Ocean Breeze Bar & Grill
521 Flagler Ave, New Smyrna Beach, FL 32169 · Permanent Food Service · License 7407901
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 18 complaint inspection5 high priority (3 fixed by the Sep 25 follow-up, 2 fixed on the spot), 8 intermediate (2 fixed on the spot), 10 basic; intermediate violations cost 18 at most-43
- Administrative complaint on Sep 18, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score45
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 visitSep 25, 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
Intermediate1
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
More time given
Basic3
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
More time given
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
improvement
More time given
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
More time given
- First visitSep 18, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
23 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
- Egg wash 48°F, 44°F, improperly iced. Operator discarded. - cabbage 45°F in plastic container on top of full pan in Bain Marie cooler - top drawers 44°F fish - top of salad cooler tomatoes 50°F, edamame 52°F, operator iced
Cooked seafood not reaching a minimum internal temperature of 145°F for 15 seconds.
Salmon 139°F in the middle, 160°F+ on the edge. Returned to grill 160°F was reached
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
- Raw beef over peppers in cookline upright cooler - raw oysters over celery in expo upright cooler
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 0 ppm cl, sanitizer was changed and primed, 0 ppm cl Bar 0 ppm cl
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Awesome cleaner over tortillas
Fixed on the spot
Intermediate8
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Portable cutting board Mixer head Slicer blade guard Soda gun nozzles in the bar Ice machine downstairs bar
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
- Cookline near ice machine holding a large motor corrected on site - dish area hand-sink blocked by speed rack, bus tubs. Prep table.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
Cookline corrected on site Downstairs bar
Fixed on the spot
No soap provided at handwash sink.
2 of the bar hand sinks Downstairs bar
Code 52, Misrepresentation or misbranding: Establishment advertised blue crab on menu/menu board but served blue swimming crab.
On blue crap buerre blanc topping.
Administrative complaint
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. Front of the house
Basic10
Code 08, Food protection and cross-contamination: Stored food not covered.
Whole pan of seafood breading with scraps of onion peel debris, stored uncovered below bag of whole onions
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 expo area
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
White paint coating on colanders chipped off
Ice buildup in reach-in freezer and/or walk-in freezer.
Walk in freezer, ice building up on shelving, floor, open box of crab legs
Code 16, Dishwashing facilities and test kits: 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. Main dish machine not dispensing soap, overflowing due to water interior leak
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Bar coolers
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Downstairs bar
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.
Over expo cooler
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.