OCEAN BREEZE BAR & GRILL

Name: OCEAN BREEZE BAR & GRILL
Address: 521 FLAGLER AVE, NEW SMYRNA BEACH, FL, 32169, US
Rating: 43.1

521 FLAGLER AVE, NEW SMYRNA BEACH, FL 32169

License #7407901

🦞 Seafood ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

43.1 Grade F / 100

Failing Health Score

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Quick take

OCEAN BREEZE BAR & GRILL in NEW SMYRNA BEACH currently holds an InspectFL Health Score of 43.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on May 6, 2026. Across those visits, inspectors documented 49 total violations — 10 critical, 23 major, 16 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 May 6, 2026 shows 18 observation rows: 5 critical, 6 major, and 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

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.

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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
[31B-03-4] No soap provided at handwash sink. Downstairs bar soda
[35A-02-7] Live, small flying insects found 2 in the kitchen 2 in bar
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. around vents and hood
[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 prep table
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[08B-38-4] Food stored on floor. Cases in the walk in freezer
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Next to prep, uncovered
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Bar house
[41-17-4] Spray bottle containing toxic substance not labeled.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mixer guard Rack below can opener Top exterior juicer Shelving where plates are stored above reach in cooler Interior soda gun holsters in the bar
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Pico and tomatoes 43-44F bottom right of cooler on the line overnight. Operator moved to walk in cooler - sour cream 54F in server cooler
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Slicer guard Can opener Juicer interior in the bar Interior soda nozzle next to dish machine in the bar Downstairs bar soda nozzle
[16-21-4] Accumulation of debris on exterior of warewashing machine. Top and doors
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[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 0 ppm Corrected to 100 ppm cl

Disposition: Warning Issued
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer floor
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - Light debris immersion mixer - can opener blade encrusted - Back of ice bin in Waitstation
[29-49-6] Standing water in bottom of reach-in-cooler. Two bar coolers east side
[31B-03-4] No soap provided at handwash sink. One of the bar handsinks
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - Shirts on equipment storage shelving next to mixer and dicer - items in Waitstation on shelving with Togo containers
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Kitchen staff
[41-17-4] Spray bottle containing toxic substance not labeled. Bar Waitstation
[10-08-5] Soda gun handle in contact with ice. Bar
[16-07-4] Accumulation of debris in three-compartment sink. Residue
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Bar dish machine turned off and not in use - electrical issue per bartender.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Cookline: Raw oysters over cooked mussels Walk in cooler: raw fish thawing over cooked wings, raw steak over bags of onions
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. - bartender putting orange on a glass - Employee cutting washed celery.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Crab dip walk in cooler Gallon of milk in the bar
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[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.
[51-14-7] Plan review previously submitted and approved does not include new soda machine in the dining room, downstairs bar, or ice machine downstairs used seasonally. 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/.
[02A-01-5] Raw or undercooked oysters offered and establishment has no specific oyster consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Operator printed and posted
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Waitstation, farm eggs over sauces, other personal food items

Community reaction

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