City Market Bistro
Last inspected: Feb 20, 2026
22
Score
The health department has logged 13 inspections at City Market Bistro, the earliest from 2022. City Market Bistro was last inspected on Feb 20, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Recent visits have flagged more than earlier ones: around 11 violations per visit lately, up from roughly nine violations before.
Looking across the full record, “raw animal foods not properly separated” is the recurring theme, flagged three times.
The city-wide average sits at 72, which City Market Bistro's 22 doesn't quite reach. Taken together, the history suggests a facility that has struggled with consistency.
13
Inspections
4
Critical latest
3
Major latest
2
Minor latest
Inspection History
Feb 20, 2026
Routine - Food
4 critical violations. 3 major violations. 2 minor violations.
View 9 violations
Food Obtained from Approved Sources
FL-11
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
22
Nov 19, 2025
Routine - Food
3 critical violations. 6 major violations. 4 minor violations.
View 13 violations
High Priority - - From initial inspection : High Priority - 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 **Warning** - From follow-up inspection 2025-11-19: **Time Extended**
08A-16-5
High Priority - - From initial inspection : High Priority - 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 **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2025-11-19: Fries 86F. Operator returned to cooler advised to use time as a public health control **Time Extended**
03A-02-5
High Priority - - From initial inspection : High Priority - 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 **Warning** - From follow-up inspection 2025-11-19: Remi 11/8 Caesar 11/4, 10/25 **Time Extended**
01B-24-5
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. **Repeat Violation** **Warning** - From follow-up inspection 2025-11-19: Some marked, others not **Time Extended**
01C-03-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Next to walk in cooler used as dump sink **Warning** - From follow-up inspection 2025-11-19: **Time Extended**
31A-11-4
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. Chris **Warning** - From follow-up inspection 2025-11-19: **Time Extended**
53B-02-5
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. Front of house employees on duty with no food handler training **Warning** - From follow-up inspection 2025-11-19: **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - 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 **Warning** - From follow-up inspection 2025-11-19: Raw chicken and steak vacuum sealed, some dated 11/18, others not dated. No time mark. Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan must be properly labeled with the production time and date. **Time Extended**
03G-50-1
Intermediate - - From initial inspection : Intermediate - 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 **Warning** - From follow-up inspection 2025-11-19: **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. fan above dish machine **Warning** - From follow-up inspection 2025-11-19: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Baffle **Repeat Violation** **Warning** - From follow-up inspection 2025-11-19: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Floors not maintained smooth and durable. Water damaged and broken wood next to dish machine **Warning** - From follow-up inspection 2025-11-19: **Time Extended**
36-11-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Bar freezer **Warning** - From follow-up inspection 2025-11-19: **Time Extended**
14-69-4
29
Sep 16, 2025
Routine - Food
3 critical violations. 4 major violations. 4 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Toilet Rooms Maintained
FL-53
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
Hot and Cold Water Available; Adequate Pressure
FL-25
23
Feb 27, 2025
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Washing Fruits and Vegetables
FL-42
Toilet Rooms Maintained
FL-53
29
Oct 23, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. - From follow-up inspection 2024-10-23: **Time Extended**
01C-03-4
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. Employees with no food handler training/ present during inspection - From follow-up inspection 2024-10-23: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Equipment in poor repair. - reach in cooler shelving coating chipping/peeling off, main saute cooler - Avantco reach in freezer gaskets torn - From follow-up inspection 2024-10-23: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under equipment/along wall - From follow-up inspection 2024-10-23: **Time Extended**
36-73-4
74
Oct 22, 2024
Routine - Food
2 critical violations. 4 major violations. 5 minor violations.
View 11 violations
High Priority - 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
22-41-4
High Priority - 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 **Corrective Action Taken**
35A-04-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Dish area, used to hold perforated pan and silverware
31A-11-4
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. Employees with no food handler training/ present during inspection
11-26-1
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
02B-02-5
Basic - Working containers of food removed from original container not identified by common name. Sugar/flour on dry storage
02D-01-5
Basic - Floor soiled/has accumulation of debris. Under equipment/along wall
36-73-4
Basic - Equipment in poor repair. - reach in cooler shelving coating chipping/peeling off, main saute cooler - Avantco reach in freezer gaskets torn
14-11-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. I ppm
21-08-4
39
Mar 27, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Food Obtained from Approved Sources
FL-11
Non-Food Contact Surfaces Clean
FL-23
78
Mar 26, 2024
Routine - Food
4 critical violations. 4 major violations. 7 minor violations.
View 15 violations
High Priority - 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 **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - 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. **Corrected On-Site** **Admin Complaint**
35A-04-4
High Priority - 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 **Corrected On-Site** **Repeat Violation** **Warning**
08A-20-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior microwave Interior oven Veg chopper **Warning**
22-02-4
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. New employees with no food handler training **Repeat Violation** **Warning**
11-26-1
Intermediate - 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 **Corrected On-Site** **Warning**
02C-02-5
Basic - Floor soiled/has accumulation of debris. Cookline **Repeat Violation** **Warning**
36-73-4
Basic - In-use tongs stored on equipment door handle between uses. Oven door **Corrected On-Site** **Warning**
10-20-4
Basic - Light not functioning. Dry storage **Warning**
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover above dish machine Vent above cookline Underside of shelving cookline **Warning**
23-03-4
Basic - 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 **Warning**
03G-53-1
Basic - Time/temperature control for safety food thawed in an improper manner. Lobster bisque room temp **Corrected On-Site** **Warning**
06-01-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm **Repeat Violation** **Warning**
21-08-4
26
Jan 16, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
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. New employees without food handler training - From follow-up inspection 2024-01-16: **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - 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 **Repeat Violation** **Warning** - From follow-up inspection 2024-01-16: Operator showed emailed 1/11/23 with completed HACCP request. **Time Extended**
03G-50-1
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Cookline floor along back wall and under wire shelving **Repeat Violation** - From follow-up inspection 2024-01-16: **Time Extended**
36-73-4
78
Nov 14, 2023
Routine - Food
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
High Priority - 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 **Corrected On-Site** **Repeat Violation**
08A-20-5
High Priority - 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 **Corrected On-Site**
08A-05-6
Intermediate - 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 **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior microwave
22-02-4
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. New employees without food handler training
11-26-1
Intermediate - 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 **Repeat Violation** **Warning**
03G-50-1
Basic - 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 **Corrected On-Site**
21-08-4
Basic - Floor soiled/has accumulation of debris. Cookline floor along back wall and under wire shelving **Repeat Violation**
36-73-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Burn gel on cookline **Corrected On-Site**
40-06-5
Basic - Working containers of food removed from original container not identified by common name. Sugar in 32 oz container **Corrected On-Site**
02D-01-5
41
May 30, 2023
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
61
May 25, 2023
Routine - Food
6 critical violations. 3 major violations. 5 minor violations.
View 14 violations
High Priority - 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. Making salad **Repeat Violation** **Warning**
09-01-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Potatoes cooked and stored in covered containers in walk in cooler 74F in the middle, in the walk in cooler for approximately 3.75 hours per operator. Unable to determine when 135F was reached. Operator uncovered and unstacked to aid cooling **Warning**
03D-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Cheesecake 44F, whipped cream 50F, cooked shrimp 47F. Bottom of Avantco cooler. Operator discarded shrimp. - butter 44f, butter 45F, cooked leeks 45F sausage 47F, top of cookline cooler - cooked potatoes 50F, stored on top of containers of cooling potatoes. Operator uncovered and moved away from cooling potatoes Both coolers frequently opened during a busy lunch rush per operator - cooked potatoes 84F sitting next to fryer. Advised to use time as a public health control **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - Roach activity present as evidenced by live roaches found. 1 under handsink next to walk in cooler **Warning**
35A-05-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. French onion 5/18 **Warning**
01B-24-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over oysters, walk in cooler **Warning**
08A-20-5
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. Server **Repeat Violation** **Warning**
53B-02-5
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different 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 of raw steak held for over 48 hours **Warning**
03G-50-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - interior ice machine - interior chest freezer gasket area **Warning**
22-02-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Small bowls **Warning**
24-06-4
Basic - Dead roaches on premises. 1 on a baseboard under clean bowl storage **Warning**
35A-03-4
Basic - Floor soiled/has accumulation of debris. Baseboard area; floor along walls **Warning**
36-73-4
Basic - In-use utensil stored in sanitizer between uses. Spoon and knives **Corrected On-Site** **Warning**
10-18-5
Basic - Silverware/utensils stored upright with the food-contact surface up. Coffee area **Warning**
24-18-4
23
Sep 14, 2022
Routine - Food
5 critical violations. 2 major violations. 4 minor violations.
View 11 violations
High Priority - 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. - Chef Plating bread. - employee cutting lemon and placing on beverage **Corrected On-Site**
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food/other raw animal products. - raw beef over raw seafood and ready to eat sauce. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Repeat Violation**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cooked shrimp 46F Bottom right Avantco cooler. Operator discarded. - heavy cream, 51F in bar cooler. See stop sale
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - Cooked onions 78F on prep table next to stove. - cooked onions in the steam table approximately 1.75 hours 85F - cooked potatoes next to fryer 86F Advised to use time as a public health control or hood at 41F or below/135F or above. Operator moved to refrigeration **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. - Used to fill water bottle for table - used as a dump sink next to walk in cooler
31A-11-4
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. Server
53B-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cookline shelving under grill
23-03-4
Basic - Floor soiled/has accumulation of debris. Fryer area **Repeat Violation**
36-73-4
Basic - Equipment and utensils not properly air-dried - employee towel drying **Corrected On-Site**
24-08-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on dry storage container
40-06-5
32
Frequently Asked Questions
When was City Market Bistro last inspected?
The most recent health inspection at City Market Bistro on file is from Feb 20, 2026. The public record contains 13 inspections in total.
What is the most common violation at City Market Bistro?
Across the inspection record, “raw animal foods not properly separated” has been cited three times, more than any other issue at City Market Bistro.
How does City Market Bistro compare to other restaurants in New Smyrna Beach?
City Market Bistro most recently scored 22 out of 100, which is lower than the New Smyrna Beach average of 72.
Has City Market Bistro's inspection record improved over time?
No. Recent inspections at City Market Bistro have averaged around 11 violations per visit, up from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at City Market Bistro means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is City Market Bistro inspected?
Based on the inspection history on file, City Market Bistro is inspected around four times per year on average.
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