DirtyFLRestaurant Inspection Data

THIRD WAVE CAFE & WINE BAR

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

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 6/2/2025

Inspection #: Visit ID: 10735761

  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Warning
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Drain for dish area hand sink Corrected On-Site Warning
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 100 ppm quat 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. Cream sauce from previous day 55F in the middle, cooling in the walk-in cooler in a covered plastic container 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. Octopus 5/25 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. Artichokes 45F, cut tomatoes 44-45F, cream 45F, liquid egg 47F, on top: sliced cheese 43-50F, shredded cheese 47F. Some items stocked in the morning or out and returned to cooler. Cooler next to pizza cooler queso fresco 49F. Front server cooler butter packets 44-45F, couli sauce 46F. Operator adjusted thermostat Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard Warning
  • 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. . Lox dated 5/3 from yesterday Corrected On-Site Warning

Inspection Date: 2/5/2025

Inspection #: Visit ID: 10735285

  • 01B-31-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety cheese that is reduced oxygen packaged is beyond 30 calendar days of its packaging. See stop sale. Derby sage cheddar 10/24 Warning - From follow-up inspection 2025-02-05: Salmon stock 1/29 Wing sauce 1/18 **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sweet cream sauce 49F in squeeze bottle; tomatoes sliced previous day 44-45F, top of reach in cooler across from grill. Warning - From follow-up inspection 2025-02-05: Cream and egg on ice 61F, wing sauce 47F, iced and returned to cooler **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. Approved HACCP for raw meat and poultry. Cheese and pork need to be added Warning - From follow-up inspection 2025-02-05: **Time Extended**

Inspection Date: 12/5/2024

Inspection #: Visit ID: 8729937

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Employee towel drying Repeat Violation Warning
  • 10-18-5:Basic - In-use utensil stored in sanitizer between uses. Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Dish area Warning
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Cooler next to kitchen door Warning
  • 03C-75-5:High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Fish 138-146F out of the smoker. Operator returned to oven until 155F+ was reached Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Raw chicken over sauces, reach in cooler across from oven - walk in cooler raw pork chops over cooked chicken corrected on site Warning
  • 01B-31-5:High Priority - Time/temperature control for safety cheese that is reduced oxygen packaged is beyond 30 calendar days of its packaging. See stop sale. Derby sage cheddar 10/24 Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sweet cream sauce 49F in squeeze bottle; tomatoes sliced previous day 44-45F, top of reach in cooler across from grill. Warning
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm quat. Corrected to 200 ppm quat Corrected On-Site Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple items on the menu with sunny side eggs, poached eggs, tempered egg. 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. Approved HACCP for raw meat and poultry. Cheese and pork need to be added Warning

Inspection Date: 6/11/2024

Inspection #: Visit ID: 8687236

  • 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers in dish area Corrected On-Site Warning - From follow-up inspection 2024-06-04: **Time Extended** - From follow-up inspection 2024-06-11: **Time Extended**

Inspection Date: 6/4/2024

Inspection #: Visit ID: 8655338

  • 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers in dish area Corrected On-Site Warning - From follow-up inspection 2024-06-04: **Time Extended**
  • 51-16-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Changes from originally approved plans. New prep room Warning - From follow-up inspection 2024-06-04: Expo area and pull through for missing on approved plans. **Time Extended**

Inspection Date: 4/17/2024

Inspection #: Visit ID: 8558997

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers in dish area Corrected On-Site Warning
  • 12A-02-4:High Priority - Dishwasher handled soiled dishes or utensils and then pulled containers to put away without washing hands. Manager had dishwasher stop handling dishes **Corrective Action Taken** Warning
  • 03G-04-5:High Priority - Seafood not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Cooked octopus Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Corn 45-46F, cooked onions 41-46F, both in 1/9 pan nested inside 1/3 pan, pizza cooler. Operator added ice underneath Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bottom interior of fruit cooler Gaskets and area around door salad cooler can opener blade Corrected On-Site Warning
  • 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Changes from originally approved plans. New prep room Warning

Inspection Date: 11/27/2023

Inspection #: Visit ID: 8348867

  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. - dish area - some items stored on the floor, some stored in dirty containers
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. In prep area Corrected On-Site
  • 08B-42-4:Basic - Food stored outside. Cans in outdoor area of pizza oven
  • 28-24-4:Basic - Grease from outdoor smoker dripping onto the ground.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Handsink drain, dish area
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. In dish area - used to wipe plates per operator
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over squeeze bottles of sauce, saute cooler 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. French Brie 11/20; onion gravy 11/14 Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Swiss 52F, blue cheese 46F top of saute cooler. Were previously on ice per operator.
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Used to fill container for steam table Corrected On-Site
  • 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.