Miromar Lakes Blue Water Beach Grille
Last inspected: Apr 6, 2026
55
Score
Inspectors have visited Miromar Lakes Blue Water Beach Grille nine times, with records going back to 2022. The most recent visit was on Apr 6, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Performance has remained roughly level over recent inspections, averaging near three violations each time.
Across the inspection history, “ready-to-eat” is the issue that surfaces most often, recorded two times.
By comparison, the average Florida facility scores 72, putting Miromar Lakes Blue Water Beach Grille on the weaker side. The record is unremarkable in either direction.
9
Inspections
3
Critical latest
1
Major latest
1
Minor latest
Inspection History
Apr 6, 2026
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk-in cooler pastrami marked 3/30/26, Boursin made from cream cheese and added herbs marked 3/29/26, today is 4/6/26. **Admin Complaint**
01B-24-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk-in cooler pastrami marked 3/30/26, Boursin made from cream cheese and added herbs marked 3/29/26, today is 4/6/26. **Admin Complaint**
02C-01-5
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. Dishwasher (Chlorine 0ppm) at bar. No chlorine sanitizer attached to bar dishwashing machine per operator. Operator replaced, Also, 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. Dishwasher (Temperature 155F) after running multiple times, operator switched to chlorine mode, sanitizer 50ppm chlorine. **Repeat Violation** **Admin Complaint**
22-41-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed in far back corner prep reach-in cooler cooked chicken sauce with fresh garlic in oil, frozen per operator then thawed, new thaw date not tracked, per operator no more than 4 total days. **Warning**
02C-04-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent covers in walk-in cooler with accumulated dust. **Warning**
23-03-4
55
Sep 16, 2025
Routine - Food
3 critical violations.
View 3 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In bar reach-in cooler half and half labeled 9/8/2025, in walk-in cooler housemade beer cheese sauce labeled 9/7/2025, today is 9/16/2025.
02C-01-5
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. Dishwasher Bar (Temperature 140F) after running three times. Operator turned off machine, hung sign stating to not use, and called technician for service. Operator is sending all dishware to main dishwashing area for proper sanitation at 160F, already set up. **Corrective Action Taken**
22-57-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In bar reach-in cooler half and half labeled 9/8/2025, in walk-in cooler housemade beer cheese sauce labeled 9/7/2025, today is 9/16/2025.
01B-24-5
64
Mar 12, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed bar handwash sink used as dump sink. Operator rinsed away debris. **Corrective Action Taken** **Repeat Violation**
31A-11-4
Basic - In-use tongs stored on equipment door handle between uses on front line bread drawer. Operator removed. **Corrected On-Site**
10-20-4
Basic - Equipment in poor repair. Ripped gaskets on cook line reach-in cooler drawers.
14-11-5
82
Oct 18, 2024
Routine - Food
No violations found.
100
Oct 15, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line left side front facing reach-in cooler cooked crab (49F - Cold Holding); raw tuna (47F - Cold Holding); cooked rice (48F - Cold Holding); cooked lobster (47F - Cold Holding); ham and cheese (47F - Cold Holding); cut tomatoes (48F - Cold Holding); cooked tuna salad (46F - Cold Holding) for one hour 20 minutes per operator. Operator has called technician, iced down all foods at time of inspection. Also ice bath above reach-in cooler right side front facing cook line deli corned beef (52F - Cold Holding); cut tomatoes salsa (54F - Cold Holding); deli turkey (61F - Cold Holding); shredded mozzarella (56F - Cold Holding)for 1 hour 20 minutes per operator. Operator discarded all foods. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seared tuna on menu per operator served seared rare not marked or indicated as undercooked. **Warning**
02B-01-5
Intermediate - Handwash sink used for purposes other than handwashing. Service station handwash sink used as dump sink for ice. **Warning**
31A-11-4
Basic - Accumulation of black/green mold-like substance and/or rust in the interior of the ice machine/bin at back of kitchen **Warning**
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. One by main walk-in cooler, one in bar. Operator secured the tanks. **Corrected On-Site** **Warning**
51-11-4
64
Mar 19, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Lighting Adequate; Required Shields in Place
FL-36
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
67
Nov 21, 2023
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added missing one vacuum breaker.
29-42-4
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. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath.
11-26-1
78
Mar 17, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
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.
11-27-4
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.
11-26-1
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloth by ice machine in counter. Operator removed wet cloth. **Corrected On-Site**
21-12-4
Basic - In-use knife/knives stored in cracks between reach in cooler and prep table in front of grill. Operator removed knife. **Corrected On-Site**
10-17-4
74
Oct 28, 2022
Routine - Food
2 minor violations.
View 2 violations
Basic - Bowl or other container with no handle used to dispense food. Observed bowl in fruit container. Operator removed bowl. **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink in reach in freezer. Operator removed employee drink. **Corrected On-Site**
12B-07-4
90
Frequently Asked Questions
When was Miromar Lakes Blue Water Beach Grille last inspected?
The most recent health inspection at Miromar Lakes Blue Water Beach Grille on file is from Apr 6, 2026. The public record contains nine inspections in total.
What is the most common violation at Miromar Lakes Blue Water Beach Grille?
Across the inspection record, “ready-to-eat” has been cited two times, more than any other issue at Miromar Lakes Blue Water Beach Grille.
Has Miromar Lakes Blue Water Beach Grille's inspection record improved over time?
Results have been roughly steady. Inspections at Miromar Lakes Blue Water Beach Grille have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Miromar Lakes Blue Water Beach Grille 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 Miromar Lakes Blue Water Beach Grille inspected?
Based on the inspection history on file, Miromar Lakes Blue Water Beach Grille is inspected around three times per year on average.
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