CITY MARKET BISTRO
124 Canal Street
New Smyrna Beach, Florida, 32168
Canal Street Historic District
Volusia County County
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 7 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 2/27/2025
High Priority
3
Intermediate
4
Basic
8
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Heavy buildup
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag in dry storage Corrected On-Site
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under shelving/equipment and along ledges, through kitchen Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Walk in cooler. 22 L container of fries and bags of food
- 08B-52-4:Basic - Food stored under dripping water/condensation. Walk in cooler, fan dripping into bucket but blocked by cardboard box, causing water to splash onto food containers . Cooler stopped dripping and operator removed box Corrected On-Site
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer Bar freezer
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Walk in cooler fan covers - exterior bar freezer
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 08A-16-5:High Priority - Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Raw lamb and mussels over oysters Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach in cooler raw beef over cauliflower Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked fries left out 78F. Advised to use time as a public health control
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Repeat Violation
- 03C-89-4:Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Raw beef tenderloin for sandwiches, in the oven for 25 minutes and cooked to approximately 125F per operator. Operator returned to oven **Corrective Action Taken**
- 53B-02-5:Intermediate - 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. Employee on duty
- 11-26-1:Intermediate - 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. 2 employees on duty
Food safety inspection conducted on 2/27/2025 revealed 15 total violations (3 high priority, 4 intermediate, 8 basic).
Inspection on 10/23/2024
High Priority
0
Intermediate
2
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. - reach in cooler shelving coating chipping/peeling off, main saute cooler - Avantco reach in freezer gaskets torn - From follow-up inspection 2024-10-23: **Time Extended**
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under equipment/along wall - From follow-up inspection 2024-10-23: **Time Extended**
- 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. - From follow-up inspection 2024-10-23: **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : Intermediate - 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 food handler training/ present during inspection - From follow-up inspection 2024-10-23: **Time Extended**
Food safety inspection conducted on 10/23/2024 revealed 4 total violations (0 high priority, 2 intermediate, 2 basic).
Inspection on 10/22/2024
High Priority
2
Intermediate
4
Basic
5
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 14-11-5:Basic - Equipment in poor repair. - reach in cooler shelving coating chipping/peeling off, main saute cooler - Avantco reach in freezer gaskets torn
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under equipment/along wall
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. I ppm
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar/flour on dry storage
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0-10 ppm cl
- 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. 3 in ramekin in catering storage area. 2 on the floor under shelving in storage area **Corrective Action Taken**
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Dish area, used to hold perforated pan and silverware
- 11-26-1:Intermediate - 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 food handler training/ present during inspection
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Corrected On-Site
Food safety inspection conducted on 10/22/2024 revealed 11 total violations (2 high priority, 4 intermediate, 5 basic).
Inspection on 3/27/2024
High Priority
0
Intermediate
2
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover above dish machine Vent above cookline Underside of shelving cookline Warning - From follow-up inspection 2024-03-27: **Time Extended**
- 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning - From follow-up inspection 2024-03-27: **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : Intermediate - 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 Repeat Violation Warning - From follow-up inspection 2024-03-27: **Time Extended**
Food safety inspection conducted on 3/27/2024 revealed 3 total violations (0 high priority, 2 intermediate, 1 basic).
Inspection on 3/26/2024
High Priority
4
Intermediate
4
Basic
7
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Cookline Repeat Violation Warning
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Oven door Corrected On-Site Warning
- 36-62-4:Basic - Light not functioning. Dry storage Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover above dish machine Vent above cookline Underside of shelving cookline Warning
- 03G-53-1:Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Raw steaks Warning
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Lobster bisque room temp Corrected On-Site Warning
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm Repeat Violation Warning
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. ground beef over oysters. Walk in cooler Corrected On-Site Repeat Violation Warning
- 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. 15-20 on the floor under the shelving, dry storage room separated from the kitchen by the dining room. . No evidence of rodent activity in any other area. Corrected On-Site Admin Complaint
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter and mixed butter 44F in walk in cooler In the bar, heavy cream 54F in cooler overnight Warning
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior microwave Interior oven Veg chopper Warning
- 11-26-1:Intermediate - 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 Repeat Violation Warning
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. French onion from Saturday Corrected On-Site Warning
Food safety inspection conducted on 3/26/2024 revealed 15 total violations (4 high priority, 4 intermediate, 7 basic).
Inspection on 1/16/2024
High Priority
0
Intermediate
2
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Cookline floor along back wall and under wire shelving Repeat Violation - From follow-up inspection 2024-01-16: **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : Intermediate - 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 without food handler training - From follow-up inspection 2024-01-16: **Time Extended**
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - 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. ROP raw meats over 48 hours Repeat Violation Warning - From follow-up inspection 2024-01-16: Operator showed emailed 1/11/23 with completed HACCP request. **Time Extended**
Food safety inspection conducted on 1/16/2024 revealed 3 total violations (0 high priority, 2 intermediate, 1 basic).
Inspection on 11/14/2023
High Priority
2
Intermediate
4
Basic
4
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Burn gel on cookline Corrected On-Site
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Cookline floor along back wall and under wire shelving Repeat Violation
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Less than 150 ppm quat. Operator replaced solution. Corrected to 200 ppm quat Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar in 32 oz container Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef and raw fish over rice and carrots, cookline cooler Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler, raw beef over raw oysters and mussels Corrected On-Site Repeat Violation
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Issued to operator Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior microwave
- 11-26-1:Intermediate - 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 without food handler training
- 03G-50-1:Intermediate - 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. ROP raw meats over 48 hours Repeat Violation Warning
Food safety inspection conducted on 11/14/2023 revealed 10 total violations (2 high priority, 4 intermediate, 4 basic).