DirtyFLRestaurant Inspection Data

PEARL HAVANA BEACH CLUB RESTAURANT

With 6 inspections documented, PEARL HAVANA BEACH CLUB RESTAURANT maintains a 3.5/5 food safety rating in ROSEMARY BEACH. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 6 reports on file

63 MAIN ST

Overall Food Safety Rating

★★★½☆ (3.5/5)
Based on 6 health inspection reports

All Inspection Reports

3/3/2026· 1mo ago

Visit ID: 13587846

Follow-up Inspection Required

1 high, 1 int, 1 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Chef had employee start cleaning ice machine during inspection. **Corrective Action Taken**
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Reheating- in house ROP French onion soup 165F , grits 165F without a HACCP.
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment cooked, chilled and vacuumed sealed French onion soup and grits per chef on 2-17. Observed ROP French onion soup and grits in thermalizer reheating. Chef states vacuumed sealer is no longer on site and will not be doing process in future. See stop sale. Warning

12/3/2025· 4mo ago

Visit ID: 10910869

Met Inspection Standards

1 high, 3 int, 2 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable at make bars. Repeat Violation
  • 41-18-4:High Priority - Warewashing sanitizing solution at triple sink is exceeding the maximum concentration allowed. Sink and surface sanitizer solution 1132ppm. Employee corrected solution to 700ppm. Corrected On-Site
  • 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Sink and surface sanitizer at triple sink was too strong at 1132ppm.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Sink blocked with food/prep cart and trash can. Employee removed cart and trash can from in front of sink. Corrected On-Site Repeat Violation
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Inspector provided written procedure form to establishment. Manager filled out form and hung in wait station. Corrected On-Site

1/28/2025· 1y 2mo ago

Visit ID: 8882746

Met Inspection Standards

1 int, 3 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Make table lids and handles in disrepair.
  • 14-09-4:Basic - Multiple Cutting boards have cut marks and are no longer cleanable at make bars. Repeat Violation
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Sink to left of stove blocked with spice table and trash can.

9/6/2024· 1y 7mo ago

Visit ID: 8760359

Met Inspection Standards

4 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle. Employee removed tongs from oven. Corrected On-Site
  • 38-01-4:Basic - Light shield damaged/in disrepair. Broken light shield over meat slicer in prep kitchen area.

2/8/2024· 2y 2mo ago

Visit ID: 8560541

Met Inspection Standards

3 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 14-09-4:Basic - Multiple Cutting boards have cut marks and are no longer cleanable.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cloth stored on make line cutting board.

11/28/2023· 2y 4mo ago

Visit ID: 8368647

Met Inspection Standards

1 int, 1 basic

  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor: Container of quatrenary amonium wiping cloth solution on floor behind the cook line. Executive Sous Chef had an employee place on the bottom shelf of a table. Corrected On-Site
  • 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: Inspector gave a copy to the Executive Sous Chef and he immediately hung it on the wall. Corrected On-Site