The Garlic Main Kitchen
Last inspected: Apr 6, 2026
30
Score
The Garlic Main Kitchen, located at 556 E 3 Ave in New Smyrna Beach, FL, had a high-risk inspection on April 6, 2026, with a score of 30. This inspection identified 3 critical, 2 major, and 11 minor violations. The facility has a historical pattern of mostly high-risk inspections across its 10 scored evaluations.
10
Inspections
3
Critical latest
2
Major latest
11
Minor latest
Inspection History
Apr 6, 2026
Routine - Food
3 critical violations. 2 major violations. 11 minor violations.
30
Jul 11, 2025
Complaint Full
4 critical violations. 3 major violations. 5 minor violations.
19
Apr 24, 2025
Routine - Food
1 major violation. 3 minor violations.
78
Oct 18, 2024
Complaint Full
3 minor violations.
86
Jun 19, 2024
Complaint Partial
3 critical violations. 1 minor violation.
61
Feb 5, 2024
Routine - Food
4 critical violations. 5 major violations. 7 minor violations.
23
Aug 3, 2023
Complaint Full
3 critical violations. 4 major violations. 6 minor violations.
16
Jun 23, 2023
Complaint Partial
1 critical violation. 1 minor violation.
82
Feb 28, 2023
Routine - Food
1 critical violation. 6 major violations. 10 minor violations.
29
Aug 11, 2022
Routine - Food
1 critical violation. 1 major violation.
78
Violations — Apr 6, 2026 Inspection
Basic - Ceiling damage or is in disrepair. - small holes in ceiling of storage room
36-32-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - employee bag on high shelf at cookline
40-06-5
Basic - Food stored on floor. - boxed carrots in outside cooler
08B-38-4
Basic - In-use knife/knives stored in cracks between knife holder and wall in kitchen, stored in crack of window sill in pizza oven room
10-17-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. - flour, bread crumbs in gray bins
10-01-5
Basic - Interior of oven has accumulation of black substance/grease/food debris. - salad prep area
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, residue or dust. - fan guards in salad prep coolers
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
12B-13-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed mushrooms over dairy product in outside cooler
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. - dish area
36-27-5
High Priority - Nonfood-grade bags used in direct contact with food. - gray bins containing flour, rice, and bread crumbs
14-31-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - raw salmon over cooked vegetables in upright freezer near mixer **Corrected On-Site**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - salad prep cooler: cut cabbage, 46F, product discarded
03A-02-5
Intermediate - Clam/mussel tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Food-contact surface soiled with food debris or residue. - cutting boards - slicer
22-02-4
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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