Peanuts Sports Bar

421 Flagler Ave, New Smyrna Beach, FL 32169 · Permanent Food Service · License 7403853

Official report

out of 100

Grade F

Safety score 39 of 100

Latest visit: Sep 3, 2026

What drove the grade

Live, small flying insects found.High priority · fixed by the Sep 3 follow-up · 16 other violations

How the score was calculated

Starting score100
Violations at the Sep 2 routine inspection
8 high priority (5 fixed by the Sep 3 follow-up, 1 repeat), 2 intermediate, 7 basic (1 repeat)
-49
Administrative complaint on Sep 2, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score39

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Sep22026

Routine inspection

17 violations found · Inspector came back once

Follow-up visitSep 3, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
12 earlier violations still noted, but not enough to need another visit:
- 3 High priority
- 2 Intermediate
- 7 Basic
What was still cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  - Walk in cooler: 38-40°F - reach in cooler bottom right raw chicken 48°F, 44°F Operator discarded chicken
  More time given
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  More time given
- Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
  More time given
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  More time given
Basic7
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  More time given
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine. top and interior
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 25, Single-service items: Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened).
  More time given
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  More time given
  Floor soiled/has accumulation of debris.
  More time given
Official report, on the Florida DBPR website
First visitSep 2, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
17 violations found:
- 8 High priority
- 2 Intermediate
- 7 Basic
What the inspector cited
High priority8
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Stop Sale issued.
  Fish reduced oxygen packaged on premises, or commercially processed reduced oxygen packaged fish labeled with instructions to remain frozen until time of use, not held frozen. Tuna
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  - Chicken 47°F, 48°F, 49°F moved from walk in cooler to reach in cooler less than 3 hours prior - Walk in cooler shredded cheese 52°F, sour cream 52°F, buttermilk 52°F, American 52°F, pepperjack 52°F, blue cheese 52°F, provolone 53°F, Swiss 53°F, cheddar 53°F, raw chicken 48-52°F, raw beef 51°F
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar 0 ppm cl
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  Outside back door
  Repeat violation
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Approximately 10 in the bar
  Administrative complaint
  Rodent activity present as evidenced by rodent droppings found.
  1 on the floor next to reach in cooler 1 on the shelf behind boxes, cookline dry storage shelving 2 in the liquor closet on the back shelves
  Administrative complaint
- Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
  Greater than 200 ppm quat
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  - Interior cookline cooler with visibly soiled standing water , heavy soil around door hinges and bottom gaskets - interior elite gourmet oven - interior soda nozzles in the bar -
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Tiki bar
Basic7
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  Reach in freezer
  Repeat violation
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine. top and interior
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  - Cookline area behind where butter is stored - sides of equipment - keg coolers and interior bar ledges
- Code 25, Single-service items: Single-service articles stored outside or in a room/shed that is not fully enclosed (open to outdoors/screened).
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  Employee bathroom
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Cookline, dish area
  Floor soiled/has accumulation of debris.
  Cookline, bar
Official report, on the Florida DBPR website

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.
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.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.