MRBL BBQ

Name: MRBL BBQ
Address: 440 N DIXIE FWY, NEW SMYRNA BEACH, FL, 32168, US
Rating: 88.1

440 N DIXIE FWY, NEW SMYRNA BEACH, FL 32168

License #7407072

🍗 Wings/Chicken ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

88.1 Grade B / 100

Solid Health Score

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Quick take

MRBL BBQ in NEW SMYRNA BEACH currently holds an InspectFL Health Score of 88.1 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on May 6, 2026. Across those visits, inspectors documented 35 total violations — 10 critical, 13 major, 12 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

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.

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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.

Warning Issued
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. for breakfast
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Case of raw eggs over case of dairy, walk in cooler
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Ribs 133F, pork 133F, potatoes 129F, beef 125F warming cabinet Operator turned cabinet all the way up. Advised to reheat to 165F to hot hold at 135F or above.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer to the right of the door
[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. Employees on duty, no proof of food handler training
[53A-04-6] Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar

Warning Issued
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta 49F, pork/pulled meats 48F, wings 46-47F, raw wings 54F. Drawers. Wings just stocked, other items overnight. Rechecked 30 minutes later pasta 53F, pork 49F
[05-08-4] No probe thermometer provided to measure temperature of food products.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over dressing, glass door cooler
[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. Employees with no training
[25-05-4] Single-service articles improperly stored. Sleeves of single service cups, and napkins in the shed with the door open exposed to rain - boxes and sleeves wet.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Either
[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. 0 ppm cl
[16-48-4] Old food stuck to clean dishware/utensils. Multiple pans
[32-02-4] Bathroom door left open other than during cleaning or maintenance.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. 1 on dish machine pull through for clean
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Over clean dish pull through
[41-17-4] Spray bottle containing toxic substance not labeled. Pink substance
[50-09-4] Current Hotel and Restaurant license not displayed.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.beef 9/1
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice, open gallon of milk.operator discarded milk
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade Veg dicer
[33-34-4] Storage area not maintained clean and organized. Exterior storage area. Broken glass, containers filled with water, rugs, paint can with lid rusted through, pillows, various other items

Community reaction

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