BAKERS TABLE
4154 - 4156 S ATLANTIC AVE, New Smyrna Beach FL 32169 · 386.423.6656
Last inspected May 20, 2026 · 7 visits since November 2023
APR 24
DEC 24
MAY 25
NOV 25
MAY 26
▼ IMPROVING
5 inspections trending up, 16 points better than where it started.
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
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
May 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Butter 47F; raw shrimp 47-54F. Shrimp thawing overnight in plastic containers in shallow pans, butter sitting in shallow pan, top of Avantco cooler overnight. See stop sale
No paper towels or mechanical hand drying device provided at handwash sink.kitchen entrance
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered beverages on prep table
Show the remaining 1 finding ▾
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Blower on container of chips, spray paint and other Maintanence items above that
Dec 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -corn beef 46f pastrami 46f advised to keep a lower level -Pastry cooler liquid egg yoke 48f,butter 46f to 50f
Nov 21, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -corn beef 46f pastrami 46f advised to keep a lower level -Pastry cooler liquid egg yoke 48f,butter 46f to 50f
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -menu states local oysters /chef preparation mp,per manager serves raw oysters
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine
In-use tongs stored on equipment door handle between uses.
May 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate6 Basic
Show 11 findings ▾
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
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
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
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
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.
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
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
Food stored on floor. Oil, outside kitchen door
In-use tongs stored on equipment door handle between uses.
Mop sink drain flex pipe torn.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quat corrected to 200 ppm
Dec 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
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
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
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blue cheese 45F bottom right oyster cooler overnight
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
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
Spray bottle containing toxic substance not labeled.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup on dessert cooler
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Less than 150 ppm quat corrected to 200 ppm
Apr 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cake, dessert unit
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw veal over fish. Cookline cooler
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
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
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
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Light buildup top and side interior ice machine
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup cookline
Nov 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate1 Basic
Show 8 findings ▾
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
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
Raw animal food stored over/not properly separated from ready-to-eat food. Cold smoked salmon over produce and deli meat walk in cooler
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
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
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Grits from Sunday
Spray bottle containing toxic substance not labeled. Yellow substance
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Less than 150 ppm corrected to approximately 300 ppm quat
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.