AVANU ON FLAGLER

Name: AVANU ON FLAGLER
Address: 392 FLAGLER AVE, NEW SMYRNA BEACH, FL, 32169, US
Rating: 0

392 FLAGLER AVE, NEW SMYRNA BEACH, FL 32169

License #7407841

0 Grade F / 100

Failing Health Score

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Latest inspection

April 22, 2026 · 17 findings · 1 critical

Routine - Food

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Critical

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Major

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Minor

Usually lower-risk context.

Quick take

AVANU ON FLAGLER in NEW SMYRNA BEACH currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on April 22, 2026. Across those visits, inspectors documented 136 total violations — 27 critical, 37 major, 72 minor.

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Record snapshot

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Inspections on file

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The latest inspection on April 22, 2026 shows 17 observation rows: 1 critical, 2 major, and 14 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

136

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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AVANU ON FLAGLER 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
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -in 2nd floor kitchen
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -large stainless steel pots in storage room
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee jacket hanging off of dry storage rack, operator removed
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. -"Coca-Cola" cups in 1st floor bar -2nd floor kitchen blue bowls
[36-73-4] Floor soiled/has accumulation of debris. -floor underneath fryers
[14-38-4] Food storage container/container lid cracked or broken. -multiple plastic container corners broken in 2nd floor kitchen
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. -fry reach-in freezer
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. -in 1st floor bar area
[51-13-4] No Heimlich maneuver/choking sign posted. -provided Choking First Aid Procedures handout
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters over cooking equipment have an accumulation of grease and food debris -walk-in cooler fan covers have an accumulation of dust/debris -3rd Floor Walk-in cooler door and shelves
[29-08-4] Plumbing system in disrepair. -kitchen triple sink sprayer/sanitizer dispenser, operator states repairs have been requested
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. -small forks in 1st floor bar
[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. -pliers stored on top of 2nd Floor Kitchen dishwasher, operator removed
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw shrimp stored over cooked shrimp and scallop egg rolls in 3rd floor walk-in cooler, operator reorganized
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[22-02-4] Food-contact surface soiled with food debris. -inside lid of char-grill reach-in cooler -long white cutting boards on top of reach-in coolers

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured. 2nd level dry storage
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. 2nd level
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Ice scoop 3rd level bar interior soiled. Operator removed to wash
[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. Mahi in walk in cooler. See stop sale
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Oyster area
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 3rd level walk in cooler shelving
[16-48-4] Old food stuck to clean dishware/utensils. Plastic cups 3rd level. Operator removed to wash
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Dish area, behind steamer
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quat. Dispenser not working, 2nd level. Corrected to 200 ppm
[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. 1st level 0 ppm cl
[01D-08-5] Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw oysters and bacon over kimchi, walk in cooler
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - 2nd level reach in cooler across from burner stove bottom gaskets/area, freezer gaskets - interior microwave - veg dicer - 2 soda nozzles 3rd level bar
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Island time menu
[02A-01-5] Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed oyster specific advisory and operator printed and posted
[41-17-4] Spray bottle containing toxic substance not labeled. Sanitizer

Disposition: Warning Issued
[22-20-5] Accumulation of residue in the interior of the ice machine.
[14-01-5] Bowl or other container with no handle provided to dispense food. - cheese sauce in cooler below roller oven - salt by steamer - ice in upstairs bar - bowl in bread crumbs
[51-11-4] Carbon dioxide tanks not adequately secured.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - cook wearing a watch
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Exit door near downstairs bar.
[14-69-4] Ice buildup in walk-in freezer.
[10-18-5] In-use utensils stored in sanitizer between uses. - tongs, spatulas
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - back side exterior of roller oven - exterior of single door cooler at entrance to kitchen - exterior of flour and starch containers
[08B-61-5] Outdoor ice machine with no overhead protection.
[33-34-4] Storage area not maintained clean and organized. - large upstairs storage area cluttered with boxes and equipment
[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. - tested 0 ppm second floor
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. - cook handled raw oysters, then changed gloves without washing hands and handled toasted roll
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw chicken over raw shrimp, cook line 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. - rice made on 01/16; - split chicken halves cooked 01/14; - cooked chicken wings, pork belly, cheese sauce 01/15 - duck fat, herbed butter, 01/03; - spicy cream cheese blended 01/14 - cream cheese, opened 01/14; - curry, 01/16
[31A-09-4] Handwash sink not accessible for employee use at all times. - glass drainer stored in upstairs bar hand sink
[01C-03-4] Oyster tags not consistently marked with last date served.
[46-01-4] Marked exit/path to marked exit blocked. Back exit near stairs. High chair in front of door inside; beer keg and cart laden with propane tanks obstructing door on the outside. For reporting purposes only.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Soda cup in flour
[51-11-4] Carbon dioxide/helium tanks not adequately secured. 1st floor outside ice machine
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Ice scoop outside ice cooler accumulation of rain water
[50-09-4] Current Hotel and Restaurant license not displayed.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Mini fridge under the coffee maker on 3rd floor
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Second floor freezer Preventing door from fulling closing
[10-18-5] In-use utensil stored in sanitizer between uses.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Second floor kitchen Reach in cooler gaskets covered with grease
[33-01-4] No cleaning implements provided for onsite trash/garbage receptacles not cleaned off site. Between edge of sidewalk and fence
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Each in cooler across from flat top on second floor kitchen Glass in pint cooler on 3rd floor bar
[08B-61-5] Outdoor ice machine with no overhead protection. 3rd floor
[29-11-4] Water leaking from pipe and/or faucet/handle. Under 3 compartment sink second floor kitchen
[02D-01-5] Working containers of food removed from original container not identified by common name.
[01B-28-5] Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. -Rice
[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 machine not feeding sanitizer to water second floor kitchen
[01B-07-4] Food with mold-like growth. See stop sale. Whipping cream
[01D-08-5] Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Salmon
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Portioned rice left out overnight 78 Operator disgarded Sushi rice Left out and returned to cooler
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm quat
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Some tags not marked with serving date
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach in cooler, deep staining Soda dispenser at 3rd floor bar Under blender lid(Repeat violation)
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Salmon roll not identified as raw
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quat test strips
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. 3rd floor wait table hand sink
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Short rib
[41-17-4] Spray bottle containing toxic substance not labeled. Multiple unlabeled bottles

Disposition: Warning Issued
[10-20-4] Clean in-use utensils improperly stored. - tongs stored on equipment door handle between uses. Oven door corrected on site - knives in the first floor bar wedged between ice bin and other equipment
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on speed rack on top of immersion mixer, sushi area
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer around door and on the floor under shelving
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar, cornstarch, flour
[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. 25 ppm cl at 108F, downstairs bar - thermometer does not work on exterior
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Crab mix 1/22, cream cheese 1/22
[41-10-4] Toxic substance/chemical improperly stored. Open container of gas blend on top of outdoor ice machine
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Marked with date shucked, tags from day of inspection and previous day. Tags prior to January not marked with day served
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior blender lid, island oasis in downstairs bar. Operator removed for employee to wash and sanitize prior to use
[53B-02-5] 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. Frank
[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-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. - Dispenser in sushi area - in downstairs bar
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Duck fat butter made Friday in walk in cooler
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap. Mens room 3rd level

Disposition: Warning Issued
[08B-52-4] Food stored under dripping water. Condensation dripping onto portioned cups of dressing and into 1/3 pan holding them. Small black cooler on third floor waitstation
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Double freezer main kitchen
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Holster at 3rd level bar. 1st level bar soda gun holders Ice scoop holder, outside 1st level ice machine
[25-32-4] Save a days from previous day next to fryers. Operator discarded.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm corrected to 400 ppm
[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. 10 ppm cl corrected to 50 ppm cl, first level bar
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. - Raw fish over crab, sushi reach in cooler - raw bacon/fish over crab, sushi reach in cool
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw Chicken over raw shrimp, avantco cooler next to kitchen entrance - sushi cooler raw beef over raw fish
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Risotto 9-10, noodles 9-8, coconut milk 9-10, cream cheese fire dessert 9-10
[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. - Cookline cooler across from burner stove overnight: rice 45F, butter 45F, noodles 46F, raw chicken 48F, scallops 50F, mussels 51F, shrimp 51F. See stop sale - blanched asparagus 45F. Double panned, top of cookline cooler across from grill. Operator removed extra pan - raw shrimp 45F, bottom of Avantco cooler next to kitchen entrance - butter left out overnight 67F in warmer, sushi area
[03F-04-5] Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice out overnight.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. Some marked, most not
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzles, 1st level bar.
[31A-09-4] Handwash sink not accessible for employee use at all times. Upstairs bar waitstation. Blocked by large fan
[52-01-4] Identity of food or food product misrepresented. Grass fed beef advertised on the menu - when asked to identity product, an invoice as provided that shows Halper ready select - not labeled as grass fed.
[51-14-7] No plan review submitted and approved - waitstation added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Coffee station added under first floor stairs
[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 without food handler training
[31B-03-4] No soap provided at handwash sink. Third Level wait station sink
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken from Saturday
[41-17-4] Spray bottle containing toxic substance not labeled. quat