DirtyFLRestaurant Inspection Data

BEACH BURGER SHACK

Based on 3 health inspections, BEACH BURGER SHACK in CLEARWATER has earned a 2.2/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 3 reports on file

45 PAPAYA ST, CLEARWATER 33767

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 3 health inspection reports

All Inspection Reports

3/13/2026· 1mo ago

Visit ID: 13649323

Met Inspection Standards

1 high, 1 int

  • 50-17-3:High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. - From follow-up inspection 2026-03-13: **Time Extended**
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths for chlorine. - From follow-up inspection 2026-03-13: **Time Extended**

3/11/2026· 1mo ago

Visit ID: 13647210

Follow-up Inspection Required

3 high, 5 int, 5 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket. Corrected On-Site Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer .
  • 33-16-4:Basic - Open dumpster lid.
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm, changed water now 200 ppm. Corrected On-Site
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw frozen onion rings stored under raw frozen chicken in stand up freezer.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 46f, raw chicken 47f, cooked mushrooms 45f, sliced American cheese 46f, all in last reach in cooler on line. Blanched fries 111f, cooling for 25 minutes on speed rack. Spoke to operator regarding cooling procedures.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Blanched fries 111f, cooling for 25 minutes sitting out on speed rack. **Corrective Action Taken** Repeat Violation
  • 53A-02-7:Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths for chlorine.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Blanched fries made on 3/10/26 no date mark.

1/21/2026· 2mo ago

Visit ID: 13611949

Met Inspection Standards

1 high, 1 int, 2 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted.
  • 14-69-4:Basic - Ice buildup in reach-in freezer across from there comp sink. Bottom shelf soiled.
  • 22-41-4:High Priority - 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. 0 ppm. All containers are empty. Replaced sanitizer.100 ppm Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. French fries 88f, French fries cooling at room temperature. **Corrective Action Taken**