Blackbeards Inn
Last inspected: Dec 5, 2025
33
Score
Inspectors have visited Blackbeards Inn seven times, with records going back to 2022. The latest inspection on file is from Dec 5, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent inspections have turned up roughly the same number of issues each time, hovering near 10 violations per visit.
Looking across the full record, “nonfood-contact surface soiled with grease” is the recurring theme, flagged five times.
The city-wide average sits at 72, which Blackbeards Inn's 33 doesn't quite reach. Taken together, the history suggests a facility that has struggled with consistency.
7
Inspections
3
Critical latest
2
Major latest
2
Minor latest
Inspection History
Dec 5, 2025
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
33
May 19, 2025
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Toxic substance/chemical improperly stored. Bucket with urinal cleaner above ice machine **Corrected On-Site**
41-10-4
Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Menu advertises flounder - when asked for proof of identity, a case of unicorn fish, aluterus Monoceros, and an invoice with unicorn fish was provided. **Admin Complaint**
52-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Mop sink area, degreaser
41-17-4
Basic - Water leaking from pipe and/or faucet/handle. Cookline handsink drain
29-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Keg cooler gaskets Under salad bar in cabinet with single service Below new ac unit in storage area
23-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack, ecig on shelf above reach in cooler **Corrected On-Site**
40-06-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. **Corrected On-Site**
08B-49-4
52
Nov 5, 2024
Routine - Food
5 critical violations. 3 major violations. 3 minor violations.
View 11 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burgers over seafood **Corrected On-Site** **Repeat Violation**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over dressing, walk in cooler **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Soup cooked and heat turned off 109F. Advised to reheat to 165F to hot hold at 135F or above.
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Spinach topping 50F, 47F. Overnight in cooler in monkey bowls over fill line. See stop sale .
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Scallops 80F at 2:05 and 76F at 2:48. Operator then added ice. **Corrective Action Taken**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer **Corrected On-Site**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles in ice machine area from cleaning company per operator
41-17-4
Basic - Bowl or other container with no handle used to dispense food. In dry mix and corn **Corrected On-Site**
14-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of warmers
23-03-4
Basic - Stored food not covered. Raw shrimp walk in cooler
08B-12-5
30
Feb 28, 2024
Routine - Food
4 critical violations. 1 major violation. 6 minor violations.
View 11 violations
High Priority - Pesticide-emitting strip present in food prep area. In the bar, dichlorvos emitting strip. Operator discarded
41-24-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw seafood over precooked chicken, left upright cookline cooler **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Ground beef over seafood **Corrected On-Site**
08A-20-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Next to ice machine
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade corrected on site Under side of mixer head Interior microwave corrected on site Inside lid of island oasis blender
22-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Top of cookline warmer - interior container holding mixers sitting in drink ice - storage room ledge holding bar mixers
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. New restrooms
31B-04-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink over prep table **Corrected On-Site**
12B-07-4
Basic - Accumulation of debris inside warewashing machine. Top of machine, interior, pull through
16-03-4
37
Oct 30, 2023
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open bag of raw chicken over fries and precooked snow crabs in reach in freezer
08A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior microwave expo side of cookline **Corrected On-Site**
22-02-4
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. Employees with no food handler training
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer bottles in dining room
41-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Mold like substance on sheet pan, top of speed rack in seafood walk in cooler - ac vent in front of steamers - gaskets to pie cooler
23-03-4
Basic - Food stored under dripping water. Walk in cooler under fan, dripping onto containers of rice
08B-52-4
Basic - Floor soiled/has accumulation of debris. Under shelving dry storage area
36-73-4
Basic - Establishment using an Alternative Operating Procedure that has not been reviewed annually. Advised to review and retrain if still in use.
09-25-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - Ecig and shirt above pancake batter next to back door - vitamins on cookline Manager discussed with employees
40-06-5
Basic - Clean utensils or equipment stored in dirty drawer or rack. Utensils in salad bar stored from previous day. Operator removed to wash containers and utensils again **Corrected On-Site**
24-06-4
47
Jun 12, 2023
Routine - Food
3 critical violations. 5 major violations. 2 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Approved Thawing Methods Used
FL-31
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
26
Nov 21, 2022
Routine - Food
4 critical violations. 3 major violations. 7 minor violations.
View 14 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Ice machine/mop sink area
29-34-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Scampi with fresh garlic 86F in warmer turned off. Less than 2 hours
03B-01-6
High Priority - Spray sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm quat. Used for countertop in waitstation and tables per server
41-27-4
High Priority - Pesticide-emitting strip present in food prep area. In the bar, oyster area and on top of draft beer coolers **Corrected On-Site**
41-24-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Brian expired 10/18/22
53A-03-7
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Spinach for Rockefeller from 2 days ago
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer bottles throughout restaurant and clear substance next to ice machine
41-17-4
Basic - Single-service articles improperly stored. - Not inverted, dining room. Clamshell containers - bag of Togo containers on the closet floor **Corrected On-Site**
25-05-4
Basic - Working containers of food removed from original container not identified by common name. Sugar in waitstation
02D-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Next to ice machine **Repeat Violation**
51-11-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. - Cupcake, 2 bottled drinks. Cookline cooler across from fryer - blizzard in the walk in freezer **Corrected On-Site**
08B-49-4
Basic - Ice scoop handle in contact with ice. In wait stations **Corrected On-Site** **Repeat Violation**
10-08-5
Basic - No handwashing sign provided at a hand sink used by food employees. Restrooms outside of office
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Above warmers
23-03-4
29
Frequently Asked Questions
When was Blackbeards Inn last inspected?
The most recent health inspection at Blackbeards Inn on file is from Dec 5, 2025. The public record contains seven inspections in total.
What is the most common violation at Blackbeards Inn?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at Blackbeards Inn.
How does Blackbeards Inn compare to other restaurants in New Smyrna Beach?
Blackbeards Inn most recently scored 33 out of 100, which is lower than the New Smyrna Beach average of 72.
Has Blackbeards Inn's inspection record improved over time?
Results have been roughly steady. Inspections at Blackbeards Inn have averaged around 10 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Blackbeards Inn 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 Blackbeards Inn inspected?
Based on the inspection history on file, Blackbeards Inn is inspected around two times per year on average.
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