YELLOW DOG EATS KITCHEN & BAR

Name: YELLOW DOG EATS KITCHEN & BAR
Address: 147 S CANAL ST, NEW SMYRNA BEACH, FL, 32168, US
Rating: 48.9

147 S CANAL ST, NEW SMYRNA BEACH, FL 32168

License #7405702

🍺 Bar/Pub ℹ️

48.9 Grade F / 100

Failing Health Score

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Latest inspection

April 22, 2026 · 10 findings · 2 critical

Routine - Food

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Major

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Minor

Usually lower-risk context.

Quick take

YELLOW DOG EATS KITCHEN & BAR in NEW SMYRNA BEACH currently holds an InspectFL Health Score of 48.9 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 April 22, 2026. Across those visits, inspectors documented 71 total violations — 16 critical, 18 major, 37 minor.

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Record snapshot

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The latest inspection on April 22, 2026 shows 10 observation rows: 2 critical, 1 major, and 7 minor.

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Inspector notes

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Community reaction

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Community pulse

Would you eat here?

YELLOW DOG EATS KITCHEN & BAR has a rough inspection history. Would you risk it?

F record

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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
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Ice bucket under Raw beef and seafood
[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
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on reach in cooler
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation.
[36-73-4] Floor soiled/has accumulation of debris. Smoker room, floor and lines above equipment
[36-11-4] Floors not maintained smooth and durable. Shed
[08B-38-4] Food stored on floor. Chip cases on the floor in the shed
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Tcs jalapeño ranch dressing 4/10, incorrect per operator
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Black beans 106-123F, queso 115-134F, reheating approximately 3 hours
[31A-11-4] Handwash sink used for purposes other than handwashing. Used to hold knife on the cookline

Disposition: Met Inspection Standards
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cigarette pack and sunglasses next to reach in cooler cutting board
[08B-38-4] Food stored on floor. Cases in the storage shed
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Wire shelving above reach in cooler cookline, dust Bar interior shelving under soda machine soiled with slim/mold like substance
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pork 55F cooling overnight in walk in cooler. See stop sale
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Rice 3/17, chicken curry 3/17
[35A-23-4] Roach excrement and/or droppings present. Top of smoker and containers on top of smoker, smoker room
[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. In squeeze bottle, tcs dressing 44-45F, operator iced.
[03E-02-5] Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. At over 2.5 hours, pork 115F in the center, smoker.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Slicer blade guard Right reach in cooler gaskets
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Smoker room
[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. New employees with no food handler training
[31B-03-4] No soap provided at handwash sink. Smoker room
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Spinach dip from 2 days ago
[41-17-4] Spray bottle containing toxic substance not labeled.