Wake UP North

306 North Causeway, New Smyrna Beach, FL 32169 · Permanent Food Service · License 7407439

Official report

out of 100

Grade F

Safety score 47 of 100

Latest visit: Nov 6, 2026 (yesterday)

What drove the grade

Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.High priority · 9 other violations

How the score was calculated

Starting score100
Violations at the Nov 4 routine inspection
4 high priority, 3 intermediate (fixed on the spot), 3 basic
-33
Complaint after follow-up on Nov 6
Counts in full until a follow-up finds the problems fixed
-20
Safety score47

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

Inspection history

1 inspection · 2 visits

Nov42026

Routine inspection

10 violations found · Inspector came back once

Follow-up visitNov 6, 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.
2 violations still not corrected:
- 1 High priority
- 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.
  Pooled eggs 11/5 bottom of m3 upright reach in cooler 45°F. Potatoes 39°F. Both moved from walk in cooler a little over one hour earlier per operator. Advised to move to another cooler.
  Administrative complaint
Basic1
- Code 33, Garbage and refuse: Open dumpster lid.
  More time given
Official report, on the Florida DBPR website
First visitNov 4, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
- 4 High priority
- 3 Intermediate
- 3 Basic
What 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. Batata empanada 10/23 Egg empanada 10/26 Argentine 10/25 Sp sauce 10/26 Chipotle 10/26 Arbunti 10/24 Cream cheese blend 10/25 Boiled egg 10/25 Hash 10/25 Guava and mozz empanada 10/24
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Pooled eggs 11/2 3 containers 45°F Left over soup 45°F. Bottom of upright cooler in the back
  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking as required.
  Hash browns, home fries, raw shell eggs, pooled eggs for French toast, waffle batter
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands when changing gloves as required.
  Dish washer dirty to clean Cook raw shell eggs to ready to eat
Intermediate3
- Code 05, Thermometers provided and accurate: Probe thermometer not accurate within plus or minus 2°F.
  Digital one screen non functional Dial one read -24°F in ice water and the other reading -42°F. Operator adjusted the dial thermometers
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
  At the only hand sink in the kitchen area
  Fixed on the spot
- 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/
  Fixed on the spot
Basic3
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - employee towel drying items as they come out of the dish machine
- Code 33, Garbage and refuse: Open dumpster lid.
  Garbage on the ground and/or pad around dumpster.
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.
Stop sale: An order that the food can’t be sold or served.