Third Wave Cafe & Wine Bar
Last inspected: Mar 12, 2026
86
Score
Third Wave Cafe & Wine Bar has been inspected 14 times since 2022. The most recent report on file is from Mar 12, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded five times.
Restaurants in New Smyrna Beach average 72, so Third Wave Cafe & Wine Bar is doing better than most peers. There isn't much in the file that would give a customer pause.
14
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 12, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
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 outdoor dish machine **Warning** - From follow-up inspection 2026-02-09: Reviewed the approved plans No. HQ-26-4840 and missing mop sink is the only discrepancy. Awaiting arrival of mop sink to have it installed. **Time Extended** - From follow-up inspection 2026-03-12: Sink basin present, no plumping connections **Time Extended**
51-16-7
Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Duck cooked, cooled, vacuum sealed, and held 3 days. See stop sale **Warning** - From follow-up inspection 2026-02-09: Cooked Short rib vacuum sealed, no date and time **Time Extended** - From follow-up inspection 2026-03-12: No Time mark on beef short ribs vacuum sealed cooked, cold, in walk in cooler **Time Extended**
03G-54-1
86
Feb 9, 2026
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 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. Risotto dated 11/30. Operator discarded **Corrective Action Taken** **Warning** - From follow-up inspection 2026-02-09: Cream cheese 1/29 Cream sauce 1/29 **Time Extended**
02C-01-5
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 outdoor dish machine **Warning** - From follow-up inspection 2026-02-09: Reviewed the approved plans No. HQ-26-4840 and missing mop sink is the only discrepancy. Awaiting arrival of mop sink to have it installed. **Time Extended**
51-16-7
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard Interior smoker **Warning** - From follow-up inspection 2026-02-09: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Duck cooked, cooled, vacuum sealed, and held 3 days. See stop sale **Warning** - From follow-up inspection 2026-02-09: Cooked Short rib vacuum sealed, no date and time **Time Extended**
03G-54-1
67
Dec 8, 2025
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
37
Jun 5, 2025
Routine - Food
1 critical violation.
View 1 violation
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. Octopus 5/25 **Warning** - From follow-up inspection 2025-06-05: Cheese sauce 5/29, salmon stock 5/29 **Time Extended**
01B-24-5
86
Jun 2, 2025
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Octopus 5/25 **Warning**
01B-24-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Artichokes 45F, cut tomatoes 44-45F, cream 45F, liquid egg 47F, on top: sliced cheese 43-50F, shredded cheese 47F. Some items stocked in the morning or out and returned to cooler. Cooler next to pizza cooler queso fresco 49F. Front server cooler butter packets 44-45F, couli sauce 46F. Operator adjusted thermostat **Warning**
03A-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cream sauce from previous day 55F in the middle, cooling in the walk-in cooler in a covered plastic container **Warning**
03D-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard **Warning**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. . Lox dated 5/3 from yesterday **Corrected On-Site** **Warning**
02C-02-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Warning**
10-20-4
Basic - Water leaking from pipe and/or faucet/handle. Drain for dish area hand sink **Corrected On-Site** **Warning**
29-11-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 100 ppm quat **Warning**
21-08-4
39
Feb 5, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
67
Dec 5, 2024
Routine - Food
5 critical violations. 2 major violations. 4 minor violations.
View 11 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm quat. Corrected to 200 ppm quat **Corrected On-Site** **Warning**
41-27-4
High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Fish 138-146F out of the smoker. Operator returned to oven until 155F+ was reached **Corrected On-Site** **Warning**
03C-75-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Raw chicken over sauces, reach in cooler across from oven - walk in cooler raw pork chops over cooked chicken corrected on site **Warning**
08A-05-6
High Priority - Time/temperature control for safety cheese that is reduced oxygen packaged is beyond 30 calendar days of its packaging. See stop sale. Derby sage cheddar 10/24 **Warning**
01B-31-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sweet cream sauce 49F in squeeze bottle; tomatoes sliced previous day 44-45F, top of reach in cooler across from grill. **Warning**
03A-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple items on the menu with sunny side eggs, poached eggs, tempered egg. **Warning**
02B-01-5
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. Approved HACCP for raw meat and poultry. Cheese and pork need to be added **Warning**
03G-50-1
Basic - Equipment and utensils not properly air-dried - wet nesting. Employee towel drying **Repeat Violation** **Warning**
24-08-4
Basic - In-use utensil stored in sanitizer between uses. **Warning**
10-18-5
Basic - No handwashing sign provided at a hand sink used by food employees. Dish area **Warning**
31B-04-4
Basic - Standing water in bottom of reach-in-cooler. Cooler next to kitchen door **Warning**
29-49-6
32
Jun 11, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers in dish area **Corrected On-Site** **Warning** - From follow-up inspection 2024-06-04: **Time Extended** - From follow-up inspection 2024-06-11: **Time Extended**
24-08-4
95
Jun 4, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
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/. Changes from originally approved plans. New prep room **Warning** - From follow-up inspection 2024-06-04: Expo area and pull through for missing on approved plans. **Time Extended**
51-16-7
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers in dish area **Corrected On-Site** **Warning** - From follow-up inspection 2024-06-04: **Time Extended**
24-08-4
86
Apr 17, 2024
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Corn 45-46F, cooked onions 41-46F, both in 1/9 pan nested inside 1/3 pan, pizza cooler. Operator added ice underneath **Warning**
03A-02-5
High Priority - Dishwasher handled soiled dishes or utensils and then pulled containers to put away without washing hands. Manager had dishwasher stop handling dishes **Corrective Action Taken** **Warning**
12A-02-4
High Priority - Seafood not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Cooked octopus **Warning**
03G-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bottom interior of fruit cooler Gaskets and area around door salad cooler can opener blade **Corrected On-Site** **Warning**
22-02-4
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/. Changes from originally approved plans. New prep room **Warning**
51-16-7
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers in dish area **Corrected On-Site** **Warning**
24-08-4
50
Nov 27, 2023
Routine - Food
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over squeeze bottles of sauce, saute 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. French Brie 11/20; onion gravy 11/14 **Repeat Violation**
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Swiss 52F, blue cheese 46F top of saute cooler. Were previously on ice per operator.
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Used to fill container for steam table **Corrected On-Site**
31A-11-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Corrected On-Site**
01C-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
03F-10-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. - dish area - some items stored on the floor, some stored in dirty containers
24-07-4
Basic - Employee eating in a food preparation or other restricted area. In prep area **Corrected On-Site**
12B-02-4
Basic - Food stored outside. Cans in outdoor area of pizza oven
08B-42-4
Basic - Grease from outdoor smoker dripping onto the ground.
28-24-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Water leaking from pipe and/or faucet/handle. Handsink drain, dish area
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. In dish area - used to wipe plates per operator
21-12-4
33
Jun 16, 2023
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Employee Health Policies Present
FL-03
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
78
Jun 15, 2023
Routine - Food
3 critical violations. 5 major violations. 3 minor violations.
View 11 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 in the kitchen **Warning**
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. Carmalized onions 6/7 **Warning**
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top pizza cooler ham, chicken, shredded cheese, sausage, cooked mushrooms 47-57F. Stocked within previous 3 hours. On ice, saute cooler sliced cheese 64F, blue cheese 47F, sausage 51F, liquid egg 55F House made Bloody Mary mix in the bar 53F. Tomato juice, fresh garlic, other ingredients. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
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 held over 48 hours **Warning**
03G-46-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Cutting boards stained/soiled **Repeat Violation** **Warning**
22-02-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Jeremy **Warning**
53A-01-7
Intermediate - Menu advertises free range organic chicken. When asked to identify product in walk in cooler, harvest land Perdue case was identified. Box did not identify as free range. **Warning**
52-08-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dish area **Corrected On-Site** **Warning**
31B-02-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Large ice pick on the floor **Corrected On-Site** **Warning**
24-07-4
Basic - Cardboard used to line nonfood-contact shelves. Bar walk in cooler shelving **Corrected On-Site** **Warning**
14-45-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Bus-tubs in dish area holding clean utensils. **Repeat Violation** **Warning**
23-03-4
33
Sep 27, 2022
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Toilet Rooms Maintained
FL-53
64
Frequently Asked Questions
When was Third Wave Cafe & Wine Bar last inspected?
The most recent health inspection at Third Wave Cafe & Wine Bar on file is from Mar 12, 2026. The public record contains 14 inspections in total.
What is the most common violation at Third Wave Cafe & Wine Bar?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Third Wave Cafe & Wine Bar.
How does Third Wave Cafe & Wine Bar compare to other restaurants in New Smyrna Beach?
Third Wave Cafe & Wine Bar most recently scored 86 out of 100, which is higher than the New Smyrna Beach average of 72.
Has Third Wave Cafe & Wine Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Third Wave Cafe & Wine Bar have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Third Wave Cafe & Wine Bar 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 Third Wave Cafe & Wine Bar inspected?
Based on the inspection history on file, Third Wave Cafe & Wine Bar is inspected around four times per year on average.
Nearby Restaurants