FLAGLER TAVERN

Name: FLAGLER TAVERN
Address: 414 FLAGLER AVE, NEW SMYRNA BEACH, FL, 32169, US
Rating: 58

414 FLAGLER AVE, NEW SMYRNA BEACH, FL 32169

License #7402521

🍺 Bar/Pub ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

58 Grade F / 100

Failing Health Score

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Quick take

FLAGLER TAVERN in NEW SMYRNA BEACH currently holds an InspectFL Health Score of 58 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on May 14, 2026. Across those visits, inspectors documented 41 total violations — 16 critical, 6 major, 19 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on May 14, 2026 shows 15 observation rows: 4 critical, 3 major, and 8 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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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.

Disposition: Inspection Completed - No Further Action
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can of soda
[08B-38-4] Food stored on floor. Syrup container in the bounty bar
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Room temp, raw fish
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0
[25-05-4] Single-service articles improperly stored. Sleeves of cups on the floor in the blue bar
[36-11-4] Deep grout lines with water pooling, cookline
[35A-03-4] Dead roaches on premises. 1 at the end of the cookline
[41-17-4] Spray bottle containing toxic substance not labeled. In floor mat area. Operator discarded.
[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 proof of food handler training
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Raw beef 44F front Center drawers - chowder 49-50F, lettuce 46F overnight, bottom left salad cooler
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - Top back of ice bin outside the main bar - Veg dicer light buildup - Can opener light buildup
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Cups stacked
[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 approximately 2 hours: beef cheese 59F, Alfredo 98F.
[35A-02-7] Live, small flying insects found. 1 in the main bar 1 in the bounty bar
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler raw seafood on a speed rack over ready to eat items

Disposition: Warning Issued
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - crab chowder, 51-54F, cooling overnight
[06-01-5] Time/temperature control for safety food thawed in an improper manner. - chicken, pork belly thawing at room temperature, no running water
[35A-02-7] Live, small flying insects found - 5-7 in bar under and in front of ice bin near large television set, close to entrance door
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, or dust. - vent at entrance to kitchen
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - employee sweatshirt stored on high shelf at cookline
[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. - power lawn tools stored over bag in box soda in storage room
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Bianca 7/20
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Large outdoor area for washing mats
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Bounty bar freezer
[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. - street corn made 10/30; Caramelized onions, 10/20; cilantro sour cream, 10/22;
[22-20-5] Accumulation of mold-like substance in the interior of the ice chutes at ice shaving machine and margarita mixing dispenser
[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. - glass washer in downstairs bar, 0ppm; chemical changed, primed, 50 ppm cl was reached.
[03D-15-4] Food being cooled by nonapproved method as evidenced by product not cooling to 41F within 6 hours. - crab chowder in covered, deep container placed in prep unit to cool overnight temped 51-54F
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. - raw burgers over hot dogs, inside walk in cooler; - raw burgers over sandwiches, outside walk in cooler;
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - au jus, 103F, hot holding less than 1 hour; corrective action taken: placed on flat grill to reheat
[36-73-4] Floor soiled/has accumulation of debris. - front corner of bar under ice bin
[14-01-5] Bowl or other container with no handle used to dispense food. Cup with no handle used as scoop
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - honey butter, 70F, left off temperature control undeterminable amount of time; see stop sale - portioned fish cubes, 46F, in lowboy less than 1 hour Corrective action taken: product iced - goat cheese, 44F; salad prep cooler less than 1 hour; corrective action taken: placed in metal container - slaw, 45F; salad prep cooler
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.

Community reaction

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Community pulse