The Beach Club
Last inspected: Mar 30, 2026
35
Score
Public records show 16 inspections at The Beach Club stretching back to 2022. The newest entry in the record is dated Mar 30, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Violation counts have ticked up lately, averaging around six violations per visit versus roughly three violations earlier in the record.
Across the inspection history, “stop sale issued on time/temperature control” is the issue that surfaces most often, recorded seven times.
Restaurants in Lake Worth average 77, so The Beach Club trails the local norm. The pattern in the record is worth a careful look.
16
Inspections
2
Critical latest
3
Major latest
2
Minor latest
Inspection History
Mar 30, 2026
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
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
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
35
Jan 30, 2026
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in cooler gaskets on expo line reach in cooler torn. **Warning** - From follow-up inspection 2026-01-30: **Time Extended**
14-11-5
95
Jan 29, 2026
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
37
Aug 8, 2025
Routine - Food
No violations found.
100
Aug 7, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 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. At kitchen cook line, standing double door reach in cooler, boiled eggs (45F - Cold Holding); raw chicken wings (53F); cut romaine (46F - Cold Holding); cheese sauce (53F - Cold Holding) At walk in cooler, cooked roast beef (46F - Cold Holding); chicken soup (50F - Cold Holding), not prepared or portioned today, operator stated items held overnight. See stop sale. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen cook line, standing double door reach in cooler, boiled eggs (45F - Cold Holding); raw chicken wings (53F); cut romaine (46F - Cold Holding); cheese sauce (53F - Cold Holding) At walk in cooler, cooked roast beef (46F - Cold Holding); chicken soup (50F - Cold Holding), not prepared or portioned today, operator stated items held overnight. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. At cook line, handwashing sink ypused for other purposes as evident by knife inside sink. Operator removed. **Corrected On-Site** **Warning**
31A-11-4
Basic - Hole in or other damage to wall. At cook line by hand sink, hole in wall. **Warning**
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At kitchen shelf above stove soiled with grease, dust, food debris. **Warning**
23-03-4
Basic - Ripped/worn tin foil used as shelf cover. At cook line, aluminum foil on bottom of shelf used as liner soiled and torn. Operator replaced. **Corrected On-Site** **Warning**
14-20-4
58
Feb 19, 2025
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. sour cream 46 f( in double pan not handled today .over night in this cooler) yellow American cheese slices 47 f ( over stocked. Not prepared ,portioned or handled today stored overnight in this cooler) all cold holding in flip top cooler on cook line, milk 48 f, butter 47 f, cut lettuce 47 f, sliced ham 47 f all stored overnight in upright cooler. Not prepared, portioned or handled todayStop sale issued. **Warning** - From follow-up inspection 2025-02-19: Milk 49 f in cooler overnight. Not prepared,portioned or handled today. In upright cooler **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sour cream 46 f( in double pan not handled today .over night in this cooler) yellow American cheese slices 47 f ( over stocked. Not prepared ,portioned or handled today stored overnight in this cooler) all cold holding in flip top cooler on cook line, milk 48 f, butter 47 f, cut lettuce 47 f, sliced ham 47 f all stored overnight in upright cooler. Not prepared, portioned or handled todayStop sale issued. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-02-19: Milk 49 f in cooler overnight. Not prepared,portioned or handled today. In upright cooler , **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Kitchen manager Mr. Luis Joseph working longer than 60 days. **Warning** - From follow-up inspection 2025-02-19: Same . Time extended to next unannounced inspection. **Time Extended**
53A-04-6
67
Feb 18, 2025
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
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
Toilet Rooms Maintained
FL-53
39
Oct 3, 2024
Routine - Food
No violations found.
100
Oct 2, 2024
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two live flies sitting on wall next to rack of beverages outside of kitchen at server station Three live flies sitting on cardboard box of to go cups outside of kitchen at server station. Operator killed flies. **Repeat Violation** **Admin Complaint**
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hard boil eggs (52F - Cold Holding); cheddar cheese (57F - Cold Holding); flip top cooler beginning of cook line. Out less than four hours. Not prepped or portioned today. Moved to walk in cooler. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (117F - Hot Holding) on grill. Grill turned off. Operator reheated to 165F. Chicken out less than four hours. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked beef (77F - Cooling) at 12:24 pm to 75F at 12:49 pm since 11:30 am. Large piece of beef not cut or portioned and covered with plastic. At this rate food will not cool to 41F within 6 hours. Raw chicken wings (58F - Cooling) at 12:30 pm to 58F at 12:49 pm since 11:45 am in two door reach in cooler. Covered in large plastic container on bottom shelf. At this rate food will not cool to 41F within four hours. **Warning**
03D-15-4
Intermediate - Spray bottle containing toxic substance not labeled. At dish machine rack **Warning**
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. Mahi removed from packaging **Corrected On-Site** **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. Cellphone on cutting board at flip top cooler end of cook line Removed **Corrected On-Site** **Warning**
40-06-5
47
May 30, 2024
Complaint Full
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 on beer dispensing nozzles at the bar. 2 on slicer in the kitchen 1 on Container in dishwasher area. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-05-30: 2 on the slicer in the kitchen. 2 on wall behind beer tap nozzles at the bar 1 on wall behind alcohol bottles at the bar 1 on soda box on shelf **Admin Complaint**
35A-02-6
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2024-05-30: Same **Time Extended**
14-17-4
82
May 29, 2024
Complaint Full
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 on beer dispensing nozzles at the bar. 2 on slicer in the kitchen 1 on Container in dishwasher area. **Repeat Violation** **Admin Complaint**
35A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. sour cream 58 f on ice at server station ( ice only on the bottom of the containers not covering the sides ) as per manager put on ice at 12:00 pm current time 3:30 pm . Manager covered sides with ice second temperature at 4:05 pm sour cream 51 f sliced ham 46 f,provolone cheese 50 f,sauerkraut 51 f, roasted onions and peppers 49 f all 5 hours in this cooler **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pico 61 f, sour cream 58 f on ice at server station ( ice only on the bottom of the containers not covering the sides ) as per manager put on ice at 12:00 pm current time 3:30 pm . Manager covered sides with ice second temperature at 4:05 pm pico 39 f, sour cream 51 f stop sale issued for sour cream. sliced ham 46 f,provolone cheese 50 f,sauerkraut 51 f, roasted onions and peppers 49 f all 5 hours in this cooler .all in double pan. Not prepared or portioned today **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cream of broccoli 122 f in double boiler as per manager put in steam table at 11 am current time 3:33 pm ( 4 hours 33 minutes) hot holding , chef stirred 137-145 f,chili 139-130 f , chef stirred 147 f, hot holding, Chicken tenders 119 in basket hanging over the fryer, grilled chicken breast in water 119 f both not on time as public health control as per manager tenders cooked earlier chef discarded tenders. Chef will reheat chicken breast. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Dumping ice in hand sink at server station. **Warning**
31A-11-4
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. One thermometer reading 36 f in ice water. **Warning**
05-06-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. On white plastic **Warning**
22-20-5
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. Corner cooler on cook line. / gas kit torn as well. **Warning**
14-74-7
Basic - Dead roaches on premises. 1 dead under to go thank you bags shelf in the kitchen. Manager cleaned. **Corrected On-Site** **Admin Complaint**
35A-03-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal beverage stored with and above food in reach in cooler. Manager moved to bottom shelf. **Corrected On-Site** **Repeat Violation** **Warning**
08B-49-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard in walk in cooler **Warning**
23-03-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning**
14-17-4
33
Mar 19, 2024
Routine - Food
4 critical violations.
View 4 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
41
Mar 18, 2024
Routine - Food
7 critical violations. 5 major violations. 4 minor violations.
View 16 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chili 49 f tightly cooling overnight ( in walk in cooler ) Leftover Vodka sauce 50 f ( contains cooked onions )tightly covered cooling overnight,lemon butter 46 f tightly covered cooling overnight. Not prepared or portioned today. **Repeat Violation** **Admin Complaint**
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. Chili 49 f tightly cooling overnight Shredded cheese 50 f,provolone cheese 50 f,hard boiled eggs 45 f ham 47 f top section bottom section 40 f ( overstocked) in flip top cooler stored overnight on cook line. Leftover Vodka sauce 50 f ( contains cooked onions )tightly covered cooling overnight,lemon butter 46 f tightly covered cooling overnight. **Warning**
01B-36-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 crawling on ice tea dispenser drip tray at server station 9 on wooden shelf above soda station and ice tea dispenser at server station. 2 on disposable salt shaker box on shelf at server station 2 on plastic cup lid box on glass door cooler at server station. 1 on green wall behind cooler at server station 3 on white center pull roll towel box on shelf in hallway by server station 10 on ballon string at server station by ice tea dispenser. 1 on white cable on cook line 1 on side of upright cooler in the kitchen 2 on wall behind cooler in the kitchen 1 on clipboard on shelf in the kitchen 2 on wall by dish machine **Admin Complaint**
35A-02-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open box of mini chicken empanadas stored over open box of bread in walk in freezer. Employee rearranged **Corrected On-Site** **Warning**
08A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shredded cheese 50 f,provolone cheese 50 f,hard boiled eggs 45 f ham 47 f top section bottom section 40 f ( overstocked) in flip top cooler stored overnight on cook line. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degree. Shredded cheese 50 f,provolone cheese 50 f,hard boiled eggs 45 f ham 47 f top section bottom section 40 f ( overstocked) in flip top cooler stored overnight on cook line. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. French onion 109 f, Chili 98 f both leftover were reheated and now hot holding as per manager French onion soup reheated to 188 f, Chili reheated to 205 f **Corrected On-Site** **Warning**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Several items stored in bar hand sink. Employee removed all. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At server station. **Warning**
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - Probe thermometer not within the intended measuring range of use. Started at 50 f **Warning**
05-03-4
Intermediate - Spray bottle containing toxic substance not labeled. 2 blue color liquid spray bottles not labeled. Employee labeled. **Corrected On-Site** **Warning**
41-17-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal beverages stored with and above food in glass door cooler at server station. **Warning**
08B-49-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Plastic glass used to scoop ice at server station. **Warning**
14-01-5
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. Half filled beverage glass without lid on shelf At server station **Warning**
12B-12-5
17
Dec 4, 2023
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. roast beef (52F - Cooling) in walk in cooler. Not prepped or portioned today. In unit overnight. Roast beef did not reach 41F within 6 hours.
03D-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. roast beef (52F - Cooling) in walk in cooler. Not prepped or portioned today. In unit overnight. Roast beef did not reach 41F within 6 hours.
01B-02-5
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. Mahi In walk in cooler
06-09-1
Basic - Equipment in poor repair. Gaskets at reach in cooler at end of cook line
14-11-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between wall and hand sink at end of cook line
10-17-4
55
Mar 29, 2023
Routine - Food
4 critical violations. 3 major violations. 4 minor violations.
View 11 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. cheese (54F cold holding) ground beef (51F - Cold Holding); raw meat (51F - Cold Holding); pork (51F - Cold Holding) in reach in cooler on end of cook line. Per operator food not prepped or portioned. In unit over four hours.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese (54F cold holding) ground beef (51F - Cold Holding); raw meat (51F - Cold Holding); pork (51F - Cold Holding) in reach in cooler on end of cook line. Per operator food not prepped or portioned. In unit over four hours.
03A-02-5
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). Ran multiple times.
22-41-4
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (78F - Cold Holding);on cook line. Per operator eggs out for less than four hours. Placed in cooler. **Corrective Action Taken**
03A-03-5
Intermediate - Handwash sink used for purposes other than handwashing. Spatula in hand sink at end of cook line. Employee filling stainless steel bowl with water from hand sink at end of cook line.
31A-11-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle at dish wash area.
41-17-4
Basic - Floor area(s) covered with standing water. End of cook line in front of stove.
36-22-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. End reach in cooler on cook line
05-09-4
Basic - Standing water in bottom of reach-in-cooler. Reach in cooler end of cook line
29-49-6
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in kitchen at end of cook line Vents in walk in cooler
36-34-5
33
Nov 18, 2022
Routine - Food
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chili (75F - Cooling) in walk in cooler. Chef states chili made the night prior and left in cooler over night. Chili not prepped or portioned today. Food covered in large plastic container. At this rate, chili did not reach 41F within 6 hours. Reviewed cooling methods with employees.
01B-02-5
High Priority - Toxic substance/chemical improperly stored. Spray bottle of cleaning solution stored with spices on rack at end of cook line. Removed. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime-Can opener blade.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths-chlorine.
16-37-1
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service-for burgers. Emailed consumer advisory to operator.
02B-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chili (75F - Cooling) in walk in cooler. Chef states chili made the night prior and left in cooler over night. Chili not prepped or portioned today. Food covered in large plastic container. At this rate, chili did not reach 41F within 6 hours. Reviewed cooling methods with employees.
03D-15-4
Basic - Dead roaches on premises. One dead roach on cook line. Removed and cleaned area. **Corrective Action Taken**
35A-03-4
Basic - Floor area(s) covered with standing water-on cook line.
36-22-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets to reach in cooler at end of cook line unclean.
23-03-4
Basic - Standing water in bottom of reach-in-cooler-end of cook line reach in cooler.
29-49-6
41
Frequently Asked Questions
When was The Beach Club last inspected?
The most recent health inspection at The Beach Club on file is from Mar 30, 2026. The public record contains 16 inspections in total.
What is the most common violation at The Beach Club?
Across the inspection record, “stop sale issued on time/temperature control” has been cited seven times, more than any other issue at The Beach Club.
How does The Beach Club compare to other restaurants in Lake Worth?
The Beach Club most recently scored 35 out of 100, which is lower than the Lake Worth average of 77.
Has The Beach Club's inspection record improved over time?
No. Recent inspections at The Beach Club have averaged around six violations per visit, up from roughly three earlier in the record.
What does a high risk rating mean?
A high risk rating at The Beach Club 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 The Beach Club inspected?
Based on the inspection history on file, The Beach Club is inspected around five times per year on average.
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