Bennys on the Beach Oceanwalk
Last inspected: Mar 5, 2026
45
Score
Bennys on the Beach Oceanwalk appears in inspection records 14 times, starting in 2022. The newest entry in the record is dated Mar 5, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent inspections have found fewer violations than earlier ones, averaging around three violations lately and about nine violations before that.
When inspectors have written things up, “cooked/heated time/temperature control” has been the most frequent reason, cited three times.
That's lower than the typical Lake Worth restaurant, which scores around 77. Taken together, the history suggests a facility that has struggled with consistency.
14
Inspections
1
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 5, 2026
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Hot and Cold Holding Temperatures
FL-21
45
May 27, 2025
Complaint Full
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, lobster bisque (56F - Cooling) since previous day. Item did not reach 41F within 6 hours. See stop sale.
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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, lobster bisque (56F - Cooling) since previous day. Item did not reach 41F within 6 hours. See stop sale.
01B-36-5
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. Interior of ice machine with mold like substance.
22-20-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted. Operator inverted all buckets. **Corrected On-Site**
24-05-4
61
May 16, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Seatings removed and sushi bar added. No Plan Review . As per operator sushi bar earnings goes to Benny's and it's part of the Benny's. **Warning** - From follow-up inspection 2025-03-12: Same **Time Extended** - From follow-up inspection 2025-05-16: Plan submitted, waiting on approval. **Time Extended**
51-14-7
90
Mar 12, 2025
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ( Coleslaw 46 f, cut tomatoes 46 , Garlic butter 48 f cooling overnight in the reach in cooler, sliced Swiss cheese 45 f, sliced turkey 48 f, not prepared or portioned today checked backup cooler coleslaw 28 f cut tomatoes were 30 f both prepared on 03/10 marked not prepared or portioned today **Warning** - From follow-up inspection 2025-03-12: Coleslaw 45 fat 5:38 pm, pico 42 f, diced tomatoes 46 f 5:39 pm, butter and red pepper paste 41 f, flip top cooler on cook line .as per chef he brought coleslaw from prep cooler and diced tomatoes from walk in cooler at 5 pm. Coleslaw in prep cooler 35 f, diced tomatoes 53 f in large container 52 f in small container at 5:43 pm in walk in cooler . Diced tomatoes were prepared at 3 pm. . Manager moved both to prep sink in ice bath. Diced tomatoes 50 f at 6:04 pm in small container in ice bath in prep sink. Large container diced tomatoes 53 f at 6:05 pm **Admin Complaint** **Corrective Action Taken**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. clarified Garlic butter 48 f cooling overnight in the reach in cooler, paella rice 54 f cooling over night in tightly covered container. Not handled in any manner today **Warning** - From follow-up inspection 2025-03-12: aella rice 39 f, garlic butter 41 f , diced tomatoes 46 f 5:39 pm, flip top cooler on cook line .as per chef he brought diced tomatoes from walk in cooler at 5 pm. diced tomatoes 53 f in large container 52 f in small container at 5:43 pm in walk in cooler . Diced tomatoes were prepared at 3 pm. . Manager moved both to prep sink in ice bath. Diced tomatoes 50 f at 6:04 pm in small container in ice bath in prep sink. Large container diced tomatoes 53 f at 6:05 pm At this rate of cooling diced tomatoes will not ambient cool to 41 f or colder within 4 hours. **Admin Complaint**
03D-15-4
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Seatings removed and sushi bar added. No Plan Review . As per operator sushi bar earnings goes to Benny's and it's part of the Benny's. **Warning** - From follow-up inspection 2025-03-12: Same **Time Extended**
51-14-7
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. On containers stored on clean dishes shelve in dry food storage room. **Warning** - From follow-up inspection 2025-03-12: Same. **Time Extended**
16-46-4
67
Mar 11, 2025
Routine - Food
7 critical violations. 5 major violations. 3 minor violations.
View 15 violations
High Priority - Live, small flying insects found 1 on white cutting board on cook line cooler. 1 on inverted clean plates edge 1 on green cutting board on shelf by three compartment sink. **Warning**
35A-02-7
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Clarified Garlic butter 48 f cooling overnight in the reach in cooler . paella rice 54 f cooling over night in tightly covered container. Not handled in any manner today **Warning**
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. clarified Garlic butter 48 f cooling overnight in the reach in cooler, paella rice 54 f cooling over night in tightly covered container. Not handled in any manner today **Warning**
01B-36-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar dishwasher chlorine 0 ppm. **Warning**
22-41-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. ( Coleslaw 46 f, cut tomatoes 46 , sliced Swiss cheese 45 f, sliced turkey 48 f, not prepared or portioned today checked backup cooler coleslaw 28 f cut tomatoes were 30 f both prepared on 03/10 as marked ) **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ( Coleslaw 46 f, cut tomatoes 46 , Garlic butter 48 f cooling overnight in the reach in cooler, sliced Swiss cheese 45 f, sliced turkey 48 f, not prepared or portioned today checked backup cooler coleslaw 28 f cut tomatoes were 30 f both prepared on 03/10 marked not prepared or portioned today **Warning**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking . Sushi rice. Employee marked the time. **Corrected On-Site** **Warning**
03F-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. clarified Garlic butter 48 f cooling overnight in the reach in cooler, paella rice 54 f cooling over night in tightly covered container. Not handled in any manner today **Warning**
03D-15-4
Intermediate - No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Seatings removed and sushi bar added. No Plan Review . As per operator sushi bar earnings goes to Benny's and it's part of the Benny's. **Warning**
51-14-7
Intermediate - No soap provided at handwash sink. At hand wash sink by the office. Employee stocked the dispenser. **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Operator printed one and posted. **Corrected On-Site** **Repeat Violation** **Warning**
02A-01-5
Intermediate - Spray bottle containing toxic substance not labeled. Pink color spray bottle not labeled at main bar. **Corrected On-Site** **Repeat Violation** **Warning**
41-17-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses are server station. **Warning**
24-08-4
Basic - Old labels stuck to food containers after cleaning. On containers stored on clean dishes shelve in dry food storage room. **Warning**
16-46-4
Basic - Time/temperature control for safety food thawed in an improper manner. Seafood mix thawing at room temperature in a container in prep sink. Still frozen solid. Manager turned on cold water. **Corrected On-Site** **Warning**
06-01-5
18
Oct 7, 2024
Routine - Food
2 critical violations. 6 major violations.
View 8 violations
High Priority - Toxic substance/chemical improperly stored. Hand sanitizer on shelf with ketchup and seasonings Removed **Corrected On-Site**
41-10-4
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. Dish washer observed touching garage bin and wet wiping cloth and then rinsed hands with spray hose in triple sink. Dish washer then proceeded to handle unclean dishes at dish machine before putting away clean dishes. Educated employees on proper handwashing between dirty and clean dishes.
12A-13-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags
01C-03-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Dish washer observed rinsing hands with spray hose in triple sink
12A-03-4
Intermediate - Equipment drain line draining into handwash sink. AC draining into hand sink at dish wash area
31A-10-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw oysters on menus
02B-01-5
Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service.
02A-01-4
Intermediate - Spray bottle containing toxic substance not labeled. At triple sink
41-17-4
41
Jun 13, 2024
Routine - Food
No violations found.
100
Jun 12, 2024
Routine - Food
8 critical violations. 2 major violations.
View 10 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk-in cooler; cooked rice (71F - Cooling 3:50pm). Operator stated rice cooling since 12:00pm, stored in full, deep pan with tight fitting lid, did not reach 70F within 2 hours. See Stop Sale. **Warning**
03D-01-5
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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk-in cooler; cooked rice (71F - Cooling 3:50pm). Operator stated rice cooling since 12:00pm, stored in full, deep pan with tight fitting lid, did not reach 70F within 2 hours. See Stop Sale. **Warning**
01B-36-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in freezer; 1/3 pan of raw salmon stored over fries. Operator removed raw salmon. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At cook line corner flip top cooler; raw scallops stored over tortillas. Operator removed raw scallops. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Cook line corner flip top cooler; cooked corn with diced tomatoes (48F - Cold Holding). Operator stated not prepared or portioned today, held in cooler over 4 hours. See Stop Sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Cook line corner flip top cooler; cooked corn with diced tomatoes (48F - Cold Holding). Operator stated not prepared or portioned today, held in cooler over 4 hours. See Stop Sale. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At Cook line corner flip top cooler; goat cheese (50F - Ambient Cooling 2:25pm/49F - Ambient Cooling 3:50pm); coleslaw (48F - Ambient Cooling/48F - Ambient Cooling 3:50pm). Operator stated items prepared at 10:30 am, did not reach 41F within 4 hours. See Stop Sale. **Warning**
01B-38-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At Cook line corner flip top cooler; goat cheese (50F - Ambient Cooling 2:25pm/49F - Ambient Cooling 3:50pm); coleslaw (48F - Ambient Cooling/48F - Ambient Cooling 3:50pm). Operator stated items prepared at 10:30 am, did not reach 41F within 4 hours. See Stop Sale. **Warning**
03D-06-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Cook line corner flip top cooler; cooked broccolini (49F - Cooling 2:25pm/49F - Cooling 3:50). Operator stated broccolini was blanched at 10:30am, at this rate will not reach 41 within a total of 6 hours, moved to freezer to facilitate faster cooling. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At both kitchen hand wash sinks; no paper towels. Operator provided paper towels. **Corrected On-Site** **Warning**
31B-02-4
25
Feb 7, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at mop sink.
29-34-4
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 34°F in walk in cooler not removed from packaging. Operator removed from packaging during inspection. **Corrected On-Site**
06-09-1
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength 0ppm in prep area. Operator set up fresh solution at 200ppm. **Corrected On-Site**
21-08-4
78
Aug 30, 2023
Routine - Food
No violations found.
100
Aug 23, 2023
Routine - Food
4 critical violations. 2 major violations. 4 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Food Contact Surfaces Clean and Sanitized
FL-22
29
Jun 22, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
64
Jun 13, 2023
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
47
Jul 12, 2022
Complaint Full
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over butter in reach in cooler on cook line. Raw chicken over raw fish in fry cooler. Operator stored properly. **Corrected On-Site**
08A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle unlabeled at coffee wait station. Operator states it is cleaning solution. Operated Labeled. **Corrected On-Site**
41-17-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at dish machine blocked by rack. Operator moved. **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths-chlorine and quaternary.
16-37-1
Basic - Bowl or other container with no handle used to dispense food. Cup as scoop in flour at fry station. Operator removed. **Corrected On-Site**
14-01-5
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm). Operator 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. Container of sugar unlabeled at pantry station. Operator labeled. **Corrected On-Site**
02D-01-5
55
Frequently Asked Questions
When was Bennys on the Beach Oceanwalk last inspected?
The most recent health inspection at Bennys on the Beach Oceanwalk on file is from Mar 5, 2026. The public record contains 14 inspections in total.
What is the most common violation at Bennys on the Beach Oceanwalk?
Across the inspection record, “cooked/heated time/temperature control” has been cited three times, more than any other issue at Bennys on the Beach Oceanwalk.
How does Bennys on the Beach Oceanwalk compare to other restaurants in Lake Worth?
Bennys on the Beach Oceanwalk most recently scored 45 out of 100, which is lower than the Lake Worth average of 77.
Has Bennys on the Beach Oceanwalk's inspection record improved over time?
Yes. Recent inspections at Bennys on the Beach Oceanwalk have averaged around three violations per visit, down from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at Bennys on the Beach Oceanwalk means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Bennys on the Beach Oceanwalk inspected?
Based on the inspection history on file, Bennys on the Beach Oceanwalk is inspected around four times per year on average.
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