The Bakers Table
Last inspected: Dec 3, 2025
86
Score
The Bakers Table has been inspected eight times since 2022. The most recent visit was on Dec 3, 2025. A low risk tier reflects an inspection that turned up minimal issues.
Things are looking better lately, with recent visits averaging around five violations compared to roughly eight violations earlier on.
The most common issue across all inspections has been “ready-to-eat”, showing up four times.
The city-wide average for New Smyrna Beach sits at 72, putting The Bakers Table on the better side of that line. The file should reassure diners considering a visit.
8
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Dec 3, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -corn beef 46f pastrami 46f advised to keep a lower level -Pastry cooler liquid egg yoke 48f,butter 46f to 50f **Warning** - From follow-up inspection 2025-12-03: Pantry cooler butter, goat cheese, egg 38-39F 16 oz plastic containers in shallow full pan 46-47F. Operator moved underneath. **Time Extended**
03A-02-5
86
Nov 21, 2025
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
67
May 9, 2025
Routine - Food
4 critical violations. 1 major violation. 6 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. Employee plating lox
09-01-4
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. Walk in cooler
08A-16-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Deli meat 5/1 Cooked cauliflower 4/30 Cut cabbage 5/1 Basmati 5/2 Bolo 5/2
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Butter lbs 44-45F bottom center of pastry cooler - quiche 67F, out for approximately 30 minutes per operator
03A-02-5
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.
53B-14-5
Basic - Mop sink drain flex pipe torn.
29-11-4
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. Tuna
06-09-1
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Food stored on floor. Oil, outside kitchen door
08B-38-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Poached egg and shrimp, top back of cookline cooler, personal items per chef
08B-49-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quat corrected to 200 ppm **Corrected On-Site**
21-08-4
37
Dec 12, 2024
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
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. Ham 12/5, pastrami 12/5, corned beef 12/5
01B-24-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw oyster rock over raw ceviche shrimp **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blue cheese 45F bottom right oyster cooler overnight
03A-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. Potato latkes 2/2
02C-08-5
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. 2 current employees
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup on dessert cooler **Corrected On-Site**
12B-07-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Less than 150 ppm quat corrected to 200 ppm **Corrected On-Site**
21-08-4
43
Apr 24, 2024
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cake, dessert unit **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Butter 60F, heavy cream 49F, cookline cooler after being used for prep but left on top of other containers. - salad cooler Spinach 47F, blue cheese 48F, pimento cheese 43-44F operator turned down **Corrective Action Taken**
03A-02-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Short rib 4/13
01B-24-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw veal over fish. Cookline cooler **Corrected On-Site**
08A-20-5
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. Jennifer
53B-14-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Light buildup top and side interior ice machine
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup cookline **Corrected On-Site**
12B-07-4
45
Nov 15, 2023
Routine - Food
5 critical violations. 2 major violations. 1 minor violation.
View 8 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handled dirty dishes with gloves on; removed gloves, and handled clean plates
12A-13-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Trays of raw bacon and shrimp over tray with meat sauce **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cold smoked salmon over produce and deli meat walk in cooler **Corrected On-Site**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. White beans 11/4
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pimento cheese dip 44f in Avantco cooler. Operator turned down thermostat. Beef tips 52F moved from one cooler to another **Corrective Action Taken**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Grits from Sunday **Corrected On-Site**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Yellow substance **Corrected On-Site**
41-17-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Less than 150 ppm corrected to approximately 300 ppm quat **Corrected On-Site**
21-08-4
37
May 26, 2023
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Food Obtained from Approved Sources
FL-11
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Proper Hot and Cold Holding Temperatures
FL-21
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
Wiping Cloths Properly Used and Stored
FL-41
Personal Cleanliness
FL-40
41
Oct 20, 2022
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Hot and Cold Water Available; Adequate Pressure
FL-25
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
41
Frequently Asked Questions
When was The Bakers Table last inspected?
The most recent health inspection at The Bakers Table on file is from Dec 3, 2025. The public record contains eight inspections in total.
What is the most common violation at The Bakers Table?
Across the inspection record, “ready-to-eat” has been cited four times, more than any other issue at The Bakers Table.
How does The Bakers Table compare to other restaurants in New Smyrna Beach?
The Bakers Table most recently scored 86 out of 100, which is higher than the New Smyrna Beach average of 72.
Has The Bakers Table's inspection record improved over time?
Yes. Recent inspections at The Bakers Table have averaged around five violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at The Bakers Table 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 The Bakers Table inspected?
Based on the inspection history on file, The Bakers Table is inspected around three times per year on average.
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