Jimmy Hula's

151 Canal St, New Smyrna Beach, FL 32168 · Permanent Food Service · License 7407875

Official report

out of 100

Grade F

Safety score 40 of 100

Latest visit: Oct 21, 2026 (2 weeks ago)

What drove the grade

Live, small flying insects found.High priority · fixed by the Aug 12 follow-up · 23 other violations

How the score was calculated

Starting score100
Violations at the Jul 29 routine inspection
6 high priority (fixed by the Aug 12 follow-up, 1 repeat), 8 intermediate, 7 basic (1 repeat); intermediate violations cost 18 at most
-46
Violations at the Oct 21 complaint check
1 intermediate, 2 basic; 3 also cited at the Jul 29 routine inspection and counted there; intermediate violations cost 18 at most
-2
Complaint after follow-up on Aug 7, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score40

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

Inspection history

2 inspections · 4 visits

Latest inspection

Oct212026

Complaint check

6 violations found

First visitOct 21, 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.
6 violations found:
- 3 Intermediate
- 3 Basic
What the inspector cited
Intermediate3
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Light buildup soda gun nozzle on the bar
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  - Ice machine area hand sink blocked by wire crate sitting on top of it - Prep area blocked by large shop vac in front of it
  No paper towels or mechanical hand drying device provided at handwash sink.
  Next to three compartment sink and prep area
Basic3
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  Bar freezer, ice/broken glass/debris
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Plastic cups in the bar
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Behind beer coolers and under bag in the box soda in the bar.
Official report, on the Florida DBPR website

Earlier inspections 1

Jul292026F42Routine inspection21 violations, 6 high priority · 2 follow-up visits Fixed at follow-up

2nd follow-up visitAug 12, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Basic
What was still cited
Basic1
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitAug 7, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
3 violations still not corrected:
- 1 High priority
- 1 Intermediate
- 1 Basic
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Raw fish 45°F, ham 44°F, chicken 47°F, chicken 46°F, shrimp 39°F, shredded cheese 47°F, beef 42°F, cookline drawers. Operator icing product to hold at 41For below .
  Administrative complaint
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
Basic1
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  cookline
  More time given
Official report, on the Florida DBPR website
First visitJul 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
21 violations found:
- 6 High priority
- 8 Intermediate
- 7 Basic
What the inspector cited
High priority6
- 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. Pico 7/16
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Ham 44°F, shredded cheese 45°F, in left cookline drawers overnight
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands as required when changing gloves while working with food.
  - after handling cell phone - after handling raw meat and switching to ready to eat (New employee)
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar dish machine 0 ppm cl, ran through 5x
  Repeat violation
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  1 in the front near bread storage 2 around back prep table
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Degreaser spray bottles over breading
Intermediate8
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Shredded cabbage and hot dogs walk in cooler, milk at the front counter
- 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.
  Employees present with no proof for food in the training
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  - Reach in cooler gaskets soiled with food debris, cookline - can opener blade, heavily encrusted with food residue - veg dicer - soda gun in the bar - soda nozzles
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Used to hold catering book next to prep sink
  No paper towels or mechanical hand drying device provided at handwash sink.
  Next to three compartment sink.
  No soap provided at handwash sink.
  Next to three compartment sink.
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 2 cooks 1 server 1 bartender
  No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Employees unable to access
Basic7
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  See stop sale. Case of tuna
  Repeat violation
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Container of bread and case of fries walk in freezer
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  Below cutting board
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  uncovered drink on cutting board
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Chorizo in reach in cooler labeled as shrimp 7/10 and as chorizo 5/16
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Around front soda machine, bag in the box soda, ice machine
- 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.
  Cell phone in fryer area
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.
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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.