DirtyFLRestaurant Inspection Data

BO'S BEACH

With 12 documented inspections, BO'S BEACH in FORT LAUDERDALE has achieved a 3.1/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 2 weeks ago · 12 reports on file

600 Seabreeze Boulevard
Fort Lauderdale, Florida, 33316
Broward County County

Overall Food Safety Rating

★★★☆☆ (3.1/5)
Based on 12 health inspection reports

All Inspection Reports

4/1/2026· 2w ago

Visit ID: 13663494

Met Inspection Standards

1 basic

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. -Lower glass cooler, behind pizza oven, leaking water on bottom and floor. No food stored inside. -flip top- breaded station- missing handle Warning - From follow-up inspection 2026-04-01: Observed same **Time Extended**

3/31/2026· 2w ago

Visit ID: 10928603

Follow-up Inspection Required

4 high, 3 int, 5 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Handle inside flour, employee removed. Corrected On-Site Warning
  • 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. Observed walk in cooler door, not closing tight. Unit unable to keep time temperature control foods to 41F and below Warning
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Grill station and fry station. Warning
  • 14-11-5:Basic - Equipment in poor repair. -Lower glass cooler, behind pizza oven, leaking water on bottom and floor. No food stored inside. -flip top- breaded station- missing handle Warning
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on top of cutting board in cook line, employee removed Corrected On-Site Warning
  • 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. Dishwasher (Chlorine 00ppm), after 3rd. Attempt. Warning
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Gloved employee touched raw chicken breast to placed on fryer, after changed gloves and grabbed a burger bun, without washing hands first. After manager instructed, employee washed hands. Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. Walk in Cooler- white cheddar cheese (47F - Cold Holding); cooked chicken (48F - Cold Holding); coleslaw (48F - Cold Holding); portioned raw shrimps (47F - Cold Holding); feta cheese (45F - Cold Holding), per Chef, food held more than 4 hours See Stop Sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. Walk in Cooler- white cheddar cheese (47F - Cold Holding); cooked chicken (48F - Cold Holding); coleslaw (48F - Cold Holding); portioned raw shrimps (47F - Cold Holding); feta cheese (45F - Cold Holding), per Chef, food held more than 4 hours See Stop Sale. Repeat Violation Admin Complaint
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit and quaternary test kit. Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Bar area- employee provided. Corrected On-Site Warning
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Cook line. Warning

9/24/2025· 6mo ago

Visit ID: 13527867

Follow-up Inspection Required

1 high

  • 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed French fries (126F - Hot Holding); parsley butter (112F - Hot Holding) at cook line. Per operator, foods out of temperature for approximately two hours. Operator voluntarily discarded foods. Corrected On-Site Warning - From follow-up inspection 2025-09-24: French fries (113-115F - Hot Holding) - per operator holding approximately 5 minutes. Operator voluntarily discarded. Steam table - parsley butter (112F - Hot Holding) - per operator holding approximately 2 hours. Operator voluntarily discarded. Reviewed proper hot holding and Time as a Public Health Control. Admin Complaint

9/23/2025· 6mo ago

Visit ID: 13526571

Follow-up Inspection Required

5 high, 1 int, 8 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed ramekins stored in multiple food containers at cook line flip top cooler, used as scoops. Operator removed. Warning
  • 06-09-1:Basic - 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. Observed raw tuna, thawing, stored inside packaging indicating removal upon thawing, inside walk in cooler; tuna still frozen. Operator cut open packaging to allow oxygen flow. Corrected On-Site Repeat Violation Warning
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1) Observed employee backpack stored on shelf next to covered bowl of flour, at pizza station. Employee removed. 2) Observed employee purse stored in dry storage shelf in front of ovens. Operator removed. Corrected On-Site Repeat Violation Warning
  • 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. Observed scoop stored inside flour bin in kitchen, handle in contact with flour. Operator properly stored. Corrected On-Site Repeat Violation Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed pizza sliced stored in 82F standing water at pizza station. Operator dumped water. Corrected On-Site Warning
  • 33-38-4:Basic - No waste receptacle installed at handwash sink provided with disposable towels. Observed no trash can located near hand wash sink in dish pit. Operator provided Corrected On-Site Warning
  • 25-05-4:Basic - Single-service articles improperly stored. Observed case of single service containers stored on floor in kitchen. Warning
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed standing water inside sliding door reach in cooler next to pizza station. Employee cleaned during inspection. Corrected On-Site Warning
  • 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. Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed commercially processed milk, opened, stored inside expo line low boy cooler without date marking. Operator unsure how long milk has been stored in cooler. Stop sale.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked shrimp (44-45F - Cold Holding) inside seafood cooler at pizza station. Per operator, food not prepped or portioned today; food stored in cooler overnight. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed cooked shrimp (44-45F - Cold Holding) inside seafood cooler at pizza station. Per operator, food not prepped or portioned today; food stored in cooler overnight. See stop sale. 2) Observed pizza station// fresh garlic in oil (82F - Cold Holding). Per operator, food not prepped or portioned today; food stored out of temperature for approximately 2 hours. Operator put food inside walk in freezer to quick chill. Corrective Action Taken. 3) Observed expo line// coleslaw (58F - Cold Holding). Per operator, food not prepped or portioned today; food stored out of temperature for approximately 2 hours. Operator put food inside reach in cooler to quick chill. Corrective Action Taken. Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed French fries (126F - Hot Holding); parsley butter (112F - Hot Holding) at cook line. Per operator, foods out of temperature for approximately two hours. Operator voluntarily discarded foods. Corrected On-Site Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed spray can of gap filler insulation stored above opened case of oyster crackers, stored on dry storage shelf in kitchen. Operator removed. Corrected On-Site Warning
  • 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. Observed commercially processed milk, opened, stored inside expo line low boy cooler without date marking. Operator unsure how long milk has been stored in cooler. Stop sale. Warning

5/15/2025· 11mo ago

Visit ID: 10839584

Met Inspection Standards

1 int

  • 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed oyster tags without last date served. Warning - From follow-up inspection 2025-05-15: **Time Extended**

5/14/2025· 11mo ago

Visit ID: 10800611

Follow-up Inspection Required

1 high, 2 int, 4 basic

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator removed tuna from packaging to allow oxygen flow. Corrected On-Site Repeat Violation Warning
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bag stored above food baskets on dry storage shelf in dish pit. Warning
  • 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. Observed scoop handle in contact with flour inside flour bin. Operator removed. Corrected On-Site Warning
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer buckets stored on floor at south facing bar. Operator properly stored. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Right cook line drawer cooler// raw chicken breast (50F - Cold Holding); cooked broccolini (48F - Cold Holding); raw burger patty (48F - Cold Holding). Per operator, foods not prepped or portioned today; foods stored inside cooler for approximately 3 hours. Operator put foods inside walk in freezer to quick chill. **Corrective Action Taken** Warning
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed oyster tags without last date served. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of black mold like substance on soda gun nozzle at south facing bar. Operator cleaned during inspection. Corrected On-Site Warning

3/18/2025· 1y ago

Visit ID: 10800504

Met Inspection Standards
  • N/A:No Violations Were Observed

3/17/2025· 1y 1mo ago

Visit ID: 8720172

Follow-up Inspection Required

2 high, 2 basic

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Stop sale. 1) Observed stored at raw bar in kitchen. 2) Observed stored inside walk in cooler.
  • 22-08-4:Basic - Interior of microwave has accumulation of food debris. Observed at cook line. Employee cleaned and sanitized during inspection. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Stop sale. 1) Observed stored at raw bar in kitchen. 2) Observed stored inside walk in cooler.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (48F - Cold Holding); raw chicken (50F - Cold Holding); raw haddock (48F - Cold Holding) inside walk in cooler. Per operator, foods not prepped or portioned today; foods out of temperature for approximately 1.5 hours. Food delivery left walk in cooler door open. Operator opened walk in freezer door to cool down walk in cooler. **Corrective Action Taken** Warning

5/8/2024· 1y 11mo ago

Visit ID: 8625297

Met Inspection Standards
  • N/A:No Violations Were Observed

3/5/2024· 2y 1mo ago

Visit ID: 8625200

Follow-up Inspection Required

3 high, 3 int, 2 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal bags stored above single service items..
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Upright cooler.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored above cooked lobster. Employee rearranged for proper storage.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sausage (58F - Cold Holding); cheese (54F - Cold Holding) as per manager, items were not prepped or portioned today, held overnight in cooler.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sausage (58F - Cold Holding); cheese (54F - Cold Holding) as per manager, items were not prepped or portioned today, held overnight in cooler.
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed expired manager certification for Eduardo Guerra , expired Eduardo Guerra 1/21/24.
  • 01C-05-4:Intermediate - Raw oyster tags not maintained in chronological order according to the last date they were served in the establishment.
  • 01C-10-4:Intermediate - Raw oysters tag removed from original container prior to container being emptied.

12/13/2023· 2y 4mo ago

Visit ID: 8569708

Met Inspection Standards
  • N/A:No Violations Were Observed

12/8/2023· 2y 4mo ago

Visit ID: 8342076

Follow-up Inspection Required

1 high, 1 int, 1 basic

  • 06-09-1:Basic - 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. Observed thawed, raw tuna stored in reduced oxygen packaging. Operator cut open packaging to allow oxygen flow. Corrected On-Site Repeat Violation
  • 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Operator setup triple sink to wash, rinse, and sanitize dishware. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed oyster tags in kitchen without last date served on tags. Operator dated tags. Corrected On-Site