Merk's Bar & Grill
Last inspected: Apr 20, 2026
45
Score
Inspectors have visited Merk's Bar & Grill 20 times, with records going back to 2022. The most recent visit was on Apr 20, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Recent inspections have found fewer violations than earlier ones, averaging around five violations lately and about seven violations before that.
“Nonfood-contact surface soiled with grease” comes up most often, recorded 11 times in the inspection record.
Compared to other New Smyrna Beach restaurants (averaging 72), there's room to close the gap. There are enough flags in the record to merit a second thought.
20
Inspections
1
Critical latest
3
Major latest
7
Minor latest
Inspection History
Apr 20, 2026
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Front door
29-34-4
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. 3 open half and half's in the bar
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer guard Drawer gaskets
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. Black beans from previous morning **Corrected On-Site**
02C-02-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cookline
36-27-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Less than 150 ppm corrected to 200 ppm quat **Corrected On-Site**
21-08-4
Basic - Floor soiled/has accumulation of debris. - Visible between equipment in the bar, along interior bar /corners - under fryers
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Cookline **Corrected On-Site**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Area around/ under cutting boards - under grill **Corrective Action Taken**
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
12B-13-4
45
Dec 1, 2025
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. In front of fryers and back door **Warning** - From follow-up inspection 2025-10-07: **Time Extended** - From follow-up inspection 2025-10-14: **Time Extended** - From follow-up inspection 2025-12-01: tiles replaced, 1 loose **Time Extended**
36-17-5
95
Oct 14, 2025
Complaint Full
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - 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 **Warning** - From follow-up inspection 2025-10-07: **Time Extended** - From follow-up inspection 2025-10-14: Dish machine off and not in use - serviced multiple times since previous inspection, possible water pressure issue per Manager. **Time Extended**
22-57-6
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. In front of fryers and back door **Warning** - From follow-up inspection 2025-10-07: **Time Extended** - From follow-up inspection 2025-10-14: **Time Extended**
36-17-5
82
Oct 7, 2025
Complaint Full
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Toilet Rooms Maintained
FL-53
Lighting Adequate; Required Shields in Place
FL-36
Proper Sanitizer Contact Time and Concentration
FL-33
64
Sep 29, 2025
Complaint Full
2 critical violations. 3 major violations. 11 minor violations.
View 16 violations
High Priority - 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 **Warning**
22-57-6
High Priority - 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 **Warning**
09-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior oven next to three compartment sink **Warning**
22-02-4
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. Nikki, Jess **Warning**
53B-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Wings **Warning**
03F-10-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Light buildup baffle **Corrected On-Site** **Warning**
22-20-5
Basic - 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 **Warning**
24-06-4
Basic - Dead roaches on premises. Sticky trap in a cabinet under register in the outdoor bar, 5 dead roaches. Employee discarded trap. **Corrected On-Site** **Warning**
35A-03-4
Basic - Dishmachine door in poor repair. Outdoor bar, turns off when door is closed all the way. **Warning**
16-55-4
Basic - Floor tiles missing and/or in disrepair. In front of fryers and back door **Warning**
36-17-5
Basic - 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 **Warning**
23-03-4
Basic - Plumbing system in disrepair. Leak at water filter and drain, mop sink area **Warning**
29-08-4
Basic - Raw fruits/vegetables not washed prior to preparation. Whole head of green leaf lettuce **Warning**
08B-39-4
Basic - Ripped/worn tin foil used as shelf cover. Bottom shelves **Warning**
14-20-4
Basic - Storage area not maintained clean and organized. Enclosed area behind walk in coolers, pooled water, equipment not organized **Warning**
33-34-4
Basic - Wall and ceiling soiled with accumulated grease, food debris, and/or dust. Kitchen area **Warning**
36-27-5
32
Aug 14, 2025
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back door **Warning** - From follow-up inspection 2025-06-12: **Time Extended** - From follow-up inspection 2025-08-14: **Time Extended**
35B-01-4
95
Jun 12, 2025
Complaint Full
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler Deli meat 43-48F on the outside, shredded cheese 43-45F, potatoes 46F, potato salad 44F. Dressing cooler ranch made in house 45F, horseradish sour cream 39F-59F. See stop sale **Warning** - From follow-up inspection 2025-06-12: Walk in cooler cheese, deli meat, meatloaf, potatoes 36-41F Ranch and blue cheese made in house 52F Sour cream horseradish 37F Operator discarded dressings. Operator stated they will be using time as a public health control moving forward **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** - From follow-up inspection 2025-06-12: **Time Extended**
16-62-1
Intermediate - - From initial inspection : Intermediate - 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. **Warning** - From follow-up inspection 2025-06-12: On order **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back door **Warning** - From follow-up inspection 2025-06-12: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Main bar, out of service sign on machine. **Warning** - From follow-up inspection 2025-06-12: **Time Extended**
16-55-4
Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. **Repeat Violation** **Warning** - From follow-up inspection 2025-06-12: **Time Extended**
16-23-4
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Hot water handle of indoor bar hand sink **Warning** - From follow-up inspection 2025-06-12: **Time Extended**
29-11-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underside of shelving cookline Interior lid dressing cooler Bottom prep shelf **Warning** - From follow-up inspection 2025-06-12: **Time Extended**
23-03-4
55
Jun 10, 2025
Complaint Full
5 critical violations. 4 major violations. 10 minor violations.
View 19 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Taco meat 117F in steam table after cooking. Advised to reheat to 165F to hot hold at 135F or above. **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler Deli meat 43-48F on the outside, shredded cheese 43-45F, potatoes 46F, potato salad 44F. Dressing cooler ranch made in house 45F, horseradish sour cream 39F-59F. See stop sale **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Tuna no species **Repeat Violation** **Warning**
01D-01-5
High Priority - 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. Outdoor bar **Warning**
22-57-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior oven **Warning**
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Intermediate - Raw animal food cooked with non-continuous method is not identified/labeled while stored after initial heating according to written procedures. **Corrected On-Site** **Warning**
02D-11-5
Intermediate - 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. **Warning**
53B-14-5
Basic - Accumulation of lime scale on the inside of the dishmachine. **Repeat Violation** **Warning**
16-23-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Ice scoop on beer boxes walk in cooler **Warning**
24-07-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Main bar, out of service sign on machine. **Warning**
16-55-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door **Warning**
35B-01-4
Basic - Floor area(s) covered with standing water. In the walk in cooler around ice machine, outdoor bar around dish machine **Warning**
36-22-4
Basic - Food stored on floor. Oil containers storage room **Warning**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underside of shelving cookline Interior lid dressing cooler Bottom prep shelf **Warning**
23-03-4
Basic - Old food stuck to clean dishware/utensils. On 1/3 pans and 1/6 pans, clean egg slicer, clean scoops **Warning**
16-48-4
Basic - Storage area not maintained clean and organized. Outside storage area, cases of glasses filled with soiled water, air conditioning dripping and pooling water on concrete not sloped to drain. **Warning**
33-34-4
Basic - Water leaking from pipe and/or faucet/handle. Hot water handle of indoor bar hand sink **Warning**
29-11-4
19
Feb 12, 2025
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Jack Jessica **Warning** - From follow-up inspection 2025-02-10: Jessica **Time Extended** - From follow-up inspection 2025-02-12: **Time Extended**
53A-01-7
Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning** - From follow-up inspection 2025-02-10: **Time Extended** - From follow-up inspection 2025-02-12: **Time Extended**
16-23-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups **Warning** - From follow-up inspection 2025-02-10: **Time Extended** - From follow-up inspection 2025-02-12: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom prep table dish area Fan behind steamer Broken glass in deck cooler in the deck bar Interior bar cooler **Warning** - From follow-up inspection 2025-02-10: **Time Extended** - From follow-up inspection 2025-02-12: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Storage area not maintained clean and organized. Back fenced area - fryers filled with water and grease with grease on the ground, other unused items in the area **Warning** - From follow-up inspection 2025-02-10: Unused items in the area, grease on the ground, fryers covered with tarp. **Time Extended** - From follow-up inspection 2025-02-12: **Time Extended**
33-34-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated black substance, grease, food debris, and/or dust. Dish area, three compartment sink, behind ovens **Warning** - From follow-up inspection 2025-02-10: Wall behind dish area and three compartment sink cleaned, behind oven soiled, wall behind oven in disrepair. **Time Extended** **Corrective Action Taken** - From follow-up inspection 2025-02-12: **Time Extended**
36-27-5
70
Feb 10, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
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. Ahi tuna, no species listed **Warning** - From follow-up inspection 2025-02-10: **Time Extended**
01D-01-5
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Jack Jessica **Warning** - From follow-up inspection 2025-02-10: Jessica **Time Extended**
53A-01-7
Basic - - From initial inspection : Basic - Wall soiled with accumulated black substance, grease, food debris, and/or dust. Dish area, three compartment sink, behind ovens **Warning** - From follow-up inspection 2025-02-10: Wall behind dish area and three compartment sink cleaned, behind oven soiled, wall behind oven in disrepair. **Time Extended** **Corrective Action Taken**
36-27-5
Basic - - From initial inspection : Basic - Storage area not maintained clean and organized. Back fenced area - fryers filled with water and grease with grease on the ground, other unused items in the area **Warning** - From follow-up inspection 2025-02-10: Unused items in the area, grease on the ground, fryers covered with tarp. **Time Extended**
33-34-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom prep table dish area Fan behind steamer Broken glass in deck cooler in the deck bar Interior bar cooler **Warning** - From follow-up inspection 2025-02-10: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups **Warning** - From follow-up inspection 2025-02-10: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning** - From follow-up inspection 2025-02-10: **Time Extended**
16-23-4
61
Feb 7, 2025
Routine - Food
3 critical violations. 4 major violations. 13 minor violations.
View 20 violations
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. In steam table chicken soup 145F, Alfredo/cream sauce 133-144F **Warning**
03E-02-5
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Ahi tuna, no species listed **Warning**
01D-01-5
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 **Warning**
22-41-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Meatloaf 46-47F (cooling ambient at 10:15 ); At 10:55 46-47F mashed potatoes 53 F (cooling ambient at 10:15 ); At 10:55 53F. **Warning**
03D-15-4
Intermediate - Handwash sink not easily accessible for employee use at all times. Kitchen, front blocked by prep table and trash can. Employees moved the table over a foot, **Warning**
31A-09-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Jack Jessica **Warning**
53A-01-7
Intermediate - Partially cooked raw animal food is not separated from ready-to-eat food. Wings in walk in cooler **Warning**
08A-28-4
Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning**
16-23-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cookline **Warning**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Indoor bar cooler **Warning**
08B-49-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watches **Warning**
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups **Warning**
24-08-4
Basic - Food stored on floor. - Oil under handsink - bag in the box soda next to deck waitstation **Corrected On-Site** **Warning**
08B-38-4
Basic - Garbage on the ground and/or pad around dumpster. **Warning**
33-19-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom prep table dish area Fan behind steamer Broken glass in deck cooler in the deck bar Interior bar cooler **Warning**
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Employees sitting in the dining room pulling lemons and limes from whole cardboard cases and cutting. Advised to rinse prior to cutting if not already doing so and not to return washed produce to cardboard storage **Warning**
08B-39-4
Basic - Single-service articles improperly stored. Open case of cups stored outside in fenced area. **Warning**
25-05-4
Basic - Storage area not maintained clean and organized. Back fenced area - fryers filled with water and grease with grease on the ground, other unused items in the area **Warning**
33-34-4
Basic - Wall soiled with accumulated black substance, grease, food debris, and/or dust. Dish area, three compartment sink, behind ovens **Warning**
36-27-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 50-100 ppm quat per operator strips **Warning**
21-08-4
22
Aug 28, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Black beans 47-49F, overnight in covered plastic container **Warning** - From follow-up inspection 2024-08-23: No black beans to temp **Time Extended** - From follow-up inspection 2024-08-28: Taco meat 45-51F cooling from previous day in triple cooler . Operator discarded, **Time Extended**
03D-02-5
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Warning** - From follow-up inspection 2024-08-23: **Time Extended** - From follow-up inspection 2024-08-28: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Missing drain plug at dumpster. **Warning** - From follow-up inspection 2024-08-23: **Time Extended** - From follow-up inspection 2024-08-28: **Time Extended**
33-11-4
Basic - - From initial inspection : Basic - Wall/ floor soiled with accumulated grease, food debris, and/or dust. Wall, cookline Floor, main bar **Warning** - From follow-up inspection 2024-08-23: **Time Extended** - From follow-up inspection 2024-08-28: **Time Extended**
36-27-5
74
Aug 23, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Sauerkraut 45F, deli meat 48F. Underneath in main cooler. Removed from walk in cooler and moved underneath less than 2 hours before. - blue cheese and ranch portions up to 54F. Above fill line. Operator discarded - fish dip, deli meats 44-46F overnight. Left bottom triple cooler overnight. Operator moved to walk in cooler **Warning** - From follow-up inspection 2024-08-23: - Deli meat 46f - ranch 47f - fish dip 47f **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Black beans 47-49F, overnight in covered plastic container **Warning** - From follow-up inspection 2024-08-23: No black beans to temp **Time Extended**
03D-02-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Light buildup ice machine baffle Light buildup blade guard for slicer Vegetable dicer **Warning** - From follow-up inspection 2024-08-23: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Warning** - From follow-up inspection 2024-08-23: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Missing drain plug at dumpster. **Warning** - From follow-up inspection 2024-08-23: **Time Extended**
33-11-4
Basic - - From initial inspection : Basic - Wall/ floor soiled with accumulated grease, food debris, and/or dust. Wall, cookline Floor, main bar **Warning** - From follow-up inspection 2024-08-23: **Time Extended**
36-27-5
58
Aug 21, 2024
Routine - Food
5 critical violations. 4 major violations. 9 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Sauerkraut 45F, deli meat 48F. Underneath in main cooler. Removed from walk in cooler and moved underneath less than 2 hours before. - blue cheese and ranch portions up to 54F. Above fill line. Operator discarded - fish dip, deli meats 44-46F overnight. Left bottom triple cooler overnight. Operator moved to walk in cooler **Warning**
03A-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over onion rings. Upright freezer **Warning**
08A-02-6
High Priority - Pesticide-emitting strip present in food prep area. Dichlorvos emitting strips in the bar **Warning**
41-24-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 15, main bar **Repeat Violation** **Warning**
35A-02-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Black beans 47-49F, overnight in covered plastic container **Warning**
03D-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Light buildup ice machine baffle Light buildup blade guard for slicer Vegetable dicer **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times.outside bar, blocked by rack **Warning**
31A-09-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-05-6
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm **Repeat Violation** **Warning**
21-08-4
Basic - Wall/ floor soiled with accumulated grease, food debris, and/or dust. Wall, cookline Floor, main bar **Warning**
36-27-5
Basic - Single-service articles improperly stored. Cases on the floor in the storage room **Warning**
25-05-4
Basic - Potatoes in 5 gallon bucket rinsed with water at thwart outdoor mop sink. Employee was instructed to re-rinse them inside **Warning**
08B-32-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top back exterior oven Reach in cooler fan covers **Warning**
23-03-4
Basic - Missing drain plug at dumpster. **Warning**
33-11-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Warning**
22-08-4
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. **Warning**
06-09-1
Basic - Bowl or other container with no handle used to dispense food. In black beans **Warning**
14-01-5
20
Jan 16, 2024
Routine - Food
5 critical violations. 4 major violations. 9 minor violations.
View 18 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Repeat Violation**
01B-02-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Potato salad and tuna salad dated with Tuesday sticker, not made day of inspection (Tuesday). Made previous day per operator and correctly labeled. **Corrected On-Site**
02C-01-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 in the bar **Repeat Violation**
35A-02-6
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Wings cooked previous day stacked in bustubs in walk in cooler overnight 46-47F in the middle **Repeat Violation**
03D-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside back door next to mop sink **Repeat Violation**
29-34-4
Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Menu advertises cod. Manager on duty indicated a box of haddock is served. Manager stated they would not serve this menu item until cod is received. **Admin Complaint**
52-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade **Corrective Action Taken**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In the main bar. Bartender stated they are added after handsink is set up
31B-02-4
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. New employees with no food handler training **Repeat Violation**
11-26-1
Basic - Bowl or other container with no handle used to dispense food. Souffle cup in black beans in reach in cooler **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Clean utensils or equipment stored in dirty container or soiled. - lids in soiled container and pans not inverted with visible food debris/residue in dish area **Repeat Violation**
24-06-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse and phone on case of tortillas in kitchen **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Establishment advertised homemade food items, but used food items received already prepared. Dessert menu advertises key lime pie mix is, "poured into out homemade graham cracker crust" - uses already prepared desserts with no additional ingredients or in house preparation. Operator pulled all dessert menus to mark off the word homemade **Corrective Action Taken**
52-15-4
Basic - Floor soiled/has accumulation of debris. Black residue near dish machine in outdoor bar. Light debris in corners indoor bar **Repeat Violation**
36-73-4
Basic - Garbage on the ground and/or pad around dumpster. **Repeat Violation**
33-19-4
Basic - In-use tongs stored on equipment door handle between uses. On fryer **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Wire rack cookline. - top of ovens **Repeat Violation**
23-03-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quat **Repeat Violation**
21-08-4
20
Jul 21, 2023
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 in the kitchen **Repeat Violation** **Warning** - From follow-up inspection 2023-07-21: One fly at the dish area **Time Extended**
35A-02-6
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Next to mop sink **Warning** - From follow-up inspection 2023-07-21: **Time Extended**
29-34-4
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. New employees **Warning** - From follow-up inspection 2023-07-21: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Bottom prep table shelf across from handsink - wire shelf above slicer area **Warning** - From follow-up inspection 2023-07-21: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Under three compartment sink in kitchen, frp panel loose and detached from wall. Black residue/buildup left of three compartment sink behind oven **Warning** - From follow-up inspection 2023-07-21: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back door **Warning** - From follow-up inspection 2023-07-21: **Time Extended**
35B-01-4
58
Jul 20, 2023
Routine - Food
7 critical violations. 4 major violations. 9 minor violations.
View 20 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Potatoes out and returned to walk in cooler 52F **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 in the kitchen **Repeat Violation** **Warning**
35A-02-6
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 **Warning**
22-41-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Partially cooked wings from previous day in bus tubs 47-50F. Meatballs in deep covered half pan 48-49F. See stop sale **Warning**
03D-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Next to mop sink **Warning**
29-34-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cheese sauce and tomato soup 115-130F in steam table. Operator returned to steamer **Warning**
03B-01-6
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Repeat Violation** **Warning**
16-62-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard - operator discarded slicer **Warning**
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seared ahi tuna **Repeat Violation** **Warning**
02B-01-5
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. New employees **Warning**
11-26-1
Basic - Bowl or other container with no handle used to dispense food. In cream sauce **Corrected On-Site** **Warning**
14-01-5
Basic - Clean utensils or equipment stored in dirty drawer or rack. Bus tub in dish area soiled, contained clean lids **Corrected On-Site** **Warning**
24-06-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack on Togo containers **Warning**
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door **Warning**
35B-01-4
Basic - Floor soiled/has accumulation of debris. Bar **Warning**
36-73-4
Basic - Garbage on the ground and/or pad around dumpster. **Repeat Violation** **Warning**
33-19-4
Basic - Hole in or other damage to wall. Under three compartment sink in kitchen, frp panel loose and detached from wall. Black residue/buildup left of three compartment sink behind oven **Warning**
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Bottom prep table shelf across from handsink - wire shelf above slicer area **Warning**
23-03-4
Basic - Wiping cloth sanitizing solution not at proper minimum strength. Three compartment sink dispenser. 0 ppm **Repeat Violation** **Warning**
21-08-4
15
Feb 2, 2023
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Lighting Adequate; Required Shields in Place
FL-36
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Proper Sanitizer Contact Time and Concentration
FL-33
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Hot and Cold Holding Temperatures
FL-21
Personal Cleanliness
FL-40
27
Nov 14, 2022
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - 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. **Warning** - From follow-up inspection 2022-08-09: **Time Extended** - From follow-up inspection 2022-10-10: **Time Extended** - From follow-up inspection 2022-11-14: **Time Extended**
22-57-6
86
Aug 18, 2022
Complaint Partial
1 critical violation. 1 minor violation.
View 2 violations
High Priority - 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 removed rolls from oven with bare hands.
09-01-4
Basic - Floor soiled/has accumulation of debris and grease. - below fryers and equipment
36-73-4
82
Frequently Asked Questions
When was Merk's Bar & Grill last inspected?
The most recent health inspection at Merk's Bar & Grill on file is from Apr 20, 2026. The public record contains 20 inspections in total.
What is the most common violation at Merk's Bar & Grill?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited 11 times, more than any other issue at Merk's Bar & Grill.
How does Merk's Bar & Grill compare to other restaurants in New Smyrna Beach?
Merk's Bar & Grill most recently scored 45 out of 100, which is lower than the New Smyrna Beach average of 72.
Has Merk's Bar & Grill's inspection record improved over time?
Yes. Recent inspections at Merk's Bar & Grill have averaged around five violations per visit, down from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Merk's Bar & Grill 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 Merk's Bar & Grill inspected?
Based on the inspection history on file, Merk's Bar & Grill is inspected around five times per year on average.
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