BAREFOOT ON THE BEACH
11073 Front Beach Road
Florida, 32407
Bay County County
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 4/15/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/15/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 4/14/2025
High Priority
5
Intermediate
1
Basic
9
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling and vents soiled over heat lamp area in kitchen. Walk-in cooler fan guard soiled. Repeat Violation
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Manager located and posted license during inspection. Corrected On-Site
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 14-11-5:Basic - Equipment in poor repair. Observe scratched non stick pans.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Under both doors to kitchen.
- 14-69-4:Basic - Ice buildup in walk-in freezer on back of fan unit.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on cook line reach in cooler gaskets.
- 29-49-6:Basic - Standing water in bottom of fry station reach-in-cooler.
- 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. Floor in walk-in cooler n disrepair.
- 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. Tested at 0ppm. 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. Shredded cabbage 45F, American cheese 45F, feta cheese 45F, cream cheese 45F, shredded lettuce 46F, per employee items in walk-in overnight, see stop sale. Cabbage slaw 47F at 3:45, per manager item in walk-in since approximately 8:00am
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cabbage 45F, American cheese 45F, feta cheese 45F, cream cheese 45F, shredded lettuce 46F, per employee items in walk-in overnight, see stop sale. Cabbage slaw 47F at 3:45, per manager item in walk-in since approximately 8:00am Warning
- 01B-38-5:High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. Tuna dip made using precooked cold tuna prepared at 12:30pm 48F at 4:40 see stop sale.
- 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. Tuna dip made using precooked cold tuna prepared at 12:30pm 48F at 4:40 see stop sale.
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed 2 cooks, 1 server, and 1 bartender.
Food safety inspection conducted on 4/14/2025 revealed 15 total violations (5 high priority, 1 intermediate, 9 basic).
Inspection on 10/7/2024
High Priority
1
Intermediate
1
Basic
4
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents in kitchen with mold like substance. Repeat Violation
- 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. Observed employee in kitchen doing expo with drinking from open top drink. Employee threw it away. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed spatula stored in water at 68F.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in coolers at bar containing beer and liquor bottles with build up of soil residue. Repeat Violation
- 35A-09-4:High Priority - Presence of insects, rodents, or other pests. Observed ants in large container of sugar. Kitchen employee took out to garbage area. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like substance inside holsters of bar guns, inside the bar guns, in ice chute of soda machine and on pull thaw rack in walk in cooler.
Food safety inspection conducted on 10/7/2024 revealed 6 total violations (1 high priority, 1 intermediate, 4 basic).
Inspection on 4/26/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 4/26/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/26/2024
High Priority
1
Intermediate
4
Basic
4
Total
9
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. Observed ice machine with build up of mold like substance. Also ice scoops at bar stored in holders with food residue.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed vents in kitchen with a build up of dust on them as well as ceiling tiles. Also one ceiling tile missing over food prep area.
- 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. Observed thawed mahi mahi with no hole in package but instructions on package.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler in kitchen with build up of liquid substance. Also reach in coolers at bar.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed hamburgers stored over ranch dressing in walk in cooler.
- 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.
- 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. Repeat Violation Warning
- 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.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed no soap at hand wash sink in kitchen. Employee found hand soap bottle and put at hand wash sink. Corrected On-Site
Food safety inspection conducted on 2/26/2024 revealed 9 total violations (1 high priority, 4 intermediate, 4 basic).
Inspection on 7/13/2023
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 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. Observed 3 live flies in kitchen. Repeat violation from 6-21-23. Repeat Violation Admin Complaint - From follow-up inspection 2023-07-13: No flying insects observed in kitchen. Admin Complaint
Food safety inspection conducted on 7/13/2023 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 7/12/2023
High Priority
6
Intermediate
3
Basic
3
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 28-02-4:Basic - Condensation or other drainage not disposed of according to law. Observed condensation dripping from AC vents in kitchen, dripping on floor and expo table. No contamination observed.
- 14-11-5:Basic - Equipment in poor repair. Prep sink split on the side.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up of food debris on fry station cart. Mold like substance on interior of soda gun holster at bar.
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee return from outside and begin handling clean dishes, no hand wash. Discussed with employee, employee washed hands. Corrected On-Site
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 live flies in kitchen. Repeat violation from 6-21-23. Repeat Violation Admin Complaint
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken tenders stored over ranch dressing, and raw mahi stored over cooked chicken wings. Items rearranged appropriately during inspection. Corrected On-Site
- 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. Grill drawers: cooked chicken wings 48F, raw chicken 47F, per cook over night, see stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grill drawers: cooked chicken wings 48F, raw chicken 47F, per cook over night, see stop sale. 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. Heat lamp hot holding: cooked potatoes 111F, less than 1 hour per employee. Reheated in fryer at time of inspection. Corrected On-Site Warning
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Build up on dried grease on interior on flyers. Build up of residue in groves of soda gun nozzle.
- 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. Per manager 2 bartenders hired over 60 days, no proof of food handler training. Warning
Food safety inspection conducted on 7/12/2023 revealed 12 total violations (6 high priority, 3 intermediate, 3 basic).