DirtyFLRestaurant Inspection Data

BEACH BREAK

With 7 documented inspections, BEACH BREAK in WATERSOUND has achieved a 2.5/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 7 reports on file

West University Avenue
Gainesville, Florida, 32601
Alachua County County

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 7 health inspection reports

All Inspection Reports

2/17/2026· 1mo ago

Visit ID: 13598931

Met Inspection Standards

2 high, 2 int, 2 basic

  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board at sushi make bar. Employee removed cloths from cutting board.
  • 22-20-5:Basic - Small amount of build up on interior of ice machine near ice chute at top.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi Bar- Cold hold- sushi bar- diced raw tuna 48F, tuna steak 50F, crab meat 48F, shrimp 49F ( 11:30-2:45 ). Chef placed all items in walk in freezer to reduce temperatures. **Corrective Action Taken**
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb on left side at mop sink. Repeat Violation
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dish machine. Chef stated she ordered the heat measuring devise labels, they have not come in yet. **Corrective Action Taken** 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. Sushi rice 1:00-5:00. Provided establishment with written form. **Corrective Action Taken**

2/17/2026· 1mo ago

Visit ID: 13598597

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

12/17/2025· 4mo ago

Visit ID: 10926136

Follow-up Inspection Required

4 high, 3 int, 2 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed employee scoop ice with cup.
  • 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. Thawed tuna in commercially sealed vacuum bags. See stop sale. Repeat Violation
  • 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Observed salmon that was vacuum sealed on site, still in sealed bags, no longer frozen. See stop sale.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Observed salmon that was vacuum sealed on site, still in sealed bags, no longer frozen. See stop sale. 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. Thawed tuna in commercially sealed vacuum bags. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold app : tuna dip 49F, Salad station: queso 59F, Per manager items placed on station approximately 1 hour prior. Items iced during inspection. **Corrective Action Taken** Repeat Violation
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker required on water hose connected to splitter at mop sink. Repeat Violation
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cook line and in back dish room area. Dispenser at bar not dispensing. Paper towels restocked at time of inspection. Corrected On-Site
  • 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 is vacuum sealing raw salmon with no approved HACCP plan. Warning

2/17/2025· 1y 1mo ago

Visit ID: 10711634

Met Inspection Standards

3 high, 2 int, 4 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 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. Walk in cooler- ROP tuna 37. Thawed inside bag. See stop sale.
  • 36-11-4:Basic - Floors not maintained smooth and durable in walk in cooler and freezer. Floor sinks down when walked on.
  • 21-04-4:Basic - Multiple In-use wet wiping cloths/towels used under cutting boards. At sushi bar and on cook line. No corrective action taken.
  • 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. 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. Walk in cooler- ROP tuna 37. Thawed inside bag. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line- breaded station- diced grouper 46F, raw chicken 45F, shrimp 47F (10:00-12:40). Chef placed items in walk in freezer to reduce temperatures. **Corrective Action Taken**
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose Bibb on left side of splitter at mop sink.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Trash can blocking sink on cook line. Chef removed trash can from sink. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Unable to provide chlorine test strips for dish machine. Inspector provided strips to establishment. **Corrective Action Taken**

11/4/2024· 1y 5mo ago

Visit ID: 8779190

Met Inspection Standards

3 high, 2 int, 6 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.
  • 08B-38-4:Basic - Food stored on floor. Case of plantains stored on floor in walk in freezer. Repeat Violation
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle stored in sushi rice.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees on cook line.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. 3 soiled wet cloths stored on food contact surface near sushi bar.
  • 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment serving raw tuna and salmon.
  • 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. Cold hold- ROP TUNA 38F. Product thawed inside bag.
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at mop sink.
  • 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. Sushi Bar- sushi rice 67F.
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment corrected menus to reflect advisory on raw fish. Inspector provided a pan advisory for establishment to hang in lobby. Corrected On-Site

2/13/2024· 2y 2mo ago

Visit ID: 8544586

Met Inspection Standards

2 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Pork carnitas stored on floor in walk in freezer. Employee placed food back on shelf. Corrected On-Site

11/3/2023· 2y 5mo ago

Visit ID: 8377914

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
  • 21-05-5:Basic - Cloth used as a food-contact surface under drink dispenser nozzles.
  • 36-11-4:Basic - Floors not maintained smooth and durable in walk in cooler floor. Floor shifts up and down at foot pressure.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Dishes stored in hand sink in ware washing area.