DirtyFLRestaurant Inspection Data

CORKSCREW BAR & GRILLE

CORKSCREW BAR & GRILLE in NEW SMYRNA BEACH has 10 health inspections on record with an overall food safety rating of 2.6/5. Recent inspections indicate some food safety concerns.

Last inspection: 4 weeks ago · 10 reports on file

235 Canal Street
New Smyrna Beach, Florida, 32168
Canal Street Historic District
Volusia County County

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 10 health inspection reports

All Inspection Reports

2/12/2026· 4w ago

Visit ID: 13620154

Met Inspection Standards

3 high, 3 int, 3 basic

  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. In reach in cooler in the kitchen, bag of employee food not labeled.
  • 08B-12-5:Basic - Stored food not covered. Ice cream in walk in freezer Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Corn starch. Operator discarded Corrected On-Site
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Demi glaze 2/3
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter and cooked onions held at room temperature on the line. Less than an hour at time of inspection. Advised to use time as a public health control
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. potatoes 130-146F in the steam table. Advised to reheat to 165F to hot hold at 135F or above. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Soda gun nozzles in the bar - underside of mixer head - ice tea nozzle Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. In the bar used as dump sink Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Collards in the walk in cooler Corrected On-Site

1/22/2026· 1mo ago

Visit ID: 13581554

Met Inspection Standards
  • N/A:No Violations Were Observed

11/21/2025· 3mo ago

Visit ID: 10913076

Follow-up Inspection Required

2 high, 5 int, 1 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on prep table Warning
  • 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. **Corrective Action Taken** Warning
  • 08A-02-6:High Priority - Raw animal food stored/chicken over or with ready-to-eat food in a freezer - not all products commercially packaged. -freezer Corrected On-Site Warning
  • 52-04-5:Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. -Menu poke tuna stack states yellow fin -menu seared ahi tuna states yellow fin Invoice and box of tuna does not state yellowfin. Manager took off the menu till they ca verify what kind of tuna with distributor. Warning
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. -provided Corrected On-Site Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -salad cooler cutting board soiled Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -drink menu Blanton sour, chocolate covered strawberry,run brulee using raw egg whites for drink Warning
  • 01C-03-4:Intermediate - Mussel tags not marked with last date served. Established only does mussels as special 2 or 3 times a year Corrected On-Site Warning

5/16/2025· 10mo ago

Visit ID: 10838612

Met Inspection Standards
  • N/A:No Violations Were Observed

5/13/2025· 10mo ago

Visit ID: 10731007

Follow-up Inspection Required

6 high, 5 int, 4 basic

  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Chill stick stored directly on wire rack with cardboard boxes in walk in freezer Warning
  • 12B-09-5:Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Corrected On-Site Warning
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones above reach in cooler Corrected On-Site Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled. - Interior glass cooler, bar, broken glass. Warning
  • 03C-75-5:High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Mahi 133F in the middle, rechecked at 139F. Returned to grill and 187F was reached. Corrected On-Site Warning
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Greens cooked previous day 41-46F in the middle, walk in cooler, 22L container, covered. Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over fries, cookline Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Repeat Violation Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Roast beef out to portion and returned to cooler without portioning 46-53F. Advised to leave items under refrigeration until ready to prep. Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. heated and stored in steam table double panned: jalepeno sauce as low as 105F, mashed potatoes as low as119F. Advised to fill less full, cover, remove extra pan. Warning
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk, opened Friday, waitstation. Corrected On-Site Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Light buildup top back of ice bin wait station Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen Corrected On-Site Warning
  • 02C-08-5:Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Compound butter dated 4/29, frozen date, in reach in cooler Corrected On-Site Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bar. Corrected On-Site Warning

12/3/2024· 1y 3mo ago

Visit ID: 10730698

Met Inspection Standards
  • N/A:No Violations Were Observed

11/26/2024· 1y 3mo ago

Visit ID: 8731380

Follow-up Inspection Required

7 high, 2 int, 1 basic

  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Cucumbers. Discussed with operator Warning
  • 03C-44-5:High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Center temperature of turkeys out of the oven approximately 20 minutes prior per operator 108-132F. Temperatures on all turkeys increased towards surface when checked in multiple areas. Operator moved turkeys back to the oven Warning
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Sweet potatoes 47F and 57F, broth for stuffing 47F, chicken stock 57F, butternut squash soup 63F, mashed potatoes up to 72F. All cooked previous day and stored in walk in cooler overnight Warning
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Dented #10 can of black eyed peas. Warning
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 in dry storage area around onions Warning
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Lemon caper sauce 11/18 Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 pm quat (brand requires 200 400-500 ppm when tested. Corrected On-Site Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Corrected On-Site Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline Warning

2/5/2024· 2y 1mo ago

Visit ID: 8600518

Met Inspection Standards

3 high, 1 int, 3 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink, cookline Corrected On-Site
  • 08B-54-4:Basic - Food stored below soap or paper towel dispenser exposing the items to drips from people's hands. Spice under soap and paper towels cookline Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Grits cooling overnight in walk in cooler 54F
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Fresh garlic/butter mix 1/25
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Slicer - soda gun in the bar Corrected On-Site

11/21/2023· 2y 3mo ago

Visit ID: 8538837

Met Inspection Standards
  • N/A:No Violations Were Observed

10/30/2023· 2y 4mo ago

Visit ID: 8352681

Follow-up Inspection Required

5 high, 4 int

  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 in the bar Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pooled egg whites over ready to eat food in the upright cooler near walk in cooler Corrected On-Site Warning
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked chicken breast 10/22 Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter room temp 68F overnight in pantry area. See stop sale Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Removed to wash **Corrective Action Taken** Warning
  • 52-01-4:Intermediate - Identity of food or food product misrepresented. Menu advertises: all chicken is free range and antibiotic/steroid free. When asked to provide proof of identity, operator showed a case of Sysco classic chicken which stated it did not have added hormones. Admin Complaint
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Brunch menu avocado toast with smoked salmon, poached eggs Warning
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New employees with no food handler training. Emailed operator handout Warning