BEACON RESTAURANT
416 Flagler Avenue
New Smyrna Beach, Florida, 32169
Flagler
Volusia County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 11/12/2024
High Priority
2
Intermediate
3
Basic
3
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Bag in the box soda area Warning - From follow-up inspection 2024-11-12: **Time Extended**
- 08B-49-4:Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. Walk in cooler Warning - From follow-up inspection 2024-11-12: **Time Extended**
- 40-06-5:Basic - - From initial inspection : 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 - From follow-up inspection 2024-11-12: Glasses on prep table **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : 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 - From follow-up inspection 2024-11-12: Sliced cheese 42F in main cooler Salad cooler removed - on ice, water melon 42F, cantaloupe 43F. In black server cooler, milk 54-55F, yogurt 44-46F, butter 48F, blue cheese dressing 44-45F. Some items out and returned to cooler per operator. All moved to front reach in cooler. ambient thermometer reads below 40F. Admin Complaint **Corrective Action Taken**
- 03F-02-5:High Priority - - From initial inspection : 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 - From follow-up inspection 2024-11-12: **Time Extended**
- 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Front counter, used to hold server tickets. Corrected On-Site Warning - From follow-up inspection 2024-11-12: **Time Extended**
- 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter Warning - From follow-up inspection 2024-11-12: **Time Extended**
- 11-26-1: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. Dishwashers Warning - From follow-up inspection 2024-11-12: **Time Extended**
Food safety inspection conducted on 11/12/2024 revealed 8 total violations (2 high priority, 3 intermediate, 3 basic).
Inspection on 11/8/2024
High Priority
4
Intermediate
4
Basic
6
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Bag in the box soda area Warning
- 24-06-4: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
- 06-09-1: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
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Walk in cooler Warning
- 40-06-5: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
- 23-03-4: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
- 08A-05-6: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
- 02C-01-5: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
- 03A-02-5: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
- 03F-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
- 27-05-5: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
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Front counter, used to hold server tickets. Corrected On-Site Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter Warning
- 11-26-1: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
Food safety inspection conducted on 11/8/2024 revealed 14 total violations (4 high priority, 4 intermediate, 6 basic).
Inspection on 4/18/2024
High Priority
6
Intermediate
3
Basic
3
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5: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
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cookline Corrected On-Site
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 2 rusted cans of garbanzo
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon cases over sauces, walk in cooler
- 01B-24-5: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
- 12A-09-4: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
- 03A-02-5: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.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Used to rinse whisk
- 02C-02-5: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
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Dish area purple substance
Food safety inspection conducted on 4/18/2024 revealed 12 total violations (6 high priority, 3 intermediate, 3 basic).
Inspection on 12/5/2023
High Priority
3
Intermediate
4
Basic
5
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Next to bag in the box soda Repeat Violation
- 40-06-5: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
- 35A-12-4:Basic - Mosquitoes breeding in standing water. In bucket side outside side door to dish machine area
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Small cookline cooler Corrected On-Site
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Approximately 10 to 100 ppm cl Corrected On-Site
- 08A-05-6: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
- 03A-02-5: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
- 03F-01-5: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.
- 53B-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.
- 11-26-1: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
- 31B-03-4:Intermediate - No soap provided at handwash sink. Dish area handsink Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bleach bottles Corrected On-Site
Food safety inspection conducted on 12/5/2023 revealed 12 total violations (3 high priority, 4 intermediate, 5 basic).