DirtyFLRestaurant Inspection Data

D'AMORE'S

D'AMORE'S maintains a 2.3/5 food safety rating based on 12 health department inspections in NEW SMYRNA BEACH. Food safety practices have remained consistent.

Last inspection: 1 months ago · 12 reports on file

300 FLAGLER AVE STE A

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 12 health inspection reports

All Inspection Reports

1/29/2026· 1mo ago

Visit ID: 13470523

Met Inspection Standards

5 high, 5 int, 8 basic

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine. Residue/lime buildup, back dish machine
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Outside of walk in cooler Repeat Violation
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi and sea bass. See stop sale Repeat Violation
  • 36-24-5:Basic - Hole in or other damage to wall. Dry storage Repeat Violation
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Repeat Violation
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Bar/keg cooler Repeat Violation
  • 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. Marinara made previous day 44F and 45F in the middle. Cooling since previous day in walk in cooler
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Main dish machine set up with sanitizer as detergent, and detergent as sanitizer. Operator changed chemicals and primed and 50 ppm cl was reached. Corrected On-Site
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs on case of tomatoes Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Heavy cream out for a few minutes on the line 46F, operator returned to cooler. - lasagna 63F on top of the ovens. Less than 30 minutes. Operator stated they are sold right after opening. Advised to use time as a public health control
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee used the prep sink next to the handsink in the kitchen
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior bottom microwave on the line
  • 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. 2 employees on duty
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Ashley
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. On prep sink Corrected On-Site

7/23/2025· 7mo ago

Visit ID: 10880501

Met Inspection Standards

3 high, 3 int, 9 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Top and interior doors
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Kitchen entrance
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Outside walk in cooler
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Seabass, salmon, white fish Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Walk in cooler
  • 36-24-5:Basic - Hole in or other damage to ceiling. Dry storage
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Excellence reach in freezer
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Keg cooler with wine bottles in water.
  • 08B-56-4:High Priority - Bottled beverage stored in ice used for drinks. See stop sale. In the ice machine
  • 35A-02-7:High Priority - Live, small flying insects found 2 in kitchen 1 in bar
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over cheesecake, walk in cooler
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler drawer gaskets
  • 16-06-4:Intermediate - No cleaning agent provided for kitchen dish machine
  • 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. Masked potato, lasagna, meat sauce, marinara

2/7/2025· 1y 1mo ago

Visit ID: 10769615

Met Inspection Standards

1 int, 2 basic

  • 36-32-5:Basic - - From initial inspection : Basic - Ceiling dripping water onto dry storage shelving, saturating shelving, black buildup on wall, slimy water on the floor; Ceiling shows evidence of water damage outside walk in cooler Warning - From follow-up inspection 2025-02-07: **Time Extended**
  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen Repeat Violation Warning - From follow-up inspection 2025-02-07: **Time Extended**
  • 53B-14-5:Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Tina Warning - From follow-up inspection 2025-02-07: **Time Extended**

1/30/2025· 1y 1mo ago

Visit ID: 8876112

Follow-up Inspection Required

2 high, 5 int, 10 basic

  • 36-32-5:Basic - Ceiling dripping water onto dry storage shelving, saturating shelving, black buildup on wall, slimy water on the floor; Ceiling shows evidence of water damage outside walk in cooler Warning
  • 24-06-4:Basic - Clean utensils or equipment stored in dirty drawer or rack. Next to cookline, knives and other equipment Warning
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Mahi, sea bass, and salmon. See stop sale Repeat Violation Warning
  • 35A-03-4:Basic - Dead roaches on premises. Approximately 10 on the floor and wall next to salad cooler Warning
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several 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 phone on cutting board Warning
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen Repeat Violation Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled - at start of inspection, employee sitting on top of chest freezer with shoes on lid. Warning
  • 29-08-4:Basic - Plumbing system in disrepair. Mop sink faucet Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauces; raw ground beef on a case of tomatoes Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Lasagna 58-60F on top of the oven. Advised to use time as a public health control - Cream 60F, stock 50F next to stove. - in salad cooler, cut lettuce, Caesar, tomato 45F. Caesar 47F, fresh mozzarella 46F. In cooler approximately 1 hr Repeat Violation Warning
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Prep sink next to hand sink Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler drawer gaskets Repeat Violation Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Kitchen Corrected On-Site Warning
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Tina Warning
  • 27-16-4:Intermediate - Water reaching 127F at cookline hand sink, cold water not working Warning

8/28/2024· 1y 6mo ago

Visit ID: 8774743

Met Inspection Standards

2 high, 2 int, 7 basic

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon
  • 35A-03-4:Basic - Dead roaches on premises. 1 under dish machine, 2 on grease trap, 1 between freezers
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Eye glasses on freezer. Corrected On-Site
  • 29-09-4:Basic - Faucet/handle missing at plumbing fixture. Mop sink handles
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom shelf/ledge, under microwave
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open drink in cookline unit **Corrective Action Taken**
  • 35A-09-4:High Priority - Presence of live ants. In the dry storage area by back door, ants on the wall and ceiling area.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh mozzarella bottom right salad cooler 46F, Caesar dressing 44F
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cookline drawer dividers Corrected On-Site
  • 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 no food handler training **Corrective Action Taken**

2/14/2024· 2y ago

Visit ID: 8608535

Met Inspection Standards

1 int

  • 11-26-1:Intermediate - - From initial inspection : 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. 2 hosts - From follow-up inspection 2024-02-14: **Time Extended**

2/8/2024· 2y 1mo ago

Visit ID: 8373851

Follow-up Inspection Required

3 high, 2 int, 2 basic

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  • 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 cutting board Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Ziplock bags of raw meat over cheese, walk in cooler Corrected On-Site
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. 1 on ledge next to cookline Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh mozzarella 45F and 45F, cut lettuce 42-45F, salad cooler for a few hours. Repeat Violation
  • 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. 2 hosts
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Kitchen Corrected On-Site

8/31/2023· 2y 6mo ago

Visit ID: 8483557

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

8/25/2023· 2y 6mo ago

Visit ID: 8482204

Follow-up Inspection Required

1 high

  • 35A-04-4:High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. 1 on dry storage shelf behind canned soda. 1 on top of oven. 1 on the floor under oven. **Corrective Action Taken** Repeat Violation Warning - From follow-up inspection 2023-08-24: 2 on low ledge next to stove. 5 on top of dish machine. 4 on top of grease trap. Admin Complaint - From follow-up inspection 2023-08-25: 1 on dish machine 3 on the floor next to reach in freezer Admin Complaint Corrected On-Site

8/24/2023· 2y 6mo ago

Visit ID: 8475873

Follow-up Inspection Required

1 high, 2 int

  • 35A-04-4:High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. 1 on dry storage shelf behind canned soda. 1 on top of oven. 1 on the floor under oven. **Corrective Action Taken** Repeat Violation Warning - From follow-up inspection 2023-08-24: 2 on low ledge next to stove. 5 on top of dish machine. 4 on top of grease trap. Admin Complaint
  • 11-26-1:Intermediate - - From initial inspection : 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 Repeat Violation Warning - From follow-up inspection 2023-08-24: **Time Extended**
  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. ROP raw beef more than 48 hours Repeat Violation Warning - From follow-up inspection 2023-08-24: **Time Extended**

8/17/2023· 2y 6mo ago

Visit ID: 8314434

Follow-up Inspection Required

1 high, 4 int

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 48F, cooked mushrooms 46F, salad cooler. Cooler door left open to stock/clean per operator. Warning - From follow-up inspection 2023-06-14: Butter 44F, cooked mushrooms 46F. **Time Extended** - From follow-up inspection 2023-08-17: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh mozzarella 44F, cooked mushrooms 45F, butter 45F, pesto made with fresh garlic 46F. Overnight in salad cooler per operator Admin Complaint
  • 11-27-4:Intermediate - - From initial inspection : 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. Emailed to operator Corrected On-Site Warning - From follow-up inspection 2023-06-14: **Time Extended** - From follow-up inspection 2023-08-17: **Time Extended**
  • 03G-46-1:Intermediate - - From initial inspection : Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. ROP of raw and ready to eat food held over 48 hours Warning - From follow-up inspection 2023-06-14: **Time Extended** - From follow-up inspection 2023-08-17: ROP raw beef from Sunday Admin Complaint
  • 53A-07-6:Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. 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 - From follow-up inspection 2023-06-14: **Time Extended** - From follow-up inspection 2023-08-17: Admin Complaint
  • 11-26-1:Intermediate - - From initial inspection : 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 Warning - From follow-up inspection 2023-06-14: **Time Extended** - From follow-up inspection 2023-08-17: **Time Extended**

8/17/2023· 2y 6mo ago

Visit ID: 8443866

Follow-up Inspection Required

4 high, 5 int, 3 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Warning
  • 08B-38-4:Basic - Food stored on floor. Case of potatoes walk in cooler Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen Warning
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came in back door, put on apron and gloves in salad prep area. Discussed with manager who instructed employee to wash hands Warning
  • 08B-56-4:High Priority - Food stored in ice used for drinks. Cans of soda in ice machine Warning
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. 1 on dry storage shelf behind canned soda. 1 on top of oven. 1 on the floor under oven. **Corrective Action Taken** Repeat Violation Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh mozzarella 44F, cooked mushrooms 45F, butter 45F, pesto made with fresh garlic 46F. Overnight in salad cooler per operator Repeat Violation 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. Repeat Violation Warning
  • 53A-07-6:Intermediate - No certified food manager for establishment. 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 Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen Corrected On-Site 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 Repeat Violation Warning
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. ROP raw beef more than 48 hours Repeat Violation Warning