AA GARDEN FUSION

Name: AA GARDEN FUSION
Address: 206 FLAGLER AVE, NEW SMYRNA BEACH, FL, 32169, US
Rating: 67

206 FLAGLER AVE, NEW SMYRNA BEACH, FL 32169

License #7407218

67 Grade F / 100

Failing Health Score

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Latest inspection

April 30, 2026 · 15 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

AA GARDEN FUSION in NEW SMYRNA BEACH currently holds an InspectFL Health Score of 67 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on April 30, 2026. Across those visits, inspectors documented 69 total violations — 5 critical, 17 major, 47 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

November 24, 2025

The latest inspection on April 30, 2026 shows 15 observation rows: no critical rows, 3 major, and 12 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

75%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

AA GARDEN FUSION has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents over reach-in coolers/prep tables
[50-09-4] Current Hotel and Restaurant license not displayed. -Operator may access current license at myfloridalicense.com or by calling the DBPR Customer Contact Center at 850-487-1395.
[14-11-5] Equipment in poor repair. -slim waste receptacle to right of "expo" reach-in cooler is significantly cracked
[14-38-4] Food storage container/container lid cracked or broken. -rock salt container cracked/broken
[10-20-4] In-use tongs stored on equipment door handle between uses.
[51-13-4] No Heimlich maneuver/choking sign posted. -provided Choking First Aid Procedures handout
[51-18-6] No copy of latest inspection report available.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters over cooking equipment have an accumulation of grease and food debris -walk-in cooler door handle
[25-32-4] Reuse of single-service or single-use articles. -egg cartons
[36-50-4] Unclean building components, attachments or fixtures. -equipment lines behind cooking equipment have an accumulation of grease and food debris
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -walls throughout over sprayer sink next to dishwasher has a light accumulation of black, mold-like substance
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping cloth stored on cart next to fryer, operator relocated to sanitizer bucket
[11-27-4] 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. -provided Clean-Up of Vomiting and Diarrheal Events handout
[22-02-4] Food-contact surface soiled with food debris. -multiple white cutting boards stained throughout the kitchen
[16-37-1] No chemical test kit provided when using sanitizer at warewashing machine. -CHLORINE

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. -plastic bowl stored in brown sugar bucket
[36-36-4] Ceiling tile missing. -over entrance to walk-in cooler
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -over food assembly area
[08B-47-4] Food not stored at least 6 inches off of the floor. -bucket of brown sugar stored on the floor in dry storage area
[33-20-4] Grease on the ground and/or pad around grease receptacle.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler door soiled -dish racks soiled
[33-16-4] Open dumpster lid.
[29-20-5] Slow draining water in handwash sink in kitchen, operator cleared blockage.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -rice noodles 69F, per operator less than 3 hours stored on cart at cookline, operator relocated to reach-in cooler to rapidly cool
[53A-04-6] 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/ -Amy
[22-02-4] Food-contact surface soiled with food debris. -small white cutting boards on prep table -yellow cutting board stored next to walk-in cooler door
[31A-11-4] Handwash sink used for purposes other than handwashing. -handwash sink in kitchen used to store stainless steel pot, employee removed
[53A-05-6] 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/

Disposition: Met Inspection Standards
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -both unisex bathroom doors
[36-36-4] Ceiling tile missing. -over entrance to walk-in cooler
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling vents over food assembly area
[08B-47-4] Food not stored at least 6 inches off of the floor. -multiple cases of food stored on the floor in the walk-in cooler
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. -spoons for rice stored in electric pot not turned on with water only 69F, employee turned on to rapidly heat
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -left side unisex bathroom
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[21-38-4] Wiping cloth sanitizing solution stored on the floor, operator relocated
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shrimp 69-72F, per operator per operator less than 1 hour in triple sink, operator relocated to walk-in cooler to rapidly cool
[22-02-4] Food-contact surface soiled with food debris. -small white cutting boards on top of salad reach-in cooler are stained -red cutting board on top of glass door reach-in cooler stained
[31A-11-4] Handwash sink used for purposes other than handwashing. -handwash sink in kitchen used to store cooking equipment, employee removed
[53A-05-6] 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/
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Jen and Amy

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Upstairs storage
[50-09-4] Current Hotel and Restaurant license not displayed.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Restrooms
[14-05-4] Save a days on top of reach in freezer lightly soiled from prior days use. Operator discarded.
[25-05-4] Single-service articles improperly stored. Cases on the floor in the upstairs storage room
[22-41-4] 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 dish machine 0 ppm cl
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Sitting out on cookline: shrimp 63F, shrimp 52F, cooked chicken 49F. Broth 49F. Rice 62F - In cookline cooler: sprouts 52F, peas and carrots 48F, curry 46F, cream 46F. Cooler turned on and stocked about an hour before per operator. - Small reach in cooler cooked garlic 44F - Walk in cooler out and returned to cooler per operator cooked rice 49F pork 46F. In walk in cooler overnight raw beef, raw pork, raw fish 44F. Butter 45F
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm quat.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Black stains and grooves on cutting boards
[53A-05-6] 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/
[05-06-4] Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Dial probe read 20F in ice water