D'AMORE'S

Name: D'AMORE'S
Address: 300 FLAGLER AVE STE A, NEW SMYRNA BEACH, FL, 32169, US
Rating: 50.1

300 FLAGLER AVE STE A, NEW SMYRNA BEACH, FL 32169

License #7405682

50.1 Grade F / 100

Failing Health Score

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Latest inspection

January 29, 2026 · 18 findings · 5 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

D'AMORE'S in NEW SMYRNA BEACH currently holds an InspectFL Health Score of 50.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on January 29, 2026. Across those visits, inspectors documented 72 total violations — 15 critical, 19 major, 38 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

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The latest inspection on January 29, 2026 shows 18 observation rows: 5 critical, 5 major, and 8 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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Community reaction

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Community pulse

Would you eat here?

D'AMORE'S 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
[16-03-4] Accumulation of debris inside warewashing machine. Residue/lime buildup, back dish machine
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Outside of walk in cooler
[06-09-1] 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. Mahi and sea bass. See stop sale
[36-24-5] Hole in or other damage to wall. Dry storage
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees.
[29-49-6] Standing water in bottom of reach-in-cooler. Bar/keg cooler
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Marinara made previous day 44F and 45F in the middle. Cooling since previous day in walk in cooler
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Main dish machine set up with sanitizer as detergent, and detergent as sanitizer. Operator changed chemicals and primed and 50 ppm cl was reached.
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw shell eggs on case of tomatoes
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Heavy cream out for a few minutes on the line 46F, operator returned to cooler. - lasagna 63F on top of the ovens. Less than 30 minutes. Operator stated they are sold right after opening. Advised to use time as a public health control
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee used the prep sink next to the handsink in the kitchen
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior bottom microwave on the line
[11-26-1] 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. 2 employees on duty
[53B-14-5] 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. Ashley
[41-17-4] Spray bottle containing toxic substance not labeled. On prep sink

Disposition: Warning Issued
[36-32-5] Ceiling dripping water onto dry storage shelving, saturating shelving, black buildup on wall, slimy water on the floor; Ceiling shows evidence of water damage outside walk in cooler
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Next to cookline, knives and other equipment
[06-09-1] 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. Mahi, sea bass, and salmon. See stop sale
[35A-03-4] Dead roaches on premises. Approximately 10 on the floor and wall next to salad cooler
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cutting board
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Kitchen
[23-03-4] Nonfood-contact surface soiled - at start of inspection, employee sitting on top of chest freezer with shoes on lid.
[29-08-4] Plumbing system in disrepair. Mop sink faucet
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauces; raw ground beef on a case of tomatoes
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Lasagna 58-60F on top of the oven. Advised to use time as a public health control - Cream 60F, stock 50F next to stove. - in salad cooler, cut lettuce, Caesar, tomato 45F. Caesar 47F, fresh mozzarella 46F. In cooler approximately 1 hr
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Prep sink next to hand sink
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler drawer gaskets
[31B-03-4] No soap provided at handwash sink. Kitchen
[53B-14-5] 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. Tina
[27-16-4] Water reaching 127F at cookline hand sink, cold water not working