Flagler Avenue Pizza Company
396 Flagler Ave, New Smyrna Beach, FL 32169 · Permanent Food Service · License 7407138
What drove the grade
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Oct 23 routine inspection2 high priority (fixed by the Oct 26 follow-up), 3 intermediate (1 fixed on the spot), 5 basic (1 repeat)-20
- Safety score80
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 26, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
Basic2
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
More time given
Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
More time given
- First visitOct 23, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale. Chicken 10/7, ham 10/12, spinach 10/13, pasta 10/15, bruschetta 10/7
Code 12, Handwashing and hygienic practices: Employee handled cell phone, rinsed container in handsink, filled container with sauce from walk in cooler.
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Slicer blade guard
Code 27, Water source: Hot water at three-compartment sink does not reach 100°F where manual warewashing occurs.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.blocked in by side of triple freezer and plastic containers stocked on and in front of sink, across from 3 compartment sink
Fixed on the spot
Basic5
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Employee towel drying items from three compartment sink
Fixed on the spot
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Back handsink when water is running
Repeat violation
Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/wall shows evidence of water damage.
Above three compartment sink, insulation exposed
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Outside back door
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.
- Stop sale
- An order that the food can’t be sold or served.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.