New Smyrna Beach Brat Haus
Last inspected: Mar 12, 2026
82
Score
The health department has logged nine inspections at New Smyrna Beach Brat Haus, the earliest from 2022. The most recent report on file is from Mar 12, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Inspection results have stayed in a similar range over the last few visits, averaging around three violations each.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited three times.
The city-wide average for New Smyrna Beach sits at 72, putting New Smyrna Beach Brat Haus on the better side of that line. The record reflects steady performance over time.
9
Inspections
0
Critical latest
2
Major latest
0
Minor latest
Inspection History
Mar 12, 2026
Routine - Food
2 major violations.
View 2 violations
Certified Food Manager Identification
FL-02
Toilet Rooms Maintained
FL-53
82
Jul 25, 2025
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
55
Jan 9, 2025
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over shredded cheese, glass door cooler **Corrected On-Site**
08A-05-6
High Priority - 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 **Corrected On-Site**
03E-03-5
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 employee on duty with no food handler training
11-26-1
67
Jul 16, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
74
Jan 23, 2024
Routine - Food
2 critical violations.
View 2 violations
High Priority - 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 **Repeat Violation**
01B-24-5
High Priority - 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 **Repeat Violation**
03A-02-5
74
Sep 12, 2023
Routine - Food
No violations found.
100
Sep 7, 2023
Routine - Food
5 critical violations. 2 major violations. 1 minor violation.
View 8 violations
High Priority - 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 **Warning**
01B-24-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - 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 **Warning**
03A-02-5
High Priority - 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 **Warning**
03D-06-5
High Priority - 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 **Warning**
03B-01-6
Intermediate - 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 **Warning**
02C-08-5
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** **Repeat Violation** **Warning**
11-27-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm cl. Corrected to 100 ppm cl **Corrected On-Site** **Warning**
21-07-4
37
Feb 2, 2023
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over cornbread, Kenmore freezer **Corrected On-Site**
08A-02-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter 108F. Operator moved to heat **Corrective Action Taken**
03B-01-6
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.
11-27-4
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. Pat and Kelly **Repeat Violation**
53B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Brats
02C-08-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee next to steam table **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table **Corrected On-Site**
40-06-5
50
Aug 23, 2022
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tcs curry 44F, provolone 46F, Kenmore. Advised to adjust temperature setting and/or service cooler
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Spray paint and cleaner over Togo containers
41-10-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Spaetzle and potato salad **Corrective Action Taken**
02C-02-5
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. Pat **Repeat Violation**
53B-02-5
61
Frequently Asked Questions
When was New Smyrna Beach Brat Haus last inspected?
The most recent health inspection at New Smyrna Beach Brat Haus on file is from Mar 12, 2026. The public record contains nine inspections in total.
What is the most common violation at New Smyrna Beach Brat Haus?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at New Smyrna Beach Brat Haus.
How does New Smyrna Beach Brat Haus compare to other restaurants in New Smyrna Beach?
New Smyrna Beach Brat Haus most recently scored 82 out of 100, which is higher than the New Smyrna Beach average of 72.
Has New Smyrna Beach Brat Haus' inspection record improved over time?
Results have been roughly steady. Inspections at New Smyrna Beach Brat Haus have averaged around three violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at New Smyrna Beach Brat Haus means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is New Smyrna Beach Brat Haus inspected?
Based on the inspection history on file, New Smyrna Beach Brat Haus is inspected around three times per year on average.
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