Flagler Tavern
Last inspected: Nov 10, 2025
61
Score
Flagler Tavern appears in inspection records 12 times, starting in 2022. Inspectors last stopped by on Nov 10, 2025. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Violation counts have been trending down, averaging around six violations across recent inspections versus roughly 14 violations before.
Across the inspection history, “establishment advertised blue crab” is the issue that surfaces most often, recorded six times.
By comparison, the average New Smyrna Beach facility scores 72, putting Flagler Tavern on the weaker side. The inspection history reads as standard for a restaurant of this size.
12
Inspections
2
Critical latest
1
Major latest
2
Minor latest
Inspection History
Nov 10, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - 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 **Corrective Action Taken** **Warning** - From follow-up inspection 2025-11-10: Au jus 110F **Time Extended**
03B-01-6
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Large outdoor area for washing mats **Warning** - From follow-up inspection 2025-11-10: **Time Extended**
29-34-4
Intermediate - - From initial inspection : Intermediate - 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 **Warning** - From follow-up inspection 2025-11-10: **Time Extended**
53A-03-7
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Bounty bar freezer **Warning** - From follow-up inspection 2025-11-10: **Time Extended**
14-69-4
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. - power lawn tools stored over bag in box soda in storage room **Warning** - From follow-up inspection 2025-11-10: **Time Extended**
42-03-5
61
Nov 6, 2025
Routine - Food
6 critical violations. 1 major violation. 5 minor violations.
View 12 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Washing Fruits and Vegetables
FL-42
Toilet Rooms Maintained
FL-53
14
Aug 7, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink area **Warning** - From follow-up inspection 2025-08-07: **Time Extended**
29-34-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Bounty bar reach in freezer with container of ice and bottles of liquor, heavy ice buildup **Repeat Violation** **Warning** - From follow-up inspection 2025-08-07: Outside freezer **Time Extended**
14-69-4
82
Jun 3, 2025
Routine - Food
6 critical violations. 3 major violations. 8 minor violations.
View 17 violations
High Priority - Live, small flying insects found 4 in the main by near the soda gun **Repeat Violation** **Warning**
35A-02-7
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Repeat Violation** **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Bottom left salad cooler potatoes 44-46F, chowder 46-47F. Stocked morning of inspection - bottom shelf of salad/dressing cooler overnight: tuna 50F, watermelon 41-49F, pork 46F, turkey 47F. See stop sale **Repeat Violation** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Queso 1/6 pan and 1/3 pan heated approximately 2 hours prior approximately 125F. Removed from steam table to return to steamer **Corrective Action Taken** **Warning**
03E-02-5
High Priority - Toxic substance/chemical improperly stored. Murphy's oil soap over salt and bar related food items 2nd floor server area **Corrected On-Site** **Warning**
41-10-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink area **Warning**
29-34-4
Intermediate - Establishment advertised blue crab on menu/menu board but served another type of crab. Crab cakes on some menus. Other menus reprinted. Employees marked out the word blue on menus **Corrected On-Site** **Repeat Violation** **Admin Complaint**
52-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Interior pina colada chute main bar - lemon cutter **Warning**
22-02-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Start of inspection **Corrected On-Site** **Warning**
53A-05-6
Basic - Accumulation of debris on exterior of warewashing machine. Top of machine **Warning**
16-21-4
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Clean containers next to hand sink in dish area **Warning**
24-27-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Chill sticks in the freezer directly on a shelf below non commercially packaged raw steak **Corrected On-Site** **Warning**
24-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Wrapped employee sandwich on top of food containers in salad cooler **Corrected On-Site** **Warning**
08B-49-4
Basic - Equipment in poor repair. - Anti slip mat under cutting board torn, worn, visible mold like substance - rotted wood, residue/wood comes off to touch, corner of bar next to soda gun where flies are present **Warning**
14-11-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Bounty bar reach in freezer with container of ice and bottles of liquor, heavy ice buildup **Repeat Violation** **Warning**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior blended beverage machine between dish area and main kitchen **Warning**
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Sugar in dry storage **Corrected On-Site** **Warning**
02D-01-5
20
Dec 13, 2024
Routine - Food
1 critical violation. 3 major violations. 1 minor violation.
View 5 violations
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 in the main bar **Warning** - From follow-up inspection 2024-12-13: 3 downstairs, 3 bounty **Time Extended**
35A-02-6
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Main bar, both hand sinks Indigo bar **Corrected On-Site** **Warning** - From follow-up inspection 2024-12-13: Main bar area, south side **Time Extended**
31B-02-4
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. Several employees **Repeat Violation** **Warning** - From follow-up inspection 2024-12-13: **Time Extended**
53B-02-5
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. Employees with no food handler training **Repeat Violation** **Warning** - From follow-up inspection 2024-12-13: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups **Repeat Violation** **Warning** - From follow-up inspection 2024-12-13: **Time Extended**
24-08-4
61
Dec 12, 2024
Routine - Food
7 critical violations. 7 major violations. 5 minor violations.
View 19 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Clam chowder 48F cooling from previous day **Warning**
03D-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Seared tuna over turkey, expo 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. Potato balls 11/30 **Warning**
01B-24-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Beurre blanc 58F in a squeeze bottle. Employee returned to cooler and added a time mark - raw chicken 51F and 53F, wings 50F, fish 49F, shrimp 52F, flounder 50F, oysters 53F, clams 53F, fish of the day 53F, calamari 52F, conch 52f Cooler across from flattop overnight, see stop sale - improperly iced butter milk 48F **Corrective Action Taken** **Repeat Violation** **Warning**
03A-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. Indigo bar 0 ppm cl Bounty and indigo bar . Corrected to 100 ppm cl **Corrected On-Site** **Warning**
22-41-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 in the main bar **Warning**
35A-02-6
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Clams in walk in cooler **Corrected On-Site** **Repeat Violation** **Warning**
01C-10-4
Intermediate - Establishment advertised blue crab on menu/menu board but served blue swimming crab. Bounty bar menu, two menu items. Manager began crossing off the word BLUE **Corrective Action Taken** **Warning**
52-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards Light buildup, can opener blade. Corrected on site Slicer blade guard **Corrected On-Site** **Warning**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Main bar, both hand sinks Indigo bar **Corrected On-Site** **Warning**
31B-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. Several employees **Repeat Violation** **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. Employees with no food handler training **Repeat Violation** **Warning**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pasta dated 10/24. **Corrected On-Site** **Warning**
02C-02-5
Basic - Carbon dioxide/helium tanks not adequately secured. Outside between maintenance and beer cooler **Warning**
51-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sweater on bottom prep table shelf in baskets **Corrected On-Site** **Warning**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups **Repeat Violation** **Warning**
24-08-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Bounty bar freezer next to hand sink **Warning**
14-69-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quaternary. Operator called for service of dispenser Corrected to 200 ppm quaternary **Corrected On-Site** **Warning**
21-08-4
14
Apr 22, 2024
Routine - Food
3 critical violations. 5 major violations. 6 minor violations.
View 14 violations
High Priority - Fish held frozen and vacuum sealed in house - snow crab. No approved HACCP. Operator switched to ziplock bags **Corrected On-Site**
03G-04-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked peppers 4/14; truffle butter 4/10 **Repeat Violation**
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - spring mix and butter packets 59F advised to use time as a public health control . Operator time marked - pork bottom of salad cooler 42-45F **Corrective Action Taken**
03A-02-5
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Oysters in walk in cooler. Operator discarded **Corrective Action Taken**
01C-10-4
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/ Kristen
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - Light buildup can opener blade; interior microwave in pantry - in the bar, soda gun and ice bin
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. More than 6 people working at time of inspection
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 without food handler training **Repeat Violation**
11-26-1
Basic - Equipment in poor repair. Door to ice machine in walk in cooler cracked and broken
14-11-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered drink over clean utensils dish area **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic cups **Corrected On-Site**
24-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen **Corrected On-Site**
31B-04-4
Basic - Single-service articles improperly stored. Cases on the floor in the maintenance shed, sawdust on surfaces **Corrected On-Site**
25-05-4
Basic - Used save a days from previous day on cookline for use. Operator discarded. **Corrected On-Site**
25-32-4
29
Nov 20, 2023
Routine - Food
6 critical violations. 4 major violations. 3 minor violations.
View 13 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Garlic butter with old bay dated 11/9 **Repeat Violation**
01B-24-5
High Priority - Roach excrement and/or droppings present. - 2 on knife magnet in kitchen. - several in bar cabinet corrected on site
35A-23-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Repeat Violation**
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. Queso from previous day 51F in the middle, 43F at the edge, in covered 1/3 pan walk in cooler overnight **Repeat Violation**
03D-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 in the main bar
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef over cheese; seared tuna over sauces. Walk in cooler **Corrected On-Site**
08A-05-6
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 - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Brad, Melissa **Repeat Violation**
53B-14-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - right side frozen drink dispenser chute **Corrective Action Taken**
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Breakfast menu, 1 of the Benedict's not marked - the others marked with a red asterisk, which indicates fresh fruit can be substituted for potatoes. Operator had employee add stickers to identify properly **Corrected On-Site**
02B-01-5
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Raw chicken in walk in cooler
03G-53-1
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quat. Corrected to 200 ppm quat **Corrected On-Site**
21-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. - In kitchen - cookline and prep area - in main bar - women's restroom outside main kitchen **Repeat Violation**
31B-04-4
23
Jul 27, 2023
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Establishment advertised blue crab on menu/menu board but served blue swimming crab. **Warning** - From follow-up inspection 2023-05-30: **Time Extended** - From follow-up inspection 2023-07-27: fda seafood list shows blue crab as Callinectes sapidus Operator provided product blue swimming crab Portunus pelagicus **Admin Complaint**
52-03-4
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3 employees **Warning** - From follow-up inspection 2023-05-30: **Time Extended** - From follow-up inspection 2023-07-27: **Time Extended**
53B-14-5
82
May 30, 2023
Routine - Food
1 critical violation. 5 major violations.
View 6 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. Cooked peppers 5/18; brisket 5/17, mac and cheese sauce 5/17 **Warning** - From follow-up inspection 2023-05-30: Cooked potatoes 5/23 **Time Extended**
01B-24-5
Intermediate - - From initial inspection : Intermediate - Establishment advertised blue crab on menu/menu board but served blue swimming crab. **Warning** - From follow-up inspection 2023-05-30: **Time Extended**
52-03-4
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Brunch menu - poached eggs **Warning** - From follow-up inspection 2023-05-30: **Time Extended**
02B-01-5
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Main bar **Warning** - From follow-up inspection 2023-05-30: **Time Extended**
16-62-1
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Blue bar **Warning** - From follow-up inspection 2023-05-30: **Time Extended**
31B-03-4
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3 employees **Warning** - From follow-up inspection 2023-05-30: **Time Extended**
53B-14-5
52
May 25, 2023
Routine - Food
7 critical violations. 10 major violations. 4 minor violations.
View 21 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked peppers 5/18; brisket 5/17, mac and cheese sauce 5/17 **Warning**
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Beurre blanc in squeeze bottle 56F, advised to use time as a public health control - Cut lettuce at room temp on cookline 64F. Operator time marked - salad cooler stocked 2.25 hours earlier holding tuna 52F, pork 47F, potato salad 46F. **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. Cooked potatoes 82F in third pan next to stove overnight. Operator discarded. **Warning**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Spray bottle in deck bar facing straws **Corrected On-Site** **Warning**
41-10-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Behind dumpster **Warning**
29-34-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Potato soup cooling in walk in cooler over 24 hours 47F in the middle and 41F at the edge. See stop sale **Warning**
03D-02-5
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Shrimp scallop and mahi ceviche **Warning**
01D-01-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. **Warning**
01C-03-4
Intermediate - Clams/mussels/oysters tag removed from original container prior to container being emptied. Clams **Corrected On-Site** **Warning**
01C-10-4
Intermediate - Establishment advertised blue crab on menu/menu board but served blue swimming crab. **Warning**
52-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Has to hold strainer - blue bar and main bar **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Brunch menu - poached eggs **Warning**
02B-01-5
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Main bar **Warning**
16-62-1
Intermediate - No soap provided at handwash sink. Blue bar **Warning**
31B-03-4
Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked pork removed from freezer previous day dated 5/17 **Warning**
02C-06-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3 employees **Warning**
53B-14-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Womens restroom near kitchen 81F after running for several minutes **Warning**
27-16-4
Basic - Food stored on floor. Bag in the box soda, main bar **Corrected On-Site** **Warning**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer outside **Warning**
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees. - Main bar - womens restroom near office **Warning**
31B-04-4
Basic - Wiping cloth sanitizing solution stored on the floor. Kitchen **Corrected On-Site** **Warning**
21-38-4
11
Jul 5, 2022
Routine - Food
4 critical violations. 3 major violations. 6 minor violations.
View 13 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooling overnight 45-57F cream based Tuscan sauce in covered plastic container **Repeat Violation**
03D-02-5
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Main bar dish machine **Repeat Violation**
22-57-6
High Priority - Presence of live ants. On the shelving in the bait check bar.
35A-09-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Holding various items, bounty bar
31A-11-4
Intermediate - Establishment advertised blue crab on menu/menu board but served blue swimming crab.
52-03-4
Intermediate - No soap provided at handwash sink. Bounty bar **Repeat Violation**
31B-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can of coffee over clean plates in kitchen
12B-07-4
Basic - Equipment in poor repair. - Plastic lids for flours on cookline cracked and broken - plastic ice scoop cracked and broken
14-11-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. White chest freezer outside with snow crab
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Bar glass cooler, broken glass. - bounty bar glass cooler black sludge - standing water in bait check cooler
23-03-4
Basic - Oyster/clam/mussel/crab or other shells purchased from a supplier reused to serve food.
25-34-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Approximately 100 ppm quat
21-08-4
30
Frequently Asked Questions
When was Flagler Tavern last inspected?
The most recent health inspection at Flagler Tavern on file is from Nov 10, 2025. The public record contains 12 inspections in total.
What is the most common violation at Flagler Tavern?
Across the inspection record, “establishment advertised blue crab” has been cited six times, more than any other issue at Flagler Tavern.
How does Flagler Tavern compare to other restaurants in New Smyrna Beach?
Flagler Tavern most recently scored 61 out of 100, which is lower than the New Smyrna Beach average of 72.
Has Flagler Tavern's inspection record improved over time?
Yes. Recent inspections at Flagler Tavern have averaged around six violations per visit, down from roughly 14 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Flagler Tavern means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Flagler Tavern inspected?
Based on the inspection history on file, Flagler Tavern is inspected around four times per year on average.
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