DirtyFLRestaurant Inspection Data

MAX BEACH RESORT

1901 South Atlantic Avenue
Florida, 32118
Volusia County County

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 3/13/2025

Inspection #: Visit ID: 8843183

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on shelf above prep table next time bag of croutons, box of gloves Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -poold raw eggs for french toast mix stored above raw fish inside cooler Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw beef patties removed from intact commercial packaging above veggie burgers inside cooler next to grill Corrected On-Site
  • 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server brought back soiled plates/glasses prior to returning to bar handling supplies without washing.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -hand sink on cook line Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at designated handwash sink. -hand sink on cook line Corrected On-Site

Inspection Date: 7/29/2024

Inspection #: Visit ID: 8759838

  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -ranch dressing house made 7/21, cilantro creme, marked 7/14
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -in house ranch dressing
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -house slaw
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -house slaw 49F inside double pan set up in top section of cooler across from grill. From overnight, see stop sale.

Inspection Date: 1/29/2024

Inspection #: Visit ID: 8513657

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on counter-space in front of handwash sink next to can of pan spray
  • 24-01-4:Basic - Presetting of insufficiently wrapped silverware and/or tableware outdoors.
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -fontina cheese marked 1/10
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -fontina cheese marked 1/10 -jalapeno cream cheese
  • 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. -blueberry cream cheese, manager corrected. Prepped saturday Corrected On-Site

Inspection Date: 9/19/2023

Inspection #: Visit ID: 8368466

  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. -cook eating on cook line
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -cases of fryer oil on floor next to hand sink
  • 24-01-4:Basic - Presetting of unwrapped silverware and/or tableware outdoors with food contact side exposed.
  • 12A-05-4:High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment without washing hands -cook
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs stored above cooked pork Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -clarified butter 71F, set up more than 4 hours, see stop sale.
  • 01B-38-5:High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. -pooled eggs 51F
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. -pooled eggs 51F Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. -clarified butter
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.