Mckennas Place
Last inspected: Jan 6, 2026
45
Score
Inspectors have visited Mckennas Place 10 times, with records going back to 2022. Mckennas Place was last inspected on Jan 6, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
The trend has been favorable: violation counts have eased from around eight violations to closer to five violations per visit over the last few inspections.
The most common issue across all inspections has been “food-contact surface soiled with food debris”, showing up four times.
That's lower than the typical New Smyrna Beach restaurant, which scores around 72. Taken together, the history suggests a facility that has struggled with consistency.
10
Inspections
3
Critical latest
1
Major latest
2
Minor latest
Inspection History
Jan 6, 2026
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Lighting Adequate; Required Shields in Place
FL-36
45
Aug 1, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Portioned roast beef dated 7/15. **Warning** - From follow-up inspection 2025-08-01: Roast beef 7/24 **Time Extended**
01B-24-5
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Deep grouts lines in the kitchen, some broken tiles **Warning** - From follow-up inspection 2025-08-01: **Time Extended**
36-17-5
82
Jul 23, 2025
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
32
Dec 13, 2024
Complaint Full
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ John **Warning** - From follow-up inspection 2024-12-13: **Time Extended**
53A-03-7
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Walk in freezer, dish area. Deep grout lines and cracked wiles through out **Warning** - From follow-up inspection 2024-12-13: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation** **Warning** - From follow-up inspection 2024-12-13: **Time Extended**
36-34-5
82
Dec 5, 2024
Complaint Full
4 critical violations. 4 major violations. 4 minor violations.
View 12 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
Approved Thawing Methods Used
FL-31
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
20
Aug 15, 2024
Routine - Food
4 critical violations. 4 major violations. 2 minor violations.
View 10 violations
High Priority - Dented/rusted cans present. See stop sale. 1 can tomatoes
01B-01-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 kitchen
35A-02-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Lobster claw 8/4 Garlic butter 8/8 **Repeat Violation**
01B-24-5
High Priority - Stop Sale issued due to adulteration of food product. 1 dead fly in wing sauce, across from fryers
01B-03-5
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. Hot dogs from 2 days ago **Corrected On-Site**
02C-03-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards Light buildup soda nozzle soda machine
22-02-4
Intermediate - Partially cooked raw animal food is not separated from ready-to-eat food. Partially cooked chicken on speed rack over cooked ribs
08A-28-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
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. Still frozen fish in walk in cooler. Operator removed from packaging
06-09-1
33
Jan 29, 2024
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 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. Touching bread and pickles. Discussed with operator **Corrective Action Taken**
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. Garlic butter 1/16, ham 1/19
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. improperly iced shredded cheese 57F. Operator iced more fully and 43F was reached **Corrected On-Site** **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cheese sauce 105-140F, marinara 95-98F in steam table less than 3 hours. Advised to reheat to 165F to hot hold at 135F or above. Cheese sauce 167F, marinara 174F. **Corrected On-Site** **Repeat Violation**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained white cutting boards
22-02-4
Basic - Floor tiles missing and/or in disrepair. Walk in freezer, broken tiles. Deep grout lines in kitchen area
36-17-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cookline
36-34-5
45
Sep 18, 2023
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Roast beef 9/11, marinara made in house 9/11, French onions 9/7
01B-24-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over cooked chicken, left cookline cooler Walk in cooler Raw beef over cooked chicken and cooked wings **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tzatziki up to 49F, beef 49F, cut lettuce 46F. Overfilled/double panned, left cookline cooler. Operator removed to cool in walk in cooler **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken soup in warmer less than 4 hours 128F. Removed to reheat. Reached 169F **Corrected On-Site**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cookline cutting boards **Repeat Violation**
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
11-26-1
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Shop vac stored over bag in the box soda. **Corrected On-Site**
42-03-5
Basic - Wiping cloth sanitizing solution not at proper minimum strength. 0 ppm lactic acid/ddbsa
21-08-4
41
Mar 15, 2023
Routine - Food
1 critical violation. 2 major violations. 11 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -corned beef 48F in top of reach in cooler on cookline per operator less than 30 minutes, operator relocated to lower portion of reach in cooler **Corrective Action Taken**
03A-02-5
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/ -Certified Food Manager Sheri arrived during inspection. **Corrected On-Site**
53A-05-6
Intermediate - Food-contact surface soiled with food debris. -cutting boards stained throughout kitchen
22-02-4
Basic - Accumulation of debris on exterior of warewashing machine. **Corrected On-Site**
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling tiles and vents above reach in coolers on cookline
36-34-5
Basic - Floor soiled/has accumulation of debris. -cookline area underneath equipment
36-73-4
Basic - Ice scoop handle in contact with ice in bar area, operator removed **Corrected On-Site**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. -multiple sets of tongs hanging off equipment handles on cookline, operator relocated **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of microwaves on cookline soiled -walk-in cooler fan covers light soiled -dish racks soiled
23-03-4
Basic - Stored food not covered. -cheese sauce and au jus in hot holding unit at end of cookline, operator covered **Corrected On-Site**
08B-12-5
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall behind dish machine has an accumulation of black, mold-like substance
36-27-5
Basic - Wiping cloth sanitizing solution other than chlorine, quaternary ammonia or iodine, not at proper minimum strength -DDBSA 240, operator refilled, retested 272 **Corrected On-Site**
21-45-1
Basic - Accumulation of debris inside warewashing machine.
16-03-4
41
Aug 18, 2022
Routine - Food
4 critical violations. 1 major violation. 5 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Thawed raw fish container over sauerkraut walk in cooler; raw beef over cooked wings 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. Ham dated 8/8 Turkey dated 8/9
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Wings out for an order 54-60F. Returned to cooler - egg wash 47F on ice. Advised to ice more fully - improperly iced diced tomatoes and cut lettuce 57-59F. Operator iced bottom and top of containers - key lime pie 46F, single butter 46-48F, dressing cooler for less than 4 hours. Moved to another cooler. **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Awesome cleaner over clean pans. **Corrected On-Site**
41-10-4
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. Brandy
53B-14-5
Basic - In-use tongs stored on equipment door handle between uses. Cookline **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover cookline **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. 1/3 pan **Corrected On-Site**
16-46-4
Basic - Ceiling tile missing. Outside walk in cooler **Repeat Violation**
36-36-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sunglasses and keys on top of microwave ; in the bar, cell phone on top of drink toppings container **Corrected On-Site**
40-06-5
39
Frequently Asked Questions
When was Mckennas Place last inspected?
The most recent health inspection at Mckennas Place on file is from Jan 6, 2026. The public record contains 10 inspections in total.
What is the most common violation at Mckennas Place?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Mckennas Place.
How does Mckennas Place compare to other restaurants in New Smyrna Beach?
Mckennas Place most recently scored 45 out of 100, which is lower than the New Smyrna Beach average of 72.
Has Mckennas Place's inspection record improved over time?
Yes. Recent inspections at Mckennas Place have averaged around five violations per visit, down from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Mckennas Place 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 Mckennas Place inspected?
Based on the inspection history on file, Mckennas Place is inspected around three times per year on average.
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