DirtyFLRestaurant Inspection Data

PATIO CAFE

PATIO CAFE in NEW SMYRNA BEACH has 10 health inspections on record with an overall food safety rating of 2.8/5. Recent inspections show improving food safety practices.

Last inspection: 1 weeks ago · 10 reports on file

382 Flagler Avenue
New Smyrna Beach, Florida, 32169
Flagler
Volusia County County

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 10 health inspection reports

All Inspection Reports

3/2/2026· 1w ago

Inspection #: 3665086

Inspection Completed - No Further Action

9/15/2025· 5mo ago

Visit ID: 13519134

Met Inspection Standards

1 high

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Cooler below grill: Pancake mix 44F, sausage 45F, hot dogs 46F. Liquid egg 60F out for an order and returned to cooler - top front of cooler across front grill diced tomatoes 44-45F, sliced cheese 45F. Warning - From follow-up inspection 2025-09-15: Sandwich cooler holding tomatoes, turkey, ham, sliced cheese x2 39-43F Cooler below microwave holding liquid egg out and returned to cooler at 47F, batter 43F, Cole slaw 44F, sausage 45F, hot dog 44F. **Time Extended**

9/12/2025· 6mo ago

Visit ID: 10874318

Follow-up Inspection Required

5 high

  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Plating bread for sandwich. Discussed with operator who washed hands and put gloves on. Warning
  • 01A-03-4:High Priority - Food stored in a private home. See stop sale. Sliced cheese in reach in cooler brought from a home cooler per operator Warning
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Approximately 150 ppm quat. Operator added tablet and 400 ppm quat was reached. Brand allows 200-400 ppm Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Cooler below grill: Pancake mix 44F, sausage 45F, hot dogs 46F. Liquid egg 60F out for an order and returned to cooler - top front of cooler across front grill diced tomatoes 44-45F, sliced cheese 45F. Warning
  • 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control held at different time frame than indicated on the written procedures. Held from 6:30-10:30. Procedures indicate 7:30-11:30. Operator updated written procedures to hold butter from 7-11 during breakfast hours. Corrected On-Site Warning

1/31/2025· 1y 1mo ago

Visit ID: 8830841

Met Inspection Standards

2 high, 1 int

  • 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. Pulled pork 1/22, crepe mix with ricotta 1/24
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Approximately 500 ppm quat. Operator used 1 tablet - advised to dilute
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior microwave

7/16/2024· 1y 7mo ago

Visit ID: 8792164

Follow-up Inspection Required

2 high, 2 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. Backpack and cell phone Corrected On-Site Repeat Violation
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
  • 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. Crepe filling with ricotta 7/7
  • 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. Fresh mozzarella
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For whipped butter. Emailed to operator.

1/29/2024· 2y 1mo ago

Visit ID: 8598827

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

1/25/2024· 2y 1mo ago

Visit ID: 8463590

Follow-up Inspection Required

2 high, 2 int, 2 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. Backpack on bags of coffee Corrected On-Site Warning
  • 25-05-4:Basic - Single-service articles improperly stored. Case on the floor in front of the water heater Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Pasta salad 45F and 45, liquid eggs 45F, cheese cake 44F, eggs out and returned to cooler 58F in double cooler below grill. Operator checks temperatures in the morning and cooler was 41F or below less than 2 hours before. - whipped butter 72F on reach in cooler cutting board less than an hour ago. Advised to use time as a public health control - hash browns 52F out for breakfast. Advised to use time as a public health control - sliced cheese 46F and 46F. Plastic containers top Warning
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm quat 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. Gravy from 2 days ago Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Grooved and stained cutting board Warning

10/10/2023· 2y 5mo ago

Visit ID: 8465098

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

8/7/2023· 2y 7mo ago

Visit ID: 8462813

Follow-up Inspection Required

3 int

  • 53A-02-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Warning - From follow-up inspection 2023-08-07: **Time Extended**
  • 53B-01-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2023-08-07: **Time Extended**
  • 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. Warning - From follow-up inspection 2023-08-07: **Time Extended**

8/3/2023· 2y 7mo ago

Visit ID: 8387073

Follow-up Inspection Required

4 high, 6 int, 1 basic

  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar and powdered sugar Warning
  • 12A-11-4:High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee washed hands in restroom but was unaware of requirement to wash hands in kitchen prior to handlingfood Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Raw bacon over lettuce, Titan cooler - raw shell eggs over whipped cream 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. - In Samsung cooler overnight: Hot dogs 50F, sliced cheese 55-60F. See stop sale - Whipped butter 67F and 72F out for approximately 1 hour. Advised to use time as a public health control or keep refrigerated - Titan refrigerator overnight: Turkey 46F, cheddar 49F, ham 44F, sauerkraut 45F, cut tomatoes 49F. Moved from Samsung refrigerator American 57F. See stop sale - milk 52F in under counter cooler overnight 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. Commercially made Chili and pulled pork from Monday Warning
  • 53A-02-7:Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Warning
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 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. Warning
  • 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. 27F in ice water Warning