Corkscrew Bar & Grille
Last inspected: Feb 12, 2026
41
Score
Corkscrew Bar & Grille appears in inspection records 12 times, starting in 2022. The most recent report on file is from Feb 12, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Violation counts have held steady across recent visits, averaging around five violations each.
The most common issue across all inspections has been “stop sale issued on time/temperature control”, showing up five 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.
12
Inspections
2
Critical latest
2
Major latest
2
Minor latest
Inspection History
Feb 12, 2026
Complaint Full
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Approved Thawing Methods Used
FL-31
Food Contact Surfaces Clean and Sanitized
FL-22
41
Jan 22, 2026
Routine - Food
No violations found.
100
Nov 21, 2025
Routine - Food
2 critical violations. 5 major violations. 1 minor violation.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Personal Cleanliness
FL-40
Floors, Walls, and Ceilings Clean and in Good Repair
FL-52
43
May 16, 2025
Routine - Food
No violations found.
100
May 13, 2025
Routine - Food
6 critical violations. 5 major violations. 4 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Roast beef out to portion and returned to cooler without portioning 46-53F. Advised to leave items under refrigeration until ready to prep. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Repeat Violation** **Warning**
01B-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over fries, cookline **Corrected On-Site** **Warning**
08A-02-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Greens cooked previous day 41-46F in the middle, walk in cooler, 22L container, covered. **Warning**
03D-02-5
High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Mahi 133F in the middle, rechecked at 139F. Returned to grill and 187F was reached. **Corrected On-Site** **Warning**
03C-75-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. heated and stored in steam table double panned: jalepeno sauce as low as 105F, mashed potatoes as low as119F. Advised to fill less full, cover, remove extra pan. **Warning**
03B-01-6
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. Milk, opened Friday, waitstation. **Corrected On-Site** **Warning**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Light buildup top back of ice bin wait station **Warning**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen **Corrected On-Site** **Warning**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Compound butter dated 4/29, frozen date, in reach in cooler **Corrected On-Site** **Warning**
02C-08-5
Intermediate - Spray bottle containing toxic substance not labeled. Bar. **Corrected On-Site** **Warning**
41-17-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Chill stick stored directly on wire rack with cardboard boxes in walk in freezer **Warning**
24-07-4
Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. **Corrected On-Site** **Warning**
12B-09-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones above reach in cooler **Corrected On-Site** **Warning**
40-06-5
Basic - Nonfood-contact surface soiled. - Interior glass cooler, bar, broken glass. **Warning**
23-03-4
20
Dec 3, 2024
Routine - Food
No violations found.
100
Nov 26, 2024
Routine - Food
7 critical violations. 2 major violations. 1 minor violation.
View 10 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Lemon caper sauce 11/18 **Warning**
01B-24-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 in dry storage area around onions **Warning**
35A-02-6
High Priority - Dented/rusted cans present. See stop sale. Dented #10 can of black eyed peas. **Warning**
01B-01-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Sweet potatoes 47F and 57F, broth for stuffing 47F, chicken stock 57F, butternut squash soup 63F, mashed potatoes up to 72F. All cooked previous day and stored in walk in cooler overnight **Warning**
03D-02-5
High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Center temperature of turkeys out of the oven approximately 20 minutes prior per operator 108-132F. Temperatures on all turkeys increased towards surface when checked in multiple areas. Operator moved turkeys back to the oven **Warning**
03C-44-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 pm quat (brand requires 200 400-500 ppm when tested. **Corrected On-Site** **Warning**
41-27-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade **Corrected On-Site** **Warning**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline **Warning**
31B-02-4
Basic - Raw fruits/vegetables not washed prior to preparation. Cucumbers. Discussed with operator **Warning**
08B-39-4
27
Feb 5, 2024
Complaint Full
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Grits cooling overnight in walk in cooler 54F
03D-02-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Fresh garlic/butter mix 1/25
01B-24-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Slicer - soda gun in the bar **Corrected On-Site**
22-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink, cookline **Corrected On-Site**
12B-07-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Food stored below soap or paper towel dispenser exposing the items to drips from people's hands. Spice under soap and paper towels cookline **Corrected On-Site**
08B-54-4
50
Nov 21, 2023
Routine - Food
No violations found.
100
Oct 30, 2023
Routine - Food
5 critical violations. 4 major violations.
View 9 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked chicken breast 10/22 **Warning**
01B-24-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter room temp 68F overnight in pantry area. See stop sale **Warning**
03A-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 in the bar **Warning**
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pooled egg whites over ready to eat food in the upright cooler near walk in cooler **Corrected On-Site** **Warning**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Removed to wash **Corrective Action Taken** **Warning**
22-02-4
Intermediate - Identity of food or food product misrepresented. Menu advertises: all chicken is free range and antibiotic/steroid free. When asked to provide proof of identity, operator showed a case of Sysco classic chicken which stated it did not have added hormones. **Admin Complaint**
52-01-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Brunch menu avocado toast with smoked salmon, poached eggs **Warning**
02B-01-5
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 with no food handler training. Emailed operator handout **Warning**
11-26-1
32
Feb 6, 2023
Complaint Full
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Tcs ranch dressing 46
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef over cooked beef in reach in cooler **Corrected On-Site**
08A-05-6
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. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. -used as a dump station,ice in drink station hand wash sink and bar
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -cookline
31B-02-4
Basic - Single-service articles improperly stored. - storage room box of paper towels and deli paper
25-05-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -Sanitizer bucket Quat 100
21-08-4
Basic - Working containers of food removed from original container not identified by common name. -flour ,bread crumbs
02D-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -purse and sweater on soda boxes
40-06-5
Basic - Clean linens stored on floor. -container of linens on floor in keg walk in cooler
21-17-4
Basic - Accumulation of debris on exterior of warewashing machine. -top of dishmachine
16-21-4
41
Nov 7, 2022
Routine - Food
5 critical violations. 1 major violation. 6 minor violations.
View 12 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Overnight in the walk in cooler cheese sauce 47F in the middle, pea medley 46F in the middle, cooling from previous day
03D-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over commercially processed cold smoked salmon. Walk in cooler **Corrected On-Site**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pumpkin puree 10/30
01B-24-5
High Priority - Stop Sale issued due to adulteration of food product. Dead flying insect on apple inside of container of apple liquor
01B-03-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Light residue, soda gun nozzles in the bar
22-02-4
Basic - Spray bottle quaternary ammonium compound sanitizing solution not at proper minimum strength. Approximately 100 ppm quat
21-08-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. **Corrected On-Site**
14-42-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans
24-08-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys, employee snacks, prep area **Corrected On-Site**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered over cookline cooler **Corrected On-Site**
12B-07-4
Basic - Clean linens stored on floor. Wiping cloths. Dish area **Corrected On-Site**
21-17-4
32
Frequently Asked Questions
When was Corkscrew Bar & Grille last inspected?
The most recent health inspection at Corkscrew Bar & Grille on file is from Feb 12, 2026. The public record contains 12 inspections in total.
What is the most common violation at Corkscrew Bar & Grille?
Across the inspection record, “stop sale issued on time/temperature control” has been cited five times, more than any other issue at Corkscrew Bar & Grille.
How does Corkscrew Bar & Grille compare to other restaurants in New Smyrna Beach?
Corkscrew Bar & Grille most recently scored 41 out of 100, which is lower than the New Smyrna Beach average of 72.
Has Corkscrew Bar & Grille's inspection record improved over time?
Results have been roughly steady. Inspections at Corkscrew Bar & Grille have averaged around five violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Corkscrew Bar & Grille 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 Corkscrew Bar & Grille inspected?
Based on the inspection history on file, Corkscrew Bar & Grille is inspected around four times per year on average.
Nearby Restaurants