Cathy's Beach Connection Restaurant
Last inspected: Feb 9, 2026
41
Score
Cathy's Beach Connection Restaurant appears in inspection records 11 times, starting in 2022. The newest entry in the record is dated Feb 9, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent visits have flagged more than earlier ones: around seven violations per visit lately, up from roughly five violations before.
“Food stored on floor” accounts for the largest share of issues, appearing three times across the record.
Restaurants in Juno Beach average 75, so Cathy's Beach Connection Restaurant trails the local norm. Taken together, the history suggests a facility that has struggled with consistency.
11
Inspections
3
Critical latest
2
Major latest
4
Minor latest
Inspection History
Feb 9, 2026
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Lighting Adequate; Required Shields in Place
FL-36
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
41
Dec 9, 2025
Routine - Food
3 critical violations. 1 major 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. flip top by register: sour cream (46F - Cold Holding); blended tomato salsa (44F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. On counter: raw bacon (45F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1.5 hours. Operator placed bacon in fryer and fully cooked bacon. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-12-09: Flip top by register: Yogurt 48F cold holding - Per operator, not prepared or portioned today. Per operator, held in cooler in excess of four hours. See stop sale. ; butter 48F cold holding - Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 3.5 hours. Operator returned product to walk in cooler. **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : 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. flip top by register: sour cream (46F - Cold Holding); blended tomato salsa (44F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. **Warning** - From follow-up inspection 2025-12-09: High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top by register: Yogurt 48F cold holding - Per operator, not prepared or portioned today. Per operator, held in cooler in excess of four hours. See stop sale.
01B-02-5
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Pooled raw shell eggs over fully cooked turkey at flip top cooler, raw smoked salmon over garlic butter at walk in cooler. Operator stored all products properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-12-09: Observed raw smoked salmon over salami and hot dogs, raw beef Philly meat over sauces at walk in cooler. **Admin Complaint**
08A-05-6
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Nova Benedict, nova platter, nova salmon wrap not identified as raw animal protein on menu. Educated operator on proper menu identification. **Warning** - From follow-up inspection 2025-12-09: Same. **Time Extended**
02B-01-5
58
Dec 8, 2025
Routine - Food
6 critical violations. 3 major violations.
View 9 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
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
17
Jun 16, 2025
Routine - Food
5 critical violations. 2 major violations. 3 minor violations.
View 10 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm); fixed to 200 ppm **Corrected On-Site**
22-43-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and scallops over cooked chicken in walk-in cooler Stored properly **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked potatoes (55F - Cold Holding); sausage (60F - Cold Holding); 2 big containers at cook line; food not prepared or portioned today; food out of temperature for approximately 1 hour; food moved to walk-in cooler; **Corrective Action Taken**
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- raw shell eggs at cook line; Time marked **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. potato casserole (102F - Hot Holding) on top of oven; food out of temperature for approximately 1 hour; advised operator to reheat to 165 F and hot hold at 135 F or above
03B-01-6
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- quaternary solution at 3 compartment sink;
16-33-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Basic - Employee beverage container on a food preparation table- next to three compartment sink Removed **Corrected On-Site**
12B-07-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues- at cook line
22-16-4
Basic - Ice scoop handle in contact with ice- at soda dispenser - stored properly **Corrected On-Site**
10-08-5
33
Jan 28, 2025
Complaint Full
2 critical violations. 3 major violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach in Cooler; Raw Cracked eggs stored above ham slices Advised operator who fixed **Corrected On-Site**
08A-05-6
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Kitchen; Employee came from outside and began handling raw fish and clean utensils without washing hands first. Advised employee who washed hands **Corrected On-Site**
12A-16-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster
11-07-5
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. Emailed poster
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Reach in Cooler; cut tomatoes (50F - Cooling)since 2:15 @3:15@3:45-same Items stored in overfilled container At this current rate food will not reach 41F within four hours. Operator moved to quick chill **Corrective Action Taken**
03D-15-4
55
Nov 13, 2024
Routine - Food
No violations found.
100
Nov 12, 2024
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
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. small make table - sliced ham (60F - Cold Holding); sliced salami (57F - Cold Holding); sliced turkey (56F - Cold Holding); shedded cheese (57F - Cold Holding) Not portioned or prepared today held in unit overnight and more than 4 hours - see stop sale. **Warning**
01B-02-5
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 50ppm); operator corrected Triple Sink (Quaternary 200ppm) **Corrected On-Site** **Warning**
22-43-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. small make table - sliced ham (60F - Cold Holding); sliced salami (57F - Cold Holding); sliced turkey (56F - Cold Holding); shedded cheese (57F - Cold Holding) Not portioned or prepared today held in unit overnight and more than 4 hours - see stop sale. Cook line - cooked sausage (67F); fresh shell eggs (68F - Cold Holding) not portioned or prepared today both sitting out at room temperature under 2 hours - operator moved to cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation** **Warning**
16-37-1
Basic - Time/temperature control for safety food thawed in an improper manner. Hot dogs sitting out to defrost - operator moved to cooler. **Corrected On-Site** **Warning**
06-01-5
55
Apr 18, 2024
Routine - Food
3 critical violations. 5 major violations. 4 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked potatoes (58F - Cold Holding); on prep table. Not prepped or portioned. Out less than four hours. Placed in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. eggs (64F - Cold Holding); on prep table shelf. Out less than four hours. Placed in cooler.
03A-03-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked chicken walk in cooler **Corrected On-Site**
08A-05-6
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/ CATHERINE MURPHY 9/27/2018 **Repeat Violation**
53A-03-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-05-5
Intermediate - Spray bottle containing toxic substance not labeled. At front counter **Corrected On-Site**
41-17-4
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. Salmon in walk in cooler **Repeat Violation**
06-09-1
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. Employees coffee in open cup **Corrected On-Site**
12B-12-5
Basic - Employee eating in a food preparation or other restricted area. Employees eating at prep table in kitchen next to slicer **Corrected On-Site**
12B-02-4
Basic - Food stored on floor. Fish avocados Potatoes on floor in walk in cooler **Corrected On-Site** **Repeat Violation**
08B-38-4
32
Feb 8, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 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. At walk-in cooler; commercially processed reduced oxygen packaged raw salmon (40F - Cold Holding), labeled to remove from package before thawing, no longer frozen. See Stop Sale.
01B-13-4
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/ Expired 9/20/23.
53A-03-7
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; commercially processed reduced oxygen packaged raw salmon (40F - Cold Holding), labeled to remove from package before thawing, no longer frozen. See Stop Sale. **Repeat Violation**
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At prep area; employee beverage on prep table next to slicer. Operator removed. **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. At walk-in cooler; pan of raw fish, box of avocados and container if butter stored on floor. Advised operator to properly store items 6 inches off floor. Operator began rearranging items to be placed on shelves. **Corrective Action Taken** **Repeat Violation**
08B-38-4
Basic - Stored food not covered. At walk-in cooler; multiple ready to eat items and multiple raw items stored uncovered. Advised operator to cover stored food. Operator began covering items with plastic wrap. **Corrective Action Taken** **Repeat Violation**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. At prep area; container of commercially processed reduced oxygen packaged tuna, thawing at room temperature. Operator moved to reach in cooler **Corrected On-Site**
06-01-5
61
Mar 16, 2023
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At cook line prep table; raw shell eggs (63°F - Ambient/Cold Holding). Operator stated being held 1 hour, moved to walk-in cooler. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line prep table; cooked potatoes (58°F - Cold Holding); cooked sausage (60°F - Cold Holding). Operator stated being held 1 hour, previously cold held in walk-in cooler, operator returned to walk-in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line Pan on top of oven; mashed potatoes (77°F - Hot Holding). Operator stated being held less than 2 hours, placed in oven to reheat.
03B-01-6
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ CFM arrived during inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
53A-05-6
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; commercially processed ROP salmon/mahi labeled to remove from package before thawing, no longer frozen. Operator removed from ROP. **Corrected On-Site**
06-09-1
Basic - Stored food not covered. At walk-in cooler; stored corned beef hash, shredded cheese, sliced roast beef, grits stored uncovered. Operator covered items. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08B-12-5
Basic - Food-contact surface not cleaned and sanitized between working with raw animal food and ready-to-eat food or unwashed produce. At prep table; raw shell eggs stored on cutting board while cutting board is being used to cut ready-to-eat ham. Operator removed eggs, washed, rinsed and sanitized cutting board. **Corrected On-Site**
08B-25-4
Basic - Food stored on floor. At walk-in cooler; pans of raw chicken, pans of ROP fish, containers of cooked potatoes, jars of pickles and containers of butter all stored on floor. Operator removed from floor. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08B-38-4
47
Oct 17, 2022
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
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
41
Frequently Asked Questions
When was Cathy's Beach Connection Restaurant last inspected?
The most recent health inspection at Cathy's Beach Connection Restaurant on file is from Feb 9, 2026. The public record contains 11 inspections in total.
What is the most common violation at Cathy's Beach Connection Restaurant?
Across the inspection record, “food stored on floor” has been cited three times, more than any other issue at Cathy's Beach Connection Restaurant.
How does Cathy's Beach Connection Restaurant compare to other restaurants in Juno Beach?
Cathy's Beach Connection Restaurant most recently scored 41 out of 100, which is lower than the Juno Beach average of 75.
Has Cathy's Beach Connection Restaurant's inspection record improved over time?
No. Recent inspections at Cathy's Beach Connection Restaurant have averaged around seven violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Cathy's Beach Connection Restaurant 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 Cathy's Beach Connection Restaurant inspected?
Based on the inspection history on file, Cathy's Beach Connection Restaurant is inspected around three times per year on average.
Nearby Restaurants