Beach Bar at Newport Pier
Last inspected: Feb 25, 2026
64
Score
Beach Bar at Newport Pier has been inspected nine times since 2022. The latest inspection on file is from Feb 25, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent inspections have turned up more issues than earlier ones, averaging around nine violations lately compared to roughly five violations before.
Across the inspection history, “equipment in poor repair” is the issue that surfaces most often, recorded six times.
Compared to other Sunny Isles Beach restaurants (averaging 74), there's room to close the gap. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
9
Inspections
0
Critical latest
1
Major latest
7
Minor latest
Inspection History
Feb 25, 2026
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - Handwash sink in kitchen/warewash area not accessible for employee use at all times due to dishes being stored inside. Chef removed. **Corrected On-Site**
31A-09-4
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. **Repeat Violation**
14-11-5
Basic - No mop sink or curbed cleaning facility provided at establishment.
29-27-4
Basic - Standing water in bottom of reach-in-cooler. Chef cleaned. **Corrected On-Site**
29-49-6
Basic - Observed Various Single-service articles stored on floor in upstairs dry storage area. **Repeat Violation**
25-05-4
Basic - Bowl or other container with no handle used to dispense dry rice.
14-01-5
Basic - Cold holding equipment not maintained in good repair with an ambient temperature of 58°F. No TCS foods stored in cooler at time of inspection. Advised Manager Do not store time/temperature control for safety food in this unit until the unit is repaired. **Repeat Violation**
14-74-7
Basic - Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
06-09-1
64
Oct 20, 2025
Routine - Food
3 critical violations. 2 major violations. 11 minor violations.
View 16 violations
High Priority - Observed raw shell eggs stored over/not properly separated from various ready-to-eat foods in walk in cooler.
08A-05-6
High Priority - Observed sushi rice identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. As per chef rice had only been out for about 1 hour prior to the start of inspection. Chef added time. **Corrected On-Site**
03F-02-5
High Priority - Observed the following food temperatures greater than 41°F; raw beef patties (45F - Cold Holding); raw mahi (51F - Cold Holding); shredded cheese (67F - Cold Holding) Per chef all food had only been in cooler for about 2 hours prior to start of inspection. Cooler had an ambient temperature of 50°F. Chef instructed employee to remove all foods and place in nearby cooler.
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. **Repeat Violation**
31B-03-4
Basic - Clean pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.
14-11-5
Basic - Observed reach in cooler door in disrepair and off hinges.
14-12-4
Basic - Observed reach in cooler not maintained in good repair with ambient temperature of 50°F. Chef instructed employee to remove all foods and place in near by reach in cooler. Do not store time/temperature control for safety food in this unit until the unit is repaired.
14-74-7
Basic - Observed various cases of Single-service items stored on floor in upstairs dry storage area.
25-05-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Standing water in bottom of reach-in-cooler. **Repeat Violation**
29-49-6
Basic - Walk-in cooler with rust that has pitted the surface.
14-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wiping cloth sanitizing solution stored on the floor.
21-38-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
30
Jan 9, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Intermediate - No soap provided at handwash sink.
31B-03-4
Basic - Standing water in bottom of reach-in-cooler.
29-49-6
78
Aug 19, 2024
Routine - Food
7 minor violations.
View 7 violations
Basic - Clean plastic containers, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.
14-11-5
Basic - In-use tongs stored on equipment door handle between uses. Located on stove door. Chef removed. **Corrected On-Site**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. Chef removed. **Corrected On-Site**
21-04-4
Basic - No mop sink or curbed cleaning facility provided at establishment. Observed mop sink removed.
29-27-4
Basic - Standing water in bottom of reach-in-cooler. Located in sushi station.
29-49-6
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw calamari thawing in standing water. Chef moved to reach in cooler. **Corrective Action Taken**
06-01-5
70
Jan 9, 2024
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Raw animal food stored in same container as ready-to-eat food. Observed raw steak and raw fish being stored on top of cooked chicken breast and cooked lobster.
08A-08-5
Intermediate - Oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - No tag on/for original container of raw, in-shell oysters. Manager added. **Corrected On-Site**
01C-01-4
Basic - Food stored on floor. Observed case of water being stored on floor in bar area. Chef moved to shelf. **Corrected On-Site**
08B-38-4
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Located on bar counter and in reach of customers. Chef removed. **Corrected On-Site**
25-27-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling tile missing. Located in prep area.
36-36-4
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.
14-11-5
55
Oct 5, 2023
Food-Licensing Inspection
No violations found.
100
Sep 5, 2023
Routine - Food
No violations found.
100
Mar 27, 2023
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towels lining a container of pecans.
14-86-1
Basic - Food stored on floor. Observed case of oil being stored on floor in kitchen area.
08B-38-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed AC vents and ceiling tiles soiled with accumulated dust.
36-34-5
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.
14-11-5
70
Jul 7, 2022
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following foods temperatures greater than 41°F. raw tuna (47F - Cold Holding); raw salmon (51F - Cold Holding); raw mahi (50F - Cold Holding) All were located in sushi station. Manager instructed employee to remove and place in another reach in cooler.
03A-02-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
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. Observed reach in cooler in sushi station with ambient temperature of 55°F. Manager called maintenance to repair.
14-74-7
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn.
14-11-5
Basic - Interior of cooler in disrepair/has exposed insulation. Located under steamer.
14-36-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled with accumulated food debris.
23-03-4
58
Frequently Asked Questions
When was Beach Bar at Newport Pier last inspected?
The most recent health inspection at Beach Bar at Newport Pier on file is from Feb 25, 2026. The public record contains nine inspections in total.
What is the most common violation at Beach Bar at Newport Pier?
Across the inspection record, “equipment in poor repair” has been cited six times, more than any other issue at Beach Bar at Newport Pier.
How does Beach Bar at Newport Pier compare to other restaurants in Sunny Isles Beach?
Beach Bar at Newport Pier most recently scored 64 out of 100, which is lower than the Sunny Isles Beach average of 74.
Has Beach Bar at Newport Pier's inspection record improved over time?
No. Recent inspections at Beach Bar at Newport Pier have averaged around nine violations per visit, up from roughly five earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Beach Bar at Newport Pier means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Beach Bar at Newport Pier inspected?
Based on the inspection history on file, Beach Bar at Newport Pier is inspected around two times per year on average.
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