THE BEACH CLUB
1 7 AVE N, LAKE WORTH 33460
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 5 health inspection reports
All Inspection Reports
Inspection on 5/30/2024
High Priority
1
Intermediate
0
Basic
1
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2024-05-30: Same **Time Extended**
- 35A-02-6:High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 on beer dispensing nozzles at the bar. 2 on slicer in the kitchen 1 on Container in dishwasher area. Repeat Violation Admin Complaint - From follow-up inspection 2024-05-30: 2 on the slicer in the kitchen. 2 on wall behind beer tap nozzles at the bar 1 on wall behind alcohol bottles at the bar 1 on soda box on shelf Admin Complaint
Food safety inspection conducted on 5/30/2024 revealed 2 total violations (1 high priority, 0 intermediate, 1 basic).
Inspection on 5/29/2024
High Priority
4
Intermediate
2
Basic
6
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. On white plastic 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. Corner cooler on cook line. / gas kit torn as well. Warning
- 35A-03-4:Basic - Dead roaches on premises. 1 dead under to go thank you bags shelf in the kitchen. Manager cleaned. Corrected On-Site Admin Complaint
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal beverage stored with and above food in reach in cooler. Manager moved to bottom shelf. Corrected On-Site Repeat Violation Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard in walk in cooler Warning
- 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 on beer dispensing nozzles at the bar. 2 on slicer in the kitchen 1 on Container in dishwasher area. Repeat Violation Admin Complaint
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. sour cream 58 f on ice at server station ( ice only on the bottom of the containers not covering the sides ) as per manager put on ice at 12:00 pm current time 3:30 pm . Manager covered sides with ice second temperature at 4:05 pm sour cream 51 f sliced ham 46 f,provolone cheese 50 f,sauerkraut 51 f, roasted onions and peppers 49 f all 5 hours in this cooler Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pico 61 f, sour cream 58 f on ice at server station ( ice only on the bottom of the containers not covering the sides ) as per manager put on ice at 12:00 pm current time 3:30 pm . Manager covered sides with ice second temperature at 4:05 pm pico 39 f, sour cream 51 f stop sale issued for sour cream. sliced ham 46 f,provolone cheese 50 f,sauerkraut 51 f, roasted onions and peppers 49 f all 5 hours in this cooler .all in double pan. Not prepared or portioned today 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. Cream of broccoli 122 f in double boiler as per manager put in steam table at 11 am current time 3:33 pm ( 4 hours 33 minutes) hot holding , chef stirred 137-145 f,chili 139-130 f , chef stirred 147 f, hot holding, Chicken tenders 119 in basket hanging over the fryer, grilled chicken breast in water 119 f both not on time as public health control as per manager tenders cooked earlier chef discarded tenders. Chef will reheat chicken breast. Corrected On-Site Repeat Violation Admin Complaint
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Dumping ice in hand sink at server station. Warning
- 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. One thermometer reading 36 f in ice water. Warning
Food safety inspection conducted on 5/29/2024 revealed 12 total violations (4 high priority, 2 intermediate, 6 basic).
Inspection on 3/19/2024
High Priority
6
Intermediate
0
Basic
0
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 03D-02-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chili 49 f tightly cooling overnight ( in walk in cooler ) Leftover Vodka sauce 50 f ( contains cooked onions )tightly covered cooling overnight,lemon butter 46 f tightly covered cooling overnight. Not prepared or portioned today. Repeat Violation Admin Complaint - From follow-up inspection 2024-03-19: Leftover Marinara sauce 57 f cooling overnight tightly covered in upright cooler . leftover black bean's 48 f cooling overnight tightly covered in upright cooler, Cheese sauce 50 f cooling overnight in upright cooler. Leftover rice 48 f cooling overnight Admin Complaint
- 01B-36-5:High Priority - - From initial inspection : 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. Chili 49 f tightly cooling overnight Shredded cheese 50 f,provolone cheese 50 f,hard boiled eggs 45 f ham 47 f top section bottom section 40 f ( overstocked) in flip top cooler stored overnight on cook line. Leftover Vodka sauce 50 f ( contains cooked onions )tightly covered cooling overnight,lemon butter 46 f tightly covered cooling overnight. Warning - From follow-up inspection 2024-03-19: Leftover Marinara sauce 57 f cooling overnight tightly covered in upright cooler . leftover black bean's 48 f cooling overnight tightly covered in upright cooler, Cheese sauce 50 f cooling overnight in upright cooler. Leftover rice 48 f cooling overnight Admin Complaint
- 35A-02-6:High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 crawling on ice tea dispenser drip tray at server station 9 on wooden shelf above soda station and ice tea dispenser at server station. 2 on disposable salt shaker box on shelf at server station 2 on plastic cup lid box on glass door cooler at server station. 1 on green wall behind cooler at server station 3 on white center pull roll towel box on shelf in hallway by server station 10 on ballon string at server station by ice tea dispenser. 1 on white cable on cook line 1 on side of upright cooler in the kitchen 2 on wall behind cooler in the kitchen 1 on clipboard on shelf in the kitchen 2 on wall by dish machine Admin Complaint - From follow-up inspection 2024-03-19: 3 on chemical storage rack by three compartment sink. Admin Complaint
- 08A-02-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open box of mini chicken empanadas stored over open box of bread in walk in freezer. Employee rearranged Corrected On-Site Warning - From follow-up inspection 2024-03-19: Small box Raw shrimps stored on top of open bread box in walk in freezer. Manager rearranged. Admin Complaint Corrected On-Site
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shredded cheese 50 f,provolone cheese 50 f,hard boiled eggs 45 f ham 47 f top section bottom section 40 f ( overstocked) in flip top cooler stored overnight on cook line. Warning - From follow-up inspection 2024-03-19: Sliced ham 45 f in upright cooler stored overnight. Not prepared or portioned today. sliced turkey 45 f in upright cooler stored overnight. Not prepared or portioned today raw chicken wings 55 f stored over night in upright cooler. Not prepared or portioned today.Admin Complaint Sliced tomatoes 38 f, pulled pork 38 f, sliced cheese 39 f in flip top cooler. Admin Complaint
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degree. Shredded cheese 50 f,provolone cheese 50 f,hard boiled eggs 45 f ham 47 f top section bottom section 40 f ( overstocked) in flip top cooler stored overnight on cook line. Warning - From follow-up inspection 2024-03-19: Sliced ham 45 f in upright cooler stored overnight. Not prepared or portioned today. sliced turkey 45 f in upright cooler stored overnight. Not prepared or portioned today raw chicken wings 55 f stored over night in upright cooler. Not prepared or portioned today. Sliced tomatoes 38 f, pulled pork 38 f, sliced cheese 39 f in flip top cooler. Admin Complaint
Food safety inspection conducted on 3/19/2024 revealed 6 total violations (6 high priority, 0 intermediate, 0 basic).
Inspection on 3/18/2024
High Priority
7
Intermediate
5
Basic
4
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic glass used to scoop ice at server station. Warning
- 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. Half filled beverage glass without lid on shelf At server station Warning
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal beverages stored with and above food in glass door cooler at server station. 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. Chili 49 f tightly cooling overnight ( in walk in cooler ) Leftover Vodka sauce 50 f ( contains cooked onions )tightly covered cooling overnight,lemon butter 46 f tightly covered cooling overnight. Not prepared or portioned today. Repeat Violation Admin Complaint
- 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. Chili 49 f tightly cooling overnight Shredded cheese 50 f,provolone cheese 50 f,hard boiled eggs 45 f ham 47 f top section bottom section 40 f ( overstocked) in flip top cooler stored overnight on cook line. Leftover Vodka sauce 50 f ( contains cooked onions )tightly covered cooling overnight,lemon butter 46 f tightly covered cooling overnight. Warning
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 crawling on ice tea dispenser drip tray at server station 9 on wooden shelf above soda station and ice tea dispenser at server station. 2 on disposable salt shaker box on shelf at server station 2 on plastic cup lid box on glass door cooler at server station. 1 on green wall behind cooler at server station 3 on white center pull roll towel box on shelf in hallway by server station 10 on ballon string at server station by ice tea dispenser. 1 on white cable on cook line 1 on side of upright cooler in the kitchen 2 on wall behind cooler in the kitchen 1 on clipboard on shelf in the kitchen 2 on wall by dish machine Admin Complaint
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open box of mini chicken empanadas stored over open box of bread in walk in freezer. Employee rearranged Corrected On-Site Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shredded cheese 50 f,provolone cheese 50 f,hard boiled eggs 45 f ham 47 f top section bottom section 40 f ( overstocked) in flip top cooler stored overnight on cook line. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degree. Shredded cheese 50 f,provolone cheese 50 f,hard boiled eggs 45 f ham 47 f top section bottom section 40 f ( overstocked) in flip top cooler stored overnight on cook line. 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. French onion 109 f, Chili 98 f both leftover were reheated and now hot holding as per manager French onion soup reheated to 188 f, Chili reheated to 205 f Corrected On-Site Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Several items stored in bar hand sink. Employee removed all. Corrected On-Site Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At server station. Warning
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
- 05-03-4:Intermediate - Probe thermometer not within the intended measuring range of use. Started at 50 f Warning
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. 2 blue color liquid spray bottles not labeled. Employee labeled. Corrected On-Site Warning
Food safety inspection conducted on 3/18/2024 revealed 16 total violations (7 high priority, 5 intermediate, 4 basic).
Inspection on 12/4/2023
High Priority
3
Intermediate
0
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 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. Mahi In walk in cooler
- 14-11-5:Basic - Equipment in poor repair. Gaskets at reach in cooler at end of cook line
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between wall and hand sink at end of cook line
- 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. roast beef (52F - Cooling) in walk in cooler. Not prepped or portioned today. In unit overnight. Roast beef did not reach 41F within 6 hours.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. roast beef (52F - Cooling) in walk in cooler. Not prepped or portioned today. In unit overnight. Roast beef did not reach 41F within 6 hours.
Food safety inspection conducted on 12/4/2023 revealed 6 total violations (3 high priority, 0 intermediate, 3 basic).