Flagsticks Bar & Grill
6231 Palm Vista St, Port Orange, FL 32128 · Permanent Food Service · License 7405006
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Oct 22 routine inspection2 high priority (no follow-up needed), 4 intermediate, 8 basic-26
- Safety score74
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 22, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-coleslaw 45°F
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
-raw salmon over cooked chicken in short reach-in cooler
Intermediate4
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris.
-interior of microwave
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
-handwash sink in unisex bathroom in the kitchen
Code 53, Manager certification and employee training: Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
-FRLA certificates are copies
Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
Basic8
Code 06, Food properly thawed: 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.
See stop sale. -2 filets of salmon in short reach-in cooler, operator discarded
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
-unwashed tomatoes stored over ready-to-eat cut cabbage in single door stainless steel reach-in cooler
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler door with rust that has pitted the surface.
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior/interior of warewashing machine.
Old labels stuck to food containers after cleaning.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-exterior of cooking equipment has an accumulation of grease and food debris -exterior of microwave has an accumulation of grease and food debris
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
-tile walls around cooking equipment
Floor soiled/has accumulation of debris.
-floor underneath fryers -floor underneath triple sink -floor on right side of ice machine
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.