DirtyFLRestaurant Inspection Data

BENNYS ON THE BEACH OCEANWALK

BENNYS ON THE BEACH OCEANWALK located in LAKE WORTH BEACH has undergone 10 health department inspections, achieving a 2.5/5 overall safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 10 months ago · 10 reports on file

10 S OCEAN BLVD UNIT 7-8

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 10 health inspection reports

All Inspection Reports

5/27/2025· 10mo ago

Visit ID: 10845862

Met Inspection Standards

2 high, 1 int, 2 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine with mold like substance.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted. Operator inverted all buckets. Corrected On-Site
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, lobster bisque (56F - Cooling) since previous day. Item did not reach 41F within 6 hours. See stop sale.
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, lobster bisque (56F - Cooling) since previous day. Item did not reach 41F within 6 hours. See stop sale.
  • 01C-05-4:Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.

5/16/2025· 11mo ago

Visit ID: 10798032

Met Inspection Standards

1 int

  • 51-14-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Seatings removed and sushi bar added. No Plan Review . As per operator sushi bar earnings goes to Benny's and it's part of the Benny's. Warning - From follow-up inspection 2025-03-12: Same **Time Extended** - From follow-up inspection 2025-05-16: Plan submitted, waiting on approval. **Time Extended**

3/12/2025· 1y 1mo ago

Visit ID: 10797006

Follow-up Inspection Required

1 high, 2 int, 1 basic

  • 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. On containers stored on clean dishes shelve in dry food storage room. Warning - From follow-up inspection 2025-03-12: Same. **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ( Coleslaw 46 f, cut tomatoes 46 , Garlic butter 48 f cooling overnight in the reach in cooler, sliced Swiss cheese 45 f, sliced turkey 48 f, not prepared or portioned today checked backup cooler coleslaw 28 f cut tomatoes were 30 f both prepared on 03/10 marked not prepared or portioned today Warning - From follow-up inspection 2025-03-12: Coleslaw 45 fat 5:38 pm, pico 42 f, diced tomatoes 46 f 5:39 pm, butter and red pepper paste 41 f, flip top cooler on cook line .as per chef he brought coleslaw from prep cooler and diced tomatoes from walk in cooler at 5 pm. Coleslaw in prep cooler 35 f, diced tomatoes 53 f in large container 52 f in small container at 5:43 pm in walk in cooler . Diced tomatoes were prepared at 3 pm. . Manager moved both to prep sink in ice bath. Diced tomatoes 50 f at 6:04 pm in small container in ice bath in prep sink. Large container diced tomatoes 53 f at 6:05 pm Admin Complaint **Corrective Action Taken**
  • 03D-15-4:Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. clarified Garlic butter 48 f cooling overnight in the reach in cooler, paella rice 54 f cooling over night in tightly covered container. Not handled in any manner today Warning - From follow-up inspection 2025-03-12: aella rice 39 f, garlic butter 41 f , diced tomatoes 46 f 5:39 pm, flip top cooler on cook line .as per chef he brought diced tomatoes from walk in cooler at 5 pm. diced tomatoes 53 f in large container 52 f in small container at 5:43 pm in walk in cooler . Diced tomatoes were prepared at 3 pm. . Manager moved both to prep sink in ice bath. Diced tomatoes 50 f at 6:04 pm in small container in ice bath in prep sink. Large container diced tomatoes 53 f at 6:05 pm At this rate of cooling diced tomatoes will not ambient cool to 41 f or colder within 4 hours. Admin Complaint
  • 51-14-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Seatings removed and sushi bar added. No Plan Review . As per operator sushi bar earnings goes to Benny's and it's part of the Benny's. Warning - From follow-up inspection 2025-03-12: Same **Time Extended**

3/11/2025· 1y 1mo ago

Visit ID: 8997465

Follow-up Inspection Required

7 high, 5 int, 3 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses are server station. Warning
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. On containers stored on clean dishes shelve in dry food storage room. Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Seafood mix thawing at room temperature in a container in prep sink. Still frozen solid. Manager turned on cold water. Corrected On-Site Warning
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Clarified Garlic butter 48 f cooling overnight in the reach in cooler . paella rice 54 f cooling over night in tightly covered container. Not handled in any manner today Warning
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. clarified Garlic butter 48 f cooling overnight in the reach in cooler, paella rice 54 f cooling over night in tightly covered container. Not handled in any manner today 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. Bar dishwasher chlorine 0 ppm. Warning
  • 35A-02-7:High Priority - Live, small flying insects found 1 on white cutting board on cook line cooler. 1 on inverted clean plates edge 1 on green cutting board on shelf by three compartment sink. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. ( Coleslaw 46 f, cut tomatoes 46 , sliced Swiss cheese 45 f, sliced turkey 48 f, not prepared or portioned today checked backup cooler coleslaw 28 f cut tomatoes were 30 f both prepared on 03/10 as marked ) Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ( Coleslaw 46 f, cut tomatoes 46 , Garlic butter 48 f cooling overnight in the reach in cooler, sliced Swiss cheese 45 f, sliced turkey 48 f, not prepared or portioned today checked backup cooler coleslaw 28 f cut tomatoes were 30 f both prepared on 03/10 marked not prepared or portioned today Warning
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking . Sushi rice. Employee marked the time. Corrected On-Site Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. clarified Garlic butter 48 f cooling overnight in the reach in cooler, paella rice 54 f cooling over night in tightly covered container. Not handled in any manner today Warning
  • 51-14-7:Intermediate - No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Seatings removed and sushi bar added. No Plan Review . As per operator sushi bar earnings goes to Benny's and it's part of the Benny's. Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At hand wash sink by the office. Employee stocked the dispenser. Corrected On-Site Warning
  • 02A-01-5:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Operator printed one and posted. Corrected On-Site Repeat Violation Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Pink color spray bottle not labeled at main bar. Corrected On-Site Repeat Violation Warning

10/7/2024· 1y 6mo ago

Visit ID: 8727083

Met Inspection Standards

2 high, 6 int

  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer observed touching garage bin and wet wiping cloth and then rinsed hands with spray hose in triple sink. Dish washer then proceeded to handle unclean dishes at dish machine before putting away clean dishes. Educated employees on proper handwashing between dirty and clean dishes.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Hand sanitizer on shelf with ketchup and seasonings Removed Corrected On-Site
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Dish washer observed rinsing hands with spray hose in triple sink
  • 31A-10-4:Intermediate - Equipment drain line draining into handwash sink. AC draining into hand sink at dish wash area
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw oysters on menus
  • 02A-01-4:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At triple sink

6/13/2024· 1y 10mo ago

Visit ID: 8693337

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

6/12/2024· 1y 10mo ago

Visit ID: 8692293

Follow-up Inspection Required

8 high, 2 int

  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk-in cooler; cooked rice (71F - Cooling 3:50pm). Operator stated rice cooling since 12:00pm, stored in full, deep pan with tight fitting lid, did not reach 70F within 2 hours. See Stop Sale. Warning
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk-in cooler; cooked rice (71F - Cooling 3:50pm). Operator stated rice cooling since 12:00pm, stored in full, deep pan with tight fitting lid, did not reach 70F within 2 hours. See Stop Sale. Warning
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in freezer; 1/3 pan of raw salmon stored over fries. Operator removed raw salmon. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line corner flip top cooler; raw scallops stored over tortillas. Operator removed raw scallops. 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. At Cook line corner flip top cooler; cooked corn with diced tomatoes (48F - Cold Holding). Operator stated not prepared or portioned today, held in cooler over 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. At Cook line corner flip top cooler; cooked corn with diced tomatoes (48F - Cold Holding). Operator stated not prepared or portioned today, held in cooler over 4 hours. See Stop Sale. Warning
  • 01B-38-5:High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At Cook line corner flip top cooler; goat cheese (50F - Ambient Cooling 2:25pm/49F - Ambient Cooling 3:50pm); coleslaw (48F - Ambient Cooling/48F - Ambient Cooling 3:50pm). Operator stated items prepared at 10:30 am, did not reach 41F within 4 hours. See Stop Sale. Warning
  • 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. At Cook line corner flip top cooler; goat cheese (50F - Ambient Cooling 2:25pm/49F - Ambient Cooling 3:50pm); coleslaw (48F - Ambient Cooling/48F - Ambient Cooling 3:50pm). Operator stated items prepared at 10:30 am, did not reach 41F within 4 hours. See Stop Sale. Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Cook line corner flip top cooler; cooked broccolini (49F - Cooling 2:25pm/49F - Cooling 3:50). Operator stated broccolini was blanched at 10:30am, at this rate will not reach 41 within a total of 6 hours, moved to freezer to facilitate faster cooling. **Corrective Action Taken** Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At both kitchen hand wash sinks; no paper towels. Operator provided paper towels. Corrected On-Site Warning

2/7/2024· 2y 2mo ago

Visit ID: 8481370

Met Inspection Standards

1 high, 2 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. Tuna 34°F in walk in cooler not removed from packaging. Operator removed from packaging during inspection. Corrected On-Site
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength 0ppm in prep area. Operator set up fresh solution at 200ppm. Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at mop sink.

8/30/2023· 2y 7mo ago

Visit ID: 8481105

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

8/23/2023· 2y 7mo ago

Visit ID: 8348825

Follow-up Inspection Required

5 high, 3 int, 4 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl as scoop in rice in dry storage Warning
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in both walk in coolers Warning
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. On cook line. at server station in dining room. at bar in dining room Warning
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour on cook line sugar container in dry storage 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 100ppm) in kitchen. set up Triple Sink (Quaternary 200ppm) **Corrective Action Taken** Repeat Violation Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over lettuce in salad cooler. Removed 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. sliced tomatoes (48F - Cold Holding); crab mix (48F - Cold Holding) sautée cooler on cook line. Per chef food not prepped or portioned today. In unit over night. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (48F - Cold Holding); crab mix (48F - Cold Holding) sautée cooler on cook line. Per chef food not prepped or portioned today. In unit over night. Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (112F - Hot Holding); hollandaise (118F - Hot Holding) on cook line flat top. Per operator food out less than four hours. Reheated to 165F **Corrective Action Taken** Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee filling water pitchers in hand sink at cook line Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At bar Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with pink solution at bar. Corrected On-Site Warning