The Half Wall #3
Last inspected: Apr 21, 2026
67
Score
Public records show 10 inspections at The Half Wall #3 stretching back to 2022. On Apr 21, 2026, the health department conducted the most recent visit. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent visits have produced comparable findings, with counts hovering near six violations per visit.
Across the inspection history, “food-contact surface soiled with food debris” is the issue that surfaces most often, recorded six times.
Compared to other New Smyrna Beach restaurants (averaging 72), there's room to close the gap. The record is unremarkable in either direction.
10
Inspections
0
Critical latest
1
Major latest
6
Minor latest
Inspection History
Apr 21, 2026
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - Food-contact surface soiled with food debris. -large white cutting boards stained -inside "expo" reach-in cooler, operator cleaned **Corrected On-Site**
22-02-4
Basic - No Heimlich maneuver/choking sign posted. -provided Choking First Aid Procedures handout **Corrective Action Taken**
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler fan covers have a light accumulation of dust/debris -knife magnet -handwash sink at far end of indoor bar
23-03-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -over prep area/handwash sink
36-34-5
Basic - Duct tape used to repair nonfood-contact surface. -sauté reach-in cooler door
14-71-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee wearing watch, operator educated employee, employee removed watch **Corrected On-Site**
13-07-4
67
Oct 14, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
Hot and Cold Water Available; Adequate Pressure
FL-25
61
Mar 27, 2025
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wings 66F cooler under steam table out and returned to cooler during lunch for orders. Moved to walk in cooler to recover temperature Overnight in expo cooler: sour cream 50F, potato salad 50F. See stop sale. Stocked less than 4 hours earlier: Cole slaw 47F, tomato salad 49F. Operator moved / discarded items and called for service **Corrective Action Taken**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Breast off the grill 136-151F. Returned to grill and 169F was reached **Corrected On-Site**
03C-44-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Light black buildup inside soda machine nozzles **Corrected On-Site**
22-02-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
13-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under grill
23-03-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Avantco cookline
14-69-4
50
Oct 3, 2024
Complaint Full
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Hood filter missing from automatic fire suppression/exhaust system. Gap approximately 10" **Warning** - From follow-up inspection 2024-10-03: Operator awaiting order **Time Extended**
14-42-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Dressing cooler gaskets hanging on right side. Lid and handle repaired with duct tape **Warning** - From follow-up inspection 2024-10-03: **Time Extended**
14-11-5
90
Oct 2, 2024
Complaint Full
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Walk in cooler - red cabbage 57F, Cole slaw 50F, cooked onions 48-54F, ribs 46-47F, cheese 52F, chili 53F, all out and returned to cooler per operator - Reach in cooler meatloaf above fill line overnight cookline 45F. Operator discarded - raw fish bottom left cooler below warmer 43-47F Dressing cooler- Greek dressing made in house with feta 45F, potato salad 44F **Warning**
03A-02-5
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. Indoor bar 0 ppm cl **Warning**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Light buildup, soda gun nozzles, indoor bar **Warning**
22-02-4
Basic - Dead roaches on premises. 3 floor, cookline **Corrected On-Site** **Warning**
35A-03-4
Basic - Equipment in poor repair. Dressing cooler gaskets hanging on right side. Lid and handle repaired with duct tape **Warning**
14-11-5
Basic - Hood filter missing from automatic fire suppression/exhaust system. Gap approximately 10" **Warning**
14-42-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underneath grill **Warning**
23-03-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm cl. Operator removed **Corrected On-Site** **Warning**
21-08-4
52
Jan 22, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Employee did not dry hands after washing, prior to donning gloves to work with food. Cook. Discussed with manager
12A-18-4
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. Indoor bar 0 ppm cl. Manager changed out chemical, primed, and 50 ppm cl was reached **Corrected On-Site**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cookline cutting board stained
22-02-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 100 ppm quat. Corrected to 200 ppm **Corrective Action Taken**
21-08-4
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. Tuna **Corrected On-Site**
06-09-1
Basic - Employee eating while preparing food. While working on cookline, cook grabbed something off of cutting board, ate it, then washed hands. Discussed with manager
12B-01-4
58
Jul 24, 2023
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 in the main bar
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. -veg burger in reach in cooler dated 7/17 on 8th day
01B-24-5
Basic - No handwashing sign provided at a hand sink used by food employees. Womens restroom
31B-04-4
70
May 23, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Hot and Cold Holding Temperatures
FL-21
Equipment Adequate to Maintain Product Temperature
FL-29
Non-Food Contact Surfaces Clean
FL-23
61
May 22, 2023
Routine - Food
5 critical violations. 2 major violations. 9 minor violations.
View 16 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm quat waitstation to 400 ppm **Corrected On-Site** **Warning**
41-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - reach in cooler on cookline: Turkey over fill line up to 47F. Operator moved extra to walk in cooler - reach in cooler across from oven: raw fish 45F - feta 48F, 2 in portioned souffle cups in top of dressing/expo cooler **Repeat Violation** **Warning**
03A-02-5
High Priority - Rodent activity present as evidenced by rodent droppings found. - Approximately 10 on the floor behind soda machine, main kitchen area - 2 on top of cans of sauerkraut, dry storage area corrected on site - 1 on the floor, dry storage area corrected on site - in the main indoor bar soda closet, approximately 15 droppings on shelving and the floor **Warning**
35A-04-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. After handling cell phone. Discussed with employee **Corrected On-Site** **Warning**
12A-09-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked potatoes 5/15 **Repeat Violation** **Warning**
01B-24-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cookline cutting board stained **Warning**
22-02-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. For ice machine, dated last changed 2021 **Repeat Violation** **Warning**
29-28-4
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. **Warning**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink over reach in cooler **Corrected On-Site** **Warning**
12B-07-4
Basic - Employee eating in a food preparation or other restricted area. On cookline **Warning**
12B-02-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back exterior double door near ice machines, along bottom **Warning**
35B-01-4
Basic - Floor soiled/has accumulation of debris. Cookline under equipment/along wall **Warning**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Reach in cooler exterior around doors, cookline cooler closest to handsink - shelving/table under cooking equipment **Warning**
23-03-4
Basic - Water dripping from the ceiling in the lobby onto the floor/in buckets . **Warning**
36-03-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On cookline cutting board, wet/soiled towel **Corrected On-Site** **Warning**
21-09-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quat on cookline **Warning**
21-08-4
25
Nov 7, 2022
Routine - Food
6 critical violations. 2 major violations. 2 minor violations.
View 10 violations
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Several bottles of spray labeled home use only. **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. Cooked sausage 10/31; jambalaya made in house 10/29
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Meatloaf above fill line 45-50F. Operator moved underneath **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside main bar next to back door
29-34-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm quat. Bar **Corrected On-Site**
41-27-4
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. 25 ppm cl outside bar 110F
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Light buildup can opener - root beer soda nozzle **Corrected On-Site** **Repeat Violation**
22-02-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. For ice machines, last changed 9/21
29-28-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Approximately 100 ppm quat. Corrected to 200 ppm **Corrected On-Site**
21-08-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer back shelving under fan
14-69-4
30
Frequently Asked Questions
When was The Half Wall #3 last inspected?
The most recent health inspection at The Half Wall #3 on file is from Apr 21, 2026. The public record contains 10 inspections in total.
What is the most common violation at The Half Wall #3?
Across the inspection record, “food-contact surface soiled with food debris” has been cited six times, more than any other issue at The Half Wall #3.
How does The Half Wall #3 compare to other restaurants in New Smyrna Beach?
The Half Wall #3 most recently scored 67 out of 100, which is lower than the New Smyrna Beach average of 72.
Has The Half Wall #3's inspection record improved over time?
Results have been roughly steady. Inspections at The Half Wall #3 have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at The Half Wall #3 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 The Half Wall #3 inspected?
Based on the inspection history on file, The Half Wall #3 is inspected around three times per year on average.
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