WAKE UP NORTH

Name: WAKE UP NORTH
Address: 306 NORTH CAUSEWAY, NEW SMYRNA BEACH, FL, 32169, US
Rating: 28.5

306 NORTH CAUSEWAY, NEW SMYRNA BEACH, FL 32169

License #7407439

☕ Café/Breakfast ℹ️

28.5 Grade F / 100

Failing Health Score

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Latest inspection

June 18, 2026 · 11 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

WAKE UP NORTH in NEW SMYRNA BEACH currently holds an InspectFL Health Score of 28.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on June 18, 2026. Across those visits, inspectors documented 82 total violations — 34 critical, 17 major, 31 minor.

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Record snapshot

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The latest inspection on June 18, 2026 shows 11 observation rows: 3 critical, 1 major, and 7 minor.

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Inspector notes

Coverage note

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WAKE UP NORTH has a rough inspection history. Would you risk it?

F record

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*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: Met Inspection Standards
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -unisex bathroom
[14-05-4] Cardboard used to line food-contact shelves. -top shelf right side at entrance to walk-in cooler
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee beverage container on shelf over prep table, operator relocated
[10-20-4] In-use tongs stored on equipment door handle between uses. -set of tongs hanging off fryer door handle, operator removed
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler fan covers have a light accumulation of dust/debris
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[41-10-4] Toxic substance/chemical improperly stored. -spray bottle containing surface cleaner sanitizer RTU stored on shelf over prep table, operator removed -container of cpvc cement stored on top of the dishwasher, operator removed
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. -hose bibb outside next to air conditioners
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. -employee rinsed his hands in sprayer sink next to the dishwasher

Disposition: Met Inspection Standards
[08B-38-4] Food stored on floor. Shortening in the garage
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelving rusted with food debris hanging off
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Diced ham and blue cheese 43- 45F in 1/9 pans top of cookline cooler. Underneath blue cheese 46F, ham 44F. Operator adjusted thermostat - bottom expo cooler chicken 44F. Operator adjusted thermostat,
[03F-04-5] Time/temperature control for safety food held using time as a public health control returned to refrigeration after being at room temperature for 1.5 hours per employee. Discussed time as a public health control guidelines
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking as required. Potatoes, hash browns
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Gravy 110-140F after 2 hours 15 minutes. After stirring 138F.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage 98F, grits 100F, grits 96F, left steam table approximately 2.25 hours. Operator removed to reheat
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Where hose is attached outside next to air conditioners
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Wedge cutter blade Slicer blade guard
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Jalepeno sauce marked with wrong month. 8/28 should be 9/28 per manager,

Disposition: Met Inspection Standards
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Chest freezer
[14-11-5] Equipment in poor repair. Gaskets torn and hanging, cookline bottom drawer
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Grits 49F in the middle, covered 22L plastic container overnight
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw shell eggs over produce walk in cooler
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Jalapeño sauce 4/21 Pisto 4/23
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[03E-02-5] Time or temperature control for safety food rate of reheating not sufficient to reheat to 165F within 2 hours with observed methods of reheating as evidenced by temperature measurements during course of inspection. sauce squeeze bottles 110-128F at 8 am, 115-128F @ 8:30 am
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bottom left cooler across from stove cheeses 44-46F
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking as required. Home fries, egg wash, hash browns, shell eggs, butter packets
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Slicer Vollrath veg cutter Front server/milk cooler gaskets
[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. Alina, dishwasher, employed approximately 3-4 weeks.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black substance on ice machine baffle
[24-08-4] Equipment and utensils not properly air-dried. - employee towel drying plates and utensils as it comes out of chemical dish machine - wet nesting metal pans
[33-16-4] Open dumpster lid.
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar under the front counter.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pooled eggs 46F, ham 45F, top of main cookline cooler. Pooled eggs 45F and 46F, cooked potatoes 44F, M3 upright cooler Cream cheese 52F, yogurt 52F, corned beef 52F, chicken 52F, Caesar 54F, potato salad 52F, cooler below expo window overnight. See stop sale
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking as required. Potatoes
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage in the steam table hot holding at 100-140F. Advised to reheat to 165F to hot hold at 135F or above and use a deeper pan
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside back door under water heater
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - Blade guard, slicer - red cutting board food residue - black staining, blue and green cutting boards.
[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. Dishwasher on duty, employed for 1 week per person in charge
[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. Glen

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup cookline
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - Headphones and personal bag on top of bag in the box soda. - cell phone on cookline
[08B-38-4] Food stored on floor. Bag in the box soda, oil container, dehydrated hash browns adjacent to cookline
[10-20-4] In-use tongs stored on equipment door handle between uses.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Over freezers and single service storage in garage
[16-46-4] Old labels stuck to food containers after cleaning. Plastic container, 1/9 pan
[33-16-4] Open dumpster lid.
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar under front
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Server came in to begin shift, put up hair, stocked knives in expo window, and ran food without handwashing. Discussed with employee
[01A-03-4] Operator unable to provide documentation that ice cream is purchased from an approved source. Delivered in unlabeled gallon containers with no receipts/invoices available.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler raw beef over deli meat
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Empanada label 5/18. Incorrect labeling should be 5/28 per manager on duty
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. In walk in cooler Boiled egg 5/21 Chorizo 5/22 Potato salad made in house 5/23 Mozzarella 5/19 Ham 5/17 Turkey 5/18 T ham 5/20 Corn beef 5/20
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking as required. French toast batter, hash browns, shell eggs, potatoes
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard light debris
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat
[53A-01-7] No food manager certificate available for David Stach, listed as trainer for new employees
[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. Melinda - new employee

Disposition: Met Inspection Standards
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink over chest freezer
[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 dry storage
[08B-38-4] Food stored on floor. Bottle of syrup under front counter on the floor
[33-19-4] Garbage on the ground and/or pad around dumpster; lid open
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wire shelving above waffle station Walk in cooler back shelving
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Burgers over soup, white garage freezer
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Tortilla potatoes 2/5. Veggie empanadas 2/6. Humita empanadas 2/6. Caprese empanadas w2/6. feta 2/5. Pisto 2/4. Taylor roll 2/6
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter packets out on the counter at start of inspection and moved to cooler 45-51F
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking as required. French toast mix; hash browns
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Grits 113-162F in steam table reheating 3 hours
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Squeeze bottle of sauce 115-129F in hot water bath. Temperature at thermometer depth on sauce above water bath.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Water heater area
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Light buildup interior ice machine baffle Slicer blade guard
[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. Victoria, Morena. Both on duty
[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. 3 employees on duty with no food handler training and no reporting agreement available