Limoncello South
Last inspected: Apr 20, 2026
14
Score
Limoncello South appears in inspection records 14 times, starting in 2022. Limoncello South was last inspected on Apr 20, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Violation counts have ticked up lately, averaging around 10 violations per visit versus roughly seven violations earlier in the record.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited six times.
That's lower than the typical New Smyrna Beach restaurant, which scores around 72. The pattern in the record is worth a careful look.
14
Inspections
5
Critical latest
7
Major latest
10
Minor latest
Inspection History
Apr 20, 2026
Routine - Food
5 critical violations. 7 major violations. 10 minor violations.
View 22 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Open container of jarred truffles 71F left out overnight - 1/9 pan of cooked garlic 44-45F nested in 1/3 pan **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Raw shrimp 1/6 pan inside avocado 1/3 pan a¿¿ raw veal over micro greens **Corrected On-Site** **Warning**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-3
High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. - Flour sifter visibly soiled with clumps of flour from previous day - breading containing clumps from previous day **Corrected On-Site** **Warning**
22-11-5
High Priority - Food with mold-like growth. See stop sale. Open container of marscapone with no date mark Visible mold on cooked sausage in reach in cooler with no date mark **Warning**
01B-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Interior rim of reach in cooler - Area around gaskets - Can opener - Heavy buildup slicer and blade guard - Immersion mixer blade - Knife from previous day - Interior ice machine **Warning**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine **Warning**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline **Warning**
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator unable to locate **Warning**
53B-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. Operator unable to locate **Warning**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - Meat sauce, soups, sauces, lasagna,other items **Warning**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Purple substance in the bar **Warning**
41-17-4
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - Carbon dioxide/helium tanks not adequately secured. next to back door **Warning**
51-11-4
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. Sea bass **Repeat Violation** **Warning**
06-09-1
Basic - Container of strawberries sitting in condensation on the bottom shelf in countertop Pepsi cooler, kitchen **Warning**
08B-52-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cookline, on bag in the box soda **Corrected On-Site** **Warning**
12B-07-4
Basic - Floor soiled/has accumulation of debris. Behind fryer **Warning**
36-73-4
Basic - Food stored on floor. Cases in the freezer **Warning**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Oven doors **Warning**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers walk in cooler **Warning**
23-03-4
Basic - Old food stuck to clean dishware/utensils. Containers, bowls, visibly soiled, on other clean items/on clean shelf . Operator removed to wash. **Corrective Action Taken** **Warning**
16-48-4
14
Dec 2, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior salamander Interior oven Reach in cooler interior rim Ice machine light buildup Slicer blade guard **Warning** - From follow-up inspection 2025-11-24: Ice machine light buildup Slicer blade guard Colander and flour mix from previous day (operator discarded) **Time Extended** - From follow-up inspection 2025-12-02: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. wire cart cookline, **Warning** - From follow-up inspection 2025-11-24: Wire cart cookline Walk in cooler fan covers **Time Extended** - From follow-up inspection 2025-12-02: **Time Extended**
23-03-4
86
Nov 24, 2025
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Ricotta 44F, underneath salad cooler, operator discarded - Chicken 48-52F, mortadella 52F, overnight top of Atosa cooler - cut watermelon 66F bar cooler overnight, See stop sale **Warning** - From follow-up inspection 2025-11-24: No tcs in bar cooler. Ricotta 37F bottom of salad cooler Mortadella 48F, top of triple stacked Togo containers with sliced deli meats **Time Extended**
03A-02-5
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw breaded meat over sauce walk in cooler **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2025-11-24: Raw shrimp over cooked ground beef walk in cooler **Time Extended**
08A-05-6
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior salamander Interior oven Reach in cooler interior rim Ice machine light buildup Slicer blade guard **Warning** - From follow-up inspection 2025-11-24: Ice machine light buildup Slicer blade guard Colander and flour mix from previous day (operator discarded) **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna tar tar not marked raw Cooked octopus marked raw **Warning** - From follow-up inspection 2025-11-24: **Time Extended**
02B-01-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. wire cart cookline, **Warning** - From follow-up inspection 2025-11-24: Wire cart cookline Walk in cooler fan covers **Time Extended**
23-03-4
58
Sep 23, 2025
Routine - Food
4 critical violations. 3 major violations. 1 minor violation.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
37
Feb 18, 2025
Routine - Food
4 critical violations. 3 major violations. 4 minor violations.
View 11 violations
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Warewashing Facilities Maintained and Used
FL-24
Non-Food Contact Surfaces Clean
FL-23
Wiping Cloths Properly Used and Stored
FL-41
25
Sep 17, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Equipment in poor repair. Bar cooler doors **Warning** - From follow-up inspection 2024-09-17: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler fan covers heavily soiled with dust - reach in cooler gaskets **Warning** - From follow-up inspection 2024-09-17: **Time Extended**
23-03-4
90
Sep 13, 2024
Routine - Food
6 critical violations. 3 major violations. 2 minor violations.
View 11 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Meat sauce 48-49F Marinara 48-50F Mushrooms sauce 48-52F Cooked previous day and in walk in cooler overnight. **Warning**
03D-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 200 ppm cl. **Warning**
41-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler. Delivery approximately 45 minutes earlier. Door left open per operator Angel hair 46F Linguine 47F Eggplant 47F Sausage 47F Manzini 47F Vodka sauce 48F Meat sauce 48F Marinara 48F Cream sauce 48F Meatballs 48F Veal 47F Blue cheese 46F Lasagna 46F Butter 46F Beef 46F See stop sale **Repeat Violation** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-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. Diced beets 9/3 **Warning**
01B-24-5
High Priority - Food with mold-like growth. See stop sale. Yellow cheese **Warning**
01B-07-4
Intermediate - Spray bottle containing toxic substance not labeled. Dish area **Repeat Violation** **Warning**
41-17-4
Intermediate - Handwash sink used for purposes other than handwashing. Used to hold pitcher at start of inspection. **Corrected On-Site** **Repeat Violation** **Warning**
31A-11-4
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 front of the house employee on duty. Employee left to get her certification **Warning**
11-26-1
Basic - Equipment in poor repair. Bar cooler doors **Warning**
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler fan covers heavily soiled with dust - reach in cooler gaskets **Warning**
23-03-4
27
Jan 30, 2024
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
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. 0 ppm cl. Chemical container empty. Operator changed out and 50 ppm cl was reached **Corrected On-Site** **Repeat Violation**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream in glass door bar cooler 45F. Out and put into this cooler earlier in the day. Operator moved to another cooler **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns in the bar **Corrective Action Taken**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Used to fill pitcher, cookline
31A-11-4
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 inspection **Corrected On-Site**
53A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. Bleach **Corrected On-Site**
41-17-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook
13-04-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Light buildup ice machine **Corrected On-Site**
22-20-5
45
Sep 7, 2023
Routine - Food
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Wiping Cloths Properly Used and Stored
FL-41
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
41
Jun 7, 2023
Routine - Food
2 major violations.
View 2 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
82
Jun 6, 2023
Routine - Food
5 critical violations. 2 major violations. 3 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Opened canned Artichokes 49F, roasted tomatoes made in house 49F, cheese 48-49F, bottom left salad cooler overnight. See stop sale. On the bottom right, cheese 45F, - walk in cooler holding raw shrimp 55F, steak 49F, 57F, 58F, cooked eggplant 55F, Marsala 58F, Marsala 55F, veal 54F, lemon butter sauce 56F, raw steak 52F, ground beef 54F, Some items delivered 2.25 hours earlier, some items in cooler overnight. Operator checked temperature just prior to delivery and unit was 45F. Operator opened freezer door that opens to walk in cooler to quickly recover temperature - bar milk 45F in reach in cooler. Operator discarded **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-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. Cream brulee 5/30 **Warning**
01B-24-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over ice cream. Cookline freezer **Corrected On-Site** **Warning**
08A-02-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Corrected On-Site** **Warning**
50-17-3
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun in the bar. **Warning**
22-02-4
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. Jay, Emily, Bruce, TJ **Warning**
53B-02-5
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. **Corrective Action Taken** **Warning**
06-09-1
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Dessert countertop cooler **Corrected On-Site** **Warning**
05-09-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Approximately 25 ppm cl room temp. **Warning**
21-07-4
33
Feb 2, 2023
Routine - Food
4 critical violations. 2 major violations. 4 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Wiping Cloths Properly Used and Stored
FL-41
Approved Thawing Methods Used
FL-31
Food Contact Surfaces Clean and Sanitized
FL-22
Floors, Walls, and Ceilings Clean and in Good Repair
FL-52
29
Jul 21, 2022
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Duct tape used to repair nonfood-contact surface. Interior of panko container **Warning** - From follow-up inspection 2022-07-21: **Time Extended**
14-71-4
95
Jul 19, 2022
Routine - Food
7 critical violations. 3 major violations. 3 minor violations.
View 13 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Lemon butter up to 65F, Marsala 60F, cooling from previous day, see stop sale **Warning**
03D-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-2
High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over sauce. Cookline **Corrected On-Site** **Warning**
08A-04-5
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. - In saute cooler approximately 2 hours portioned lasagna 47-51F, cooked broccoli raab 49F - marscapone 45F, cooked beets 48F, fresh mozzarella 49F, diced tomatoes 47F, cooked tomatoes 45F, salad cooler. Stocked approximately 2 hours prior - walk in cooler Overnight pasta 48F, marinara 47f, meat sauce 47F, cooked chicken 48F. Cheese, butter, Raw meats, other tcs items 45-46F. **Repeat Violation** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Brown sauce, lemon butter sauce, marinara 89-97F in the center. Operator stirred **Corrective Action Taken** **Warning**
03E-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken stock 73F. Moved to reach in cooler **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - black substance in ice machine **Warning**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat **Warning**
16-37-1
Intermediate - Spray bottle containing toxic substance not labeled. In the bar **Corrected On-Site** **Warning**
41-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Cookline reach in freezer gaskets ( corrected on site) - wire shelving in dish area **Corrected On-Site** **Warning**
23-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on clean utensils in dish area **Corrected On-Site** **Warning**
40-06-5
Basic - Duct tape used to repair nonfood-contact surface. Interior of panko container **Warning**
14-71-4
22
Frequently Asked Questions
When was Limoncello South last inspected?
The most recent health inspection at Limoncello South on file is from Apr 20, 2026. The public record contains 14 inspections in total.
What is the most common violation at Limoncello South?
Across the inspection record, “time/temperature control for safety food cold held” has been cited six times, more than any other issue at Limoncello South.
How does Limoncello South compare to other restaurants in New Smyrna Beach?
Limoncello South most recently scored 14 out of 100, which is lower than the New Smyrna Beach average of 72.
Has Limoncello South's inspection record improved over time?
No. Recent inspections at Limoncello South have averaged around 10 violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Limoncello South 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 Limoncello South inspected?
Based on the inspection history on file, Limoncello South is inspected around four times per year on average.
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