Norwoods Restaurant
400 2 Ave, New Smyrna Beach, FL 32169 · Permanent Food Service · License 7400041
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 27 complaint inspection8 high priority (4 fixed by the Aug 31 follow-up, 2 fixed on the spot), 4 intermediate, 4 basic-46
- Safety score54
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitAug 31, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
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.
Escargot butter 8/22
More time given
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
2 in 1 bar, 1 in another
More time given
Basic2
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Soda machine area
More time given
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
More time given
- First visitAug 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority8
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. Roasted garlic 8/17 Special mushrooms 8/18 Lobster stock 8/16 Etoufee 8/17 Ranch made in house. 8/20
Stop Sale issued.
Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. Diced tuna and tuna
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Coconut milk 45°F and 46°F, bottom of glass door cooler in the main bar. Treehouse, ice cream mix 46°F
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Speed racks, raw beef and seafood food over cheese and cooked sausage
Fixed on the spot
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. Main dish machine and main bar machine. Chemicals changed out and 50-100 ppm cl was reached.
Fixed on the spot
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.
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Next to ice machines where hose is attached
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
1 in the prep area 3 in the main bar 1 in the roots bar 5 in the treehouse bar
Intermediate4
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Underside of mixer head
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Employee washed knife in the handsink
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Several
Code 53, Manager certification and employee training: 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.
Basic4
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
- Fan cover and area, produce walk in cooler - soda nozzle area, soda machine next to main bar - container holding ice sticks in the walk in freezer
Code 35, Insects, rodents, pests and animals: Accumulation of dead flies on fly strips over prep areas.
Operator discarded .
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
Frp coming off the wall, walk in cooler
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.hat on prep table
Fixed on the spot
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.