The General Public House
Last inspected: Dec 3, 2025
37
Score
The health department has logged 15 inspections at The General Public House, the earliest from 2022. The most recent visit was on Dec 3, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Violation counts have been trending down, averaging around seven violations across recent inspections versus roughly 10 violations before.
The pattern that stands out is “current hotel and restaurant license not displayed”, which has been cited three times.
That's lower than the typical New Smyrna Beach restaurant, which scores around 72. Diners may want to scan the inspection details before deciding to visit.
15
Inspections
3
Critical latest
3
Major latest
4
Minor latest
Inspection History
Dec 3, 2025
Complaint Full
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Proper Hot and Cold Holding Temperatures
FL-21
Required Records Available; Shellstock Tags/Labels
FL-14
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
37
Sep 18, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - stained/soiled gaskets cookline freezer - stained/discolored cookline cooler cutting boards - interior ice machine in the bar, not used for drinks per operator **Warning** - From follow-up inspection 2025-09-18: Cutting boards **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Food stored under dripping water. Slow drip from walk in cooler ceiling onto food containers, left side of walk in cooler facing fan **Warning** - From follow-up inspection 2025-09-18: **Time Extended**
08B-52-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer **Warning** - From follow-up inspection 2025-09-18: **Time Extended**
14-69-4
82
Sep 17, 2025
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Plumbing Maintained; Sewage Disposal
FL-51
Floors, Walls, and Ceilings Clean and in Good Repair
FL-52
27
Jul 18, 2025
Complaint Full
2 major violations. 4 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche **Warning** - From follow-up inspection 2025-07-18: **Time Extended** - From follow-up inspection 2025-07-18: **Time Extended**
02B-01-5
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. Hosts with no food handler training **Warning** - From follow-up inspection 2025-07-18: **Time Extended** - From follow-up inspection 2025-07-18: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Walk in freezer flooring **Warning** - From follow-up inspection 2025-07-18: **Time Extended** - From follow-up inspection 2025-07-18: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Food stored on floor. Walk in freezer **Warning** - From follow-up inspection 2025-07-18: **Time Extended** - From follow-up inspection 2025-07-18: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer **Warning** - From follow-up inspection 2025-07-18: **Time Extended** - From follow-up inspection 2025-07-18: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan cover Hood filters **Warning** - From follow-up inspection 2025-07-18: **Time Extended** - From follow-up inspection 2025-07-18: **Time Extended**
23-03-4
67
Jul 17, 2025
Complaint Full
5 critical violations. 4 major violations. 6 minor violations.
View 15 violations
Food Obtained from Approved Sources
FL-11
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
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
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Floors, Walls, and Ceilings Clean and in Good Repair
FL-52
12
Mar 26, 2025
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
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. Succa 3/1; pimento cheese 3/5; ranch 3/4; honey butter 3/5 **Warning** - From follow-up inspection 2025-03-26: Black rice 3/13, corn 3/15 **Time Extended**
01B-24-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta bag 50F on top of containers, left cookline cooler 1 hour per cook. Employee moved into 1/3 pan Butter 79F with no time or temperature control for safety on cookline **Warning** - From follow-up inspection 2025-03-26: Garlic butter 52F, honey butter 48F, both accidentally left out after removing from refrigeration to use some. Returned to cooler garlic butter 72F**Time Extended** on the line for 1.75-2.75 hours. Operator time marked **Time Extended** **Corrective Action Taken**
03A-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Cheese sauce 127F in the middle after 4 hours in the steam table. See stop sale **Warning** - From follow-up inspection 2025-03-26: French onion 105-120F in the steam table for 3 hours reheating **Time Extended**
03E-02-5
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items labeled with wrong day/wrong month/incorrect item or not marked **Warning** - From follow-up inspection 2025-03-26: Ribs, pork, opened container of boiled eggs **Time Extended**
02C-02-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards Interior salamander Reach in cooler gaskets Avantco oven interior Slicer Ice machine interior **Warning** - From follow-up inspection 2025-03-26: Oven, gaskets, salamander **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. Redfish **Warning** - From follow-up inspection 2025-03-26: In the walk in cooler, still frozen, sealed. Operator returned to freezer 1 in reach in cooler thawed in packaging **Time Extended**
06-09-1
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Cookline **Warning** - From follow-up inspection 2025-03-26: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Food stored on floor. Walk in freezer **Warning** - From follow-up inspection 2025-03-26: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer **Warning** - From follow-up inspection 2025-03-26: **Time Extended**
14-69-4
43
Mar 13, 2025
Routine - Food
5 critical violations. 3 major violations. 8 minor violations.
View 16 violations
High Priority - Raw animal food not separated from ready-to-eat food. Walk in cooler raw steak over cooked brisket **Corrected On-Site** **Warning**
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. Succa 3/1; pimento cheese 3/5; ranch 3/4; honey butter 3/5 **Warning**
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta bag 50F on top of containers, left cookline cooler 1 hour per cook. Employee moved into 1/3 pan Butter 79F with no time or temperature control for safety on cookline **Warning**
03A-02-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Cheese sauce 127F in the middle after 4 hours in the steam table. See stop sale **Warning**
03E-02-5
High Priority - Toxic substance/chemical improperly stored. Murphy oil soap in bag in the box soda **Corrected On-Site** **Warning**
41-10-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooling at 12:50 brisket 88f, spin dip 78F. At 1:40, brisket 78F, spin dip 77F. **Warning**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards Interior salamander Reach in cooler gaskets Avantco oven interior Slicer Ice machine interior **Warning**
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items labeled with wrong day/wrong month/incorrect item or not marked **Warning**
02C-02-5
Basic - In-use tongs stored on equipment door handle between uses. Oven door **Corrected On-Site** **Warning**
10-20-4
Basic - Food stored on floor. Walk in freezer **Warning**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer **Warning**
14-69-4
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. Redfish **Warning**
06-09-1
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.sunglasses over reach in cooler **Corrected On-Site** **Warning**
40-06-5
Basic - Floor soiled/has accumulation of debris. Cookline **Warning**
36-73-4
Basic - Working containers of food removed from original container not identified by common name. Flour, sugar **Warning**
02D-01-5
23
Oct 30, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 in mop sink area next to dish area - From follow-up inspection 2024-10-30: 2, same area **Time Extended**
35A-02-6
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. Creamed corn 10/14 Creamed corn side dish 10/12 - From follow-up inspection 2024-10-30: 3 single portions rice/dip 10/18 and 10/12 **Time Extended**
01B-24-5
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. Quame - From follow-up inspection 2024-10-30: **Time Extended**
53B-02-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer - From follow-up inspection 2024-10-30: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Plumbing system in disrepair. Handle falls off, hand sink in dish area - From follow-up inspection 2024-10-30: **Time Extended**
29-08-4
61
Oct 22, 2024
Routine - Food
6 critical violations. 2 major violations. 6 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Onion/herb butter 59F, honey butter 62F, cheese 60F. Out for approximately than 2 hours operator
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Spray bottle over clean plates **Corrected On-Site*. Next to cookline hand sink **Corrected On-Site**
41-10-4
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. Ran bar dishwasher 3x. Approximately 10 ppm cl
22-41-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 in mop sink area next to dish area
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Ground beef over ready to eat food 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. Creamed corn 10/14 Creamed corn side dish 10/12
01B-24-5
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. Quame
53B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sausage made previous day **Corrected On-Site**
02C-02-5
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. Red drum, tuna, salmon. See stop sale
06-09-1
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Deli meat in reach in cooler **Corrected On-Site**
08B-49-4
Basic - Food stored under dripping water. Walk in cooler
08B-52-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
14-69-4
Basic - Plumbing system in disrepair. Handle falls off, hand sink in dish area
29-08-4
Basic - Working containers of food removed from original container not identified by common name. Sugar **Corrected On-Site**
02D-01-5
25
Feb 19, 2024
Food-Licensing Inspection
1 critical violation. 1 major violation.
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. Ajus 2/10, creamed corn 2/8
01B-24-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior microwave
22-02-4
78
Jan 25, 2024
Routine - Food
2 critical violations. 5 major violations. 4 minor violations.
View 11 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Green goddess made in house 1/16, ranch made in house 1/15, cheese sauce 1/16, prosciutto cheese 12/29, cooked onion 1/16 **Warning**
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Honey butter out for 1 hour and returned to cooler per operator 69F **Repeat Violation** **Warning**
03A-02-5
Intermediate - Establishment advertised fresh juice, but juice was not prepared within 12 hours of sale and/or juice contains additives. Menu stated beverage made with fresh Florida orange juice but store bought orange juice is used as indicated by GM. **Warning**
52-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior microwave heavily soiled - corrected on site Stained grooved cutting boards **Corrective Action Taken** **Repeat Violation** **Warning**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat **Repeat Violation** **Warning**
16-37-1
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. 2 employees **Warning**
53B-02-5
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. No available food handler certificates and no completed agreements **Warning**
11-26-1
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. - Bar glass freezer - walk in freezer **Repeat Violation** **Warning**
14-69-4
Basic - Ice scoop handle in contact with ice. Bar **Corrected On-Site** **Warning**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. On oven door **Corrected On-Site** **Warning**
10-20-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quat. Corrected to 400 ppm x quat **Warning**
21-08-4
37
Nov 28, 2023
Complaint Partial
2 minor violations.
View 2 violations
Basic - Cove molding/floor tiles at floor/wall juncture broken/missing. - In various locations throughout kitchen, baseboards broken and in disrepair. - tiles under dish machine broken and loose
36-03-4
Basic - Floor soiled/has accumulation of debris. Under cooking equipment
36-73-4
90
May 11, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - - From initial inspection : 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. Bar 0 ppm cl **Repeat Violation** **Warning** - From follow-up inspection 2023-05-11: 0 ppm cl **Time Extended**
22-41-4
High Priority - - From initial inspection : High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon available undercooked upon request **Warning** - From follow-up inspection 2023-05-11: Operator provided letter from Sysco stating fish is intended to be fully cooked. **Admin Complaint**
01D-01-5
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat **Warning** - From follow-up inspection 2023-05-11: **Time Extended**
16-37-1
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. **Warning** - From follow-up inspection 2023-05-11: **Time Extended**
06-09-1
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer **Repeat Violation** **Warning** - From follow-up inspection 2023-05-11: **Time Extended**
14-69-4
61
Sep 13, 2022
Routine - Food
4 critical violations. 2 major violations. 10 minor violations.
View 16 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 ppm cl bar dish machine
22-41-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee beginning work opening coolers and handling clean equipment without hand washing. Discussed with employee, who promptly washed his hands. **Corrected On-Site**
12A-16-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 6 in mop sink/bag in the box soda area
35A-02-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Jalepeno creamed corn 8/27
01B-24-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Open gallon of milk in the waitstation
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns in the bar, black buildup
22-02-4
Basic - Walk in cooler ceiling seams dripping water onto the floor and sheet pan on speed rack. **Repeat Violation**
29-11-4
Basic - Bowl or other container with no handle used to dispense food. Cup with no handle in the bar. **Repeat Violation**
14-01-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can of soda on prep table. **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. Left cookline cooler door falls off when opened
14-11-5
Basic - Floor tiles missing and/or in disrepair. - In front of cookline handsink/prep table - coved molding broken/hole in the wall under dish machine
36-17-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice, walk in freezer floor **Repeat Violation**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Green tomatoes
08B-39-4
Basic - Standing water in bottom of reach-in-cooler. Salad cooler
29-49-6
27
Jul 6, 2022
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Salamander interior **Warning** - From follow-up inspection 2022-07-06: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Top and interior doors **Warning** - From follow-up inspection 2022-07-06: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. - interior Avantco reach in cooler shelving - left side hood filters - Avantco freezer gaskets - interior of container holding clean utensils, expo **Corrective Action Taken** **Warning** - From follow-up inspection 2022-07-06: Left side hood filters **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Warning** - From follow-up inspection 2022-07-06: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Heavy buildup **Warning** - From follow-up inspection 2022-07-06: **Time Extended**
14-69-4
74
Frequently Asked Questions
When was The General Public House last inspected?
The most recent health inspection at The General Public House on file is from Dec 3, 2025. The public record contains 15 inspections in total.
What is the most common violation at The General Public House?
Across the inspection record, “current hotel and restaurant license not displayed” has been cited three times, more than any other issue at The General Public House.
How does The General Public House compare to other restaurants in New Smyrna Beach?
The General Public House most recently scored 37 out of 100, which is lower than the New Smyrna Beach average of 72.
Has The General Public House's inspection record improved over time?
Yes. Recent inspections at The General Public House have averaged around seven violations per visit, down from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at The General Public House 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 The General Public House inspected?
Based on the inspection history on file, The General Public House is inspected around four times per year on average.
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