Off the Hook Raw Bar and Grill
Last inspected: Oct 24, 2025
67
Score
Public records show 10 inspections at Off the Hook Raw Bar and Grill stretching back to 2022. On Oct 24, 2025, the health department conducted the most recent visit. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Things are looking better lately, with recent visits averaging around six violations compared to roughly 15 violations earlier on.
Looking across the full record, “no proof provided that food employees are informed” is the recurring theme, flagged four times.
The city-wide average sits at 72, which Off the Hook Raw Bar and Grill's 67 doesn't quite reach. The record is unremarkable in either direction.
10
Inspections
1
Critical latest
2
Major latest
1
Minor latest
Inspection History
Oct 24, 2025
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm quat straight from dispenser **Warning** - From follow-up inspection 2025-10-24: **Time Extended**
41-27-4
Intermediate - - From initial inspection : Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Rachel **Warning** - From follow-up inspection 2025-10-24: **Time Extended**
53A-04-6
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. Tom **Warning** - From follow-up inspection 2025-10-24: **Time Extended**
53B-02-5
Basic - - From initial inspection : Basic - Garbage can located outside has no lid or lid open/broken. **Warning** - From follow-up inspection 2025-10-24: **Time Extended**
33-15-4
67
Oct 23, 2025
Routine - Food
5 critical violations. 3 major violations. 2 minor violations.
View 10 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
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
Warewashing Facilities Maintained and Used
FL-24
Proper Sanitizer Contact Time and Concentration
FL-33
Toilet Rooms Maintained
FL-53
Wiping Cloths Properly Used and Stored
FL-41
23
Feb 7, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Raw shrimp and fish over raw oysters under consumer advisory **Warning** - From follow-up inspection 2025-02-07: **Time Extended** **Corrected On-Site**
08A-16-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage, shrimp, fish 44F. Upright cookline cooler Butter x2, and clarified butter 63-76F on cookline with no time control for safety. Employee time marked. **Warning** - From follow-up inspection 2025-02-07: Butter and clarified butter time marked. Items just stocked in upright cooler 41-45F. **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Raychaell **Warning** - From follow-up inspection 2025-02-07: **Time Extended**
53A-01-7
Basic - - From initial inspection : Basic - Garbage on the ground and/or pad around dumpster. Around dumpster area and back door **Warning** - From follow-up inspection 2025-02-07: **Time Extended**
33-19-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Above door to seafood walk in cooler **Warning** - From follow-up inspection 2025-02-07: **Time Extended**
36-24-5
61
Jan 30, 2025
Routine - Food
5 critical violations. 10 major violations. 12 minor violations.
View 27 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage, shrimp, fish 44F. Upright cookline cooler Butter x2, and clarified butter 63-76F on cookline with no time control for safety. Employee time marked. **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. Buerre blanc, clam stock, chicken stock, putenesca, etouffe gravy 62-69f on cookline above stove. No time or temperature control for safety. **Warning**
03B-01-6
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 **Warning**
22-41-4
High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Raw shrimp and fish over raw oysters under consumer advisory **Warning**
08A-16-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers over cooked chicken walk in cooler **Warning**
08A-05-6
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Bag of oysters **Warning**
01C-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Bar soda gun nozzle interior heavily soiled with black substance both sides **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Cookline hand sinks **Warning**
31A-09-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Raychaell **Warning**
53A-01-7
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/ **Repeat Violation** **Warning**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline and expo area **Warning**
31B-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. **Warning**
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. **Repeat Violation** **Warning**
11-26-1
Intermediate - No soap provided at handwash sink. Cookline **Warning**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Several **Warning**
41-17-4
Basic - Carbon dioxide/helium tanks not adequately secured. Secured to each other but nothing else. In front of seafood cooler. **Warning**
51-11-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Under and above back prep table next to ice machine, visibly soiled containers holding lids, screens, scoops, etc **Warning**
24-06-4
Basic - Equipment in poor repair. Colander in flour mix on cookline rusted with paint chipped off **Warning**
14-11-5
Basic - Floor area(s) covered with standing water. Bar entrance to kitchen **Warning**
36-22-4
Basic - Food stored on floor. Open case of crab legs walk in freezer **Repeat Violation** **Warning**
08B-38-4
Basic - Garbage on the ground and/or pad around dumpster. Around dumpster area and back door **Warning**
33-19-4
Basic - Hole in or other damage to wall. Above door to seafood walk in cooler **Warning**
36-24-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Cookline **Corrected On-Site** **Warning**
10-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. Dish area, cookline **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cookline shelving with spices, pans, bread **Warning**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Plastic containers **Warning**
16-46-4
Basic - Wall soiled with accumulated black substance around main dish machine **Warning**
36-27-5
10
Aug 2, 2024
Complaint Full
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
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 the bar 2 in waitstation 2 in dry storage **Warning** - From follow-up inspection 2024-08-02: 3 on the cookline, 1 in the back area, 1 in the bar **Time Extended**
35A-02-6
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. - server area, used to fill pitcher - Cookline, used as dumpsnk **Repeat Violation** **Warning** - From follow-up inspection 2024-08-02: Cookline **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline **Corrected On-Site** **Warning** - From follow-up inspection 2024-08-02: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Cookline **Corrected On-Site** **Warning** - From follow-up inspection 2024-08-02: **Time Extended**
31B-03-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior upright reach in cooler on cookline Interior oven Can opener blade **Corrective Action Taken** **Warning** - From follow-up inspection 2024-08-02: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Around back door and seafood walk in cooler **Repeat Violation** **Warning** - From follow-up inspection 2024-08-02: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Cookline **Repeat Violation** **Warning** - From follow-up inspection 2024-08-02: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Produce walk in cooler shelving soiled **Warning** - From follow-up inspection 2024-08-02: **Time Extended**
23-03-4
50
Jul 24, 2024
Complaint Full
3 critical violations. 5 major violations. 3 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
20
Jan 30, 2024
Routine - Food
3 critical violations. 4 major violations. 7 minor violations.
View 14 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Overnight in upright cooler, soup 46F in the middle, 44-45F at the edge. See stop sale
03D-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw seafood over soups, upright cookline cooler
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. Corn fritters 1/23
01B-24-5
Intermediate - Handwash sink used for purposes other than handwashing. Used to fill pot, cookline
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline
31B-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. Front of the house employees with no food handler training **Repeat Violation**
11-26-1
Intermediate - No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Bag of clams
01C-01-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Left walk in cooler
14-17-4
Basic - Carbon dioxide/helium tanks not adequately secured. Outside seafood walk in cooler **Corrected On-Site** **Repeat Violation**
51-11-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling above seafood walk in cooler hanging, rotted wood exposed
36-32-5
Basic - Food stored on floor. Case in the walk in freezer **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Garbage on the ground and/or pad around dumpster.
33-19-4
Basic - No handwashing sign provided at a hand sink used by food employees. Cookline
31B-04-4
Basic - Standing water in floor drain/floor drain draining very slowly. Next to ice machine
29-19-4
30
Jul 21, 2023
Complaint Full
3 critical violations. 3 major violations. 9 minor violations.
View 15 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee began working with food by donning gloves without washing hands
12A-07-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -buttermilk
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -multiple packs of sliced cheddar cheese 46-47F -buttermilk 58-60F beyond 4 hours per manager inside inadequate ice bath. See stop sale. Advised to add to time as public health control already in use for other items on cook line. Manager replaced **Corrective Action Taken** **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. **Corrective Action Taken**
11-26-1
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. **Corrected On-Site**
31B-05-4
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. -manager stated ordered new books
53B-14-5
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Equipment in poor repair. -walk in cooler gaskets. Strongly advises to repair/replace prior to potential mechanical issues -handle for hand sink at end of expo line
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. -side fire exit door
35B-01-4
Basic - Food stored on floor. -walk in freezer
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dust build up on electrical box panels across from ice machine inside prep area in back -grease build up at hood filters
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. -shorty cooler at fry station
14-33-4
Basic - Uncleanable knife holder in use to store knives. -non-smooth edges at knife holder
14-55-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 50-100ppm quat, manager replaced 400ppm **Corrected On-Site**
21-08-4
Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
51-11-4
30
May 11, 2023
Routine - Food
1 critical violation. 4 major violations. 6 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw bacon stored over cooked bacon inside walk in **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -soda gun head
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -large trash can blocking hand sink across from cutting board in back **Corrected On-Site**
31A-09-4
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.
11-26-1
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. Matthew, expired 2021
53B-14-5
Basic - Bowl or other container with no handle used to dispense food. -equipment without handle used to dispense rice
14-01-5
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. **Corrected On-Site**
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 top of cutting board **Corrected On-Site**
40-06-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle resting inside food in breading bulk container
10-01-5
Basic - Stored food not covered. -inside walk in cooler, cooked pasta already cooled down uncovered **Corrected On-Site**
08B-12-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
43
Oct 11, 2022
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Non-Food Contact Surfaces Clean
FL-23
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Toilet Rooms Maintained
FL-53
58
Frequently Asked Questions
When was Off the Hook Raw Bar and Grill last inspected?
The most recent health inspection at Off the Hook Raw Bar and Grill on file is from Oct 24, 2025. The public record contains 10 inspections in total.
What is the most common violation at Off the Hook Raw Bar and Grill?
Across the inspection record, “no proof provided that food employees are informed” has been cited four times, more than any other issue at Off the Hook Raw Bar and Grill.
How does Off the Hook Raw Bar and Grill compare to other restaurants in New Smyrna Beach?
Off the Hook Raw Bar and Grill most recently scored 67 out of 100, which is lower than the New Smyrna Beach average of 72.
Has Off the Hook Raw Bar and Grill's inspection record improved over time?
Yes. Recent inspections at Off the Hook Raw Bar and Grill have averaged around six violations per visit, down from roughly 15 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Off the Hook Raw Bar and Grill means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Off the Hook Raw Bar and Grill inspected?
Based on the inspection history on file, Off the Hook Raw Bar and Grill is inspected around three times per year on average.
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