NEW SMYRNA BEACH BRAT HAUS
2810 N DIXIE FREEWAY, New Smyrna Beach FL 32168 · 386-957-4233
Last inspected Mar 12, 2026 · 7 visits since September 2023
JAN 24
JUL 24
JAN 25
JUL 25
MAR 26
— STEADY
5 inspections within 18 points of each other. Whatever this kitchen does, it does consistently.
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
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Mar 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate0 Basic
What the inspector wrote — 2 findings
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Kim, expired 6/20/25
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Spaeztle from Saturday
Jul 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Low splash linen chlorine.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 44-45F in Kenmore cooler,
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Kim
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Curry
Bowl or other container with no handle used to dispense food. In coffee
Food stored on floor. Oil in the hallway
Jan 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over shredded cheese, glass door cooler
Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Gravy 130F in the center to 160F in the outside. Reheated and moved to steam table approximately 2.5 hours. Operator stirred and 150F was reached
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 employee on duty with no food handler training
Jul 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter 127F on stove. Operator discarded
Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Pork dated form June pulled Friday
Employee personal food not properly identified and segregated from food to be served to the public.
Jan 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. German potato salad made in house 1/14, ham 1/15, spaetzle 1/14
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Potato salad 51-53F, milk 52F. Both in glass door cooler at front of cooler/next to multiple containers of apple dumplings made and stocked 45 minutes before inspection. Sliced cheese in the same cooler 43F. Advised to keep door closed and recheck temperature in the next 30 minutes to ensure temperature recovery
Sep 12, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 7, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 5 high priority.
5 High priority2 Intermediate1 Basic
Show 8 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked mushrooms 8/24. Brown gravy 8/28
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. Large bag of Pork 46F, small portions of sauerkraut 49F, small container of cooked mushrooms 49F, large container potato salad 45-46F. Upright Bison cooler - opened and closed frequently during lunch. operator adjusted thermostat and began moving items to other coolers
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cole slaw 49-50F, ambient cooling from approximately 4.5 hours earlier
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter 98F, sitting in cookline all day per employee (over 4 hours). See stop sale
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
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Pork frozen and pulled, marked with frozen date
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm cl. Corrected to 100 ppm cl
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.