Pickett's Seafood
601 E 3 Ave, New Smyrna Beach, FL 32169 · Permanent Food Service · License 7408006
What drove the grade
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Oct 5 routine inspection4 high priority (2 no follow-up needed, 2 fixed on the spot), 2 intermediate (fixed on the spot), 2 basic-18
- Safety score82
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 5, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
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. Smoked shrimp dip 9/25 Crab salad 9/28 Cilantro lime butter 9/24 Old bay butter 9/15 smoked black cod 9/25 Smoked tile 9/20
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
- Cole slaw 46°F on ice. Operator iced fully - Sliced cheese 43-50°F. Operator removed screen
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Butter 95-135°F Ghee Advised to reheat to 165°F to hot hold at 135°F or above.
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Ibuprofen cookline
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked.
Roasted garlic dated with frozen date 8/28
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Fish area
Fixed on the spot
Basic2
Code 08, Food protection and cross-contamination: Food stored on floor.
Oil in storage room
Fixed on the spot
Code 24, Clean equipment storage and air drying: Clean equipment/utensils not stored at least 6 inches above the floor.
Chill stick in the walk in freezer
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.
- Stop sale
- An order that the food can’t be sold or served.