PICKETT'S SEAFOOD

Name: PICKETT'S SEAFOOD
Address: 601 E 3 AVE, NEW SMYRNA BEACH, FL, 32169, US
Rating: 71.5

601 E 3 AVE, NEW SMYRNA BEACH, FL 32169

License #7408006

🦞 Seafood ℹ️

71.5 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

October 5, 2026 · 8 findings · 4 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

PICKETT'S SEAFOOD in NEW SMYRNA BEACH currently holds an InspectFL Health Score of 71.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on October 5, 2026. Across those visits, inspectors documented 25 total violations — 11 critical, 8 major, 6 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

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

April 30, 2026

The latest inspection on October 5, 2026 shows 8 observation rows: 4 critical, 2 major, and 2 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

75%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

PICKETT'S SEAFOOD has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[24-26-4] Clean equipment/utensils not stored at least 6 inches above the floor. Chill stick in the walk in freezer
[41-07-4] Container of medicine improperly stored. Ibuprofen cookline
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Cole slaw 46F on ice. Operator iced fully - Sliced cheese 43-50F. Operator removed screen
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter 95-135F Ghee Advised to reheat to 165F to hot hold at 135F or above.
[08B-38-4] Food stored on floor. Oil in storage room
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Smoked shrimp dip 9/25 Crab salad 9/28 Cilantro lime butter 9/24 Old bay butter 9/15 smoked black cod 9/25 Smoked tile 9/20
[31A-09-4] Handwash sink not accessible for employee use at all times. Fish area
[02C-08-5] Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Roasted garlic dated with frozen date 8/28

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On top of steamer
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Cookline
[03G-04-5] Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Some in the refrigerator, some frozen, neither one frozen before packaging Red grouper, black grouper, smoked salmon, yellowfin, swordfish, Triple tail, red snapper, snowy grouper, yellow edge grouper , mutton snapper, Smoked salmon, triple tail, tile fish, Swordfish, yellowfin, Smoked swordfish
[14-86-1] Non-food grade hose in fish cutting room for cleaning seafood, fish cutting room
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Swordfish topping with butter use by 4/11 Mac and cheese 4/15
[28-26-5] Sewage/wastewater backing up through floor drains. In unused bar, not currently open to the public or part of the license, where vacuum sealer is located. When handsink is run. Operator moved items out of the
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Improperly iced Cole slaw 51F Time or temperature control for safety batter 42-46F Sliced cheese up to 48F top of reach in cooler
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Fish cutting room
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Recent tags
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. vacuum seal area
[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. Employees with no proof of food handler training
[31B-03-4] No soap provided at handwash sink. vacuum seal area
[03G-50-1] 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. Vacuum sealing raw chicken and beef over 48 hours Vacuum sealing hot dogs over 48 hours