SPANISH RIVER GRILL

Name: SPANISH RIVER GRILL
Address: 1518 S DIXIE FREEWAY, NEW SMYRNA BEACH, FL, 32168, US
Rating: 91.5

1518 S DIXIE FREEWAY, NEW SMYRNA BEACH, FL 32168

License #7407278

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

91.5 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

SPANISH RIVER GRILL in NEW SMYRNA BEACH currently holds an InspectFL Health Score of 91.5 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on November 20, 2025. Across those visits, inspectors documented 10 total violations — 2 critical, 3 major, 5 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.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

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 November 20, 2025 included 2 critical violations, 3 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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.

Inspection Completed - No Further Action
[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. Employees with no food handler training
[21-38-4] Wiping cloth sanitizing solution stored on the floor.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Cookline
[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
[45-02-4] Fire extinguisher in the red. Next to kitchen entrance
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Bar
[14-01-5] Bowl or other container with no handle used to dispense food. In flour
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Henry and Michelle
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Bread dip 11/1 Mussels 9/14 Beets 11/7 Chicken stock 11/11 Cioppini 10/16 Red chimi 10/30 tomato confit 10/30
[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. Prosciutto

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse