THE BEACH CAFE
81600 Overseas Highway
Florida, 33036
Monroe County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 4/17/2025
High Priority
3
Intermediate
1
Basic
2
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-09-4:Basic - 4 of the Cutting board have cut marks and is no longer cleanable.
- 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. Two units on cook line are not cold holding at 41F or below Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pasta (48*F - Cold Holding); cheese (47*F - Cold Holding); butter (47*F - Cold Holding); Fish (45*F - Cold Holding) As per chef the food was out of temperature less than 4 hours and was stored in the walk-in cooler Repeat Violation Admin Complaint
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Admin Complaint
- 31B-03-4:Intermediate - No soap provided at handwash sink.
Food safety inspection conducted on 4/17/2025 revealed 6 total violations (3 high priority, 1 intermediate, 2 basic).
Inspection on 11/19/2024
High Priority
2
Intermediate
1
Basic
4
Total
7
Inspection Details:
- 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. The conveyor belt is not working and dish racks are being manually push through there fore not in place to sanitizer properly.
- 14-11-5:Basic - Equipment in poor repair. Steam table is not working on 1 side. The 2 cook line reach in coolers are all out of temperature and in poor repair . Repeat Violation Admin Complaint
- 10-12-5:Basic - In-use ice paddle stored on soiled surface between uses.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish (45*F - Cold Holding); shrimp (45*F - Cold Holding); lobster fritter (43F - Cold Holding); butter (50*F - Cold Holding); pico (50*F - Cold Holding); cheese (50*F - Cold Holding)items were put on ice or relocated to the walk-in cooler **Corrective Action Taken** Repeat Violation Admin Complaint
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Repeat Violation Admin Complaint
- 27-16-5:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.hot water heater was reset Corrected On-Site
Food safety inspection conducted on 11/19/2024 revealed 7 total violations (2 high priority, 1 intermediate, 4 basic).
Inspection on 5/2/2024
High Priority
4
Intermediate
2
Basic
5
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 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. Cookline lift lid unit not cold holding at 41F or below Walk-in cooler was repaired during inspection toon and is cooling at 41F Lift lid cooler thermostat was adjusted, and coil cleaned. Corrected On-Site
- 36-11-4:Basic - Floors not maintained smooth and durable on cookline
- 10-14-5:Basic - Ice paddle stored on floor between uses.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Conch salad parasite letter was sent by Sysco rep . Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef (46F - Cold Holding); cut tomatoes (50*F - Cold Holding); Fish (45*F - Cold Holding); shrimp (45*F - Cold Holding) In cookline lift lid unit on the end by handwash sink Beef (46F - Cold Holding); cut tomatoes (50*F - Cold Holding); Fish (45*F - Cold Holding); shrimp (45*F - Cold Holding); Poultry (41F - Cold Holding); Fish (38F - Cold Holding); Fish (41F - Cold Holding); sliced tomatoes (41F - Cold Holding); fish dip (41F - Cold Holding); cut melons (43F - Cold Holding-in walk-in cooler Lift lid cooler was iced down and adjusted thermostat to cooler temp. Coil was cleaned on unit. Temperature are coming down to 45 F during inspection **Corrective Action Taken**
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
- 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. conch salad and seared tuna club on the menu not identified as raw or undercooked on the menu.
Food safety inspection conducted on 5/2/2024 revealed 11 total violations (4 high priority, 2 intermediate, 5 basic).
Inspection on 12/5/2023
High Priority
1
Intermediate
6
Basic
9
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 08B-42-4:Basic - Food stored outside. Observed a standup freezer outside next to ice machines.
- 23-01-4:Basic - Ice machine exterior soiled, sliding door tracks are soiled with mold like substance, and the track above hinge door is soiled with debris
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. **Corrective Action Taken**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At outside bar
- 29-08-4:Basic - Plumbing system in disrepair. The handwash sink hot water faucet handle does not work
- 25-27-4:Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Relocated the straws for bartender access only Corrected On-Site
- 36-27-5:Basic - Wall soiled with accumulated dust above coffee station
- 29-17-4:Basic - Waste line missing at soda gun holster.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the Walk-in cooler, . pasta (47*F - Cold Holding); shrimp (46F - Cold Holding); Beef (46*F - Cold Holding) Unit was on defrost and floor was recently mopped with the door open .
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed Soiled can opener blade
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At out side bar
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Corrective Action Taken**
- 31B-03-4:Intermediate - No soap provided at handwash sink. At outside bar
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at handwash sink I. Wait station area
Food safety inspection conducted on 12/5/2023 revealed 16 total violations (1 high priority, 6 intermediate, 9 basic).