MERK'S BAR & GRILL

Name: MERK'S BAR & GRILL
Address: 193 N CAUSEWAY, NEW SMYRNA BEACH, FL, 32169, US
Rating: 69.3

193 N CAUSEWAY, NEW SMYRNA BEACH, FL 32169

License #7405552

🍽️ American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

69.3 Grade F / 100

Failing Health Score

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Quick take

MERK'S BAR & GRILL in NEW SMYRNA BEACH currently holds an InspectFL Health Score of 69.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on April 20, 2026. Across those visits, inspectors documented 37 total violations — 5 critical, 7 major, 25 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 20, 2026 shows 11 observation rows: 1 critical, 3 major, and 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[36-73-4] Floor soiled/has accumulation of debris. - Visible between equipment in the bar, along interior bar /corners - under fryers
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Cookline
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Front door
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Area around/ under cutting boards - under grill
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. 3 open half and halfs in the bar
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Slicer guard Drawer gaskets
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Less than 150 ppm corrected to 200 ppm quat
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Cookline
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Black beans from previous morning

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Light buildup baffle
[09-01-4] 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. Bartender putting fruit on a drink
[14-20-4] Ripped/worn tin foil used as shelf cover. Bottom shelves
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Clean lids in a bus tub with visible food debris, bottom shelf in the dish area
[33-34-4] Storage area not maintained clean and organized. Enclosed area behind walk in coolers, pooled water, equipment not organized
[36-27-5] Wall and ceiling soiled with accumulated grease, food debris, and/or dust. Kitchen area
[16-55-4] Dishmachine door in poor repair. Outdoor bar, turns off when door is closed all the way.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Wings
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Whole head of green leaf lettuce
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - On the cookline: Shelving above reach in cooler, area under grill - in the outdoor bar, interior cooler soiled with visible debris
[22-57-6] Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Indoor bar
[35A-03-4] Dead roaches on premises. Sticky trap in a cabinet under register in the outdoor bar, 5 dead roaches. Employee discarded trap.
[36-17-5] Floor tiles missing and/or in disrepair. In front of fryers and back door
[29-08-4] Plumbing system in disrepair. Leak at water filter and drain, mop sink area
[53B-02-5] 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. Nikki, Jess
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior oven next to three compartment sink

Community reaction

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Community pulse