BEACON RESTAURANT
416 FLAGLER AVE, New Smyrna Beach FL 32169 · 386-428-8332
Last inspected Apr 21, 2026 · 9 visits since December 2023
APR 24
NOV 24
MAY 25
SEP 25
APR 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025002244 | Nov 12, 2024 | Feb 19, 2025 | $200 |
Inspection history
9 visits, newest first
Apr 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate12 Basic
What the inspector wrote — 15 findingsThe state's own report →
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
Food-contact surface soiled with food debris. -interior of microwave at end of cookline
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
Bowl or other container with no handle used to dispense food. -small plastic cup stored in brown sugar, operator removed
Show the remaining 11 findings ▾
Carbon dioxide/helium tanks not adequately secured. -next to soda bag in-box, operator secured
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
Equipment and utensils not properly air-dried - wet nesting. -plastic cups on shelf above kitchen beverage station, operator separated
Ice buildup on walk-in freezer door.
Ice scoop handle in contact with ice. -inside kitchen ice bin, operator removed
In-use knife/knives stored in cracks between pieces of equipment. -employee removed
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
Stored food not covered. -walk-in cooler: sausage gravy containers, per operator cooled since Saturday, April 18, 2026, operator covered
Unwrapped single-service utensils not presented so that only the handles are touched. -unwrapped plastic forks in front service area
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
Wet wiping cloths stored in detergent and sanitizer mixed together. -multiple buckets
Sep 9, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate5 Basic
Show 8 findings ▾
Handwash sink used for purposes other than handwashing. Front handsink used to hold tickets.
No paper towels or mechanical hand drying device provided at handwash sink. Front counter
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
Carbon dioxide/helium tanks not adequately secured. Next to bag in the box soda
Food stored under dripping water. Possible condensation dripping onto bag in the box soda and the floor in front of it,
Standing water in bottom of reach-in-cooler. Bero cooler
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
Water leaking from pipe and/or faucet/handle. Under dish area handsink
Sep 2, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 19 recorded, 5 high priority.
5 High priority7 Intermediate7 Basic
Show 19 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over ham walk in cooler
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Dropped off dirty glasses and then grabbed clean glasses, scooped ice without handwashing
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hot dogs 46F, sauerkraut 46F, deli meat 46F, bottom shelf of Bero cooler. Operator moved to walk in cooler and adjusted cooler temp
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. Cooked peppers and onions
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Potatoes 120-140 F (cooling at 9:50. 1 hour later 110-120F);
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer blade guard
Handwash sink used for purposes other than handwashing. Front handsink used to hold tickets.
No paper towels or mechanical hand drying device provided at handwash sink. Front counter
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
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
Spray bottle containing toxic substance not labeled. Bleach
Carbon dioxide/helium tanks not adequately secured. Next to bag in the box soda
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone in cutting board
Food stored under dripping water. Possible condensation dripping onto bag in the box soda and the floor in front of it,
Standing water in bottom of reach-in-cooler. Bero cooler
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
Water leaking from pipe and/or faucet/handle. Under dish area handsink
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm corrected to 200 ppm cl
Jul 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Carbon dioxide/helium tanks not adequately secured. Air handler/bag in the box soda area
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
May 16, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority2 Intermediate8 Basic
Show 12 findings ▾
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
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Splitter in the back outdoor storage area
Handwash sink used for purposes other than handwashing. Front hand sink used to hold tickets
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.
Carbon dioxide/helium tanks not adequately secured. Air handler/bag in the box soda area
Clean utensils or equipment stored in dirty drawer or rack. Whisks in visibly soiled bus tub. operator removed to wash
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
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
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
Equipment in poor repair. Cracked in several places, ice bucket
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.
Unnecessary items/unused equipment on the premises. Outside area, unused slicer, bus tubs, Maintanence items
Nov 12, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
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
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
Handwash sink used for purposes other than handwashing. Front counter, used to hold server tickets.
No paper towels or mechanical hand drying device provided at handwash sink. Front counter
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
Carbon dioxide/helium tanks not adequately secured. Bag in the box soda area
Employee personal food not properly identified and segregated from food to be served to the public. Walk in cooler
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
Nov 8, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 4 high priority.
4 High priority4 Intermediate6 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready to eat food, walk in cooler
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.
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
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
Handwash sink does not have cold water, and hot water too hot to use without mixing. Dish area. Operator adjusted
Handwash sink used for purposes other than handwashing. Front counter, used to hold server tickets.
No paper towels or mechanical hand drying device provided at handwash sink. Front counter
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
Carbon dioxide/helium tanks not adequately secured. Bag in the box soda area
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
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
Employee personal food not properly identified and segregated from food to be served to the public. Walk in cooler
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
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
Apr 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
6 High priority3 Intermediate3 Basic
Show 12 findings ▾
Dented/rusted cans present. See stop sale. 2 rusted cans of garbanzo
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon cases over sauces, walk in cooler
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
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
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In server cooler. Cut watermelon 46F, cut cantaloupe 46F.
Handwash sink used for purposes other than handwashing. Used to rinse whisk
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
Spray bottle containing toxic substance not labeled. Dish area purple substance
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
In-use knife/knives stored in cracks between pieces of equipment.
Wet wiping cloth not stored in sanitizing solution between uses. Cookline
Dec 5, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate5 Basic
Show 12 findings ▾
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
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
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.
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.
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
No soap provided at handwash sink. Dish area handsink
Spray bottle containing toxic substance not labeled. Bleach bottles
Carbon dioxide/helium tanks not adequately secured. Next to bag in the box soda
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.
Mosquitoes breeding in standing water. In bucket side outside side door to dish machine area
No conspicuously located ambient air temperature thermometer in holding unit. Small cookline cooler
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Approximately 10 to 100 ppm cl
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.