Bistro 424
Last inspected: Dec 2, 2025
61
Score
Going back to 2022, Bistro 424 has nine inspections in the public record. The most recent report on file is from Dec 2, 2025. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent visits have produced comparable findings, with counts hovering near eight violations per visit.
“Time/temperature control for safety food” accounts for the largest share of issues, appearing two times across the record.
The city-wide average sits at 72, which Bistro 424's 61 doesn't quite reach. The full record sits in fairly typical territory for a working restaurant.
9
Inspections
1
Critical latest
2
Major latest
3
Minor latest
Inspection History
Dec 2, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk 44F in glass door cooler of the bar **Warning** - From follow-up inspection 2025-12-02: Milk 47F, operator discarded **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - 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. Kiet **Warning** - From follow-up inspection 2025-12-02: **Time Extended**
53B-02-5
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Back kitchen door **Warning** - From follow-up inspection 2025-12-02: **Time Extended**
31A-09-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. a' Interior bar cooler - bottom shelf in prep area **Warning** - From follow-up inspection 2025-12-02: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on bag in the box soda in the waitstation **Warning** - From follow-up inspection 2025-12-02: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back door **Warning** - From follow-up inspection 2025-12-02: **Time Extended**
35B-01-4
61
Nov 18, 2025
Routine - Food
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
Wiping Cloths Properly Used and Stored
FL-41
Personal Cleanliness
FL-40
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
39
Jun 9, 2025
Food-Licensing Inspection
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. French onion 44-45F, marinara 45-53F. Cooling overnight on speed rack walk in cooler
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
16-37-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underside of mixer head
23-03-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
61
Dec 26, 2024
Complaint Full
3 major violations. 4 minor violations.
View 7 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained pizza cutting board **Warning** - From follow-up inspection 2024-12-26: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Cookline. Blocked by rack and cart **Repeat Violation** **Warning** - From follow-up inspection 2024-12-26: **Time Extended**
31A-09-4
Intermediate - - From initial inspection : Intermediate - 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. Operator unable to access. **Warning** - From follow-up inspection 2024-12-26: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Dish area **Warning** - From follow-up inspection 2024-12-26: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Light not functioning. Dish area **Warning** - From follow-up inspection 2024-12-26: **Time Extended**
36-62-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back door **Warning** - From follow-up inspection 2024-12-26: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Food stored on floor. Plastic oil container under hand sink **Corrected On-Site** **Warning** - From follow-up inspection 2024-12-26: **Time Extended**
08B-38-4
61
Nov 19, 2024
Routine - Food
5 critical violations. 4 major violations. 5 minor violations.
View 14 violations
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Toilet Rooms Maintained
FL-53
Wiping Cloths Properly Used and Stored
FL-41
Personal Cleanliness
FL-40
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
18
Feb 28, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Food manager certification expired/missing. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 2 expired, 1 missing. **Warning** - From follow-up inspection 2024-02-28: **Time Extended**
53A-03-7
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - interior microwave top soiled with food residue - pizza cutting board stained/grooved - slicer blade guard under sharpener (corrected on site) **Corrective Action Taken** **Warning** - From follow-up inspection 2024-02-28: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - 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. White fish **Warning** - From follow-up inspection 2024-02-28: **Time Extended**
06-09-1
78
Oct 12, 2023
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. French onion 120-126F in warmer. Shallow 1/6 pan not touching water underneath. Operator removed to reheat **Corrective Action Taken**
03B-01-6
High Priority - Pesticide-emitting strip present in food prep area. Cookline next to back door, dichlorvos emitting strip
41-24-4
Intermediate - Clams/mussels/oysters tag removed from container prior to container being emptied. Oysters in the freezer
01C-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - stained small portable cutting board - slicer under sharpener
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by wire rack and rolling rack, cookline
31A-09-4
Basic - Carbon dioxide/helium tanks not adequately secured. Bar
51-11-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door
35B-01-4
Basic - Food stored on floor. Jug of oil cookline **Corrected On-Site**
08B-38-4
Basic - Water leaking from pipe and/or faucet/handle. Under prep sink
29-11-4
45
May 31, 2023
Routine - Food
6 critical violations. 2 major violations. 3 minor violations.
View 11 violations
Food Obtained from Approved Sources
FL-11
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Hands Clean and Properly Washed
FL-08
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
25
Aug 23, 2022
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In steam table double boilers heated on the stove and then moved to steam table within previous hour: French onion 122F Dijon sauce 128F Demi 110-120F. Reheated to 180F+ **Corrected On-Site** **Repeat Violation**
03B-01-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Demi from 8/13
01B-24-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over dressing **Corrected On-Site**
08A-05-6
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Marc
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Pizza peel from previous day. Loose debris. **Corrected On-Site**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Mens restroom **Corrected On-Site**
31B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on cook line **Corrected On-Site**
40-06-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm quat **Repeat Violation**
21-07-4
43
Frequently Asked Questions
When was Bistro 424 last inspected?
The most recent health inspection at Bistro 424 on file is from Dec 2, 2025. The public record contains nine inspections in total.
What is the most common violation at Bistro 424?
Across the inspection record, “time/temperature control for safety food” has been cited two times, more than any other issue at Bistro 424.
How does Bistro 424 compare to other restaurants in New Smyrna Beach?
Bistro 424 most recently scored 61 out of 100, which is lower than the New Smyrna Beach average of 72.
Has Bistro 424's inspection record improved over time?
Results have been roughly steady. Inspections at Bistro 424 have averaged around eight violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Bistro 424 means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Bistro 424 inspected?
Based on the inspection history on file, Bistro 424 is inspected around three times per year on average.
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