NORWOODS RESTAURANT
400 2 AVE · NEW SMYRNA BEACH · Volusia County · FL 32169
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
23 full violation description(s) documented by the inspector during this visit.
High Priority 7
35A-02-6High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. – 4 small flies in corner of prep room, near mixer – 1 near handsink in prep room – 1 on edge of shelf next to double door cooler in expediting area **Warning**
01D-01-5High Priority – Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Mahi and salmon available around 130F upon request **Warning**
02C-01-5High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. – chicken cooked 09/18, dated for discard on 10/02; **Warning**
01B-24-5High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. – butter, 09/13; etouffee, 09/11; Alfredo 09/11; whipped butter, 09/13; whipped goat cheese, 09/11; housemade mayonnaise, 09/14; **Warning**
35A-23-4High Priority – Roach excrement and/or droppings present. – green storage shed **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. – sliced cheese 45-46; less than 1 hour, double panned in server salad cooler – dairy product, 50F, tree house bar. Manager discarded product **Warning**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -onion soup, 128-134F **Warning**
Intermediate 7
03G-41-1Intermediate – Establishment curing food without an approved variance from the Division of Hotels and Restaurants. Using sodium nitrite to cure bacon **Warning**
03G-46-1Intermediate – Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection. ROP of ready to eat food held over 48 hours **Warning**
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or residue. – cutting boards **Warning**
11-26-1Intermediate – 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. New employees with no food handler training **Warning**
03F-10-5Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Butter and beurre blanc not on time plan **Warning**
03G-50-1Intermediate – Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. – cook chill process being conducted – ROP of raw meats over 48 hours Warning** **Warning**
02C-08-5Intermediate – Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Hummus marked with frozen date 9/11 in reach in cooler **Warning**
Basic 9
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. – near hot holding bins – server area, over wrapped silverware **Corrected On-Site** **Warning**
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. – cellphone on cutting board at cookline **Corrected On-Site** **Warning**
13-07-4Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. – watch **Warning**
35B-01-4Basic – Exterior door has a gap at the threshold that opens to the outside. – back door in warewashing area **Warning**
36-73-4Basic – Floor soiled/has accumulation of debris. – below fryers **Warning**
14-42-4Basic – Hood filters out of alignment in automatic fire suppression/exhaust system. **Warning**
14-34-4Basic – Interior of ice machine/bin with rust that has pitted the surface. Ice machine furthest from door to kitchen. **Warning**
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, or dust. – fryer hood filters – exterior of fryers – door frame on prepped foods walk in cooler **Warning**
08B-39-4Basic – Raw fruits/vegetables not washed prior to preparation. – green onions **Warning**
Inspector observations synchronized from DBPR on October 21, 2026 1:25 PM.
Violation category totals
2 observation(s)
2 observation(s)
6 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.