wastewater disposal: Grease on the ground around grease recycling container
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Bar bottled beer coolers
Official report, on the Florida DBPR website

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

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.