TONI & JOE'S PATIO
309 Buenos Aires Street
New Smyrna Beach, Florida, 32169
Flagler
Volusia County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 2/6/2025
High Priority
4
Intermediate
2
Basic
7
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 36-32-5:Basic - Ceiling shows damage or is in disrepair. In the storage hallway, crumbling concrete and exposed rebar ceiling. Result is shelving and flooring with concrete dust and pieces throughout single service and liquor storage
- 08B-38-4:Basic - Food stored on floor. Margarita salt and lemon drink pouches on the floor in the storage hallway
- 36-24-5:Basic - Hole in or other damage to wall. Under three compartment sink
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.over 3 comp sink
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of freezers in the garage Plastic curtains to walk in beverage cooler heavily soiled Top of dining room ice machine, corrected on site **Corrective Action Taken**
- 25-05-4:Basic - Single-service articles improperly stored. - Cases of gloves in the garage with visible mold like buildup on bulk boxes and individual boxes under where water leaks from the ceiling. Advised operator to discard. - case of single service on the floor in the storage hallway and cases outside the restroom
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Avantco cooler
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Cook
- 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 steak over cheesecake, Everest freezer **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Sliced cheese 44-45F, cheesecake 46F. glass door Everest cooler overnight - 2 containers of spin dip 47F underneath reach in cooler overnight, other temps 39-41F. Operator discarded spin dip
- 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Approximately 400+ ppm quat, brand requires 200 ppm. Operator watered down to 200 ppm **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Veg dicer **Corrected On-Site**
- 31B-03-4:Intermediate - No soap provided at handwash sink. Bar **Corrected On-Site**
Food safety inspection conducted on 2/6/2025 revealed 13 total violations (4 high priority, 2 intermediate, 7 basic).
Inspection on 7/17/2024
High Priority
5
Intermediate
4
Basic
7
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Out door ice bin top left
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Dry and single service storage, liquor storage hallway. Concrete ceiling crumbling, rusted rebar
- 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 package of wraps on top of reach in freezer
- 36-24-5:Basic - Hole in or other damage to wall. To the right and under 3 compartment sink
- 35A-06-4:Basic - Insect control device not designed to retain dead or trapped insects inside device. Bug zapper over three compartment sink **Corrected On-Site**
- 25-05-4:Basic - Single-service articles improperly stored. Case on the floor, kitchen
- 08B-62-4:Basic - Unprotected ice machine in a customer/nonsecure area. **Repeat Violation**
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2
- 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. Sliced ham 7/6, rice 7/7
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Portioned sour cream above fill line 46-47F. Left cookline cooler. Operator removed extra portions - milk 46F in espresso machine dispenser. Operator adjusted thermostat - beer walk in cooler holding liquid egg whites 46F, shredded cheese 46F. Operator adjusted thermostat. **Corrective Action Taken**
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Front bar. **Repeat Violation**
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm quat **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/ start of inscription **Corrected On-Site**
- 35A-01-4:Intermediate - Nonservice animals in the food establishment or on premises. 2 dogs on the patio, one being held at the bar top
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Ground beef dated with frozen date 7/6 in reach in cooler
- 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. Jerry
Food safety inspection conducted on 7/17/2024 revealed 16 total violations (5 high priority, 4 intermediate, 7 basic).