City Market Bistro

124 Canal St, New Smyrna Beach, FL 32168 · Permanent Food Service · License 7407187

Official report

100

out of 100

Grade A

Safety score 100 of 100

Latest visit: Oct 21, 2026 (2 weeks ago)

What drove the grade

No violations foundRoutine inspection, Oct 21, 2026

How the score was calculated

Starting score100
No deductions. Clean latest visit and nothing pending.
Safety score100

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 4 visits

Latest inspection

Oct212026

Routine inspection

No violations found

First visitOct 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
No violations found.
Official report, on the Florida DBPR website

Earlier inspections 1

Aug202026D69Routine inspection13 violations, 5 high priority · 2 follow-up visits Fixed at follow-up

2nd follow-up visitOct 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
1st follow-up visitAug 21, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
4 violations still not corrected:
- 2 Intermediate
- 2 Basic
What was still cited
Intermediate2
- Code 01, Approved source; food safe and unadulterated: Establishment not maintaining clam/mussel/oyster tags for 90 days.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
Basic2
- Code 03, Food out of temperature: 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.
  More time given
- Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
  More time given
Official report, on the Florida DBPR website
First visitAug 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
- 5 High priority
- 3 Intermediate
- 5 Basic
What the inspector cited
High priority5
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Salad cooler Ricotta 50°F, Donut batter 50°F Feta 47°F Pico 54°F Ricotta 54°F Watermelon 46°F
  Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method.
  See stop sale.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw lamb burgers over mushrooms, cookline
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
  Do not use equipment/utensils not properly sanitized. Spatula fell on the floor, was picked up, rinsed in the hand sink, and returned to grill.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
  1 on the wall behind equipment storage
  Fixed on the spot
Intermediate3
- Code 01, Approved source; food safe and unadulterated: Establishment not maintaining clam/mussel/oyster tags for 90 days.
  Several missing, 1 per week used, 3 available from previous 90 days
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Immersion mixer blade Interior ice machine
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Used to rinse item, drain item
Basic5
- Code 03, Food out of temperature: 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.
  ROP Raw meat and poultry. Some marked with date 8/18 and others no date or time
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Knives, scoops, cookline
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  fan cover walk in cooler Handsink in the dish area
- Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
  Handsink in the bar faucet fell off when water turned on. Employee reattached
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  1 on handsink
  Fixed on the spot
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.