DirtyFLRestaurant Inspection Data

BENNY'S ON THE BEACH

10 South Ocean Boulevard
Florida, 33460
Palm Beach County County

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 5/29/2025

Inspection #: Visit ID: 10847111

  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At kitchen, raw shell eggs stored over sweet cream. Advised operator of proper storage. Operator stored correctly. Corrected On-Site Repeat Violation Admin Complaint
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At kitchen, coleslaw (46F - Cooling)@11:40 since 9:00, 46F @12:08, at the current rate, product will not reach 41F within 4 hours. Operator discarded product. Repeat Violation

Inspection Date: 2/22/2025

Inspection #: Visit ID: 10785155

  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Back door by the kitchen. - From follow-up inspection 2025-02-22: Same **Time Extended**
  • 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored on top of pastry sauce in pastry cooler. Explained and employee removed the raw shell eggs. Corrected On-Site - From follow-up inspection 2025-02-22: Open box of raw shell eggs on top of bag of Hallandale sauce in walk in cooler. Explained .manager rearranged. Admin Complaint
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. goat cheese 46 f, Swiss cheese 46 f in reach in coolers on cook line not prepared or portioned today. Cooked shrimps 45 f, fish dip 46 f, cooked chicken 46 f, hard boiled eggs 47 f in salad cooler. All cold holding. Not prepared or portioned today. Overnight in this cooler Sweet cream cheese 51 f, cooked chicken breast 47 f held overnight in pastry cooler . Not prepared or portioned today. - From follow-up inspection 2025-02-22: Fish dip 40 f, cooked chicken 43 f, (hard boiled eggs 46 f not prepared or portioned today.) in salad cooler. Chicken breast 43 f, linguine 42 f in pastry cooler. Admin Complaint
  • 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. 25 lb Raw Fish 48-60 f , 20 lb raw shrimps 54 f both thawing at room temperature in large utility hand sink by entrance to dishwasher and walk in cooler , employee removed both. Corrected On-Site - From follow-up inspection 2025-02-22: Hand sink by oven used to wash potatoes . Hand sink at server station used to dump ice, unused beverages, straws etc. Explained. **Time Extended**
  • 27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water knob not working. Water temperature 70 f - From follow-up inspection 2025-02-22: Same. **Time Extended**

Inspection Date: 2/21/2025

Inspection #: Visit ID: 10696420

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Server used glass to scoop ice for beverage at soda station. Explained and she used scoop. Corrected On-Site
  • 35A-03-4:Basic - Dead roaches on premises.3 dead roaches near hotwater heater in dry food storage room. Employee cleaned. 1 dead roach next to ice machine by walk in freezer. This is separate room far away from the kitchen. Employee cleaned. Corrected On-Site
  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking from open beverage container at server station upstairs. He put lid on the cup. Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook preparing food without any hair restraint for loose head hair. Explained. He put on hat. Corrected On-Site
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back door by the kitchen.
  • 08B-38-4:Basic - Food stored on floor. Boxes of fish stored on floor in walk in freezer.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Employee removed the cloth towel Corrected On-Site
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Clamshell to go containers, platters and lids in dry food storage area. Manager inverted Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. 25 lb Raw Fish ( Mahi )48-60 f , 20 lb raw shrimps 54 f both thawing at room temperature in large utility hand sink by entrance to dishwasher and walk in cooler , 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. vegetable stock 46 f cooling overnight
  • 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. vegetable stock 46 f cooling overnight
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw fish then put on gloves without washing hands to handle chopped onions . Repeat Violation Admin Complaint
  • 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. Employee putting together 8 toasted bread with bare hands. Explained.
  • 01B-12-4:High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Employee putting together 8 toasted bread with bare hands. Explained.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored on top of pastry sauce in pastry cooler. Explained and employee removed the raw shell eggs. Corrected On-Site
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Flat of raw shell eggs stored on counter at pastry station. Raw shell eggs ambient air temperature 63 f. Employee moved eggs to reach in cooler. Corrected On-Site Repeat Violation Admin Complaint
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 25 lb Raw Fish ( Mahi )48-60 f , 20 lb raw shrimps 54 f both thawing at room temperature in large utility hand sink by entrance to dishwasher and walk in cooler , Cooked shrimps 45 f, fish dip 46 f, cooked chicken 46 f, hard boiled eggs 47 f in salad cooler. All cold holding. Not prepared or portioned today. Overnight in this cooler Sweet cream cheese 51 f, cooked chicken breast 47 f held overnight in pastry cooler . Not prepared or portioned today.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. goat cheese 46 f, Swiss cheese 46 f in reach in coolers on cook line not prepared or portioned today. Cooked shrimps 45 f, fish dip 46 f, cooked chicken 46 f, hard boiled eggs 47 f in salad cooler. All cold holding. Not prepared or portioned today. Overnight in this cooler Sweet cream cheese 51 f, cooked chicken breast 47 f held overnight in pastry cooler . Not prepared or portioned today.
  • 07-08-5:High Priority - Time/temperature control for safety food re-served to customers. Unused Butter packets from the previous guest not discarded. reserved to the guests. Explained. Manager discarded the butter packets.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing at hose Bibb at dipper well at pastry station.
  • 52-10-4:Intermediate - Establishment advertised fresh juice, but juice was not prepared within 12 hours of sale and/or juice contains additives. On menu advertising Fresh squeezed juice pineapple, watermelon,grapefruit. Fresh pineapple juice was squeezed on 02/20/2025 morning as per label and manager.today is 02/21/2025. Admin Complaint
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pancake batter 68 f at 09:34 am as per manager prepared 5 minutes ago. Second temperaturé 68 f at 9:56 am. At this rate of ambient cooling it will not reach 41 or colder within 4 hours vegetable stock 46 f cooling overnight
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. 25 lb Raw Fish 48-60 f , 20 lb raw shrimps 54 f both thawing at room temperature in large utility hand sink by entrance to dishwasher and walk in cooler , employee removed both. Corrected On-Site
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water knob not working. Water temperature 70 f

Inspection Date: 10/14/2024

Inspection #: Visit ID: 8780508

  • 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 on cook line Removed from packaging **Corrective Action Taken** Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Server station upstairs
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour on cook line and bakery area
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Chef observed handling raw fish with gloves. Gloves changed to handle waffle batter. Hands were not washed before putting new gloves on. Educated operator on site.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (54F - Cold Holding) flip top cooler end of cook line. Not prepped or portioned today. Placed in cooler less than four hours. Over stocked and flip top left open across from stove. Removed and placed in cooler **Corrective Action Taken**
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Server station upstairs

Inspection Date: 2/7/2024

Inspection #: Visit ID: 8565487

  • 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 at cook line 41°F, removed from freezer yesterday, stored inside ROP. See stop sale.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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 at cook line 41°F, removed from freezer yesterday, stored inside ROP.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage (93°F - Hot Holding) cooked 1.5 hours ago in double pan on grill. Cook reheated sausage to 166°F for further hot holding. Corrected On-Site
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Traditional poached eggs, California toasted croissant with poached eggs, Lots of Lobster with poached eggs, Bagel and Lox, Seaside Skillet with two over easy eggs, Ahi Tuna Tostada undercooked blackened tuna. All above food items contain raw , undercooked animal foods. All items were marked during the inspection. Corrected On-Site

Inspection Date: 12/4/2023

Inspection #: Visit ID: 8379408

  • 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 on cook line
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) on cook line. Remade Sanitizer Bucket (Quaternary 200ppm) Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour on cook line Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.