When was Mon Delice in New Smyrna Beach last inspected?

Mon Delice in New Smyrna Beach was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on December 8, 2025. Inspection type: Met Sanitation Inspection Requirements.

How many inspections has Mon Delice in New Smyrna Beach had?

Mon Delice in New Smyrna Beach has 2 FDACS food safety inspection(s) on record from January 2022 to present.

What did the most recent FDACS inspection of Mon Delice in New Smyrna Beach find?

Mon Delice in New Smyrna Beach was most recently inspected by FDACS on December 8, 2025 (Met Sanitation Inspection Requirements).

Has Mon Delice in New Smyrna Beach had any stop-sale or stop-use orders?

Yes, Mon Delice in New Smyrna Beach has 1 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.

Does Mon Delice in New Smyrna Beach have any repeat violations?

Yes, Mon Delice in New Smyrna Beach has had the following violations cited on multiple FDACS inspections: 3-501.16(A)(2): Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) P.

Mon Delice in New Smyrna Beach

Name: Mon Delice in New Smyrna Beach Inspection Records
Creator: Florida Department of Agriculture and Consumer Services
License: https://creativecommons.org/publicdomain/zero/1.0/

557 E 3rd Ave, New Smyrna Beach, FL 32169

Volusia County · Retail Bakery w/FS · FDACS
Owner: Florida's Finest French Bakery INC
FDACS Estab #: 298850

Overview

Mon Delice in New Smyrna Beach, FL has 2 FDACS food safety inspections on record with 28 violations and 1 stop-sale or stop-use enforcement action.

2FDACS Insp.

28Violations

1Stop-Sale Orders

Last inspected FDACS: December 8, 2025

Mon Delice in New Smyrna Beach: FDACS Inspection History (2)

Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.

2025 — 1 inspection

Dec 8, 2025 — Met Sanitation Inspection Requirements· 14 violations· 1 stop-sale order· Met Requirements

Inspector: KEVIN ROWLANDS, SANITATION AND SAFETY SPECIALIST

Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to [email protected]. Please note each observation that has been corrected.

Risk-Based Violations

4-601.11(A) Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) PfPf

Kitchen: Can opener blade had build up of residue on food contact surface. COS: Can opener washed, rinsed, sanitized and air dried during inspection.

2-103.11(O) Person in charge does not ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) PfPf

Person in charge does not ensure food employees are informed in a verifiable manner their responsibility to report to the person in charge information related to their health and activities regarding foodborne illnesses. Conditional Employee or Food Employee Reporting Agreement FORM 1-B provided for guidance.

3-501.16(A)(2) Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) PP

Food prep: Thermometer indicates internal temperature of shredded lettuce at 60 degrees f in bin with ice bucket on food prep counter. Cos- Lettuce voluntarily discarded by management. SEE STOP SALE AND RELEASE ORDER.Themometer indicates internal temperature of various cheesecakes at 44 degrees f in refrigerated full service pastry case. Cos- items relocated to freezer and rapidly cooled to 41 degrees f. Y x Print Date: 12/8/2025 Page 1 of 3 24 Pf Citation Description: Establishment does not have written procedures for employees to follow when responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food establishment, or procedures do not address specific actions employees must take to minimize the spread of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal matter. 2-501.11 Pf Observation: This food establishment does not have the required written procedures for the clean-up of vomiting and diarrheal events that address the specific actions to be taken to minimize the spread of contamination. Clean-up of Vomiting and Diarrheal Events Guidance document provided.

7-204.11 Chemical sanitizer or other chemical antimicrobial applied to food-contact surface does not meet the requirements specified in 40 CFR 180.940 or 40 CFR 180.2020. 7-204.11 PP

Sandwich Station: Sanitizer bucket is too high reading over 200 PPM. COS: Sanitizer poured out and remade within proper concentration x

2-301.14 Food employee not cleaning hands or exposed portions of arms immediately before engaging in food preparation including working with exposed food, clean equipment or utensils, or unwrapped single service or single use articles; after touching bare human body parts; after using the toilet room; after caring for or handling service animals or aquatic animals; after coughing, sneezing, using a handkerchief or tissue, using tobacco, eating or drinking; after handling soiled equipment or utensils; during food preparation as often as necessary to remove soil and prevent cross contamination; before donning gloves to initiate a task that involves working with food; or after engaging in other activities that contaminate the hands. 2-301.14 PP

Kitchen: Employee did not remove gloves and wash hands after drinking from a screw top disposable water bottle. COS: Manager spoke with employee about proper handwashing procedures. x

Good Retail Practice Violations

3-305.11 Food not stored at least 6 inches above the floor; in a clean, dry location; or food stored where it is exposed to splash, dust or other contamination. 3-305.11

Walk in Cooler/Freezer/Backroom: Packaged food stored directly on floor in each area.

3-304.12(B) During pauses in food preparation or dispensing, utensil stored in food that is not time/temperature control for safety food not stored with their handles above the top of the food within containers or equipment that can be closed. 3-304.12(B)

Kitchen: Metal scoop stored in such a way that the handle is contact with baking ingredient in large bin under food prep counter.

4-903.11(A) Cleaned equipment or utensils, or laundered linens not stored in a clean, dry location; at least 6 inches above the floor; or where they are not exposed to splash, dust, or other contamination. Clean equipment or utensils not stored in a self-draining position that allows air drying, or not covered or inverted. 4-903.11(A) and (B)

Backroom: White bucket lids stored in crate are not at least 6 inches off of the floor.

4-302.14 Test kit or other device that accurately measures the concentration in MG/L of sanitizing solution not provided. 4-302.14 Pf

Food Establishment: No chorine sanitizing test kit available. COS: Test kit provided during inspection.

4-601.11(B) Food-contact surface of cooking equipment or pan is encrusted with grease deposits or other soil accumulation. 4-601.11(B)

Backroom: Carbon build up on multiple baking pans on baking racks.

4-601.11(C) Nonfood-contact surface of equipment has an accumulation of dust, dirt, food residue or other debris. 4-601.11(C)

Walk in cooler: Residue build up on cooling unit fan blade covers.

4-602.13 Nonfood-contact surface of equipment not cleaned at a frequency necessary to preclude accumulation of soil residue. 4-602.13

Backroom: Residue buildup on non food contact surface of dough sheeter and dough roller.

6-202.14 Toilet room located inside the food establishment not completely enclosed or not provided with a tight-fitting self-closing door. 6-202.14

Employee Unisex Restroom: Door to restroom does not fully close without manually pulling door closed.

6-101.11 Materials for indoor floor, wall, and ceiling surfaces under conditions of normal use are not smooth, durable, or easily cleanable for areas where food operations are conducted; or are absorbent for areas subject to moisture, or flushing or spray cleaning methods. Carpet for carpeted areas is not closely woven and easily cleanable. Floors, floor coverings, walls, wall coverings, and ceilings not designed, constructed, and installed so they are smooth and easily cleanable. 6-101.11 and 6-201.11

Backroom: Cracked floor tiles near warewash sink.

Stop-Sale Orders & Supplemental Actions

STOP SALE ORDER AND RELEASE

Reason: FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.

Lot: Number of Packages:

Quantity: Size of Packages: · Total Weight:

Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.

2023 — 1 inspection

May 9, 2023 — Met Inspection Requirements· 14 violations· Met Requirements

Inspector: JOEL LLOYD, ENVIRONMENTAL SPECIALIST II

Risk-Based Violations

4-601.11(A) Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) PfPf

Food service: Residue Build up on non food contact portion of slicer. Cos- Slicer cleaned and sanitized during inspection x

4-501.11 Chemical sanitizer used in a sanitizing solution for a manual or mechanical operation does not meet the criteria specified for sanitizers, is not used in accordance with the EPA-registered manufacturer's label use instructions, or chlorine solution does not have a minimum temperature based on the concentration and pH of the solution as listed: concentration 25-49 MG/L, pH 10 or less and minimum water temperature 120°F; concentration 50-99 MG/L, pH 10 or less and minimum water temperature 100°F or pH 8 or less and minimum water temperature 75°F; concentration 100 MG/L, pH 10 or less and minimum water temperature 55°F. 4-501.114(A) PP

Food service: Solution in bucket containing wet wiping cloth did not register on compatible test strip. Cos- Solution discarded and remixed at proper concentration during inspection. x

3-501.16(A)(2) Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) PP

Food prep: Thermometer indicates internal temperature of shredded lettuce at 47 degrees f in bin with ice bucket on food prep counter. Cos- Lettuce relocated to freezer and rapidly cooled to 41 degrees f. Themometer indicates internal temperature of Flan at 44 degrees f and cheese cake at 44 degrees f in refrigerated full service pastry case. Cos- items relocated to freezer and rapidly cooled to 41 degrees f. x Print Date: 5/9/2023 Page 1 of 4

Good Retail Practice Violations

3-302.12 Working container holding a food or food ingredient that is not readily and unmistakably recognized and has been removed from its original packaging for use in the establishment is not identified with the common name of the food. 3-302.12

Food prep: No common name provided for plastic cup containing salt on shelf above food prep counter. o

3-305.11 Food not stored at least 6 inches above the floor; in a clean, dry location; or food stored where it is exposed to splash, dust or other contamination. 3-305.11

Backroom: Cardboard box containing packaged food stored on floor in warewash room. o

Food prep: Cup with no handle used as scoop and stored in contact with baking ingredient in large bin under food prep counter. o

4-904.11(A)-(B) Cleaned and sanitized utensils handled, displayed or dispensed without protection from contamination of food- and lip-contact surfaces; or knives, forks or spoons that are not prewrapped are not presented so that only the handles are touched by employees or consumers. 4-904.11(A)-(B)

Food prep: Clean utensils stored in a way that not only the handles can be touched in cup on shelf above food prep counter. o

4-904.11 Single-service or single-use articles handled, displayed or dispensed without protection from contamination of food- and lip-contact surfaces; single-service or single-use knives, forks or spoons not presented so that only the handles are touched by employees or consumers; or single-service or single-use articles that are intended for food- or lip-contact not furnished for consumer self-service with the original individual wrapper intact or from an approved dispenser. 4-904.11

Food service: Single use cups dispensed with no means of protection at coffee station. o

4-202.16 Nonfood-contact surfaces not free of unnecessary ledges, projections, and crevices or not designed and constructed to allow easy cleaning and to facilitate maintenance. 4-202.16

Food prep: Tape used on door handles at refrigerated case under slicer. o

4-501.11 Equipment not maintained in good repair or condition; equipment component not kept intact, tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part of can opener not kept sharp to minimize the creation of metal fragments that can contaminate food when a container is opened. 4-501.11

Food prep: Handles on refrigerated case under slicer in disrepair. o

4-602.13 Nonfood-contact surface of equipment not cleaned at a frequency necessary to preclude accumulation of soil residue. 4-602.13

Backroom: Carbon build up on multiple baking pans on baking rack near walk in cooler door. o

5-501.17 Toilet room used by females not provided with a covered receptacle for sanitary napkins. 5-501.17

Backroom: No covered receptacle provided for restroom used by females. o

Backroom: Cracked floor tiles near warewash sink. o

6-501.14 Intake or exhaust air ducts not cleaned or filters not changed and they are a source of contamination by dust, dirt, or other materials; or ventilation system vented to the outside creates a public health hazard or nuisance or unlawful discharge. 6-501.14

Food prep: Dust build up on intake vent near office door. o

Mon Delice in New Smyrna Beach: Stop-Sale & Stop-Use Orders (1)

Products placed under stop-sale or stop-use order by FDACS inspectors. Stop-sale orders prohibit the sale of food that is adulterated, mislabeled, or poses a health risk.

FDACS stop-sale and stop-use orders for Mon Delice in New Smyrna Beach
Date	Order Type	Product	Brand/Lot	Reason
Dec 8, 2025	STOP SALE ORDER AND RELEASE	—	Number of Packages:	FS 500.04; FS 500.10 Adulterated.* Time/Temperature Control for Safety Food: Proper cold holding temperatures.

Mon Delice in New Smyrna Beach: Frequently Asked Questions

When was Mon Delice in New Smyrna Beach last inspected?: Mon Delice in New Smyrna Beach was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on December 8, 2025. Inspection type: Met Sanitation Inspection Requirements.
How many inspections has Mon Delice in New Smyrna Beach had?: Mon Delice in New Smyrna Beach has 2 FDACS food safety inspection(s) on record from January 2022 to present.
What did the most recent FDACS inspection of Mon Delice in New Smyrna Beach find?: Mon Delice in New Smyrna Beach was most recently inspected by FDACS on December 8, 2025 (Met Sanitation Inspection Requirements).
Has Mon Delice in New Smyrna Beach had any stop-sale or stop-use orders?: Yes, Mon Delice in New Smyrna Beach has 1 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were voluntarily destroyed.
What are the most common violations at Mon Delice in New Smyrna Beach?: The most frequently cited FDACS violations at Mon Delice in New Smyrna Beach are: 3-501.16(A)(2): Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) P; 4-601.11(A): Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A) Pf; 4-501.11: Chemical sanitizer used in a sanitizing solution for a manual or mechanical operation does not meet the criteria specified for sanitizers, is not used in accordance with the EPA-registered manufacturer's label use instructions, or chlorine solution does not have a minimum temperature based on the concentration and pH of the solution as listed: concentration 25-49 MG/L, pH 10 or less and minimum water temperature 120°F; concentration 50-99 MG/L, pH 10 or less and minimum water temperature 100°F or pH 8 or less and minimum water temperature 75°F; concentration 100 MG/L, pH 10 or less and minimum water temperature 55°F. 4-501.114(A) P.
Does Mon Delice in New Smyrna Beach have any repeat violations?: Yes, Mon Delice in New Smyrna Beach has had the following violations cited on multiple FDACS inspections: 3-501.16(A)(2): Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) P.