DirtyFLRestaurant Inspection Data

THE BEACH OCALA

With 11 documented inspections, THE BEACH OCALA in OCALA has achieved a 2.9/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 4 weeks ago · 11 reports on file

13201 WEST HWY 326, OCALA 34482

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 11 health inspection reports

All Inspection Reports

2/11/2026· 4w ago

Visit ID: 13630266

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

2/10/2026· 1mo ago

Visit ID: 13528408

Follow-up Inspection Required

2 high, 5 int, 5 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on shelf above kitchen prep table.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer in upstairs storage area.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves above three compartment sink.
  • 29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly. Floor in bar area covered with old paper.
  • 32-23-5:Basic - Toilet/urinal not flushing/functioning properly. Urinal in men's restroom.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Can of yams stored in dry storage area.
  • 35A-02-7:High Priority - Live, small flying insects found Observed approximately 15 flies in back of kitchen near back door. Repeat Violation Admin Complaint
  • 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. No written procedure available. Inspector provided operator with written procedure. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line reach-in cooler stained. Potato press next to three compartment sink soiled with food debris. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Lid stored in hand washing sink next to back door. Manager removed lid during inspection. Corrected On-Site
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for three employees.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of cleaner in bar area.

9/26/2025· 5mo ago

Visit ID: 13527860

Follow-up Inspection Required

1 high, 1 basic

  • 36-10-4:Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors/carpeting. Floor in bar area. - From follow-up inspection 2025-09-26: No change. **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. Items stored in reach-in cooler next to oven: ham (45F - Cold Holding); turkey (45F - Cold Holding); sour cream (46F - Cold Holding); cheese (45F - Cold Holding); tomatoes (46F - Cold Holding). Employee stated items placed in cooler three hours prior to temperature being taken. Employee placed items in reach-in freezer to reduce temperature to 41F. Items stored in walk-in cooler: hamburger (45F - Cold Holding); turkey (46F - Cold Holding); ham (45F - Cold Holding); bacon (45F - Cold Holding); pork (46F - Cold Holding). Manager stated items were at proper temperature at 11:00 am and door was propped open for a delivery. Warning - From follow-up inspection 2025-09-26: Reach-in cooler: turkey 46F. Manager stated turkey placed in cooler one hour prior to temperature being taken. Walk-in cooler: chicken 45F,46F. Manager stated chicken placed in cooler two hours prior to temperature being taken. Admin Complaint

9/23/2025· 5mo ago

Visit ID: 10954065

Follow-up Inspection Required

4 high, 3 int, 5 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk-in cooler. Hand washing sink next to three compartment sink. Repeat Violation
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Walk-in cooler shelves.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Beer reach-in cooler in bar area.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on reach-in cooler next to oven. Employee removed cloth during inspection.
  • 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. Floor in bar area.
  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face with paper towel and handled chicken without washing hands.
  • 35A-02-7:High Priority - Live, small flying insects found Observed three flies in kitchen area. Repeat Violation Admin Complaint
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on 6/1/2025. Establishment is open and serving to the public. Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler next to oven: ham (45F - Cold Holding); turkey (45F - Cold Holding); sour cream (46F - Cold Holding); cheese (45F - Cold Holding); tomatoes (46F - Cold Holding). Employee stated items placed in cooler three hours prior to temperature being taken. Employee placed items in reach-in freezer to reduce temperature to 41F. Items stored in walk-in cooler: hamburger (45F - Cold Holding); turkey (46F - Cold Holding); ham (45F - Cold Holding); bacon (45F - Cold Holding); pork (46F - Cold Holding). Manager stated items were at proper temperature at 11:00 am and door was propped open for a delivery. Warning
  • 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. No written procedure available. Inspector provided operator with written procedure.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler next to oven. Potatoes press next to three compartment sink. Yellow cutting board stored behind three compartment sink faucet. Repeat Violation
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer available.

5/20/2025· 9mo ago

Visit ID: 8858484

Follow-up Inspection Required

2 high, 3 int, 7 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at refrigerated make-table has deep cut marks and is no longer smooth and easily cleanable. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Gaskets on cooler doors in bar area soiled with mold-like substance. 2. Exterior of binder stored on shelf above prep table heavily soiled with dust and/or grease.
  • 33-16-4:Basic - Open dumpster lid. Dumpster lid propped open with board. Manager closed dumpster during this inspection. Corrected On-Site
  • 35B-05-4:Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. 1. Back door of kitchen propped open, flies present in kitchen. 2 Open windows in bar area, flies present in bar area.
  • 36-50-4:Basic - Unclean building components, attachments or fixtures. 1. Wall in kitchen soiled with grease and/or food debris. 2. Floor behind equipment in bar area soiled with debris.
  • 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Discarded refrigerator, fryer, and couch on ground near dumpster.
  • 36-30-4:Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Paint peeling from wall above prep table behind sandwich press in kitchen.
  • 01B-28-5:High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Sliced ham with date mark of 05/13 on shelf inside walk-in cooler. Manager discarded the ham during this inspection. Repeat Violation Admin Complaint
  • 35A-02-7:High Priority - Live, small flying insects found 1. Two flies on trash can in kitchen in prep area. 2. Two flies flying in bar area, near three-compartment sink. 3. One fly flying in lobby, crawling on table near front door.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at refrigerated make-table stained with orange substance. Repeat Violation
  • 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Manager provided eight photocopies of Florida Restaurant and Lodging Association and National Registry of Food Safety Professionals food handler certificates.
  • 27-02-4:Intermediate - Well water testing report/documentation is not available upon request. Well testing report from within the last 12 months unavailable.

8/14/2024· 1y 7mo ago

Visit ID: 8858365

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

8/13/2024· 1y 7mo ago

Visit ID: 8789653

Follow-up Inspection Required

2 high, 2 int, 3 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table with mold like stains in grooves in kitchen.
  • 21-23-4:Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Establishment using sponge on in-use food-contact surface at three-compartment sink. Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in reach in freezer
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. The following items and cold holding temperatures in the Walk-in Cooler: Tomato (46F - Cold Holding); ribs (46F - Cold Holding); beef (46F - Cold Holding); Hamburger (46F - Cold Holding); raw shelled eggs (46F - Cold Holding) .All the items had been there overnight Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following items and cold holding temperatures in the Walk-in Cooler: Tomato (46F - Cold Holding); ribs (46F - Cold Holding); beef (46F - Cold Holding); Hamburger (46F - Cold Holding); raw shelled eggs (46F - Cold Holding) All the items had been there overnightRepeat Violation Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip-top make table with mold like stains in grooves in kitchen. Mold like substance on the inside food contact surface of the nozzles on the soda gun dispensing machine at bar. Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle not properly labeled with identifying contents ( disinfectant ) at bar. Employee labeled Corrected On-Site

1/19/2024· 2y 1mo ago

Visit ID: 8593881

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

1/18/2024· 2y 1mo ago

Visit ID: 8505836

Follow-up Inspection Required

2 high, 1 int, 1 basic

  • 21-23-4:Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Observed establishment using sponge on in-use food-contact surface at three-compartment sink at bar.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed the following items and cold holding temperatures in the Walk-in Cooler: Beef (48F - Cold Holding); Wings (47, 46F - Cold Holding); Pork (48F - Cold Holding); raw shelled eggs (46F - Cold Holding). Manager advise that the beef an pork had been purchased a couple of hour earlier, and those were moved to a reach in cooler. The wings and raw shelled eggs had been in the walk-in-cooler for two days. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following items and cold holding temperatures in the Walk-in Cooler: Beef (48F - Cold Holding); Wings (47, 46F - Cold Holding); Pork (48F - Cold Holding); raw shelled eggs (46F - Cold Holding) Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on flip-top make table with mold like stains in grooves in kitchen.

11/29/2023· 2y 3mo ago

Visit ID: 8505731

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

9/21/2023· 2y 5mo ago

Visit ID: 8387846

Follow-up Inspection Required

2 int, 5 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed Carbon dioxide tanks not adequately secured outside of building.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee drink and cell phone stored above prep table. Employee removed both items Corrected On-Site
  • 21-23-4:Basic - Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Observed establishment using sponge on in-use food-contact surface at three-compartment sink. Employee discarded sponge. Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce (tomato ) stored over ready-to-eat food ( dressings mayonnaise ) in walk in cooler. Employee moved Tomato to bottom shelf.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed working container of food removed ( sugar ) from original container not identified by common name. Manager labeled container Corrected On-Site
  • 53A-02-7:Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Observed Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Warning
  • 27-02-4:Intermediate - Well water testing report/documentation is not available upon request. Observed establishment has a bacteriological dated November 2021. Repeat Violation