Bo's Beach
Last inspected: Apr 1, 2026
95
Score
Bo's Beach has been inspected 14 times since 2023. Inspectors last stopped by on Apr 1, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Things are looking better lately, with recent visits averaging around three violations compared to roughly six violations earlier on.
“Time/temperature control for safety food cold held” comes up most often, recorded four times in the inspection record.
That puts the facility ahead of the local pack: the average Fort Lauderdale restaurant scores 80. There isn't much in the file that would give a customer pause.
14
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Apr 1, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Equipment in poor repair. -Lower glass cooler, behind pizza oven, leaking water on bottom and floor. No food stored inside. -flip top- breaded station- missing handle **Warning** - From follow-up inspection 2026-04-01: Observed same **Time Extended**
14-11-5
95
Mar 31, 2026
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Hot and Cold Holding Temperatures
FL-21
32
Sep 24, 2025
Complaint Full
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed French fries (126F - Hot Holding); parsley butter (112F - Hot Holding) at cook line. Per operator, foods out of temperature for approximately two hours. Operator voluntarily discarded foods. **Corrected On-Site** **Warning** - From follow-up inspection 2025-09-24: French fries (113-115F - Hot Holding) - per operator holding approximately 5 minutes. Operator voluntarily discarded. Steam table - parsley butter (112F - Hot Holding) - per operator holding approximately 2 hours. Operator voluntarily discarded. Reviewed proper hot holding and Time as a Public Health Control. **Admin Complaint**
03B-01-6
86
Sep 23, 2025
Complaint Full
4 critical violations. 1 major violation. 6 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Supervisor/Person in Charge Present
FL-01
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hot and Cold Water Available; Adequate Pressure
FL-25
Required Records Available; Shellstock Tags/Labels
FL-14
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment Adequate to Maintain Product Temperature
FL-29
29
May 15, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed oyster tags without last date served. **Warning** - From follow-up inspection 2025-05-15: **Time Extended**
01C-03-4
90
May 14, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Right cook line drawer cooler// raw chicken breast (50F - Cold Holding); cooked broccolini (48F - Cold Holding); raw burger patty (48F - Cold Holding). Per operator, foods not prepped or portioned today; foods stored inside cooler for approximately 3 hours. Operator put foods inside walk in freezer to quick chill. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of black mold like substance on soda gun nozzle at south facing bar. Operator cleaned during inspection. **Corrected On-Site** **Warning**
22-02-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed oyster tags without last date served. **Warning**
01C-03-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in contact with flour inside flour bin. Operator removed. **Corrected On-Site** **Warning**
10-01-5
Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer buckets stored on floor at south facing bar. Operator properly stored. **Corrected On-Site** **Warning**
21-38-4
Basic - Commercially processed reduced oxygen packaged 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. Operator removed tuna from packaging to allow oxygen flow. **Corrected On-Site** **Repeat Violation** **Warning**
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bag stored above food baskets on dry storage shelf in dish pit. **Warning**
40-06-5
58
Mar 18, 2025
Routine - Food
No violations found.
100
Mar 17, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (48F - Cold Holding); raw chicken (50F - Cold Holding); raw haddock (48F - Cold Holding) inside walk in cooler. Per operator, foods not prepped or portioned today; foods out of temperature for approximately 1.5 hours. Food delivery left walk in cooler door open. Operator opened walk in freezer door to cool down walk in cooler. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged 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. Stop sale. 1) Observed stored at raw bar in kitchen. 2) Observed stored inside walk in cooler.
01B-13-4
Basic - Commercially processed reduced oxygen packaged 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. Stop sale. 1) Observed stored at raw bar in kitchen. 2) Observed stored inside walk in cooler.
06-09-1
Basic - Interior of microwave has accumulation of food debris. Observed at cook line. Employee cleaned and sanitized during inspection. **Corrected On-Site**
22-08-4
67
May 8, 2024
Complaint Full
No violations found.
100
Mar 5, 2024
Complaint Full
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored above cooked lobster. Employee rearranged for proper storage.
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. Observed sausage (58F - Cold Holding); cheese (54F - Cold Holding) as per manager, items were not prepped or portioned today, held overnight in cooler.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sausage (58F - Cold Holding); cheese (54F - Cold Holding) as per manager, items were not prepped or portioned today, held overnight in cooler.
03A-02-5
Intermediate - Raw oysters tag removed from original container prior to container being emptied.
01C-10-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed expired manager certification for Eduardo Guerra , expired Eduardo Guerra 1/21/24.
53A-03-7
Intermediate - Raw oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Upright cooler.
22-16-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal bags stored above single service items..
40-06-5
43
Dec 13, 2023
Routine - Food
No violations found.
100
Dec 8, 2023
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Operator setup triple sink to wash, rinse, and sanitize dishware. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
22-57-6
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed oyster tags in kitchen without last date served on tags. Operator dated tags. **Corrected On-Site**
01C-03-4
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. Observed thawed, raw tuna stored in reduced oxygen packaging. Operator cut open packaging to allow oxygen flow. **Corrected On-Site** **Repeat Violation**
06-09-1
74
Jun 26, 2023
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
67
Feb 13, 2023
Routine - Food
4 critical violations. 3 major violations. 1 minor violation.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) At pizza station, roasted garlic in oil (57F - Cold Holding). Per manager out of cooler 1.5 hrs. Items time marked and placed on time control. Form provided. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In left lowboy, container of raw shell eggs above container of raw mahi. Manager inverted for proper separation. **Corrected On-Site**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. License renewed over phone during inspection. Confirmation #226039466 **Corrected On-Site**
50-17-3
High Priority - Dented/rusted cans present. See stop sale. One #10 can tomatoes and one #10 can pineapple with dented cans.
01B-01-4
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. Bulletin provided to be posted. **Corrective Action Taken**
11-27-4
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. Dishmachine not reading 160F after three attempts. Sanitizer sinks set up to start sanitation properly. **Corrective Action Taken**
22-56-4
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. Agreement bulletin provided to managers. **Corrective Action Taken**
11-26-1
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in standing water at salad station. Manage4 dumped water and replaced with clean dry scoop in new container. **Corrected On-Site**
10-07-4
39
Frequently Asked Questions
When was Bo's Beach last inspected?
The most recent health inspection at Bo's Beach on file is from Apr 1, 2026. The public record contains 14 inspections in total.
What is the most common violation at Bo's Beach?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Bo's Beach.
How does Bo's Beach compare to other restaurants in Fort Lauderdale?
Bo's Beach most recently scored 95 out of 100, which is higher than the Fort Lauderdale average of 80.
Has Bo's Beach's inspection record improved over time?
Yes. Recent inspections at Bo's Beach have averaged around three violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Bo's Beach means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Bo's Beach inspected?
Based on the inspection history on file, Bo's Beach is inspected around four times per year on average.
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