Cafe Verde
Last inspected: Apr 3, 2026
39
Score
The health department has logged seven inspections at Cafe Verde, the earliest from 2022. The most recent visit was on Apr 3, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent visits have produced comparable findings, with counts hovering near 10 violations per visit.
Looking across the full record, “food-contact surface soiled with food debris” is the recurring theme, flagged three times.
Compared to other New Smyrna Beach restaurants (averaging 72), there's room to close the gap. There are enough flags in the record to merit a second thought.
7
Inspections
3
Critical latest
2
Major latest
6
Minor latest
Inspection History
Apr 3, 2026
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -dishwasher
12A-13-4
High Priority - Live, small flying insects found -1 live, small flying insect over cookline -2 live, small flying insects over dishwasher **Repeat Violation**
35A-02-7
High Priority - Toxic substance/chemical improperly stored. -bar keeper's best friend stored above clean plates on dish drying rack, operator relocated **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris. -multiple cutting boards stained
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. -bleach spray bottle lacking label, operator labeled **Corrected On-Site**
41-17-4
Basic - Ceiling tile missing. -ceiling tile over dishwashing area displaced, operator replaced **Corrected On-Site**
36-36-4
Basic - Floor soiled/has accumulation of debris. -walk-in cooler floor
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters over cooking equipment have an accumulation of grease and food debris -exterior of cooking equipment have an accumulation of grease and food debris **Repeat Violation**
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -stainless steel wall over cookline **Repeat Violation**
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
Basic - Ice buildup in reach-in freezer. -white chest freezers
14-69-4
39
Oct 21, 2025
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
30
May 14, 2025
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - hibiscus syrup (71F - Cold Holding) Observed in speed rack at bar. Manager moved to cooler. **Corrected On-Site**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.
01B-13-4
Intermediate - Establishment advertised fresh juice, but juice was not prepared within 12 hours of sale and/or juice contains additives. - Verde Margarita, and Hibiscus Margarita advertised with "fresh lime juice". Operator states lime juice comes from carton. - employee redacted the word fresh on all menus. **Corrected On-Site**
52-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cutting boards grooved and stained at cook line
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust. - vents over cookline dusty
36-34-5
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. - tuna. See stop sale
06-09-1
55
Dec 17, 2024
Routine - Food
1 critical violation. 4 major violations. 8 minor violations.
View 13 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -dishwasher
12A-13-4
Intermediate - Food-contact surface soiled with food debris. -white cutting board on hot holding table
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation**
16-62-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked white rice, per operator cooked on Sunday, 12/15/2024, operator dated **Corrected On-Site** **Repeat Violation**
02C-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -handwash sink next to ice machine **Repeat Violation**
27-16-4
Basic - Accumulation of debris on exterior of warewashing machine, operator cleaned **Corrected On-Site**
16-21-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -clean pots and bowls, operator inverted **Corrected On-Site**
24-05-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. -employee drink with customer food in stand up reach-in cooler, operator removed **Corrected On-Site**
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting. -plastic containers on dish drying rack, operator reorganized **Corrected On-Site**
24-08-4
Basic - Ice scoop handle in contact with ice. -beverage station ice bin in kitchen, operator removed **Corrected On-Site**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Plumbing system in disrepair. -pvc pipe underneath prep sink leaking
29-08-4
Basic - Wet plastic containers dried with a paper towel.
24-17-4
39
May 1, 2024
Routine - Food
3 major violations. 7 minor violations.
View 10 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked pasta, per employee cooked yesterday at 10:00am lacking date, employee dated **Corrected On-Site**
02C-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -handwash sink next to ice machine has no hot water
27-16-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Stored food not covered. -cut citrus in bar area, operator covered **Corrected On-Site**
08B-12-5
Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. -lower portion of reach-in cooler next to stove, employee relocated closer to front **Corrected On-Site**
05-11-4
Basic - Buildup of food debris/soil residue on equipment door handles. -2 door stainless steel reach-in cooler in rear prep area
23-24-4
Basic - Carbon dioxide/helium tanks not adequately secured. -1 tank in storage shed, operator secured **Corrected On-Site**
51-11-4
Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. -establishment underwent renovations, increased seating to 88, provided Seating Change Evaluation form.
51-09-4
Basic - In-use utensil stored in sanitizer between uses. -knives stored in sanitizer solution on cookline, employee removed **Corrected On-Site**
10-18-5
Basic - No handwashing sign provided at a hand sink used by food employees. -multiple handwash sinks throughout the kitchen -handwash sink in unisex bathroom -handwash sink in bar area Inspector provided handwashing signs, operator posted **Corrected On-Site**
31B-04-4
52
Jun 6, 2023
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
41
Oct 18, 2022
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
61
Frequently Asked Questions
When was Cafe Verde last inspected?
The most recent health inspection at Cafe Verde on file is from Apr 3, 2026. The public record contains seven inspections in total.
What is the most common violation at Cafe Verde?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at Cafe Verde.
How does Cafe Verde compare to other restaurants in New Smyrna Beach?
Cafe Verde most recently scored 39 out of 100, which is lower than the New Smyrna Beach average of 72.
Has Cafe Verde's inspection record improved over time?
Results have been roughly steady. Inspections at Cafe Verde have averaged around 10 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Cafe Verde means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Cafe Verde inspected?
Based on the inspection history on file, Cafe Verde is inspected around two times per year on average.
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