Benny's on the Beach
Last inspected: Mar 12, 2026
61
Score
Benny's on the Beach appears in inspection records 11 times, starting in 2022. On Mar 12, 2026, the health department conducted the most recent visit. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Things have been moving in the right direction, with the rolling count dropping from around 11 violations to closer to four violations per visit.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited four times.
By comparison, the average Lake Worth facility scores 77, putting Benny's on the Beach on the weaker side. The full record sits in fairly typical territory for a working restaurant.
11
Inspections
2
Critical latest
1
Major latest
2
Minor latest
Inspection History
Mar 12, 2026
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
61
Sep 9, 2025
Routine - Food
1 minor violation.
View 1 violation
Required Records Available; Shellstock Tags/Labels
FL-14
90
Sep 8, 2025
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line low boy, raw shell eggs stored over cooked potatoes. Advised operator of proper storage. Operator stored correctly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top coolers top and bottom portion, ranch dressing (65F - Cold Holding); coleslaw (56F - Cold Holding); diced tomato relish (48F - Cold Holding); Caesar dressing (46F - Cold Holding); sour cream (50F - Cold Holding); raw fish (49F - Cold Holding); raw shrimp (47F - Cold Holding), not prepared or portioned today. Operator stated items held in unit approximately 2 hours. Advised operator of proper cold holding parameters. Operator placed items into ice bath to quick chill. **Corrective Action Taken** **Warning**
03A-02-5
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. At cook line, low boy refrigerator door at fry station does not close properly, allowing food to not hold proper temperatures. Advised operator to not store any temperature controlled foods in unit until repaired. **Warning**
14-74-7
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. At walk in cooler, vacuum sealed fish thawed. Per operator, fish was thawed less than 1 hour prior. Operator removed fish from vacuum sealed package. **Corrective Action Taken** **Warning**
06-09-1
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. At cook line, low boy refrigerator door in disrepair, Insulation exposed. **Warning**
14-36-5
64
May 29, 2025
Complaint Full
1 critical violation. 1 major violation.
View 2 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At kitchen, raw shell eggs stored over sweet cream. Advised operator of proper storage. Operator stored correctly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At kitchen, coleslaw (46F - Cooling)@11:40 since 9:00, 46F @12:08, at the current rate, product will not reach 41F within 4 hours. Operator discarded product. **Repeat Violation**
03D-15-4
78
Feb 22, 2025
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
58
Feb 21, 2025
Routine - Food
12 critical violations. 4 major violations. 9 minor violations.
View 25 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. vegetable stock 46 f cooling overnight
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. vegetable stock 46 f cooling overnight
01B-36-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw fish then put on gloves without washing hands to handle chopped onions . **Repeat Violation** **Admin Complaint**
12A-07-5
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. Employee putting together 8 toasted bread with bare hands. Explained.
09-01-4
High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Employee putting together 8 toasted bread with bare hands. Explained.
01B-12-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored on top of pastry sauce in pastry cooler. Explained and employee removed the raw shell eggs. **Corrected On-Site**
08A-05-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Flat of raw shell eggs stored on counter at pastry station. Raw shell eggs ambient air temperature 63 f. Employee moved eggs to reach in cooler. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-03-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 25 lb Raw Fish ( Mahi )48-60 f , 20 lb raw shrimps 54 f both thawing at room temperature in large utility hand sink by entrance to dishwasher and walk in cooler , Cooked shrimps 45 f, fish dip 46 f, cooked chicken 46 f, hard boiled eggs 47 f in salad cooler. All cold holding. Not prepared or portioned today. Overnight in this cooler Sweet cream cheese 51 f, cooked chicken breast 47 f held overnight in pastry cooler . Not prepared or portioned today.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. goat cheese 46 f, Swiss cheese 46 f in reach in coolers on cook line not prepared or portioned today. Cooked shrimps 45 f, fish dip 46 f, cooked chicken 46 f, hard boiled eggs 47 f in salad cooler. All cold holding. Not prepared or portioned today. Overnight in this cooler Sweet cream cheese 51 f, cooked chicken breast 47 f held overnight in pastry cooler . Not prepared or portioned today.
03A-02-5
High Priority - Time/temperature control for safety food re-served to customers. Unused Butter packets from the previous guest not discarded. reserved to the guests. Explained. Manager discarded the butter packets.
07-08-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing at hose Bibb at dipper well at pastry station.
29-34-4
Intermediate - Establishment advertised fresh juice, but juice was not prepared within 12 hours of sale and/or juice contains additives. On menu advertising Fresh squeezed juice pineapple, watermelon,grapefruit. Fresh pineapple juice was squeezed on 02/20/2025 morning as per label and manager.today is 02/21/2025. **Admin Complaint**
52-10-4
Intermediate - Handwash sink used for purposes other than handwashing. 25 lb Raw Fish 48-60 f , 20 lb raw shrimps 54 f both thawing at room temperature in large utility hand sink by entrance to dishwasher and walk in cooler , employee removed both. **Corrected On-Site**
31A-11-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water knob not working. Water temperature 70 f
27-16-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pancake batter 68 f at 09:34 am as per manager prepared 5 minutes ago. Second temperaturé 68 f at 9:56 am. At this rate of ambient cooling it will not reach 41 or colder within 4 hours vegetable stock 46 f cooling overnight
03D-15-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook preparing food without any hair restraint for loose head hair. Explained. He put on hat. **Corrected On-Site**
13-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door by the kitchen.
35B-01-4
Basic - Food stored on floor. Boxes of fish stored on floor in walk in freezer.
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. Employee removed the cloth towel **Corrected On-Site**
21-04-4
Basic - Single-service articles not stored inverted or protected from contamination. Clamshell to go containers, platters and lids in dry food storage area. Manager inverted **Corrected On-Site**
25-06-4
Basic - Time/temperature control for safety food thawed in an improper manner. 25 lb Raw Fish ( Mahi )48-60 f , 20 lb raw shrimps 54 f both thawing at room temperature in large utility hand sink by entrance to dishwasher and walk in cooler , **Corrected On-Site**
06-01-5
Basic - Bowl or other container with no handle used to dispense food. Server used glass to scoop ice for beverage at soda station. Explained and she used scoop. **Corrected On-Site**
14-01-5
Basic - Dead roaches on premises.3 dead roaches near hotwater heater in dry food storage room. Employee cleaned. 1 dead roach next to ice machine by walk in freezer. This is separate room far away from the kitchen. Employee cleaned. **Corrected On-Site**
35A-03-4
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. Employee drinking from open beverage container at server station upstairs. He put lid on the cup. **Corrected On-Site**
12B-12-5
7
Oct 14, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Chef observed handling raw fish with gloves. Gloves changed to handle waffle batter. Hands were not washed before putting new gloves on. Educated operator on site.
12A-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (54F - Cold Holding) flip top cooler end of cook line. Not prepped or portioned today. Placed in cooler less than four hours. Over stocked and flip top left open across from stove. Removed and placed in cooler **Corrective Action Taken**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Server station upstairs
41-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. Server station upstairs
31B-04-4
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. Tuna on cook line Removed from packaging **Corrective Action Taken** **Repeat Violation**
06-09-1
Basic - Working containers of food removed from original container not identified by common name. Flour on cook line and bakery area
02D-01-5
58
Feb 7, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Tuna at cook line 41°F, removed from freezer yesterday, stored inside ROP.
01B-13-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage (93°F - Hot Holding) cooked 1.5 hours ago in double pan on grill. Cook reheated sausage to 166°F for further hot holding. **Corrected On-Site**
03B-01-6
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Traditional poached eggs, California toasted croissant with poached eggs, Lots of Lobster with poached eggs, Bagel and Lox, Seaside Skillet with two over easy eggs, Ahi Tuna Tostada undercooked blackened tuna. All above food items contain raw , undercooked animal foods. All items were marked during the inspection. **Corrected On-Site**
02B-01-5
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. Tuna at cook line 41°F, removed from freezer yesterday, stored inside ROP. See stop sale.
06-09-1
64
Dec 4, 2023
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
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. Tuna on cook line
06-09-1
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) on cook line. Remade Sanitizer Bucket (Quaternary 200ppm) **Corrected On-Site**
21-08-4
Basic - Working containers of food removed from original container not identified by common name. Flour on cook line **Corrected On-Site**
02D-01-5
74
Apr 4, 2023
Complaint Full
No violations found.
100
Nov 28, 2022
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic butter (65F - Cold Holding) on cookline. Chef states butter out less than four hours. Placed in cooler. TPHC document sent to operator. **Corrective Action Taken**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing sanitizer at kitchen entry doors. Labeled. **Corrected On-Site**
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Wait stations upstairs and downstairs.
27-16-4
Basic - Floor tiles missing and/or in disrepair. Walk in cooler floor tiles.
36-17-5
Basic - Working containers of food removed from original container not identified by common name. Flour bin at Pastry station.
02D-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses-freezer at pastry station.
21-12-4
61
Frequently Asked Questions
When was Benny's on the Beach last inspected?
The most recent health inspection at Benny's on the Beach on file is from Mar 12, 2026. The public record contains 11 inspections in total.
What is the most common violation at Benny's on the Beach?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Benny's on the Beach.
How does Benny's on the Beach compare to other restaurants in Lake Worth?
Benny's on the Beach most recently scored 61 out of 100, which is lower than the Lake Worth average of 77.
Has Benny's on the Beach's inspection record improved over time?
Yes. Recent inspections at Benny's on the Beach have averaged around four violations per visit, down from roughly 11 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Benny's on the Beach 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 Benny's on the Beach inspected?
Based on the inspection history on file, Benny's on the Beach is inspected around three times per year on average.
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