THE BAKERS TABLE

Name: THE BAKERS TABLE
Address: 4154 - 4156 S ATLANTIC AVE, NEW SMYRNA BEACH, FL, 32169, US
Rating: 60.9

4154 - 4156 S ATLANTIC AVE, NEW SMYRNA BEACH, FL 32169

License #7407015

🍽️ American ℹ️

60.9 Grade F / 100

Failing Health Score

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Latest inspection

May 20, 2026 · 5 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

THE BAKERS TABLE in NEW SMYRNA BEACH currently holds an InspectFL Health Score of 60.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on May 20, 2026. Across those visits, inspectors documented 44 total violations — 20 critical, 10 major, 14 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

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The latest inspection on May 20, 2026 shows 5 observation rows: 2 critical, 1 major, and 2 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

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

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Community reaction

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Community pulse

Would you eat here?

THE BAKERS TABLE has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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*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: Met Inspection Standards
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered beverages on prep table
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Blower on container of chips, spray paint and other Maintanence items above that
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Butter 47F; raw shrimp 47-54F. Shrimp thawing overnight in plastic containers in shallow pans, butter sitting in shallow pan, top of Avantco cooler overnight. See stop sale
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink.kitchen entrance

Disposition: Met Inspection Standards
[06-09-1] 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
[08B-49-4] 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-38-4] Food stored on floor. Oil, outside kitchen door
[10-20-4] In-use tongs stored on equipment door handle between uses.
[29-11-4] Mop sink drain flex pipe torn.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quat corrected to 200 ppm
[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. Employee plating lox
[08A-16-5] 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
[01B-24-5] 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
[03A-02-5] 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
[53B-14-5] 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.