OFF THE HOOK RAW BAR AND GRILL

Name: OFF THE HOOK RAW BAR AND GRILL
Address: 747 E THIRD AVE, NEW SMYRNA BEACH, FL, 32169, US
Rating: 81.1

747 E THIRD AVE, NEW SMYRNA BEACH, FL 32169

License #7406950

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

81.1 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

OFF THE HOOK RAW BAR AND GRILL in NEW SMYRNA BEACH currently holds an InspectFL Health Score of 81.1 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on May 4, 2026. Across those visits, DBPR recorded 25 total findings; InspectFL has detailed violation rows for 24 of them so far.

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 4, 2026 shows 8 observation rows: 1 critical, 0 major, and 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

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
[16-46-4] Old labels stuck to food containers after cleaning.
[50-09-4] Current Hotel and Restaurant license not displayed.
[36-34-5] Ceiling/ceiling tiles/vents soiled with dust in kitchen
[14-11-5] Equipment in poor repair. Produce walk in cooler door gasket is torn
[14-17-4] Produce Walk-in cooler shelving is soiled and starting to rust
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk in cooler cooked seafood under raw seafood. Manager removed cooked product from under raw product.
[16-21-4] Accumulation of debris on exterior of warewashing machine.

Disposition: Warning Issued
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Corn fritter mix 10/11
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. - Raw seafood over soup upright cooler - raw tuna over fish dip cookline
[33-15-4] Garbage can located outside has no lid or lid open/broken.
[24-06-4] Clean utensils or equipment stored in dirty container. - Metal plates in visibly soiled bus tub - ice scoop in soiled container next to ice machine
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gravy, burre blanc, clam stock, 84-96F above stove approximately 30 minutes Advised
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
[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. Main dish, 0 ppm cl, changed chemical and primed, 50 ppm cl
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm quat straight from dispenser
[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/ Rachel
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Cookline
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Butter 85F, 74F, 45F out on cookline - Coconut milk 74F in squeeze bottle - Clarified butter 87F between grills - Breading with food residue left from previous day 74F. Operator discarded. - Milk bath 50-55F. Operator iced more fully
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Gumbo from Tuesday
[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. Tom

Community reaction

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Community pulse