AA GARDEN FUSION
206 Flagler Avenue
New Smyrna Beach, Florida, 32169
Flagler
Volusia County County
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 5 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 3/20/2025
High Priority
1
Intermediate
4
Basic
10
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -plastic bowl stored in brown sugar bucket
- 36-36-4:Basic - Ceiling tile missing. -over entrance to walk-in cooler Repeat Violation
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -over food assembly area Repeat Violation
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -bucket of brown sugar stored on the floor in dry storage area
- 33-20-4:Basic - Grease on the ground and/or pad around grease receptacle.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler door soiled -dish racks soiled
- 33-16-4:Basic - Open dumpster lid.
- 29-20-5:Basic - Slow draining water in handwash sink in kitchen, operator cleared blockage. Corrected On-Site
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface. Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -rice noodles 69F, per operator less than 3 hours stored on cart at cookline, operator relocated to reach-in cooler to rapidly cool **Corrective Action Taken** Repeat Violation
- 53A-04-6:Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -Amy
- 22-02-4:Intermediate - Food-contact surface soiled with food debris. -small white cutting boards on prep table -yellow cutting board stored next to walk-in cooler door
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -handwash sink in kitchen used to store stainless steel pot, employee removed Corrected On-Site Repeat Violation
- 53A-05-6:Intermediate - 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/ Repeat Violation
Food safety inspection conducted on 3/20/2025 revealed 15 total violations (1 high priority, 4 intermediate, 10 basic).
Inspection on 12/18/2024
High Priority
1
Intermediate
4
Basic
9
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -both unisex bathroom doors
- 36-36-4:Basic - Ceiling tile missing. -over entrance to walk-in cooler
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling vents over food assembly area Repeat Violation
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -multiple cases of food stored on the floor in the walk-in cooler Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -spoons for rice stored in electric pot not turned on with water only 69F, employee turned on to rapidly heat **Corrective Action Taken**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -left side unisex bathroom
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface.
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor, operator relocated Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shrimp 69-72F, per operator per operator less than 1 hour in triple sink, operator relocated to walk-in cooler to rapidly cool **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris. -small white cutting boards on top of salad reach-in cooler are stained -red cutting board on top of glass door reach-in cooler stained
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -handwash sink in kitchen used to store cooking equipment, employee removed Corrected On-Site
- 53A-05-6:Intermediate - 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/
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Jen and Amy
Food safety inspection conducted on 12/18/2024 revealed 14 total violations (1 high priority, 4 intermediate, 9 basic).
Inspection on 6/13/2024
High Priority
0
Intermediate
1
Basic
8
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -bowls in flour and dry rice containers
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling vents throughout the kitchen
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -buckets of rice and other foods stored on floor next to storage rack
- 36-24-5:Basic - Hole in or other damage to wall. -damage to wall across from triple sink in dishwashing area
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler fan covers have an accumulation of dust/debris. -dish racks soiled
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. -raw chicken thawing at room temperature in triple sink, operator placed under continuously flowing cool water Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping cloth stored in bar area handwash sink
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting boards stained on top of reach-in cooler Repeat Violation
Food safety inspection conducted on 6/13/2024 revealed 9 total violations (0 high priority, 1 intermediate, 8 basic).
Inspection on 11/27/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 11/27/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/20/2023
High Priority
3
Intermediate
3
Basic
5
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Upstairs storage Warning
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Restrooms Warning
- 14-05-4:Basic - Save a days on top of reach in freezer lightly soiled from prior days use. Operator discarded. Corrected On-Site Warning
- 25-05-4:Basic - Single-service articles improperly stored. Cases on the floor in the upstairs storage room Warning
- 22-41-4:High Priority - 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. Bar dish machine 0 ppm cl Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Sitting out on cookline: shrimp 63F, shrimp 52F, cooked chicken 49F. Broth 49F. Rice 62F - In cookline cooler: sprouts 52F, peas and carrots 48F, curry 46F, cream 46F. Cooler turned on and stocked about an hour before per operator. - Small reach in cooler cooked garlic 44F - Walk in cooler out and returned to cooler per operator cooked rice 49F pork 46F. In walk in cooler overnight raw beef, raw pork, raw fish 44F. Butter 45F Repeat Violation Warning
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm quat. Repeat Violation Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Black stains and grooves on cutting boards Warning
- 53A-05-6:Intermediate - 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/ Warning
- 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Dial probe read 20F in ice water Warning
Food safety inspection conducted on 11/20/2023 revealed 11 total violations (3 high priority, 3 intermediate, 5 basic).