The Grille
1000 Wayne Ave, New Smyrna Beach, FL 32168 · Permanent Food Service · License 7406948
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 5 routine inspection6 high priority (5 fixed by the Oct 6 follow-up, 1 fixed on the spot, 4 repeats), 3 intermediate (1 repeat), 5 basic (2 repeats)-43
- Safety score57
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 6, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: Food manager certification expired.
More time given
Basic2
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
Code 28, Sewage and wastewater disposal: Grease on the ground around recycle container
More time given
- First visitOct 5, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Repeat violation
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
- Wings 44-48°F, breaded chicken cutlets 51- 54°F, chicken 45°F. Cookline overnight - Drawers: Ham 44°F, sliced cheese 45°F, lasagna 44-45°F, broth 44°F, mashed potatoes 45°F. Operator discarded - Out of cooler for 30 minutes fresh garlic in oil 84°F - Butter packets 45f. Operator discarded
Fixed on the spotRepeat violation
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Marinara 54-58°F in covered 5 gallon container walk in cooler overnight
Repeat violation
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method.
See stop sale. Sword fish
Code 08, Food protection and cross-contamination: Raw animal food not separated from ready-to-eat food during preparation. walk in cooler on speed rack, raw fish over wraps and cooked chicken
Repeat violation
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.
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Sausage, cooked carrots
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Slicer blade guard Interior pizza cooler
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Chef Pete
Repeat violation
Basic5
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Sugar and salt
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
In sugar
Fixed on the spotRepeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Wire Shelving Base of mixer
Code 25, Single-service items: Single-service articles improperly stored.
Open box of cups on the floor
Code 28, Sewage and wastewater disposal: Grease on the ground around recycle container
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.