DirtyFLRestaurant Inspection Data

THE BEACH HUT CANTINA

250 N ATLANTIC AVE STE 206

Overall Food Safety Rating

★☆☆☆☆ (1.3/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 4/14/2025

Inspection #: Visit ID: 10818041

  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. -door to beverage cooler in back now allowing ice cream mix to maintain 41F or below
  • 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. -pico marked 4/7, see stop sale
  • 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. -pico marked 4/7
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -ice cream mix inside cooler in disrepair, 55F more than 4 hours
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -ice cream mix 55F inside cooler in disrepair more than 4 hours, see stop sale.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. -bottle of cleaner stored on multi use table next to stacked clean lexans/pitcher Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -handsink in back blocked by large trash can Corrected On-Site

Inspection Date: 4/1/2025

Inspection #: Visit ID: 8874794

  • 23-24-4:Basic - Buildup of food debris/soil residue on exterior of containers/handles. -cinnamon sugar shaker/salt shaker
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. -tanks unsecured in corner near restrooms
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. -corner of ceiling tile near bathrooms
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -door to small fridge next time walk in
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -area behind dry storage shelving in back -backsplash behind flat top
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. -renew online at www.myfloridalicense.com
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -opened carton of island oasis refrigerated ice cream mix
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -hand sink at end of bar used as dump sink for beverage
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -must be in compliance upon next unannounced inspection

Inspection Date: 8/28/2024

Inspection #: Visit ID: 8741618

  • 22-20-5:Basic - Accumulation of slight black/green mold-like substance in the interior of the ice machine/bin. -plastic splash guard, bottom threshold
  • 32-10-4:Basic - Bathroom fixtures not easily cleanable. -toilet seat to mens restroom, manager stated new seat ordered
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. -several in hallway near restroom door
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling tiles/light fixture above prep area on cook line
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -grease on floor behind fryers on cook line
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -bulk lexan container of sugar. Advised to label container if not leaving labeled bag inside container.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -inside makeline cooler at end of cookline, pam of raw shrimp in top section is stored above packages of bread, other ready to eat foods.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -soup 118-158F inside steam table on cook line. Person in charge stated placed on line 2 hours prior. Manager reheated to 165F
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -open sleeve of processed american cheese inside walk in cooler
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -carved/shredded chicken ambient cooling from prep 46-47F inside walk in cooler inside deep pan 3.5 hours from prep. Advised to monitor cooling to ensure food adequately cools to 41F within 4 hours from exposure time room temperature during prep. Person in charge split pan into half portions and placed into freezer to expedite cooling. **Corrective Action Taken**
  • 45-02-4:Portable fire extinguisher gauge in red zone. For reporting purposes only. -type K on cook line

Inspection Date: 1/9/2024

Inspection #: Visit ID: 8444482

  • 36-36-4:Basic - Ceiling tile missing.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -cook wearing wristwatch while handling food.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -under sinks
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle resting inside bulk rice Corrected On-Site
  • 35B-02-4:Basic - Insect control device installed over food preparation area. -bar area, above single service cups Corrected On-Site
  • 14-47-4:Basic - Nonfood-contact shelving exposed to steam not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -microwave on shelf at end of line
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -bucket stored on top of hand sink in prep area

Inspection Date: 7/13/2023

Inspection #: Visit ID: 8389182

  • 13-03-4:Basic - -Employee with no hair restraint while engaging in food preparation. -employee with no beard restraint while engaging in food preparation.
  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -white splash guard inside ice bin with black/colored substance.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -bowl without handle used to dispense french fries
  • 36-73-4:Basic - Floor soiled/has accumulation of debris/grease. -behind fryers/cooking equipment
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
  • 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris. -interior of fryers soiled with grease build up
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -pan of sugar/white substance without label on dry shelving in back
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee handled raw shrimp with gloves, prior to donning new pair of clean gloves without washing hands before plating with cooked/ready to eat food -discussion with person in charge about changing tasks from handling raw and ready to eat food on cook line
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw seafood/poultry in pans above bag of apples, hot dogs inside makeline cooler on left side of unit
  • 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. -cooked birria, see stop sale
  • 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. -cooked birria, person in charge discarded
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. -splitter added ti moo sink, vacuum breaker attachment required at threaded end of splitter where a hose may be connected
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -hot dogs
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -hand sink across of 3 compartment sink blocked by equipment -pan stored inside hand sink in bar
  • 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. -operator using lactic acid based sink and surface sanitizer, nontest strips available at establishment during inspection