THIRD WAVE CAFE & WINE BAR

Name: THIRD WAVE CAFE & WINE BAR
Address: 204 FLAGLER AVE, NEW SMYRNA BEACH, FL, 32169, US
Rating: 42.7

204 FLAGLER AVE, NEW SMYRNA BEACH, FL 32169

License #7407248

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

42.7 Grade F / 100

Failing Health Score

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Quick take

THIRD WAVE CAFE & WINE BAR in NEW SMYRNA BEACH currently holds an InspectFL Health Score of 42.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on May 20, 2026. Across those visits, inspectors documented 32 total violations — 11 critical, 14 major, 7 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 20, 2026 shows 3 observation rows: 2 critical, 1 major, and 0 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.

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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: Call Back - Extension given, pending
[35A-02-7] Live, small flying insects found 1 in prep area, 2 around slicer, 1 in dish area
[03A-02-5] Salad cooler chicken 43 F (cold holding); feta 37 F (cold holding); tomato 38 F (cold holding); tomato 35 F (cold holding); Ricotta 54F, sausage 46F, red sauce 54F, top of pizza cooler. Operator added ice sauté cooler 41F or below Small cooler next to pizza cooler on ice below 41F except iced cut cheese 50F, operator discarded. Pizza items ice added
[03G-19-5] Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature.

Disposition: Warning Issued
[03G-19-5] Cold holding unit used to store cook-chill/sous vide ROP food that is held more than 48 hours does not have a continuous electronic monitoring system to record time and temperature.
[29-49-6] Standing water in bottom of reach-in-cooler. 3 kitchen refrigerators
[41-17-4] Spray bottle containing toxic substance not labeled.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[08B-38-4] Food stored on floor. Cases under shelving walk in cooler
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Hollandaise on Wild Alaskan Salmon
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Drawer bottom gasket Can opener blade
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap. cookline
[35A-02-7] Live, small flying insects found 1 in prep area, 2 around slicer, 1 in dish area
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Feta 51F, manchego 56F, goat cheese 53F, spreadable cheese 55f, in cooler over 4 hours. Other items less than 4 hours fresh mozzarella 54F, beets 56F, artichokes 53F - Pizza cooler sausage 51F, chicken 45F, cheese 48F, diced meat 47F. Operator iced more fully - Burrata 57F for 6.5 hours. Shredded cheese 54F, blue cheese 56F, top of cooler, stocked less than 2 hours before. - Sausage 45F, batter 42-46F main cooler - outside walk in cooler moved from other coolers multiple tcs from 49-57F
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Sun-dried tomato sauce 44-45F. Overnight Peppers and cream sauce 54-46F approximately 6.5 hours per operator
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Roasted garlic 5/7

Disposition: Warning Issued
[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. Employee putting lettuce on a plate. Manager discussed with employee who put on gloves
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 corrected to 200 ppm quat
[29-07-5] Plumbing system improperly installed or repaired. Port o potty outside for temp ada use.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.brie opened 2 days ago
[03G-54-1] Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Duck cooked, cooled, vacuum sealed, and held 3 days. See stop sale
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard Interior smoker
[31A-11-4] Handwash sink used for purposes other than handwashing. Dish area: Used to hold utensil Used to rinse knife
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. 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/. Added outdoor dish machine
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Risotto dated 11/30. Operator discarded
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 50F, hand and half 44F, Hisense cooler. Operator discarded

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