THE GENERAL PUBLIC HOUSE

Name: THE GENERAL PUBLIC HOUSE
Address: 501 CANAL ST, NEW SMYRNA BEACH, FL, 32168, US
Rating: 66.1

501 CANAL ST, NEW SMYRNA BEACH, FL 32168

License #7407234

🏨 Hotel/Resort ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

66.1 Grade F / 100

Failing Health Score

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Quick take

THE GENERAL PUBLIC HOUSE in NEW SMYRNA BEACH currently holds an InspectFL Health Score of 66.1 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 December 3, 2025. Across those visits, inspectors documented 68 total violations — 22 critical, 18 major, 28 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

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on December 3, 2025 included 2 critical violations, 3 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

86%

Imported observations

Coverage note

Inspector notes shown when available

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

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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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.

Inspection Completed - No Further Action
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan covers
[08B-38-4] Food stored on floor. Case on the floor in the freezer
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Dispenser empty. Buckets at 0 ppm. Corrected to 100 ppm cl
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled or incorrectly labeled, dish area
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Stained grooves cutting boards
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Packaged meats left at room temp
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 76F out and returned to cooler per operator
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Kitchen
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Pork empanadas 11/21 Sofrito 11/12 Goat cheese spread 11/21 Turkey 11/25 Dates all incorrect per manager

Call Back - Complied
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
[35A-05-4] Roach activity present as evidenced by live roaches found. 1 on cookline prep area
[08B-56-4] Can of red bull stored in ice used for drinks.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Smoked salmon dated 9/8, should be 9/14 per chef
[52-03-4] Establishment advertised blue crab on menu/menu board but served blue swimming crab. On specials menu from the weekend. Operator discarded menus, no longer in use.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over pasta, 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. Bacon jam 9/4 Brisket 9/9 Cooked shrimp 9/8
[51-11-4] Carbon dioxide/helium tanks not adequately secured. In the walk in cooler and bar
[08B-52-4] Food stored under dripping water. Slow drip from walk in cooler ceiling onto food containers, left side of walk in cooler facing fan
[35A-03-4] Dead roaches on premises. - 3 on the floor behind reach in cooler - in dry storage
[22-02-4] 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
[22-41-4] 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. Dish machines 0 ppm cl. Main dish corrected to 200 ppm cl. Bar dish machine 50 ppm cl.

Emergency order recommended
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Au jus 7/9 Corn 7/10 Bacon jam 6/26 Spin dip 7/10 Soufflé cups of risotto 7/3 Ranch 7/9 Beef empanadas 7/9 Pork empanadas 7/10 and 7/7 Veg empanadas 7/10 Salmon dip 6/22 Beef for empanadas 7/10 Tzatziki 6/19
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Ceviche
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. No sanitizer in bucket. Operator mixed new solution with chlorine
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan cover Hood filters
[24-08-4] Equipment and utensils not properly air-dried - employee drying with a towel
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Bar
[36-17-5] Floor tiles missing and/or in disrepair. Walk in freezer flooring
[35A-09-4] Presence of live ants. Several along the wall behind handsink and wall across from ice machine
[35A-03-4] Dead roaches on premises. 3 in dry storage
[11-26-1] 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
[35A-02-7] Live, small flying insects found 1 on cookline 2 around mop sink
[22-41-4] 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
[52-10-4] Establishment advertised fresh juice, but juice was not prepared within 12 hours of sale and/or juice contains additives. Fresh Florida orange juice on menu. Bartender provided a carton from concentrate used for beverage.
[16-21-4] Accumulation of debris on exterior of warewashing machine.top of mahcine
[35A-05-4] Roach activity present as evidenced by live roaches found. 1 on cutting board 1 on cookline freezer gaskets 3 on wall mop sink area. 4 on the wall in the dish machine/three compartment sink area t 3 under dish machine 6+ in dry storage 1 in the bar
[08B-12-5] Stored food not covered. Multiple containers in the walk-in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad cooler stocked between 5.25 and 3.75 hours earlier per operator: risotto 50F, turkey 49F, shredded cheese 48F. Diced tomatoes 48F, egg 45F, shrimp 46F

Community reaction

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Community pulse