DirtyFLRestaurant Inspection Data

THE BAKERS TABLE

Atlantic Avenue
New Smyrna Beach, Florida, 32169
Beachside
Volusia County County

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 5/9/2025

Inspection #: Visit ID: 10743014

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Poached egg and shrimp, top back of cookline cooler, personal items per chef
  • 08B-38-4:Basic - Food stored on floor. Oil, outside kitchen door
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
  • 29-11-4:Basic - Mop sink drain flex pipe torn.
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quat corrected to 200 ppm Corrected On-Site
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee plating lox
  • 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. Beef over oysters. Walk in cooler
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Deli meat 5/1 Cooked cauliflower 4/30 Cut cabbage 5/1 Basmati 5/2 Bolo 5/2
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Butter lbs 44-45F bottom center of pastry cooler - quiche 67F, out for approximately 30 minutes per operator
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Inspection Date: 12/12/2024

Inspection #: Visit ID: 8737726

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup on dessert cooler Corrected On-Site
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Less than 150 ppm quat corrected to 200 ppm 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. Raw oyster rock over raw ceviche shrimp Corrected On-Site
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ham 12/5, pastrami 12/5, corned beef 12/5
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blue cheese 45F bottom right oyster cooler overnight
  • 02C-08-5:Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Potato latkes 2/2
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 current employees
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Corrected On-Site

Inspection Date: 4/24/2024

Inspection #: Visit ID: 8553440

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Light buildup top and side interior ice machine
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup cookline Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cake, dessert unit 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. Raw veal over fish. Cookline cooler Corrected On-Site
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Short rib 4/13
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Butter 60F, heavy cream 49F, cookline cooler after being used for prep but left on top of other containers. - salad cooler Spinach 47F, blue cheese 48F, pimento cheese 43-44F operator turned down **Corrective Action Taken**
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Jennifer

Inspection Date: 11/15/2023

Inspection #: Visit ID: 8358858

  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Less than 150 ppm corrected to approximately 300 ppm quat Corrected On-Site
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handled dirty dishes with gloves on; removed gloves, and handled clean plates
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Trays of raw bacon and shrimp over tray with meat sauce Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cold smoked salmon over produce and deli meat walk in cooler Corrected On-Site
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. White beans 11/4
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pimento cheese dip 44f in Avantco cooler. Operator turned down thermostat. Beef tips 52F moved from one cooler to another **Corrective Action Taken**
  • 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. Grits from Sunday Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Yellow substance Corrected On-Site