BEACON RESTAURANT

Name: BEACON RESTAURANT
Address: 416 FLAGLER AVE, NEW SMYRNA BEACH, FL, 32169, US
Rating: 22.7

416 FLAGLER AVE, NEW SMYRNA BEACH, FL 32169

License #7400125

22.7 Grade F / 100

Failing Health Score

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Latest inspection

April 21, 2026 · 15 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

BEACON RESTAURANT in NEW SMYRNA BEACH currently holds an InspectFL Health Score of 22.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on April 21, 2026. Across those visits, inspectors documented 102 total violations — 23 critical, 28 major, 51 minor.

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Record snapshot

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The latest inspection on April 21, 2026 shows 15 observation rows: 1 critical, 2 major, and 12 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

102

Coverage note

Inspector notes linked where available

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BEACON RESTAURANT 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
[14-01-5] Bowl or other container with no handle used to dispense food. -small plastic cup stored in brown sugar, operator removed
[51-11-4] Carbon dioxide/helium tanks not adequately secured. -next to soda bag in-box, operator secured
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -large stainless steel pots and bowls, and plates on dry storage racks
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. -plastic cups on shelf above kitchen beverage station, operator separated
[14-69-4] Ice buildup on walk-in freezer door.
[10-08-5] Ice scoop handle in contact with ice. -inside kitchen ice bin, operator removed
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. -employee removed
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of fryers that face each other have an accumulation of grease and food debris -inside, lower portion of "Argus" stand-up reach-in freezer -exterior of microwaves -walk-in cooler fan covers have an accumulation of dust/debris
[08B-12-5] Stored food not covered. -walk-in cooler: sausage gravy containers, per operator cooled since Saturday, April 18, 2026, operator covered
[25-02-4] Unwrapped single-service utensils not presented so that only the handles are touched. -unwrapped plastic forks in front service area
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -stainless steel wall behind flat-top grill has an accumulation of grease and food debris
[21-03-4] Wet wiping cloths stored in detergent and sanitizer mixed together. -multiple buckets
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. -raw shell eggs, per operator on time less than 30 minutes
[22-02-4] Food-contact surface soiled with food debris. -interior of microwave at end of cookline
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -walk-in cooler: cooked meatloaf, per operator prepared on Saturday, April 18, 2026

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Next to bag in the box soda
[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 in cutting board
[08B-52-4] Food stored under dripping water. Possible condensation dripping onto bag in the box soda and the floor in front of it,
[29-49-6] Standing water in bottom of reach-in-cooler. Bero cooler
[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. Broom head on top of bag in the box soda
[29-11-4] Water leaking from pipe and/or faucet/handle. Under dish area handsink
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm corrected to 200 ppm cl
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over ham walk in cooler
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Dropped off dirty glasses and then grabbed clean glasses, scooped ice without handwashing
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hot dogs 46F, sauerkraut 46F, deli meat 46F, bottom shelf of Bero cooler. Operator moved to walk in cooler and adjusted cooler temp
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking as required. Cooked peppers and onions
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Potatoes 120-140 F (cooling at 9:50. 1 hour later 110-120F);
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard
[31A-11-4] Handwash sink used for purposes other than handwashing. Front handsink used to hold tickets.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Front counter
[05-06-4] Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pulled pork, tuna, gravy, soup, ham
[41-17-4] Spray bottle containing toxic substance not labeled. Bleach

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Air handler/bag in the box soda area
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Whisks in visibly soiled bus tub. operator removed to wash
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Walk in cooler half eaten sandwich over produce Walk in cooler processed deer meat over turkey, next to octopus
[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 above prep area - purse in dry storage area
[14-11-5] Equipment in poor repair. Cracked in several places, ice bucket
[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. Broom dust pans on bag in the box soda.
[33-31-5] Unnecessary items/unused equipment on the premises. Outside area, unused slicer, bus tubs, Maintanence items
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gravy 128-130F in steam table. Unit stocked prior to turning on. Advised to reheat to 165F to hot hold at 135F or above. Operator heated on stove and 171F was reached
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Splitter in the back outdoor storage area
[31A-11-4] Handwash sink used for purposes other than handwashing. Front hand sink used to hold tickets
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Bag in the box soda area
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. In visibly soiled bus tub in front of back oven. Operator removed to run everything through dish machine
[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. 6 pieces Mahi See stop sale
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Walk in cooler
[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, cookline, server area, dry storage area Jacket, dry storage Keys, prep area
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top corner left side of walk in cooler ceiling Shelf in back storage
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready to eat food, walk in cooler
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Dry erase board used for date marking has deli salads and sliced meats marked over 7 days ago. Operater stated all prep was done previous day and updated dates.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Diced turkey 52F in 1/6 pan on top of another covered 1/6 pan - sliced cheese in shallow 1/3 pan with styrofoam container underneath 43-53F. Advised to remove foam and store directly in pan below fill line - yogurt 44F, cream cheese 45F, butter 46F server cooler. Operator adjusted thermostat - dressing cooler, ranch made in house 54F. watermelon 47f operator removed all items and discarded ranch
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking as required. Cheese, egg wash, cooked peppers and onions, batter, shell eggs, hash browns
[27-05-5] Handwash sink does not have cold water, and hot water too hot to use without mixing. Dish area. Operator adjusted
[31A-11-4] Handwash sink used for purposes other than handwashing. Front counter, used to hold server tickets.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Front counter
[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. Dishwashers

Disposition: Met Inspection Standards
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Next to bag in the box soda
[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 steam table - cell phone on rack with clean pans - backpack and jacket on dry storage shelving - Container with mints and eye drops on top of coffee.
[35A-12-4] Mosquitoes breeding in standing water. In bucket side outside side door to dish machine area
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Small cookline cooler
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Approximately 10 to 100 ppm cl
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. - walk in cooler raw ground beef over case of ham - raw wings over cooked sausage, both in ziplock sealed bags cookline double freezer
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut melon 46F. Tcs dressing 44F and 45F. Unit frozen Melon cooler Milk 45F and 47F, beverage cooler. Right side
[03F-01-5] Time/temperature control for safety food held using time as a public health control marked with a time that is incorrect. At 8:25, items marked for being placed under time control at 8:45.
[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.
[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 food handler training
[31B-03-4] No soap provided at handwash sink. Dish area handsink
[41-17-4] Spray bottle containing toxic substance not labeled. Bleach bottles