DirtyFLRestaurant Inspection Data

THE LOCAL BITE NSB

Food safety records indicate THE LOCAL BITE NSB in NEW SMYRNA BEACH has 4 inspections with a 2.9/5 overall rating. Recent inspections indicate some food safety concerns.

Last inspection: 2y 1mo ago · 4 reports on file

819 S SR A1A

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 4 health inspection reports

All Inspection Reports

2/6/2024· 2y 1mo ago

Visit ID: 8499348

Met Inspection Standards

4 high, 1 basic

  • 25-05-4:Basic - Single-service articles improperly stored. Bag of lids on the floor in back storage room
  • 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. 1 8 oz container of whipped feta
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Onion jam, hot pepper jelly, and cocktail sauce made in house, jarred, and stored at room temperature overnight. See stop sale
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside in back fenced area

12/14/2023· 2y 2mo ago

Visit ID: 8551155

Met Inspection Standards
  • N/A:No Violations Were Observed

11/14/2023· 2y 3mo ago

Visit ID: 8498607

Follow-up Inspection Required

1 int

  • 03G-46-1:Intermediate - - From initial inspection : Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance and/or HACCP from the Division. - Making beef jerky in house - dehydrating at 155F until non-tcs - Making and jarring Onion jam and Hot pepper jelly in house, holding at room temperature. Warning - From follow-up inspection 2023-11-14: Operator stated information was submitted - no record per state OPQ trainer. **Time Extended**

9/13/2023· 2y 6mo ago

Visit ID: 8351109

Follow-up Inspection Required

2 high, 2 int, 2 basic

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Over three compartment sink, large crack and sagging. Warning
  • 25-05-4:Basic - Single-service articles improperly stored. - In back storage room near air handler, boxes of take out containers stored on the floor and below chemical storage shelf - Togo containers at front counter Warning
  • 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. Sliced honey ham 8/30, sliced turkey 8/30, cooked chicken 9/5, dolmades 9/2, goat cheese 8/29 Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream feta 44F, pimento dip 44F, front of glass door cooler at front counter. - fresh mozzarella 48F, out and returned to cooler Warning
  • 03G-46-1:Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance and/or HACCP from the Division. - Making beef jerky in house - dehydrating at 155F until non-tcs - Making and jarring Onion jam and Hot pepper jelly in house, holding at room temperature. Warning
  • 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. 2 employees Warning