Beacon Restaurant
Last inspected: Apr 21, 2026
39
Score
Going back to 2022, Beacon Restaurant has 11 inspections in the public record. On Apr 21, 2026, the health department conducted the most recent visit. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The picture has gotten worse over the last few visits, with the average climbing from around seven violations to closer to 12 violations.
The most common issue across all inspections has been “carbon dioxide/helium tanks not adequately secured”, showing up eight times.
By comparison, the average New Smyrna Beach facility scores 72, putting Beacon Restaurant on the weaker side. Diners may want to weigh the inspection history when deciding to visit.
11
Inspections
1
Critical latest
2
Major latest
12
Minor latest
Inspection History
Apr 21, 2026
Routine - Food
1 critical violation. 2 major violations. 12 minor violations.
View 15 violations
High Priority - 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 **Corrected On-Site** **Repeat Violation**
03F-02-5
Intermediate - Food-contact surface soiled with food debris. -interior of microwave at end of cookline
22-02-4
Intermediate - 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
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. -small plastic cup stored in brown sugar, operator removed **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. -next to soda bag in-box, operator secured **Corrected On-Site** **Repeat Violation**
51-11-4
Basic - 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
24-05-4
Basic - Equipment and utensils not properly air-dried - wet nesting. -plastic cups on shelf above kitchen beverage station, operator separated **Corrected On-Site**
24-08-4
Basic - Ice buildup on walk-in freezer door.
14-69-4
Basic - Ice scoop handle in contact with ice. -inside kitchen ice bin, operator removed **Corrected On-Site**
10-08-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. -employee removed **Corrected On-Site**
10-17-4
Basic - 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
23-03-4
Basic - Stored food not covered. -walk-in cooler: sausage gravy containers, per operator cooled since Saturday, April 18, 2026, operator covered **Corrected On-Site**
08B-12-5
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. -unwrapped plastic forks in front service area
25-02-4
Basic - 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
36-27-5
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together. -multiple buckets
21-03-4
39
Sep 9, 2025
Complaint Full
3 major violations. 5 minor violations.
View 8 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Front handsink used to hold tickets. **Corrected On-Site** **Warning** - From follow-up inspection 2025-09-09: **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter **Warning** - From follow-up inspection 2025-09-09: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - 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 **Warning** - From follow-up inspection 2025-09-09: pulled pork **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Next to bag in the box soda **Repeat Violation** **Warning** - From follow-up inspection 2025-09-09: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Food stored under dripping water. Possible condensation dripping onto bag in the box soda and the floor in front of it, **Warning** - From follow-up inspection 2025-09-09: **Time Extended**
08B-52-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Bero cooler **Warning** - From follow-up inspection 2025-09-09: **Time Extended**
29-49-6
Basic - - From initial inspection : 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. Broom head on top of bag in the box soda **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2025-09-09: **Time Extended**
42-03-5
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Under dish area handsink **Warning** - From follow-up inspection 2025-09-09: **Time Extended**
29-11-4
58
Sep 2, 2025
Complaint Full
3 critical violations. 5 major violations. 5 minor violations.
View 13 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
Plumbing Maintained; Sewage Disposal
FL-51
17
Jul 18, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - 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 **Repeat Violation** **Warning** - From follow-up inspection 2025-07-18: **Time Extended**
08B-49-4
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Air handler/bag in the box soda area **Warning** - From follow-up inspection 2025-07-18: **Time Extended**
51-11-4
90
May 16, 2025
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Splitter in the back outdoor storage area **Warning**
29-34-4
High Priority - 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 **Corrected On-Site** **Warning**
03B-01-6
Intermediate - 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. **Warning**
53B-05-5
Intermediate - Handwash sink used for purposes other than handwashing. Front hand sink used to hold tickets **Corrected On-Site** **Warning**
31A-11-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Whisks in visibly soiled bus tub. operator removed to wash **Corrected On-Site** **Warning**
24-06-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
12B-07-4
Basic - 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 **Repeat Violation** **Warning**
08B-49-4
Basic - 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 **Warning**
40-06-5
Basic - Equipment in poor repair. Cracked in several places, ice bucket **Warning**
14-11-5
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. Broom dust pans on bag in the box soda. **Corrected On-Site** **Warning**
42-03-5
Basic - Unnecessary items/unused equipment on the premises. Outside area, unused slicer, bus tubs, Maintanence items **Warning**
33-31-5
Basic - Carbon dioxide/helium tanks not adequately secured. Air handler/bag in the box soda area **Warning**
51-11-4
41
Nov 12, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Plumbing Maintained; Sewage Disposal
FL-51
47
Nov 8, 2024
Routine - Food
4 critical violations. 4 major violations. 6 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready to eat food, walk in cooler **Corrected On-Site** **Warning**
08A-05-6
High Priority - 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. **Corrected On-Site** **Warning**
02C-01-5
High Priority - 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 **Warning**
03A-02-5
High Priority - 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 **Warning**
03F-02-5
Intermediate - Handwash sink does not have cold water, and hot water too hot to use without mixing. Dish area. Operator adjusted **Corrected On-Site** **Warning**
27-05-5
Intermediate - Handwash sink used for purposes other than handwashing. Front counter, used to hold server tickets. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter **Warning**
31B-02-4
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. Dishwashers **Warning**
11-26-1
Basic - Carbon dioxide/helium tanks not adequately secured. Bag in the box soda area **Warning**
51-11-4
Basic - 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 **Corrected On-Site** **Warning**
24-06-4
Basic - 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 **Warning**
06-09-1
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Walk in cooler **Warning**
08B-49-4
Basic - 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 **Warning**
40-06-5
Basic - 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 **Corrective Action Taken** **Warning**
23-03-4
27
Apr 18, 2024
Routine - Food
6 critical violations. 3 major violations. 3 minor violations.
View 12 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed hands with gloves on and returned to food preparation
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In server cooler. Cut watermelon 46F, cut cantaloupe 46F.
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon cases over sauces, walk in cooler
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. Tuna salad 4/11, egg salad 4/10
01B-24-5
High Priority - Dented/rusted cans present. See stop sale. 2 rusted cans of garbanzo
01B-01-4
Intermediate - Handwash sink used for purposes other than handwashing. Used to rinse whisk
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sausage gravy and brown gravy made Monday
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Dish area purple substance
41-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Medicine bottle, keys, kitchen. Walk in freezer personal items
40-06-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cookline **Corrected On-Site**
21-12-4
26
Dec 5, 2023
Routine - Food
3 critical violations. 4 major violations. 5 minor violations.
View 12 violations
High Priority - 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.
03F-01-5
High Priority - 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 **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - 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
03A-02-5
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.
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. Employees with no food handler training
11-26-1
Intermediate - No soap provided at handwash sink. Dish area handsink **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Bleach bottles **Corrected On-Site**
41-17-4
Basic - Carbon dioxide/helium tanks not adequately secured. Next to bag in the box soda **Repeat Violation**
51-11-4
Basic - 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. **Corrective Action Taken** **Repeat Violation**
40-06-5
Basic - Mosquitoes breeding in standing water. In bucket side outside side door to dish machine area
35A-12-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Small cookline cooler **Corrected On-Site**
05-09-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Approximately 10 to 100 ppm cl **Corrected On-Site**
21-07-4
33
May 16, 2023
Routine - Food
5 critical violations. 2 major violations. 7 minor violations.
View 14 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Gyro meat cooling overnight 45F and 46F in the middle, cooling overnight. See stop sale.
03D-02-5
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 @ 110F
22-41-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee wiped hands on wet towel in place of handwashing. Discussed at length with CFM and employee.
12A-27-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw breaded shrimp over hot dogs, cookline freezer
08A-02-6
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard under sharpener
22-02-4
Basic - Carbon dioxide/helium tanks not adequately secured. Next to bag in the box soda, hallway **Repeat Violation**
51-11-4
Basic - Cardboard used to line nonfood-contact shelves. Next to melon cooler
14-45-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Next to melon cooler
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Employee towel drying **Corrected On-Site**
24-08-4
Basic - Ice scoop handle in contact with ice. Ice bin **Corrected On-Site**
10-08-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cookline
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Sugar above melon cooler
02D-01-5
27
Aug 11, 2022
Routine - Food
3 critical violations. 4 major violations. 5 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk 45F, chocolate milk 44F, server cooler. Operator turned down unit
03A-02-5
High Priority - 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. Cooked peppers and onions from 7:30 **Repeat Violation**
03F-02-5
High Priority - Live ants on the walk in the kitchen. Approximately 10 on the wall behind prep table **Corrected On-Site**
35A-09-4
Intermediate - Handsink not stocked with required provisions. - No soap, paper towels, Dish area. a¿¿ paper towels. Bar **Corrected On-Site**
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. Sausage gravy from Saturday **Corrected On-Site**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Purple substance
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Kitchen entrance. Turned off due to leak. Turned back on **Corrected On-Site**
27-16-4
Basic - Carbon dioxide/helium tanks not adequately secured. Hallway
51-11-4
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Employee eating in a food preparation or other restricted area. Cookline **Corrected On-Site**
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Hairbrushes next to ketchup bags and on bag in the box soda
40-06-5
Basic - Water leaking from pipe and/or faucet/handle. Top of dish machine leaks onto the ground while running
29-11-4
33
Frequently Asked Questions
When was Beacon Restaurant last inspected?
The most recent health inspection at Beacon Restaurant on file is from Apr 21, 2026. The public record contains 11 inspections in total.
What is the most common violation at Beacon Restaurant?
Across the inspection record, “carbon dioxide/helium tanks not adequately secured” has been cited eight times, more than any other issue at Beacon Restaurant.
How does Beacon Restaurant compare to other restaurants in New Smyrna Beach?
Beacon Restaurant most recently scored 39 out of 100, which is lower than the New Smyrna Beach average of 72.
Has Beacon Restaurant's inspection record improved over time?
No. Recent inspections at Beacon Restaurant have averaged around 12 violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Beacon Restaurant 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 Beacon Restaurant inspected?
Based on the inspection history on file, Beacon Restaurant is inspected around three times per year on average.
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