Cs Waffles
4166 S Atlantic Ave, New Smyrna Beach, FL 32169 · Permanent Food Service · License 7407121
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 13 routine inspection5 high priority (3 fixed by the Oct 14 follow-up, 2 fixed on the spot), 1 intermediate, 3 basic-21
- Safety score79
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 visitOct 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling tiles sagging.
More time given
- First visitAug 13, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Sausage patties 41-55°F, sausage links 41-58°F. Top left cookline cooler. Containers are deep metal 1/3 pans less than 1/2 full, in cooler overnight. See stop sale
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Raw burgers over case of tomatoes glass door cooler
Fixed on the spot
Code 29, Plumbing and backflow prevention: Spray hose at mop sink lower than flood rim of sink.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Spray Comet cleaner with bleach over bbq sauce on wire shelving
Fixed on the spot
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Benedict's
Basic3
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used as scoop.
Server scooped ice with a plastic cup with no handle.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bottom of baffle, slimy substance
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling tiles sagging.
2 in dining room, 2 over dish machine
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.
- Stop sale
- An order that the food can’t be sold or served.