DirtyFLRestaurant Inspection Data

THE BEACH CAFE

With 6 documented inspections, THE BEACH CAFE in ISLAMORADA has achieved a 1.0/5 food safety rating. Food safety practices have remained consistent.

81600 Overseas Highway
Florida, 33036
Monroe County County

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 10/15/2025

Inspection #: Visit ID: 13549039

  • 16-38-5:Basic - - From initial inspection : Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Warning - From follow-up inspection 2025-10-15: At calling inspection the technician is on site repairing the high temp dishwasher. High temp machine High temp machine at 135 sanitizing at 135 F Admin Complaint
  • 22-45-4:High Priority - - From initial inspection : High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. High temp dish machine at approximately 100F Warning - From follow-up inspection 2025-10-15: High temp machine at 135 sanitizing Admin Complaint
  • 29-34-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Warning - From follow-up inspection 2025-10-15: **Time Extended**
  • 22-56-4:Intermediate - - From initial inspection : 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. Temp at approximately 100. Water heater is off , it was reset , and water temperature is Warning - From follow-up inspection 2025-10-15: High temp machine is sanitizing at 135F Admin Complaint
  • 16-54-4:Intermediate - - From initial inspection : Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Warning - From follow-up inspection 2025-10-15: High temp machine is sanitizing at 135F .Time Extended** Admin Complaint

Inspection Date: 10/14/2025

Inspection #: Visit ID: 10912701

  • 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. 2 Lift lid units on cook line are not maintaining 41F or below Warning
  • 16-38-5:Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Warning
  • 29-11-4:Basic - Water leaking from pipe under triple sink Warning
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed runner touching RTE prepared food for service WITH OUT wearing gloves. Chef instructed the ripunner to put on gloves when touching rte food **Corrective Action Taken** Warning
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. High temp dish machine at approximately 100F Warning
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee blowing in gloves before putting them on their hands educated the employee on clean gloves and hands . **Corrective Action Taken** Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.cut lettuce (47*F - Cold Holding); Fish (54*F - Cold Holding); items were iced down . Fish (58*F - Cold Holding); cut tomatoes (57F - Cold Holding); Beef (55*F - Cold Holding) items were iced and relocated to walk-in cooler **Corrective Action Taken** Warning
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Frozen drink machine nozzles are soiled with mold like substance. Warning
  • 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. Temp at approximately 100. Water heater is off , it was reset , and water temperature is Warning
  • 16-54-4:Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Warning

Inspection Date: 4/17/2025

Inspection #: Visit ID: 10724305

  • 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.

Inspection Date: 11/19/2024

  • 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

Inspection Date: 5/2/2024

Inspection #: Visit ID: 8566559

  • 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.

Inspection Date: 12/5/2023

Inspection #: Visit ID: 8342674

  • 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