Norwoods Restaurant
Last inspected: Oct 15, 2025
86
Score
Public records show 17 inspections at Norwoods Restaurant stretching back to 2022. Norwoods Restaurant was last inspected on Oct 15, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent visits have produced comparable findings, with counts hovering near six violations per visit.
“Nonfood-contact surface soiled with grease” accounts for the largest share of issues, appearing four times across the record.
The city-wide average for New Smyrna Beach sits at 72, putting Norwoods Restaurant on the better side of that line. Taken together, the history is a positive one.
17
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Oct 15, 2025
Complaint Full
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Live, small flying insects found 3 in the pantry area 1 in the indoor bar area **Warning** - From follow-up inspection 2025-08-29: 1 in bar, 1 in pantry **Time Extended** - From follow-up inspection 2025-10-15: 2 **Time Extended**
35A-02-7
86
Aug 29, 2025
Complaint Full
1 critical violation. 2 major violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Live, small flying insects found 3 in the pantry area 1 in the indoor bar area **Warning** - From follow-up inspection 2025-08-29: 1 in bar, 1 in pantry **Time Extended**
35A-02-7
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Lemon cutter Slicer blade guard **Warning** - From follow-up inspection 2025-08-29: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. In the tiki bar. Handsink next to the dish machine. Sink previously used as a dump sink perpendicular to dish machine labeled as handsink with soap and paper towels temporarily until handsink is reinstalled per manager. **Warning** - From follow-up inspection 2025-08-29: **Time Extended**
31A-04-4
70
Aug 19, 2025
Complaint Full
4 critical violations. 6 major violations. 2 minor violations.
View 12 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
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
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
Wiping Cloths Properly Used and Stored
FL-41
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
26
May 2, 2025
Routine - Food
3 major violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. From Easter - From follow-up inspection 2025-04-28: **Time Extended** - From follow-up inspection 2025-05-01: **Time Extended** - From follow-up inspection 2025-05-02: **Time Extended**
01C-02-4
Intermediate - - From initial inspection : 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. Clint, Ariel - From follow-up inspection 2025-04-28: **Time Extended** - From follow-up inspection 2025-05-01: **Time Extended** - From follow-up inspection 2025-05-02: **Time Extended**
53B-02-5
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. Bartenders on duty no food handler training available - From follow-up inspection 2025-04-28: Provided for Aryiel **Time Extended** - From follow-up inspection 2025-05-01: **Time Extended** - From follow-up inspection 2025-05-02: **Time Extended**
11-26-1
74
May 1, 2025
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
High Priority - - From initial inspection : High Priority - Live, small flying insects found. 15+ on clean hanging glassware, 1946 bar **Repeat Violation** - From follow-up inspection 2025-04-28: Approximately 10 **Time Extended** - From follow-up inspection 2025-05-01: Approximately 6 in the bar **Admin Complaint**
35A-02-7
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. - From follow-up inspection 2025-04-28: **Time Extended** - From follow-up inspection 2025-05-01: **Time Extended**
50-17-3
Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. From Easter - From follow-up inspection 2025-04-28: **Time Extended** - From follow-up inspection 2025-05-01: **Time Extended**
01C-02-4
Intermediate - - From initial inspection : 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. Clint, Ariel - From follow-up inspection 2025-04-28: **Time Extended** - From follow-up inspection 2025-05-01: **Time Extended**
53B-02-5
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. Bartenders on duty no food handler training available - From follow-up inspection 2025-04-28: Provided for Aryiel **Time Extended** - From follow-up inspection 2025-05-01: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Pork chops from yesterday Cooked onions from unknown date Steaks in cookline drawer - From follow-up inspection 2025-04-28: Cooked onions from unknown date **Time Extended** - From follow-up inspection 2025-05-01: **Time Extended**
03G-53-1
52
Apr 28, 2025
Routine - Food
4 critical violations. 4 major violations. 2 minor violations.
View 10 violations
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. - From follow-up inspection 2025-04-28: **Time Extended**
50-17-3
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. Mashed potatoes 4/17 Cinnamon butter 4/11 Diced salad chicken 4/16 Evaporated milk 4/3 Vodka 4/17 Gumbo 4/16 Pimento 4/13 Rice 4/16 Diane butter 4/15, 4/9 Miso 4/16 Diced chicken 4/16 Sausage 4/17 - From follow-up inspection 2025-04-28: French onion 4/12, 4/20, pimento 4/21, goat cheese 4/19, **Time Extended**
01B-24-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Burre blanc - From follow-up inspection 2025-04-28: Burre blanc 109F **Time Extended**
03F-02-5
High Priority - - From initial inspection : High Priority - Live, small flying insects found. 15+ on clean hanging glassware, 1946 bar **Repeat Violation** - From follow-up inspection 2025-04-28: Approximately 10 **Time Extended**
35A-02-7
Intermediate - - From initial inspection : Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. From Easter - From follow-up inspection 2025-04-28: **Time Extended**
01C-02-4
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Runny eggs on brunch menu - From follow-up inspection 2025-04-28: **Time Extended**
02B-01-5
Intermediate - - From initial inspection : 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. Clint, Ariel - From follow-up inspection 2025-04-28: **Time Extended**
53B-02-5
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. Bartenders on duty no food handler training available - From follow-up inspection 2025-04-28: Provided for Aryiel **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. 1946 bar - From follow-up inspection 2025-04-28: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Pork chops from yesterday Cooked onions from unknown date Steaks in cookline drawer - From follow-up inspection 2025-04-28: Cooked onions from unknown date **Time Extended**
03G-53-1
33
Apr 24, 2025
Routine - Food
5 critical violations. 4 major violations. 4 minor violations.
View 13 violations
High Priority - Toxic substance/chemical improperly stored. Spray bottles over cutting boards **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Burre blanc
03F-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. Mashed potatoes 4/17 Cinnamon butter 4/11 Diced salad chicken 4/16 Evaporated milk 4/3 Vodka 4/17 Gumbo 4/16 Pimento 4/13 Rice 4/16 Diane butter 4/15, 4/9 Miso 4/16 Diced chicken 4/16 Sausage 4/17
01B-24-5
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Live, small flying insects found. 15+ on clean hanging glassware, 1946 bar **Repeat Violation**
35A-02-7
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. From Easter
01C-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Runny eggs on brunch menu
02B-01-5
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. Clint, Ariel
53B-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. Bartenders on duty no food handler training available
11-26-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open soda can in three compartment sink area over clean pans
12B-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Base of mixer Gaskets and surrounding area stained in waitstation area of 1946 bar
23-03-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Pork chops from yesterday Cooked onions from unknown date Steaks in cookline drawer
03G-53-1
Basic - Carbon dioxide/helium tanks not adequately secured. 1946 bar
51-11-4
26
Dec 3, 2024
Routine - Food
2 critical violations. 1 major violation.
View 3 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. Diced tomatoes 11/14, 11/18 **Warning** - From follow-up inspection 2024-12-03: Diane Butter 11/16 **Time Extended**
01B-24-5
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 10 in bar area, 1946 lounge **Warning** - From follow-up inspection 2024-12-03: 3 **Time Extended**
35A-02-6
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. Rebecca and Tim **Warning** - From follow-up inspection 2024-12-03: Tim no longer employed No certification for Rebecca **Time Extended**
53B-14-5
67
Nov 26, 2024
Routine - Food
5 critical violations. 2 major violations. 3 minor violations.
View 10 violations
Food Received at Proper Temperature
FL-12
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
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Toilet Rooms Maintained
FL-53
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Warewashing Facilities Maintained and Used
FL-24
27
Jun 7, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Added waitstation outside with ice bin and hand wash sink. Existing plans do not accurately reflect establishment layout. **Warning** - From follow-up inspection 2024-04-08: plans completed but not submitted **Time Extended** - From follow-up inspection 2024-06-07: Received by Andrea Reese 6/5/24 **Time Extended**
51-16-7
90
Apr 8, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Plumbing Maintained; Sewage Disposal
FL-51
Equipment Adequate to Maintain Product Temperature
FL-29
Food Contact Surfaces Clean and Sanitized
FL-22
61
Feb 6, 2024
Routine - Food
4 critical violations. 5 major violations. 8 minor violations.
View 17 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside back door **Warning**
29-34-4
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. Lobster stock 1/22, etouffee 1/29 **Warning**
01B-24-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Alfredo up to 49F in the middle. Potatoes 48F. Both cooling overnight. See stop sale **Warning**
03D-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Peroxide tree house bar **Corrected On-Site** **Warning**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard light debris **Warning**
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Added waitstation outside with ice bin and hand wash sink. Existing plans do not accurately reflect establishment layout. **Warning**
51-16-7
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork from Sunday in pantry station **Warning**
02C-02-5
Basic - Single-service articles stored in a soiled container. Loose food debris in containers holding temperature markers **Warning**
25-17-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Cooked onions **Warning**
03G-53-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cookline shelving **Corrected On-Site** **Warning**
40-06-5
Basic - Food stored on floor. Under shelving in walk in freezer **Warning**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf above fryers **Warning**
23-03-4
Basic - Old food stuck to clean dishware/utensils. Inside large plastic wet nesting containers **Warning**
16-48-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Water bottle. Operator discarded **Corrected On-Site** **Warning**
12B-13-4
Basic - Raw fruits/vegetables not washed prior to preparation. Potatoes prior to cutting **Warning**
08B-39-4
22
Nov 20, 2023
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. - chicken cooked 09/18, dated for discard on 10/02; **Warning** - From follow-up inspection 2023-09-22: - chicken cooked 09/18, dated for discard on 10/02; **Time Extended** - From follow-up inspection 2023-11-20: Sous vide cooked ham chipped made 11/07, stored in walk in cooler. Pot pie filling 11/12 See stop sale **Time Extended**
02C-01-5
Intermediate - - From initial inspection : Intermediate - Establishment curing food without an approved variance from the Division of Hotels and Restaurants. Using sodium nitrite to cure bacon **Warning** - From follow-up inspection 2023-09-22: **Time Extended** - From follow-up inspection 2023-11-20: **Admin Complaint**
03G-41-1
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 ready to eat food held over 48 hours **Warning** - From follow-up inspection 2023-09-22: **Time Extended** - From follow-up inspection 2023-11-20: **Admin Complaint**
03G-46-1
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. - cook chill process being conducted - ROP of raw meats over 48 hours Warning** **Warning** - From follow-up inspection 2023-09-22: **Time Extended** - From follow-up inspection 2023-11-20: **Admin Complaint**
03G-50-1
Basic - - From initial inspection : Basic - Interior of ice machine/bin with rust that has pitted the surface. Ice machine furthest from door to kitchen. **Warning** - From follow-up inspection 2023-09-22: **Time Extended** - From follow-up inspection 2023-11-20: **Time Extended**
14-34-4
61
Sep 22, 2023
Routine - Food
2 critical violations. 5 major violations. 6 minor violations.
View 13 violations
High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. - chicken cooked 09/18, dated for discard on 10/02; **Warning** - From follow-up inspection 2023-09-22: - chicken cooked 09/18, dated for discard on 10/02; **Time Extended**
02C-01-5
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 4 small flies in corner of prep room, near mixer - 1 near handsink in prep room - 1 on edge of shelf next to double door cooler in expediting area **Warning** - From follow-up inspection 2023-09-22: - 1 small fly in corner of prep room, near mixer **Time Extended**
35A-02-6
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or residue. - cutting boards **Warning** - From follow-up inspection 2023-09-22: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Establishment curing food without an approved variance from the Division of Hotels and Restaurants. Using sodium nitrite to cure bacon **Warning** - From follow-up inspection 2023-09-22: **Time Extended**
03G-41-1
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 ready to eat food held over 48 hours **Warning** - From follow-up inspection 2023-09-22: **Time Extended**
03G-46-1
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 with no food handler training **Warning** - From follow-up inspection 2023-09-22: **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. - cook chill process being conducted - ROP of raw meats over 48 hours Warning** **Warning** - From follow-up inspection 2023-09-22: **Time Extended**
03G-50-1
Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - watch **Warning** - From follow-up inspection 2023-09-22: **Time Extended**
13-07-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - back door in warewashing area **Warning** - From follow-up inspection 2023-09-22: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. - below fryers **Warning** - From follow-up inspection 2023-09-22: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Hood filters out of alignment in automatic fire suppression/exhaust system. **Warning** - From follow-up inspection 2023-09-22: **Time Extended**
14-42-4
Basic - - From initial inspection : Basic - Interior of ice machine/bin with rust that has pitted the surface. Ice machine furthest from door to kitchen. **Warning** - From follow-up inspection 2023-09-22: **Time Extended**
14-34-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - fryer hood filters - exterior of fryers - door frame on prepped foods walk in cooler **Warning** - From follow-up inspection 2023-09-22: **Time Extended**
23-03-4
33
Sep 21, 2023
Routine - Food
7 critical violations. 7 major violations. 9 minor violations.
View 23 violations
High Priority - Roach excrement and/or droppings present. - green storage shed **Warning**
35A-23-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. - butter, 09/13; etouffee, 09/11; Alfredo 09/11; whipped butter, 09/13; whipped goat cheese, 09/11; housemade mayonnaise, 09/14; **Warning**
01B-24-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. - chicken cooked 09/18, dated for discard on 10/02; **Warning**
02C-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - sliced cheese 45-46; less than 1 hour, double panned in server salad cooler - dairy product, 50F, tree house bar. Manager discarded product **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -onion soup, 128-134F **Warning**
03B-01-6
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Mahi and salmon available around 130F upon request **Warning**
01D-01-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 4 small flies in corner of prep room, near mixer - 1 near handsink in prep room - 1 on edge of shelf next to double door cooler in expediting area **Warning**
35A-02-6
Intermediate - Establishment curing food without an approved variance from the Division of Hotels and Restaurants. Using sodium nitrite to cure bacon **Warning**
03G-41-1
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 ready to eat food held over 48 hours **Warning**
03G-46-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or residue. - cutting boards **Warning**
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 with no food handler training **Warning**
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Butter and beurre blanc not on time plan **Warning**
03F-10-5
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. - cook chill process being conducted - ROP of raw meats over 48 hours Warning** **Warning**
03G-50-1
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. Hummus marked with frozen date 9/11 in reach in cooler **Warning**
02C-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - fryer hood filters - exterior of fryers - door frame on prepped foods walk in cooler **Warning**
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. - green onions **Warning**
08B-39-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - near hot holding bins - server area, over wrapped silverware **Corrected On-Site** **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. - cellphone on cutting board at cookline **Corrected On-Site** **Warning**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - watch **Warning**
13-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside. - back door in warewashing area **Warning**
35B-01-4
Basic - Floor soiled/has accumulation of debris. - below fryers **Warning**
36-73-4
Basic - Hood filters out of alignment in automatic fire suppression/exhaust system. **Warning**
14-42-4
Basic - Interior of ice machine/bin with rust that has pitted the surface. Ice machine furthest from door to kitchen. **Warning**
14-34-4
11
Jan 26, 2023
Routine - Food
8 critical violations. 4 major violations. 5 minor violations.
View 17 violations
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Thawed and on speedrack in walk in cooler
03G-04-5
High Priority - Food-contact surfaces sanitized with a quaternary ammonium solution not exposed to the sanitizer solution for at least 30 seconds. Do not use equipment/utensils not properly sanitized. Discussed with employee
22-50-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 in prep area
35A-02-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in freezer speed rack raw chicken over lobster **Corrected On-Site**
08A-20-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Marinara 1/8. Hummus dated to discard 1/21 - unable to see prep date on label but all items marked with discard date of 7 days
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - milk 44 in small countertop bar cooler. Operator discarded
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Bur blanc 111F
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Spray bottle over prep sink with thawing shrimp
41-10-4
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan/variance approved by the Division of Hotels and Restaurants. Cook chill; vacuum sealing raw and cooked meats; pickling okra and pickles.
03G-50-1
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. No tags from previous 3 months
01C-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. Rambo
53B-02-5
Intermediate - No proof provided that most food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can of Red Bull on prep table. Cookline **Corrected On-Site**
12B-07-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Ice scoop and bucket outside **Corrected On-Site**
24-07-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Top back interior main bar ice bin in waitstation soiled with black residue
22-20-5
Basic - Plumbing system in disrepair. Slow leak under three compartment sink in main dish area; running under sink and out the back door to a drain not draining.
29-08-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone in bar cooler on top of container of blue cheese olives **Corrected On-Site**
40-06-5
16
Aug 2, 2022
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. -Roots bar **Warning** - From follow-up inspection 2022-08-02: **Time Extended**
22-57-6
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - Cooked onions 125F in the steam table. - demi glaze in a squeeze bottle 77F **Warning** - From follow-up inspection 2022-08-02: Onions 150F Demi 79F. Out for less than 4 hours. Operator discarded and stated would be keeping in the steam table in the future. **Time Extended**
03B-01-6
Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. --unwrapped hinged to-go containers not stored inverted in tree house bar area **Warning** - From follow-up inspection 2022-08-02: **Time Extended**
25-06-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic 16 oz containers **Warning** - From follow-up inspection 2022-08-02: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Cleaned and sanitized equipment or utensils not properly stored. - Scoops in soiled container, dish area - spoons not inverted, soup area (corrected on site) **Corrective Action Taken** **Warning** - From follow-up inspection 2022-08-02: spoon for soup **Time Extended**
24-07-4
64
Frequently Asked Questions
When was Norwoods Restaurant last inspected?
The most recent health inspection at Norwoods Restaurant on file is from Oct 15, 2025. The public record contains 17 inspections in total.
What is the most common violation at Norwoods Restaurant?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at Norwoods Restaurant.
How does Norwoods Restaurant compare to other restaurants in New Smyrna Beach?
Norwoods Restaurant most recently scored 86 out of 100, which is higher than the New Smyrna Beach average of 72.
Has Norwoods Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Norwoods Restaurant have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Norwoods Restaurant means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Norwoods Restaurant inspected?
Based on the inspection history on file, Norwoods Restaurant is inspected around five times per year on average.
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