THE BEACH CAFE

High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.

High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee preparing desert of bananas foster with out wearing gloves . Cutting banana. educated employee on wearing gloves and preparing ready to eat foods . Employee washed hands and put gloves on.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. No sanitizer in dish machine . Corrective Action Taken

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 140 F Mike repaired the dishmachine during inspection. 170F Corrective Action Taken

Intermediate - Spray bottle containing toxic substance not labeled.

High Priority - - From initial inspection : High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. High temp dish machine at approximately 100F Warning - From follow-up inspection 2025-10-15: High temp machine at 135 sanitizing Admin Complaint

High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Warning - From follow-up inspection 2025-10-15: Time Extended

Intermediate - - From initial inspection : Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Temp at approximately 100. Water heater is off , it was reset , and water temperature is Warning - From follow-up inspection 2025-10-15: High temp machine is sanitizing at 135F Admin Complaint

Intermediate - - From initial inspection : Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Warning - From follow-up inspection 2025-10-15: High temp machine is sanitizing at 135F .Time Extended** Admin Complaint

Basic - - From initial inspection : Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Warning - From follow-up inspection 2025-10-15: At calling inspection the technician is on site repairing the high temp dishwasher. High temp machine High temp machine at 135 sanitizing at 135 F Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pasta (48F - Cold Holding); cheese (47F - Cold Holding); butter (47F - Cold Holding); Fish (45F - Cold Holding) As per chef the food was out of temperature less than 4 hours and was stored in the walk-in cooler Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Admin Complaint

Intermediate - No soap provided at handwash sink.

Basic - 4 of the Cutting board have cut marks and is no longer cleanable.

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. Two units on cook line are not cold holding at 41F or below Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish (45F - Cold Holding); shrimp (45F - Cold Holding); lobster fritter (43F - Cold Holding); butter (50F - Cold Holding); pico (50F - Cold Holding); cheese (50*F - Cold Holding)items were put on ice or relocated to the walk-in cooler Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Repeat Violation Admin Complaint

Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.hot water heater was reset Corrected On-Site

Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. The conveyor belt is not working and dish racks are being manually push through there fore not in place to sanitizer properly.

Basic - Equipment in poor repair. Steam table is not working on 1 side. The 2 cook line reach in coolers are all out of temperature and in poor repair . Repeat Violation Admin Complaint

Basic - In-use ice paddle stored on soiled surface between uses.

Basic - In-use tongs stored on equipment door handle between uses.

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Conch salad parasite letter was sent by Sysco rep . Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef (46F - Cold Holding); cut tomatoes (50F - Cold Holding); Fish (45F - Cold Holding); shrimp (45F - Cold Holding) In cookline lift lid unit on the end by handwash sink Beef (46F - Cold Holding); cut tomatoes (50F - Cold Holding); Fish (45F - Cold Holding); shrimp (45F - Cold Holding); Poultry (41F - Cold Holding); Fish (38F - Cold Holding); Fish (41F - Cold Holding); sliced tomatoes (41F - Cold Holding); fish dip (41F - Cold Holding); cut melons (43F - Cold Holding-in walk-in cooler Lift lid cooler was iced down and adjusted thermostat to cooler temp. Coil was cleaned on unit. Temperature are coming down to 45 F during inspection Corrective Action Taken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. conch salad and seared tuna club on the menu not identified as raw or undercooked on the menu.

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. Cookline lift lid unit not cold holding at 41F or below Walk-in cooler was repaired during inspection toon and is cooling at 41F Lift lid cooler thermostat was adjusted, and coil cleaned. Corrected On-Site

Basic - Floors not maintained smooth and durable on cookline

Basic - Ice paddle stored on floor between uses.

Basic - In-use knife/knives stored in cracks between pieces of equipment. Corrected On-Site

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the Walk-in cooler, . pasta (47F - Cold Holding); shrimp (46F - Cold Holding); Beef (46F - Cold Holding) Unit was on defrost and floor was recently mopped with the door open .

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. Corrected On-Site

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed Soiled can opener blade

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At out side bar

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. Corrective Action Taken

Intermediate - No soap provided at handwash sink. At outside bar

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at handwash sink I. Wait station area

Basic - Food stored outside. Observed a standup freezer outside next to ice machines.

Basic - Ice machine exterior soiled, sliding door tracks are soiled with mold like substance, and the track above hinge door is soiled with debris

Basic - No Heimlich maneuver/choking sign posted. Corrective Action Taken

Basic - No handwashing sign provided at a hand sink used by food employees. At outside bar

Basic - Plumbing system in disrepair. The handwash sink hot water faucet handle does not work

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Relocated the straws for bartender access only Corrected On-Site

Basic - Wall soiled with accumulated dust above coffee station

Basic - Waste line missing at soda gun holster.

Basic - Wiping cloth sanitizing solution stored on the floor.

High Priority - Food stored in ice used for drinks. See stop sale. Observed food in ice machine used for drinks

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw seafood over cooked chicken

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

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.

Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Corrected On-Site

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.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink @ outside Bar Corrected On-Site

High Priority - Food stored in ice used for drinks. See stop sale.

High Priority - Stop Sale issued due to adulteration of food product. Bottled Drinks stored in ice machine

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish (47*F - Cold Holding)

High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.

Intermediate - mussel tags not maintained in chronological order according to the last date they were served in the establishment.

Intermediate - mussel/tags not marked with last date served.

Basic - No handwashing sign provided at a hand sink used by food employees. Outside bar

Basic - Open dumpster lid.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. smoked fish dip (47*F , double panned in top of reach in , was removed Corrected On-Site

Basic - Employee with no hair restraint while engaging in food preparation. In prep area

Basic - Floor area(s) covered with standing water.wait station

Basic - Food stored in a location that is exposed to splash/dust. Dripping condensation on cookline from ceiling drip pan . Condensation dripping into / onto food prep area and reach in counter top . Ac drip pan was serviced and warpter clog was flush out. Dripping has stopped during inspection Corrected On-Site

Basic - Ice bucket/shovel/ paddle stored on dirty surface between uses.

Basic - Ice scoop handle in contact with ice. @ Orange igloo cooler in kitchen

Basic - No conspicuously located ambient air temperature thermometer in reach in glass door holding unit

Basic - Outdoor ice machine with no overhead protection.

Basic - Plate, Bowl or other container with no handle used to dispense food. Corrected On-Site

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. At bar for self service

Basic - Uncovered food stored near sink exposed to splash. Condensation dripping into / onto food prep area and reach in counter top Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish dip 47°F In reach in cooler . Ice was added to cool down.

Intermediate - Handwash sink used for purposes other than handwashing. Utensils in handwash sink at bar

Basic - Cloth used as a food-contact surface. Towel used to cover bread and flat bead

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.salad station is not working . New counter on ordered, items are on ice in reach in unit, fresh ice was added during inspection.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

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.

Basic - Ice bucket/shovel stored on floor between uses. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Corrected On-Site

Basic - In-use ice scoop stored on soiled surface between uses. In soiled ice scoop holder

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - No handwashing sign provided at a hand sink used by food employees at bar

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of walk in cooler door is rusting and not smooth or cleanable.

Basic - Open dumpster lid.

Basic - Time/temperature control for safety food thawed in an improper manner. Poultry thawing in standing water.

Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, in kitchen , food storage, warewashing area or bathroom. - From follow-up inspection 2021-06-30: Unsealed concrete floor in food preparation, in kitchen , food storage, warewashing area or bathroom. Time Extended - From follow-up inspection 2021-08-12: Unsealed concrete floor in food preparation, in kitchen , food storage, warewashing area or bathroom. Time Extended