The General Public House

501 Canal St, New Smyrna Beach, FL 32168 · Permanent Food Service · License 7407234

Official report

out of 100

Grade C

Safety score 72 of 100

Latest visit: Sep 24, 2026 (6 weeks ago)

What drove the grade

Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.High priority, repeat · no follow-up needed · 14 other violations

How the score was calculated

Starting score100
Violations at the Aug 12 routine inspection
4 high priority (2 no follow-up needed, 2 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot), 8 basic
-27
Violations at the Sep 17 complaint check
1 basic; 1 also cited at the Aug 12 routine inspection and counted there
-1
Safety score72

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

Inspection history

2 inspections · 3 visits

Latest inspection

Sep172026

Complaint check

2 violations found · Inspector came back once

Follow-up visitSep 24, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Basic
What was still cited
Basic1
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  More time given
Official report, on the Florida DBPR website
First visitSep 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
2 violations found:
- 2 Basic
What the inspector cited
Basic2
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Underside of bar shelving soiled with white powdery substance
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Under bar
Official report, on the Florida DBPR website

Earlier inspections 1

Aug122026C73Routine inspection14 violations, 4 high priority No follow-up needed

First visitAug 12, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
14 violations found:
- 4 High priority
- 2 Intermediate
- 8 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  See stop sale. Garlic butter 8/3 Spin dip 8/5 Corn 8/3 Grits 8/4
  Repeat violation
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Cheese 50°F sitting on multiple stacked screens. Operator removed screens.
  Fixed on the spot
- Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°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. Putting a lemon on a beverage
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  - Leaking heavy duty rinse aid and dish machine sanitizer. Operator moved rinse aid
  Fixed on the spot
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  Brunch menu Benedict's
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  - Freezer gaskets stained black - interior ice machine light buildup
Basic8
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Sugar
- Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
  Tomatoes
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  In dry items
  Equipment in poor repair.
  - Walk in cooler gaskets hanging - waitstation are cooler gaskets hanging
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Cinnawhip
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Fan covers walk in cooler, Hood filters
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried.
  Employee towel dried pan
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  Ice machine area
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.