Caffe Vesuvio's
701 E 3 Ave Ste 3, New Smyrna Beach, FL 32169 · Permanent Food Service · License 7407626
What drove the grade
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Sep 10 routine inspection3 high priority (2 fixed by the Sep 17 follow-up, 1 fixed on the spot), 7 intermediate (2 fixed on the spot, 2 repeats), 8 basic; intermediate violations cost 18 at most-35
- Safety score65
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 17, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
6 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate4
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
More time given
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
Code 53, Manager certification and employee training: Food manager certification expired.
More time given
Required employee training expired for some employees.
More time given
Basic2
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
- First visitSep 10, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
18 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Lasagna 8/31 Tiramisu 8/29
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
- Cream 67°F out for lunch and returned to cooler. - fresh garlic in oil 72°F. Approximately 3 hours. Returned to cooler
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Heat strip failed to turn black to indicate the sanitization temperature of 160°F was achieved on the dish surface and/or high temperature holding thermometer did not reach 160°F.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Intermediate7
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Center reach in cooler cookline gaskets soiled Drawer gaskets Can opener blade Slicer
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Blocked by dough equipment.
Fixed on the spotRepeat violation
No paper towels or mechanical hand drying device provided at handwash sink.
Dish
Fixed on the spot
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Paolo
Repeat violation
Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Tiffany
Basic8
Code 08, Food protection and cross-contamination: Food stored on floor.
In the walk in cooler under shelving
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Right reach in cooler gaskets torn cookline
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Old food stuck to clean dishware/utensils.
Dishmachine not washing/rinsing properly.
Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Bar dish machine out of order
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Walk in cooler gaskets soiled Drawer
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Hand sink drain
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.