Limoncello South
737 E 3 Ave, New Smyrna, FL 32169 · Permanent Food Service · License 7407567
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 Aug 12 complaint inspection4 high priority (3 fixed by the Aug 17 follow-up, 1 fixed on the spot), 5 intermediate, 8 basic-35
- Administrative complaint on Aug 12, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score53
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 17, 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
Intermediate2
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.
More time given
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
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 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
More time given
- First visitAug 12, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
- Shrimp 50, raw chicken 46°F, raw fish 45°F, lobster 45°F overnight in cookline cooler, moved to walk in cooler approximately 45 minutes earlier. See stop sale - Butter 59°F sitting in bread station
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Marinara 53°F overnight in walk in cooler
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. Operator brought chemical, primed, and ran through several times 200 ppm cl
Fixed on the spot
Intermediate5
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.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Gaskets salad cooler Slicer Soda gun and ice bin in the bar
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
Cookline
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/
Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
Credit card fee not on the menu
Basic8
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Sugar
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
In sugar
Code 16, Dishwashing facilities and test kits: Old food stuck to clean dishware/utensils.
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Fan cover walk in cooler
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Dish area
Code 52, Misrepresentation or misbranding: Establishment advertised homemade food items, but used food items received already prepared.
Caesar dressing
Administrative complaint
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.
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