Flagsticks Bar & Grill
Last inspected: Mar 20, 2026
67
Score
Flagsticks Bar & Grill has been inspected nine times since 2022. Inspectors last stopped by on Mar 20, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Things are looking better lately, with recent visits averaging around five violations compared to roughly 10 violations earlier on.
“Food-contact surface soiled with food debris” accounts for the largest share of issues, appearing five times across the record.
The city-wide average is 66, putting Flagsticks Bar & Grill squarely in typical territory. Nothing in the record is alarming, but there's room to improve.
9
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Mar 20, 2026
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
67
Oct 2, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation** **Warning** - From follow-up inspection 2025-10-02: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. -floor underneath racks in walk-in cooler -floor behind cooking equipment has a significant accumulation of grease and food debris, operator states detail cleaning is scheduled **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2025-10-02: -floor underneath racks in walk-in cooler -floor behind cooking equipment has a significant accumulation of grease and food debris, operator states detail cleaning is scheduled **Time Extended** **Corrective Action Taken**
36-73-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler door and gaskets -exterior of reach-in cooler across from flat top grills -sides of cooking equipment have an accumulation of grease and food debris -exterior of trash receptacle at end of cookline **Repeat Violation** **Warning** - From follow-up inspection 2025-10-02: -sides of cooking equipment have an accumulation of grease and food debris -exterior of trash receptacle at end of cookline, operator states professional cleaning is scheduled **Time Extended** **Corrective Action Taken**
23-03-4
86
Sep 24, 2025
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
50
May 7, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee touched cut tomato used for sandwiches with his bare hand
09-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut tomato 52F, per operator less than 15 minutes stored above fill line in reach-in cooler, employee relocated to below fill line to rapidly cool **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on top of reach-in cooler stained -purple soda gun nozzle soiled, employee cleaned **Corrected On-Site**
22-02-4
Basic - Floor soiled/has accumulation of debris. -floor underneath fryers has a significant accumulation of grease and food debris
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of reach-in freezer doors -walk-in cooler door -reach-in cooler door gasket -exterior of trash can at end of cookline -sides of cooking equipment have an accumulation of grease and food debris **Repeat Violation**
23-03-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
58
Nov 25, 2024
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
41
Apr 29, 2024
Routine - Food
1 critical violation. 6 major violations. 6 minor violations.
View 13 violations
High Priority - Container of medicine improperly stored. -bottle of "Acid Controller" stored on shelf above reach-in cooler, operator relocated **Corrected On-Site**
41-07-4
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. -FRLA certificates copies **Repeat Violation**
53B-09-4
Intermediate - Spray bottle containing toxic substance not labeled. -degreaser spray bottle lacking label
41-17-4
Intermediate - Food-contact surface soiled with food debris,. -white cutting board stained on reach-in cooler -inside of white microwave has a light accumulation of grease and food debris
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -CHLORINE test kit soiled
16-37-1
Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. -QUATERNARY AMMONIA
16-36-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked shredded chicken in walk-in cooler, per employee cooked on Saturday, 4/27/2024. Employee chose to discard. **Corrected On-Site**
02C-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee cell phone stored on prep table, employee relocated **Corrected On-Site**
40-06-5
Basic - Hole in or other damage to wall. -broken wall tile next to flat top grill
36-24-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -reach-in cooler next to tile wall
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler fan cover has an accumulation of dust/debris. -Hood filters over cooking equipment have an accumulation of grease and food debris
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -tile wall above fryers and behind cooking equipment has an accumulation of grease and food debris
36-27-5
Basic - Wet wiping cloths stored in detergent and sanitizer mixed together, employees discarded solution. **Corrected On-Site**
21-03-4
35
Dec 12, 2023
Routine - Food
4 critical violations. 5 major violations. 2 minor violations.
View 11 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cooked marinara 42F at edge- 49F in middle from overnight inside deep pot. Advised to cool down using ice bath in a prep sink if choosing to use a deep container
03D-02-5
High Priority - Raw poultry stored over canned/bottled drinks/kegs/boxed bread inside walk in cooler **Corrected On-Site**
08A-11-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shredded cheese 48-51F sitting above other pans on makeline cooler at end of cookline across from small grill from overnight.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Shredded cheese 48-51F, sliced cheese 54F sitting above other pans on makeline cooler at end of cookline across from small grill from overnight. **Corrective Action Taken**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -cooling marinara in deep/dense pot used for cooking. Advised to transfer for shallow pans for cooling or use ice bath inside prep sink for rapid cooling in a deep pot.
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards -corners of flat top
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. Several items from day prior inside walk in not date marked
02C-02-5
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 - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. -photo copies of certificates from FRLA safestaff
53B-09-4
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.
36-34-5
30
Mar 17, 2023
Food-Licensing Inspection
3 major violations. 6 minor violations.
View 9 violations
Intermediate - Food-contact surface soiled with food debris. -cutting boards stained on reach in cooler -interior of reach in cooler below microwave has an accumulation of food debris -light accumulation of food debris on slicer -soda gun nozzle soiled in bar area
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink in bar area. -QUATERNARY AMMONIUM
16-37-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -corned beef in walk-in cooler, per operator cooked 3/15/2023, lacking date marking
02C-02-5
Basic - Food not stored at least 6 inches off of the floor. -oil jugs stored on floor next to handwash sink, operator relocated **Corrected On-Site**
08B-47-4
Basic - No handwashing sign provided at a hand sink used by food employees. -handwash sink in kitchen
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -tops of fryers have an accumulation of grease and food debris -side of stove next to fryer has an accumulation of grease and food debris
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -walls around cooking equipment have an accumulation of grease and food debris
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. -container of wet wiping cloths on end of dishline, operator relocated to soiled linen hamper **Corrected On-Site**
21-12-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
55
Sep 16, 2022
Routine - Food
4 critical violations. 2 major violations. 5 minor violations.
View 11 violations
High Priority - Pesticide-emitting strip present in food prep area. -hanging in beverage service area, operator discarded **Corrected On-Site**
41-24-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -chili dated 8/31/2032 -sloppy joe mix dated 9/7/2022 -coleslaw dated 9/9/2022 **Repeat Violation**
01B-24-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Repeat Violation**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sautéed onions 48F in reach cooler since yesterday
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on reach in cooler stained -internet of microwave oven soiled
22-02-4
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.
53B-14-5
Basic - Dead roaches on premises. -1 on floor in bar area, operator removed **Corrected On-Site**
35A-03-4
Basic - Floor soiled/has accumulation of debris. -floors underneath cookline have an accumulation of grease and food debris **Repeat Violation**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled above cookline -walk in cooler door soiled -walk in cooler fan cover soiled
23-03-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -walls in cookline area have an accumulation of grease
36-27-5
35
Frequently Asked Questions
When was Flagsticks Bar & Grill last inspected?
The most recent health inspection at Flagsticks Bar & Grill on file is from Mar 20, 2026. The public record contains nine inspections in total.
What is the most common violation at Flagsticks Bar & Grill?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Flagsticks Bar & Grill.
How does Flagsticks Bar & Grill compare to other restaurants in Port Orange?
Flagsticks Bar & Grill most recently scored 67 out of 100, which is about the same as the Port Orange average of 66.
Has Flagsticks Bar & Grill's inspection record improved over time?
Yes. Recent inspections at Flagsticks Bar & Grill have averaged around five violations per visit, down from roughly 10 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Flagsticks Bar & Grill 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 Flagsticks Bar & Grill inspected?
Based on the inspection history on file, Flagsticks Bar & Grill is inspected around three times per year on average.
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