Spanish River Grill
Last inspected: Nov 20, 2025
39
Score
The health department has logged eight inspections at Spanish River Grill, the earliest from 2023. The most recent report on file is from Nov 20, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
Violation counts have held steady across recent visits, averaging around six violations each.
“Time/temperature control for safety food cold held” comes up most often, recorded three times in the inspection record.
That's lower than the typical New Smyrna Beach restaurant, which scores around 72. Diners may want to weigh the inspection history when deciding to visit.
8
Inspections
3
Critical latest
3
Major latest
4
Minor latest
Inspection History
Nov 20, 2025
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
39
Jun 13, 2025
Routine - Food
1 critical violation. 5 major violations. 2 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Small cooler next to fryer pork belly 45F, raw calamari 44F, cooked onions 46F. Operator was in and out of cooler just prior to inspection. Advised to monitor. - peppers 78F in 1/6 pan with no time or temperature control for safety.
03A-02-5
Intermediate - Manager or person in charge lacking proof of food manager certification. Henry
53A-01-7
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 **Repeat Violation**
11-26-1
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Issued and posted **Corrected On-Site** **Repeat Violation**
02A-01-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer under sharpener
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. Michelle
53B-02-5
Basic - Equipment in poor repair. Spatulas
14-11-5
Basic - Working containers of food removed from original container not identified by common name. Spray bottles with water
02D-01-5
47
Jan 22, 2025
Routine - Food
No violations found.
100
Nov 21, 2024
Routine - Food
3 critical violations. 5 major violations.
View 8 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler, ground beef over bacon. **Corrected On-Site** **Warning**
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. Romanesco 11/8 Cooked shallots 10/25 Ciopino 11/8 **Warning**
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blue cheese olives 62F at the bar. **Warning**
03A-02-5
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. **Warning**
53B-01-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
01C-03-4
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-07-6
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Warning**
11-26-1
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. **Corrected On-Site** **Warning**
02A-01-4
39
Feb 8, 2024
Routine - Food
4 critical violations. 3 major violations. 3 minor violations.
View 10 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. Chopping herbs for garnish **Corrected On-Site**
09-01-4
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Home defense spray in storage trailer **Corrected On-Site**
41-05-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Goat cheese 1/25 **Repeat Violation**
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced potatoes 49F. Dill butter 64F. Butter 53F Pulled out of cooler to ice for service Operator iced.
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Used to rinse produce
31A-11-4
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. Michelle
53B-02-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Less than 150 ppm quat corrected to 200 ppm.quat **Corrected On-Site**
21-08-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cookline **Corrected On-Site**
12B-07-4
Basic - Single-service articles improperly stored. Case of lids on the floor of the storage trailer **Corrected On-Site**
25-05-4
35
Sep 28, 2023
Routine - Food
No violations found.
100
Sep 21, 2023
Routine - Food
4 critical violations. 6 major violations.
View 10 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Hamachi, whitefish **Warning**
01D-01-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw bacon over chopped garlic, reach in cooler **Corrected On-Site** **Warning**
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. Heated made in house pickles. Salsa 8/16 Sofrito 9/9 Bravas 9/13 Salsa 9/8 Marinated feta 6/10 Goat cheese 9/7 Blistered tomato 8/25 Pickled heated carrots 6/23 House made Demi glaze 9/8 Roasted garlic 9/8 **Warning**
01B-24-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quat sanitizer 400 ppm - brand requires 200 ppm **Warning**
41-27-4
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. **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. **Warning**
11-26-1
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
01C-03-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Issued to operator. **Corrected On-Site** **Warning**
11-27-4
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**
53A-02-7
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi menu **Warning**
02B-01-5
30
Feb 20, 2023
Food-Licensing Inspection
2 minor violations.
View 2 violations
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -pots and pans on shelf
24-05-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. -clear plastic containers stored on floor in walk in cooler
24-07-4
90
Frequently Asked Questions
When was Spanish River Grill last inspected?
The most recent health inspection at Spanish River Grill on file is from Nov 20, 2025. The public record contains eight inspections in total.
What is the most common violation at Spanish River Grill?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Spanish River Grill.
How does Spanish River Grill compare to other restaurants in New Smyrna Beach?
Spanish River Grill most recently scored 39 out of 100, which is lower than the New Smyrna Beach average of 72.
Has Spanish River Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Spanish River Grill have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Spanish River Grill 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 Spanish River Grill inspected?
Based on the inspection history on file, Spanish River Grill is inspected around three times per year on average.
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