D'AMORE'S

Name: D'AMORE'S
Address: 300 FLAGLER AVE STE A, NEW SMYRNA BEACH, FL, 32169, US
Rating: 74.2

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

License #7405682

74.2 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

D'AMORE'S in NEW SMYRNA BEACH currently holds an InspectFL Health Score of 74.2 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on January 29, 2026. Across those visits, inspectors documented 33 total violations — 8 critical, 8 major, 17 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

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

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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DBPR

*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: Inspection Completed - No Further Action
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Outside of walk in cooler
[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
[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
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment.
[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
[31B-04-4] No handwashing sign provided at a hand sink used by food employees.
[16-03-4] Accumulation of debris inside warewashing machine. Residue/lime buildup, back dish machine
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw shell eggs on case of tomatoes
[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.
[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
[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
[29-49-6] Standing water in bottom of reach-in-cooler. Bar/keg cooler
[10-20-4] In-use tongs stored on equipment door handle between uses.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[36-24-5] Hole in or other damage to wall. Dry storage
[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
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior bottom microwave on the line

Community reaction

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Community pulse