D'amore's
Last inspected: Jan 29, 2026
19
Score
D'amore's appears in inspection records 15 times, starting in 2022. D'amore's was last inspected on Jan 29, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Recent visits have produced comparable findings, with counts hovering near 10 violations per visit.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged six times.
The city-wide average sits at 72, which D'amore's 19 doesn't quite reach. Diners may want to scan the inspection details before deciding to visit.
15
Inspections
4
Critical latest
4
Major latest
6
Minor latest
Inspection History
Jan 29, 2026
Routine - Food
4 critical violations. 4 major violations. 6 minor violations.
View 14 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
19
Jul 23, 2025
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
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
Plumbing Maintained; Sewage Disposal
FL-51
30
Feb 7, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : 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. Tina **Warning** - From follow-up inspection 2025-02-07: **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Ceiling dripping water onto dry storage shelving, saturating shelving, black buildup on wall, slimy water on the floor; Ceiling shows evidence of water damage outside walk in cooler **Warning** - From follow-up inspection 2025-02-07: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen **Repeat Violation** **Warning** - From follow-up inspection 2025-02-07: **Time Extended**
31B-04-4
82
Jan 30, 2025
Routine - Food
2 critical violations. 5 major violations. 10 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Lasagna 58-60F on top of the oven. Advised to use time as a public health control - Cream 60F, stock 50F next to stove. - in salad cooler, cut lettuce, Caesar, tomato 45F. Caesar 47F, fresh mozzarella 46F. In cooler approximately 1 hr **Repeat Violation** **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauces; raw ground beef on a case of tomatoes **Warning**
08A-05-6
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Prep sink next to hand sink **Warning**
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler drawer gaskets **Repeat Violation** **Warning**
22-02-4
Intermediate - No soap provided at handwash sink. Kitchen **Corrected On-Site** **Warning**
31B-03-4
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. Tina **Warning**
53B-14-5
Intermediate - Water reaching 127F at cookline hand sink, cold water not working **Warning**
27-16-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Next to cookline, knives and other equipment **Warning**
24-06-4
Basic - Ceiling dripping water onto dry storage shelving, saturating shelving, black buildup on wall, slimy water on the floor; Ceiling shows evidence of water damage outside walk in cooler **Warning**
36-32-5
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. Mahi, sea bass, and salmon. See stop sale **Repeat Violation** **Warning**
06-09-1
Basic - Dead roaches on premises. Approximately 10 on the floor and wall next to salad cooler **Warning**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cutting board **Warning**
40-06-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Warning**
10-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen **Repeat Violation** **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled - at start of inspection, employee sitting on top of chest freezer with shoes on lid. **Warning**
23-03-4
Basic - Plumbing system in disrepair. Mop sink faucet **Warning**
29-08-4
27
Aug 28, 2024
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Presence of live ants. In the dry storage area by back door, ants on the wall and ceiling area.
35A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh mozzarella bottom right salad cooler 46F, Caesar dressing 44F
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cookline drawer dividers **Corrected On-Site**
22-02-4
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 no food handler training **Corrective Action Taken**
11-26-1
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. Salmon
06-09-1
Basic - Dead roaches on premises. 1 under dish machine, 2 on grease trap, 1 between freezers
35A-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Eye glasses on freezer. **Corrected On-Site**
40-06-5
Basic - Faucet/handle missing at plumbing fixture. Mop sink handles
29-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom shelf/ledge, under microwave
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open drink in cookline unit **Corrective Action Taken**
12B-13-4
43
Feb 14, 2024
Routine - Food
1 major violation.
View 1 violation
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. 2 hosts - From follow-up inspection 2024-02-14: **Time Extended**
11-26-1
90
Feb 8, 2024
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Ziplock bags of raw meat over cheese, walk in cooler **Corrected On-Site**
08A-05-6
High Priority - Rodent activity present as evidenced by rodent droppings found. 1 on ledge next to cookline **Corrected On-Site**
35A-04-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh mozzarella 45F and 45F, cut lettuce 42-45F, salad cooler for a few hours. **Repeat Violation**
03A-02-5
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. 2 hosts
11-26-1
Intermediate - No soap provided at handwash sink. Kitchen **Corrected On-Site**
31B-03-4
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.
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cutting board **Corrected On-Site**
40-06-5
47
Aug 31, 2023
Routine - Food
No violations found.
100
Aug 25, 2023
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. 1 on dry storage shelf behind canned soda. 1 on top of oven. 1 on the floor under oven. **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2023-08-24: 2 on low ledge next to stove. 5 on top of dish machine. 4 on top of grease trap. **Admin Complaint** - From follow-up inspection 2023-08-25: 1 on dish machine 3 on the floor next to reach in freezer **Admin Complaint** **Corrected On-Site**
35A-04-4
86
Aug 24, 2023
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. 1 on dry storage shelf behind canned soda. 1 on top of oven. 1 on the floor under oven. **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2023-08-24: 2 on low ledge next to stove. 5 on top of dish machine. 4 on top of grease trap. **Admin Complaint**
35A-04-4
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. New employees **Repeat Violation** **Warning** - From follow-up inspection 2023-08-24: **Time Extended**
11-26-1
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. ROP raw beef more than 48 hours **Repeat Violation** **Warning** - From follow-up inspection 2023-08-24: **Time Extended**
03G-50-1
70
Aug 17, 2023
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Toilet Rooms Maintained
FL-53
29
Jun 14, 2023
Routine - Food
1 critical violation. 5 major violations. 1 minor violation.
View 7 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 48F, cooked mushrooms 46F, salad cooler. Cooler door left open to stock/clean per operator. **Warning** - From follow-up inspection 2023-06-14: Butter 44F, cooked mushrooms 46F. **Time Extended**
03A-02-5
Intermediate - - From initial inspection : 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. Emailed to operator **Corrected On-Site** **Warning** - From follow-up inspection 2023-06-14: **Time Extended**
11-27-4
Intermediate - - From initial inspection : Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. ROP of raw and ready to eat food held over 48 hours **Warning** - From follow-up inspection 2023-06-14: **Time Extended**
03G-46-1
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - interior microwave - can opener blade - interior bottom salad cooler **Warning** - From follow-up inspection 2023-06-14: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning** - From follow-up inspection 2023-06-14: **Time Extended**
53A-07-6
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. New employees **Warning** - From follow-up inspection 2023-06-14: **Time Extended**
11-26-1
Basic - - From initial inspection : 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. **Warning** - From follow-up inspection 2023-06-14: **Time Extended**
06-09-1
50
Jun 13, 2023
Routine - Food
5 critical violations. 7 major violations. 3 minor violations.
View 15 violations
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. Placing cut lettuce into containers **Corrected On-Site** **Warning**
09-01-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked mushrooms made a couple of weeks ago **Warning**
01B-24-5
High Priority - Rodent activity present as evidenced by rodent droppings found. 2 on cart next to dish area, 1 on top of toaster, 2 on the floor in dry storage closet, approximately 10 on the floor of Cookline under oven, **Corrected On-Site** **Warning**
35A-04-4
High Priority - Rodent bait not contained in a covered, tamper-resistant bait station. On top of cookline shelving **Corrected On-Site** **Warning**
41-23-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 48F, cooked mushrooms 46F, salad cooler. Cooler door left open to stock/clean per operator. **Warning**
03A-02-5
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. Emailed to operator **Corrected On-Site** **Warning**
11-27-4
Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. ROP of raw and ready to eat food held over 48 hours **Warning**
03G-46-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - interior microwave - can opener blade - interior bottom salad cooler **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Cookline used to hold plumbers putty/ plumbing part **Warning**
31A-11-4
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-07-6
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 **Warning**
11-26-1
Intermediate - No soap/paper towels/handwash sign provided at handwash sink. Cookline **Warning**
31B-03-4
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. **Warning**
06-09-1
Basic - Plumbing system in disrepair. Kitchen handsink drain not connected **Warning**
29-08-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Warning**
21-12-4
20
Dec 1, 2022
Routine - Food
4 critical violations. 4 major violations. 5 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Half and half on the bottom shelf of the bar glass cooler 46F. Operator discarded
03A-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef and chicken over cool whip . Upright freezers **Corrected On-Site** **Repeat Violation**
08A-02-6
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. - Bar, 0 ppm cl. Sanitizer gallon empty. - main dish machine 0 ppm cl. Sanitizer container empty.
22-41-4
High Priority - Food with mold-like growth. See stop sale. Butter with spices blended. Mold along top of container
01B-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - can opener blade - small countertop mixer head - small loose pieces of black debris in ice machine
22-02-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Gerard
53A-01-7
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 current certificate - no others available
53B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked items in walk in cooler
02C-02-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Cookline
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Bottom shelving next to cookline - base of large mixer - ice machine filters soiled with dust
23-03-4
Basic - Reuse of single-service or single-use articles. Aluminum pans present reused/blackened/torn. Operator discarded. **Corrected On-Site**
25-32-4
Basic - Standing water in bottom of reach-in-cooler. Standing water with debris/residue, bar keg cooler with gallons of tea.
29-49-6
Basic - Water leaking from pipe and/or faucet/handle. Kitchen handsink drains onto the floor
29-11-4
29
Aug 17, 2022
Routine - Food
3 major violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Identity of food or food product misrepresented. - Blue crab advertised on the menu. When asked to show blue crab, operator showed cans of blue swimming crab. - grass fed beef advertised on the menu. Case and purveyor website do not back claim. - free range chicken advertised on the menu. Case and purveyor website do not back claim. **Warning** - From follow-up inspection 2022-08-17: Menu printed and available in Port Orange for pick up per operator **Time Extended**
52-01-4
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meat sauce from Wednesday **Warning** - From follow-up inspection 2022-08-17: Meat sauce from Sunday **Time Extended**
02C-02-5
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning** - From follow-up inspection 2022-08-17: certification expired May 2022 **Time Extended**
53A-01-7
74
Frequently Asked Questions
When was D'amore's last inspected?
The most recent health inspection at D'amore's on file is from Jan 29, 2026. The public record contains 15 inspections in total.
What is the most common violation at D'amore's?
Across the inspection record, “time/temperature control for safety food cold held” has been cited six times, more than any other issue at D'amore's.
How does D'amore's compare to other restaurants in New Smyrna Beach?
D'amore's most recently scored 19 out of 100, which is lower than the New Smyrna Beach average of 72.
Has D'amore's inspection record improved over time?
Results have been roughly steady. Inspections at D'amore's have averaged around 10 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at D'amore's 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 D'amore's inspected?
Based on the inspection history on file, D'amore's is inspected around four times per year on average.
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