Beach Break
Last inspected: Feb 17, 2026
55
Score
Beach Break appears in inspection records eight times, starting in 2022. The latest inspection on file is from Feb 17, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
The trend has not been favorable: recent inspections average around eight violations each, up from closer to six violations before.
Across the inspection history, “small amount of build up on interior of ice machine” is the issue that surfaces most often, recorded six times.
Restaurants in Florida average 72, so Beach Break trails the local norm. Nothing in the record is alarming, but there's room to improve.
8
Inspections
2
Critical latest
2
Major latest
2
Minor latest
Inspection History
Feb 17, 2026
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
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**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb on left side at mop sink. **Repeat Violation**
29-34-4
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**
16-62-1
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**
03F-10-5
Basic - In-use wet wiping cloth/towel used under cutting board at sushi make bar. Employee removed cloths from cutting board.
21-04-4
Basic - Small amount of build up on interior of ice machine near ice chute at top.
22-20-5
55
Dec 17, 2025
Routine - Food
4 critical violations. 3 major violations. 2 minor violations.
View 9 violations
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.
03G-04-5
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.
01B-13-4
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**
03A-02-5
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**
29-34-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
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**
31B-02-4
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**
03G-50-1
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**
06-09-1
Basic - Bowl or other container with no handle used to dispense food. Observed employee scoop ice with cup.
14-01-5
37
Feb 17, 2025
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
43
Nov 4, 2024
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
High Priority - Stop Sale issued due to adulteration of food product. Cold hold- ROP TUNA 38F. Product thawed inside bag.
01B-03-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at mop sink.
29-34-4
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.
01D-01-5
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**
02B-02-5
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.
03F-10-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Food stored on floor. Case of plantains stored on floor in walk in freezer. **Repeat Violation**
08B-38-4
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.
10-06-5
Basic - No handwashing sign provided at a hand sink used by food employees on cook line.
31B-04-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. 3 soiled wet cloths stored on food contact surface near sushi bar.
21-12-4
39
Feb 13, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - Food stored on floor. Pork carnitas stored on floor in walk in freezer. Employee placed food back on shelf. **Corrected On-Site**
08B-38-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
90
Nov 3, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Handwash sink used for purposes other than handwashing. Dishes stored in hand sink in ware washing area.
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Cloth used as a food-contact surface under drink dispenser nozzles.
21-05-5
Basic - Floors not maintained smooth and durable in walk in cooler floor. Floor shifts up and down at foot pressure.
36-11-4
78
Jan 31, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Certified Food Manager or person in charge does not require employees to report illnesses and symptoms as required.provided establishment with health reporting requirements. **Corrective Action Taken**
11-04-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
82
Nov 9, 2022
Routine - Food
3 minor violations.
View 3 violations
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Vents are dusty near dish area.
36-01-4
86
Frequently Asked Questions
When was Beach Break last inspected?
The most recent health inspection at Beach Break on file is from Feb 17, 2026. The public record contains eight inspections in total.
What is the most common violation at Beach Break?
Across the inspection record, “small amount of build up on interior of ice machine” has been cited six times, more than any other issue at Beach Break.
Has Beach Break's inspection record improved over time?
No. Recent inspections at Beach Break have averaged around eight violations per visit, up from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Beach Break 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 Break inspected?
Based on the inspection history on file, Beach Break is inspected around two times per year on average.
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