Izzys Island Tacos and Ice Cream
3600 S Atlantic Ave, New Smyrna Beach, FL 32169 · Permanent Food Service · License 7406996
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 Oct 6 routine inspection2 high priority (no follow-up needed), 2 intermediate, 5 basic-17
- Safety score83
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Routine inspection
- First visitOct 6, 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:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
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.
Ice cream mix in upright freezer in the garage overnight 46-53°F. See stop sale
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Tomato dicer
Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233. employee on duty
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor.
Oil
Employee personal food not properly identified and segregated from food to be served to the public.
In reach in cooler
Code 10, In-use utensils properly stored: Scoop handle in contact with food product.
Ice scoop Boba scoop
Fixed on the spot
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
Back door
Earlier inspections 1
Follow-up to an earlier routine inspectionFirst visit not on file · 2 follow-up visits Fixed at follow-up
- 3rd follow-up visitJul 10, 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
High priority1
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
More time given
Intermediate1
Code 11, Employee health: 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.
More time given
- 2nd follow-up visitJul 9, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
4 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cold holding walk in cooler - chicken 40°F, cheese 40°F, sauce 41°F Upright cooler cooler: chicken 43°F, beef 42°F, fish 37°F, shredded cheese 41°F. Ambient cooling in large plastic container overnight in upright cooler raw chicken 45-48°F. See stop sale
More time given
At the first visit
- Raw steak 48°F, hot dogs 85°F, cooked onions 90°F, cooked steak 92°F out with no time or temperature control for safety. Advised to use time as a public health control - Upright cooler raw chicken 47°F, raw fish 47°F, shrimp 47°F, beef 43°F, shredded cheese 45f. Cooler opened and closed frequently during prep in the morning. - walk in cooler shredded cheese, milk, cabbage, tomato, butter 45°F - lemon watermelon juice made in house fresh left at room temperature at register
Follow-up, May 1, 2026More time given
Raw chicken overnight 44-46°F, bottom of upright cooler overnight. Cooling overnight black beans 63°F, queso 53°F. (See stop sale) On ice fish 36°F. Chicken 43°F. Pork 41°F Corn in double cooler 43°F. Walk in cooler chicken 41°F, cabbage 42°F, cheese 41°F No watermelon juice, per operator one will be on display, 1 for service
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
More time given
At the first visit
Front area
Follow-up, May 1, 2026More time given
Intermediate2
Code 11, Employee health: 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.
More time given
Follow-up, May 1, 2026More time given
Code 31, Handwash sinks and supplies: Handwash sink missing in warewashing or food preparation area. dry storage room now contains ice cream maker machines, in use making ice cream at time of inspection.
Ice cream machines on prep table with wheels, moved to the main kitchen to use as needed. Handsink next to upright cooler in the kitchen draining water on to the floor, drain broken off.
More time given
Follow-up, May 1, 2026More time given
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.