CITY MARKET BISTRO
124 CANAL ST, New Smyrna Beach FL 32168 · 386 402 4429
Last inspected Aug 21, 2026 · 13 visits since November 2023
OCT 24
FEB 25
SEP 25
FEB 26
AUG 26
▲ GETTING WORSE
5 inspections trending down, 21 points off where it started.
Roach activity present as evidenced by live roaches found. 1 on the wall behind equipment storage
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $920
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2026042929 | Feb 20, 2026 | Jul 22, 2026 | $720 |
| 4--2024027372 | Mar 26, 2024 | Jun 17, 2024 | $200 |
Inspection history
13 visits, newest first
Aug 21, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate2 Basic
What the inspector wrote — 4 findings
Establishment not maintaining clam/mussel/oyster tags for 90 days. Several missing, 1 per week used, 3 available from previous 90 days
Food-contact surface soiled with food debris, mold-like substance or slime. Immersion mixer blade Interior ice machine
Plumbing system in disrepair. Handsink in the bar faucet fell off when water turned on. Employee reattached
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
Aug 20, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 5 high priority.
5 High priority3 Intermediate5 Basic
Show 13 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale.
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.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw lamb burgers over mushrooms, cookline
Roach activity present as evidenced by live roaches found. 1 on the wall behind equipment storage
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad cooler Ricotta 50F, Donut batter 50F Feta 47F Pico 54F Ricotta 54F Watermelon 46F
Establishment not maintaining clam/mussel/oyster tags for 90 days. Several missing, 1 per week used, 3 available from previous 90 days
Food-contact surface soiled with food debris, mold-like substance or slime. Immersion mixer blade Interior ice machine
Handwash sink used for purposes other than handwashing. Used to rinse item, drain item
Dead roaches on premises. 1 on handsink
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knives, scoops, cookline
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. fan cover walk in cooler Handsink in the dish area
Plumbing system in disrepair. Handsink in the bar faucet fell off when water turned on. Employee reattached
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
Apr 22, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beef chili 45-46F in the center cooling from previous day in the walk in cooler
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. - Open can of artichoke hearts 81F on the cookline from Tuesday. - cream 46F in the bar cooler
Clam/mussel/oyster tags not marked with last date served. Approximately half marked with last service date.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Floor soiled/has accumulation of debris. Cookline
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handsink in the main prep area Fan over the dish machine
Feb 20, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 6 high priority.
6 High priority4 Intermediate4 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Beef chili 45-46F in the center cooling from previous day in the walk in cooler
Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Raw shrimp and other seafood in bus tub with raw oysters
Raw animal food stored over/not properly separated from ready-to-eat food. - Raw seafood over green beans, reach in cooler - raw animal food over gelato, reach in chest freezer
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Whipped ricotta 1/30
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. - Open can of artichoke hearts 81F on the cookline from Tuesday. - cream 46F in the bar cooler
Clam/mussel/oyster tags not marked with last date served. Approximately half marked with last service date.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice machine, visible black slimy/mold-like substance
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Clean utensils or equipment stored in dirty container. Knives on the cookline
Floor soiled/has accumulation of debris. Cookline
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handsink in the main prep area Fan over the dish machine
Stored food not covered. NOLA butter in the walk in cooler with sprinkled with cheese from the shelf above
Nov 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
3 High priority6 Intermediate4 Basic
Show 13 findings ▾
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
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Romesco sauce from 8/30
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fries from 9/13 removed from refrigeration and put next to fryer 78F Cooked potatoes, rapini, corn, 50-65F on the counter next to stove. operator returned to cooler
Clam/mussel/oyster tags not marked with last date served.
Handwash sink used for purposes other than handwashing. Next to walk in cooler used as dump sink
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. Chris
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Front of house employees on duty with no food handler training
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Cook chill meatballs from Friday Vacuum sealed raw chicken from Saturday and Friday
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. Derek
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Baffle
Floors not maintained smooth and durable. Water damaged and broken wood next to dish machine
Ice buildup in reach-in freezer and/or walk-in freezer. Bar freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. fan above dish machine
Sep 16, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 4 high priority.
4 High priority6 Intermediate5 Basic
Show 15 findings ▾
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
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Romesco sauce from 8/30
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fries from 9/13 removed from refrigeration and put next to fryer 78F Cooked potatoes, rapini, corn, 50-65F on the counter next to stove. operator returned to cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Several tcs sauces approximately 120F in the steam table. Heated boiling and putting the steam table about an hour and a half ago per operator. Operator stirred and increased temperature setting.
Clam/mussel/oyster tags not marked with last date served.
Handwash sink used for purposes other than handwashing. Next to walk in cooler used as dump sink
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. Chris
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Front of house employees on duty with no food handler training
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Cook chill meatballs from Friday Vacuum sealed raw chicken from Saturday and Friday
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. Derek
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Baffle
Floors not maintained smooth and durable. Water damaged and broken wood next to dish machine
Ice buildup in reach-in freezer and/or walk-in freezer. Bar freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. fan above dish machine
Oyster/clam/mussel/crab or other shells purchased from a supplier reused to serve food. Scallop shells. Operator removed to discard
Feb 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate8 Basic
Show 15 findings ▾
Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. Raw lamb and mussels over oysters
Raw animal food stored over/not properly separated from ready-to-eat food. Reach in cooler raw beef over cauliflower
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked fries left out 78F. Advised to use time as a public health control
Clam/mussel/oyster tags not marked with last date served.
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Raw beef tenderloin for sandwiches, in the oven for 25 minutes and cooked to approximately 125F per operator. Operator returned to oven
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. Employee on duty
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 2 employees on duty
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Heavy buildup
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag in dry storage
Floor soiled/has accumulation of debris. Under shelving/equipment and along ledges, through kitchen
Food stored on floor. Walk in cooler. 22 L container of fries and bags of food
Food stored under dripping water/condensation. Walk in cooler, fan dripping into bucket but blocked by cardboard box, causing water to splash onto food containers. Cooler stopped dripping and operator removed box
Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer Bar freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Walk in cooler fan covers - exterior bar freezer
Wet mop not stored in a manner to allow the mop to dry.
Oct 23, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Clam/mussel/oyster tags not marked with last date served.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employees with no food handler training/ present during inspection
Equipment in poor repair. - reach in cooler shelving coating chipping/peeling off, main saute cooler - Avantco reach in freezer gaskets torn
Floor soiled/has accumulation of debris. Under equipment/along wall
Oct 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority4 Intermediate5 Basic
Show 11 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0-10 ppm cl
Rodent activity present as evidenced by rodent droppings found. 3 in ramekin in catering storage area. 2 on the floor under shelving in storage area
Clam/mussel/oyster tags not marked with last date served.
Handwash sink used for purposes other than handwashing. Dish area, used to hold perforated pan and silverware
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employees with no food handler training/ present during inspection
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
Cutting board has cut marks and is no longer cleanable.
Equipment in poor repair. - reach in cooler shelving coating chipping/peeling off, main saute cooler - Avantco reach in freezer gaskets torn
Floor soiled/has accumulation of debris. Under equipment/along wall
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. I ppm
Working containers of food removed from original container not identified by common name. Sugar/flour on dry storage
Mar 27, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Clam/mussel/oyster tags not marked with last date served.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New employees with no food handler training
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover above dish machine Vent above cookline Underside of shelving cookline
Mar 26, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 4 high priority.
4 High priority4 Intermediate7 Basic
Show 15 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. ground beef over oysters. Walk in cooler
Rodent activity present as evidenced by rodent droppings found. 15-20 on the floor under the shelving, dry storage room separated from the kitchen by the dining room.. No evidence of rodent activity in any other area.
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 and mixed butter 44F in walk in cooler In the bar, heavy cream 54F in cooler overnight
Clam/mussel/oyster tags not marked with last date served.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior microwave Interior oven Veg chopper
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New employees with no food handler training
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. French onion from Saturday
Floor soiled/has accumulation of debris. Cookline
In-use tongs stored on equipment door handle between uses. Oven door
Light not functioning. Dry storage
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover above dish machine Vent above cookline Underside of shelving cookline
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. Raw steaks
Time/temperature control for safety food thawed in an improper manner. Lobster bisque room temp
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm
Jan 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New employees without food handler training
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. ROP raw meats over 48 hours
Floor soiled/has accumulation of debris. Cookline floor along back wall and under wire shelving
Nov 14, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority4 Intermediate4 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground beef and raw fish over rice and carrots, cookline cooler
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler, raw beef over raw oysters and mussels
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Issued to operator
Food-contact surface soiled with food debris, mold-like substance or slime. Interior microwave
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. New employees without food handler training
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. ROP raw meats over 48 hours
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Burn gel on cookline
Floor soiled/has accumulation of debris. Cookline floor along back wall and under wire shelving
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Less than 150 ppm quat. Operator replaced solution. Corrected to 200 ppm quat
Working containers of food removed from original container not identified by common name. Sugar in 32 oz container
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.