Avanu on Flagler
Last inspected: Apr 22, 2026
35
Score
Avanu on Flagler has been inspected 14 times since 2022. The most recent visit was on Apr 22, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Recent inspections have turned up roughly the same number of issues each time, hovering near 11 violations per visit.
“Clam/mussel/oyster tags not marked” accounts for the largest share of issues, appearing eight times across the record.
Avanu on Flagler's latest score of 35 falls below the New Smyrna Beach average of 72. This restaurant has more on its record than most do.
14
Inspections
1
Critical latest
2
Major latest
14
Minor latest
Inspection History
Apr 22, 2026
Routine - Food
1 critical violation. 2 major violations. 14 minor violations.
View 17 violations
High Priority - 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 **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - 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 **Repeat Violation**
22-02-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Basic - 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
23-03-4
Basic - Plumbing system in disrepair. -kitchen triple sink sprayer/sanitizer dispenser, operator states repairs have been requested **Corrective Action Taken**
29-08-4
Basic - Silverware/utensils stored upright with the food-contact surface up. -small forks in 1st floor bar
24-18-4
Basic - 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 **Corrected On-Site**
42-03-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -in 2nd floor kitchen **Repeat Violation**
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -large stainless steel pots in storage room
24-05-4
Basic - 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 **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. -"Coca-Cola" cups in 1st floor bar -2nd floor kitchen blue bowls
24-08-4
Basic - Floor soiled/has accumulation of debris. -floor underneath fryers
36-73-4
Basic - Food storage container/container lid cracked or broken. -multiple plastic container corners broken in 2nd floor kitchen
14-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -fry reach-in freezer
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. -in 1st floor bar area **Corrected On-Site**
10-17-4
Basic - No Heimlich maneuver/choking sign posted. -provided Choking First Aid Procedures handout **Corrective Action Taken**
51-13-4
35
Sep 15, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - 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 **Warning** - From follow-up inspection 2025-09-15: 3rd level nozzles Interior microwave **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. 2nd level **Warning** - From follow-up inspection 2025-09-15: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 3rd level walk in cooler shelving **Warning** - From follow-up inspection 2025-09-15: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dish area, behind steamer **Warning** - From follow-up inspection 2025-09-15: **Time Extended**
36-27-5
78
Sep 12, 2025
Routine - Food
2 critical violations. 3 major violations. 8 minor violations.
View 13 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Hot and Cold Holding Temperatures
FL-21
27
Jan 31, 2025
Routine - Food
1 critical violation. 7 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - 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 **Repeat Violation** **Warning** - From follow-up inspection 2025-01-31: Street corn 1/17 Boiled eggs 1/25 **Time Extended**
01B-24-5
Basic - - From initial inspection : Basic - Accumulation of residue in the interior of the ice machine. **Warning** - From follow-up inspection 2025-01-31: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Carbon dioxide tanks not adequately secured. **Repeat Violation** **Warning** - From follow-up inspection 2025-01-31: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - cook wearing a watch **Warning** - From follow-up inspection 2025-01-31: **Time Extended**
13-07-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door near downstairs bar. **Warning** - From follow-up inspection 2025-01-31: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - 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 **Warning** - From follow-up inspection 2025-01-31: back of oven, dust **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Outdoor ice machine with no overhead protection. **Repeat Violation** **Warning** - From follow-up inspection 2025-01-31: **Time Extended**
08B-61-5
Basic - - From initial inspection : Basic - Storage area not maintained clean and organized. - large upstairs storage area cluttered with boxes and equipment **Warning** - From follow-up inspection 2025-01-31: **Time Extended**
33-34-4
61
Jan 23, 2025
Routine - Food
4 critical violations. 2 major violations. 10 minor violations.
View 16 violations
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. - tested 0 ppm second floor **Repeat Violation** **Warning**
22-41-4
High Priority - 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 **Warning**
12A-12-4
High Priority - 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 **Corrected On-Site** **Warning**
08A-20-5
High Priority - 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 **Repeat Violation** **Warning**
01B-24-5
Intermediate - Handwash sink not accessible for employee use at all times. - glass drainer stored in upstairs bar hand sink **Warning**
31A-09-4
Intermediate - Oyster tags not consistently marked with last date served. **Warning**
01C-03-4
Basic - Accumulation of residue in the interior of the ice machine. **Warning**
22-20-5
Basic - Storage area not maintained clean and organized. - large upstairs storage area cluttered with boxes and equipment **Warning**
33-34-4
Basic - Outdoor ice machine with no overhead protection. **Repeat Violation** **Warning**
08B-61-5
Basic - 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 **Warning**
23-03-4
Basic - In-use utensils stored in sanitizer between uses. - tongs, spatulas **Repeat Violation** **Warning**
10-18-5
Basic - Ice buildup in walk-in freezer. **Warning**
14-69-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door near downstairs bar. **Warning**
35B-01-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - cook wearing a watch **Warning**
13-07-4
Basic - Carbon dioxide tanks not adequately secured. **Repeat Violation** **Warning**
51-11-4
Basic - 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 **Repeat Violation** **Warning**
14-01-5
27
Aug 9, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Warewashing Facilities Maintained and Used
FL-24
Proper Sanitizer Contact Time and Concentration
FL-33
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
55
Aug 6, 2024
Routine - Food
6 critical violations. 7 major violations. 13 minor violations.
View 26 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm quat **Warning**
41-27-4
High Priority - 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 **Warning**
03A-02-5
High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Salmon
01D-08-5
High Priority - Food with mold-like growth. See stop sale. Whipping cream **Warning**
01B-07-4
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. Dish machine not feeding sanitizer to water second floor kitchen **Repeat Violation** **Warning**
22-41-4
High Priority - 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 **Repeat Violation** **Warning**
01B-28-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Some tags not marked with serving date **Repeat Violation** **Warning**
01C-03-4
Intermediate - 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) **Warning**
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Salmon roll not identified as raw **Corrected On-Site** **Warning**
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quat test strips **Warning**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. 3rd floor wait table hand sink **Corrected On-Site** **Warning**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Short rib **Corrected On-Site** **Repeat Violation** **Warning**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Multiple unlabeled bottles **Warning**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Soda cup in flour **Corrected On-Site** **Warning**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. 1st floor outside ice machine **Warning**
51-11-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Ice scoop outside ice cooler accumulation of rain water **Warning**
24-06-4
Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site** **Warning**
50-09-4
Basic - 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 **Warning**
08B-49-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Second floor freezer Preventing door from fulling closing **Repeat Violation** **Warning**
14-69-4
Basic - In-use utensil stored in sanitizer between uses. **Warning**
10-18-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Second floor kitchen Reach in cooler gaskets covered with grease **Warning**
22-08-4
Basic - No cleaning implements provided for onsite trash/garbage receptacles not cleaned off site. Between edge of sidewalk and fence **Warning**
33-01-4
Basic - 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 **Warning**
23-03-4
Basic - Outdoor ice machine with no overhead protection. 3rd floor **Warning**
08B-61-5
Basic - Water leaking from pipe and/or faucet/handle. Under 3 compartment sink second floor kitchen **Warning**
29-11-4
Basic - Working containers of food removed from original container not identified by common name. **Repeat Violation** **Warning**
02D-01-5
11
Feb 5, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - 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 **Repeat Violation** **Warning** - From follow-up inspection 2024-02-05: **Time Extended**
01C-03-4
Intermediate - - From initial inspection : 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. Frank **Warning** - From follow-up inspection 2024-02-05: **Time Extended**
53B-02-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer around door and on the floor under shelving **Warning** - From follow-up inspection 2024-02-05: **Time Extended**
14-69-4
78
Jan 29, 2024
Routine - Food
3 critical violations. 7 major violations. 4 minor violations.
View 14 violations
High Priority - Toxic substance/chemical improperly stored. Open container of gas blend on top of outdoor ice machine **Corrected On-Site** **Warning**
41-10-4
High Priority - 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 **Repeat Violation** **Warning**
01B-24-5
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. 25 ppm cl at 108F, downstairs bar - thermometer does not work on exterior **Repeat Violation** **Warning**
22-41-4
Intermediate - 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 **Repeat Violation** **Warning**
01C-03-4
Intermediate - 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 **Corrective Action Taken** **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. Frank **Warning**
53B-02-5
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 with no food handler training **Repeat Violation** **Warning**
11-26-1
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. - Dispenser in sushi area - in downstairs bar **Corrective Action Taken** **Warning**
31B-05-4
Intermediate - 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 **Warning**
02C-02-5
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Men's room 3rd level **Corrected On-Site** **Warning**
31B-06-4
Basic - 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 **Corrective Action Taken** **Warning**
10-20-4
Basic - 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 **Corrected On-Site** **Warning**
40-06-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer around door and on the floor under shelving **Warning**
14-69-4
Basic - Working containers of food removed from original container not identified by common name. Sugar, cornstarch, flour **Warning**
02D-01-5
26
Sep 19, 2023
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Some marked, most not **Warning** - From follow-up inspection 2023-09-19: **Time Extended**
01C-03-4
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 without food handler training **Warning** - From follow-up inspection 2023-09-19: **Time Extended**
11-26-1
82
Sep 18, 2023
Routine - Food
7 critical violations. 9 major violations. 5 minor violations.
View 21 violations
High Priority - 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 **Repeat Violation** **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 - 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 **Warning**
01B-24-5
High Priority - 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 **Corrected On-Site** **Warning**
08A-20-5
High Priority - 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 **Corrected On-Site** **Warning**
08A-05-6
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. 10 ppm cl corrected to 50 ppm cl, first level bar **Corrected On-Site** **Warning**
22-41-4
High Priority - 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. **Warning**
03F-04-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Some marked, most not **Warning**
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzles, 1st level bar. **Corrective Action Taken** **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Upstairs bar waitstation. Blocked by large fan **Corrected On-Site** **Warning**
31A-09-4
Intermediate - 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. **Warning**
52-01-4
Intermediate - 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 **Warning**
51-14-7
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 without food handler training **Warning**
11-26-1
Intermediate - No soap provided at handwash sink. Third Level wait station sink **Warning**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken from Saturday **Warning**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. quat **Warning**
41-17-4
Basic - 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 **Warning**
08B-52-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Double freezer main kitchen **Warning**
14-69-4
Basic - 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 **Corrected On-Site** **Warning**
23-03-4
Basic - Save a days from previous day next to fryers. Operator discarded. **Corrected On-Site** **Warning**
25-32-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm corrected to 400 ppm **Corrected On-Site** **Warning**
21-08-4
11
Jun 20, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. 2nd Level kitchen; 3rd level Mens restroom **Warning** - From follow-up inspection 2023-06-20: -Kitchen hand sign missingTime Extended** -men's bathroom sign complied. **Time Extended**
31B-04-4
95
Apr 17, 2023
Routine - Food
5 critical violations. 5 major violations. 8 minor violations.
View 18 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Raw shrimp over sauce, left Cook line cooler - raw sausage over vegetables, walk in cooler **Corrected On-Site** **Warning**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Fish dip 4/10; duck butter with cooked onions 3/30; herb butter with fresh garlic 4/1 **Warning**
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Wings 45F, chicken breast 45F, bottom of Avanco cooler at kitchen entrance overnight. - sliced cheese 46F front right of middle cooler. Operator discarded - butter 44-46F in shallow plastic container top of left cookline cooler. - sushi rice 101F and 67F. Advised to use time as a public health control **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - Cheese sauce 125-135 F (hot holding); removed to reheat in steamer. - butter in 3rd level oyster room in crock pot 110F. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm quat. 3rd level bar and 1st level bar Corrected to 300 ppm quat **Corrected On-Site** **Warning**
41-27-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
01C-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - soda nozzles 3rd level waitstation - Far East side ice bin 3rd level soiled with loose debris **Warning**
22-02-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Chef **Warning**
53A-01-7
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Brunch menu missing advisory and advertises poached eggs. **Warning**
02B-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and pork from Friday **Warning**
02C-02-5
Basic - Water dripping from roof onto bag in the box soda, 3rd level bar **Warning**
08B-52-4
Basic - Single-service articles improperly stored. Cases in the floor, second level storage room **Warning**
25-05-4
Basic - Raw fruits/vegetables not washed prior to preparation. Heads of romaine **Warning**
08B-39-4
Basic - Outdoor ice machine with no overhead protection. 3rd level, 2 ice machines **Warning**
08B-61-5
Basic - No handwashing sign provided at a hand sink used by food employees. 2nd Level kitchen; 3rd level Mens restroom **Warning**
31B-04-4
Basic - In-use tongs stored on equipment door handle between uses. Oven door **Corrected On-Site** **Warning**
10-20-4
Basic - Food stored on floor. - Second level walk in freezer, bags of fries and case on the floor - second level large storage room, bag in the box soda and cases of food on the floor **Warning**
08B-38-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Less than 150 ppm quat **Warning**
21-08-4
19
Jul 26, 2022
Food-Licensing Inspection
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mushroom stock in squeeze bottle 43-48F
03A-02-5
Basic - Handsinks not stocked with required provisions. - handwash signs. - some missing soap/paper towels
31B-04-4
82
Frequently Asked Questions
When was Avanu on Flagler last inspected?
The most recent health inspection at Avanu on Flagler on file is from Apr 22, 2026. The public record contains 14 inspections in total.
What is the most common violation at Avanu on Flagler?
Across the inspection record, “clam/mussel/oyster tags not marked” has been cited eight times, more than any other issue at Avanu on Flagler.
How does Avanu on Flagler compare to other restaurants in New Smyrna Beach?
Avanu on Flagler most recently scored 35 out of 100, which is lower than the New Smyrna Beach average of 72.
Has Avanu on Flagler's inspection record improved over time?
Results have been roughly steady. Inspections at Avanu on Flagler have averaged around 11 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Avanu on Flagler 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 Avanu on Flagler inspected?
Based on the inspection history on file, Avanu on Flagler is inspected around four times per year on average.
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