Blackbeards Inn
701 N Dixie Freeway, New Smyrna Bch, FL 32168 · Permanent Food Service · License 7402540
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 12 complaint inspection5 high priority (fixed by the Aug 17 follow-up), 2 intermediate, 4 basic-25
- Safety score75
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitAug 17, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 12, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Soup found at 120° and Auju found at 124°on the stove on the cook line
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Soup in a large approximately 5 gallon pot cooling overnight 48°F as deep as the thermometer can reach. See stop sale
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw beef over peeled onions in the walk-in cooler.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
5 in the bar with fly larvae around the beer cooler drains 2 in the waitstation.
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
- Slicer blade guard - light splatter inside cookline microwave - soda machine nozzles main waitstation - soda nozzle in the bar corrected on site
Code 52, Misrepresentation or misbranding: Establishment advertised blue crab on menu/menu board but served another kind of crab.
Stuffing on the menu described as made with lump blue crab - cans of crab simply say "crab"
Basic4
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gaskets on dessert cooler
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Small saucers
Code 25, Single-service items: Single-service articles improperly stored.
To go containers stored on the floor in the closet
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Found on the cook line operator removed
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.