The Beach House
Last inspected: Mar 16, 2026
37
Score
Going back to 2022, The Beach House has 13 inspections in the public record. The newest entry in the record is dated Mar 16, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Violation counts have been trending down, averaging around 12 violations across recent inspections versus roughly 22 violations before.
When inspectors have written things up, “no handwashing sign provided at a hand sink used” has been the most frequent reason, cited six times.
Restaurants in Miramar Beach average 81, so The Beach House trails the local norm. Diners may want to weigh the inspection history when deciding to visit.
13
Inspections
1
Critical latest
6
Major latest
5
Minor latest
Inspection History
Mar 16, 2026
Routine - Food
1 critical violation. 6 major violations. 5 minor violations.
View 12 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb on left side at mop sink.
29-34-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink near prep area and mop sink. Corrective was not taken during inspection.
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 - Handwash sink not accessible for employee use at all times on cook line near breaker station. Sink blocked with trash can. Employee removed trash can from sink. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. **Warning**
53A-07-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Provided chlorine test strips to establishment during inspection. **Corrected On-Site** **Repeat Violation**
16-37-1
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 - No handwashing sign provided at a hand sink used by food employees near kitchen entry across from dish machine. Provided establishment with hand wash handout. **Corrective Action Taken** **Repeat Violation**
31B-04-4
Basic - Stored food not covered. Sliced tomatoes stored in upstairs walk in cooler not covered.
08B-12-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees wearing a watch or bracelet while engaged in food preparation.
13-07-4
Basic - In-use ice scoop stored on soiled surface between uses near ice machine and walk in cooler.
10-12-5
Basic - Metal food trays stored on floor between breader station and hand wash sink on cook line in between uses.
10-14-5
37
Jul 28, 2025
Routine - Food
1 critical violation. 6 major violations. 14 minor violations.
View 21 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. ROP tuna 48F thawed in side sealed bag. **Repeat Violation**
01B-13-4
Intermediate - Handwash sink not accessible for employee use at all times on cook line near breaded station. Sink blocked its trash can. **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Food debris in sink on cook line near breaded station. **Repeat Violation**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
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 compliance form to establishment. **Repeat Violation**
11-26-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation**
53B-13-5
Intermediate - No soap provided at one of the hand wash sinks at bar and by steam well and upright cooler in kitchen.
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin at ice machine upstairs near walk in cooler and both ice machines down stairs. **Repeat Violation**
22-20-5
Basic - Black trash bag used to line food-contact surface at breading station near fryers. **Repeat Violation**
14-05-4
Basic - Bowl or other container with no handle used to dispense food. Bowl stored in Cole slaw in upstairs walk in cooler. Bowl stored in yellow rice at steam well. **Repeat Violation**
14-01-5
Basic - Ceiling tile missing near upstairs walk in cooler by ice machines and multiple ceiling tiles missing in down stairs dry storage and linen room near walk in cooler. **Repeat Violation**
36-36-4
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. Vacuumed sealed tuna 48F.
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored on cutting board at make bar near fryers.
40-06-5
Basic - Food stored on floor. Cambro of tar tar sauce stored on floor in walk in cooler upstairs near office. **Repeat Violation**
08B-38-4
Basic - In-use cloth/towel used under cutting board at bar.
21-04-4
Basic - Interior of downstairs walk in cooler door has exposed insulation. **Repeat Violation**
14-36-5
Basic - Multiple Employee beverage containers in ice machine down stairs.
12B-14-4
Basic - No conspicuously located ambient air temperature thermometer in multiple cold holding units and walk in coolers
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees at both sinks at bar. **Repeat Violation**
31B-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Mahi 30F thawing in prep sink in standing water.
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust in kitchen entry, ware washing and near back door. **Repeat Violation**
36-27-5
23
May 30, 2025
Complaint Full
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cold hold- reach in glass cooler- bottled milk 57F (held over night ) expired 5-24-25. **Warning** - From follow-up inspection 2025-05-30: Observed milk bottle at bar expired 5/24/25, in upright glass cooler milk bottle 4/18/25. See stop sale.
02C-01-5
Intermediate - - From initial inspection : 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** - From follow-up inspection 2025-05-30: Will address previous warning on 60 day call back inspection. **Time Extended**
53B-01-5
78
May 27, 2025
Complaint Full
6 critical violations. 7 major violations. 15 minor violations.
View 28 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over raw bacon in upright freezer.
08A-20-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cold hold- reach in glass cooler- bottled milk 57F (held over night ) expired 5-24-25. **Warning**
02C-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Cold hold- reach in glass cooler- bottled milk 57F (held over night ) expired on 5-24-25.
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Downstairs walk in cooler- raw shrimp 50F, raw grouper 50F, raw chicken 50F, cooked shrimp 49F, fish dip 51F Milk 51F ( overnight). Upstairs walk in cooler- house honey mustard 46F, Cole slaw 58F, pasta 48 ( overnight). Bar Cold hold- reach in glass cooler- bottled milk 57F (held over night ).
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upstairs- house honey mustard 46F, Cole slaw 58F, pasta 48 ( overnight). Downstairs walk in cooler- raw shrimp 50F, raw grouper 50F, raw chicken 50F, cooked shrimp 49F, fish dip 51F Milk 51F ( overnight). Bar reach in cooler- reach in glass cooler- bottled milk 57F (held over night ). Upstairs walk in cooler- house honey mustard 46F, Cole slaw 58F, pasta 48 ( overnight) see stop sale. Cold hold- reach in glass cooler- bottled milk 57F (held over night ) see stop sale. **Warning**
03A-02-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Server came from outside to in side bar picked up a lime with bare hands and placed on a drink ordered for guest. Employee discarded food and bartender brought out tongs. **Corrective Action Taken**
09-01-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cold hold- reach in glass cooler- bottled milk 57F (held over night ).
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing. Food debris in drain of hand wash sink on cook line near breader station. **Repeat Violation**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Provided establishment with test strips. **Corrective Action Taken**
16-37-1
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/. **Repeat Violation**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at bar. No paper towels at sink near steam well and upright cooler.
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 - 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. **Repeat Violation**
11-26-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin near kitchen entry and 2 ice machines downstairs. **Repeat Violation**
22-20-5
Basic - Ceiling tile missing. 15 missing ceiling tiles in dry storage down stairs. **Repeat Violation**
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
36-34-5
Basic - Cloth used as a food-contact surface under ice buckets on food cart. ( cloths are soiled with food debris as well).
21-05-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing a watch while preparing food. Bar thunder wearing a watch and nail polish while preparing drinks.
13-07-4
Basic - Equipment in poor repair. Walk in cooler upstairs ambient 62F, Bar reach in cooler- 54F, downstairs walk in cooler 54F.
14-11-5
Basic - Food stored in a location that is exposed to splash/dust. Steam well filled with food no lids stored to right of handwashing sink with no splash guards.
08B-36-4
Basic - Food stored on floor. Open bin of tortilla chips on floor on cook line near breader and fryer station. **Repeat Violation**
08B-38-4
Basic - Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Thawing- bagged guacamole 35F in standing water on prep table.
06-06-5
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Walk in cooler, beer cooler and freezer downstairs has exposed insulation.
14-36-5
Basic - No conspicuously located ambient air temperature thermometer in multiple cold holding units. **Repeat Violation**
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees at bar. **Repeat Violation**
31B-04-4
Basic - Stored food not covered. Loaves of bread stored in upright freezer on shelf not covered.
08B-12-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
36-02-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. **Repeat Violation**
36-27-5
10
Apr 28, 2025
Routine - Food
1 critical violation. 6 major violations. 14 minor violations.
View 21 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Upright reach in freezer- raw ground beef patty stored over raw bacon.
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Lettuce debris stored in drain of hand wash sink in between ware wash station and ice machine.
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification.
53A-01-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
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/. **Repeat Violation**
53A-05-6
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
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowl stored in hot rice. Cup stored in sugar. **Repeat Violation**
14-01-5
Basic - Ceiling tile missing in hallway at kitchen entry. **Repeat Violation**
36-36-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drinks stored in walk in cooler and upright freezer on shelves. Phone stored on food contact surface at breading station on top of cloth. Purse stored in prep table near expo. **Repeat Violation**
40-06-5
Basic - Floor tiles missing and/or in disrepair on cook line.
36-17-5
Basic - Food stored on floor. Remoulade sauce stored on floor in walk in cooler. Coffee stored on floor by shelf nearest ware wash area. **Repeat Violation**
08B-38-4
Basic - Hole in or other damage to wall through out kitchen.
36-24-5
Basic - Ice bucket stored on floor between uses near ice machine.
10-14-5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shield missing( lights not working) over bulbs on ceiling near expo station.
38-07-4
Basic - No conspicuously located ambient air temperature thermometer in multiple cold holding units.
05-09-4
Basic - Soiled dry wiping cloth in use at prep table.
21-10-4
Basic - Trash bag used to line food-contact table at breading station. **Repeat Violation**
14-05-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust in ware washing area and in kitchen entry hall. **Repeat Violation**
36-27-5
23
Jan 9, 2025
Routine - Food
3 major violations. 15 minor violations.
View 18 violations
Intermediate - Handwash sink not accessible for employee use at all times on cook line. Sink blocked with fan, dustpan and squeegee. **Repeat Violation**
31A-09-4
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
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Sugar bin lid heavily soiled. **Repeat Violation**
22-02-4
Basic - Floor soiled/has accumulation of debris. Pile of ketchup on floor at cook line.
36-73-4
Basic - Food stored on floor. House honey mustard dressing stored on floor in walk in cooler.
08B-38-4
Basic - Hole in or other damage to wall near kitchen entry. **Repeat Violation**
36-24-5
Basic - Light shield damaged/in disrepair. Light shield missing in kitchen near expo.
38-01-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle stored in sugar. **Repeat Violation**
14-01-5
Basic - Ceiling tile missing from ceiling near kitchen entry. **Repeat Violation**
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
36-34-5
Basic - Employee beverage container in a cold holding unit with food to be served to customers. Drink in reach in freezer. **Repeat Violation**
12B-13-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on cutting board at make bar on cook line.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored on prep table in kitchen.
40-06-5
Basic - No handwashing sign provided at a hand sink used by food employees at 3 sinks in kitchen. **Repeat Violation**
31B-04-4
Basic - Trash bag used to line food-contact shelves under pans at breading station.
14-05-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust in ware washing area and through out kitchen. **Repeat Violation**
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet soiled cloth stored on floor near mop sink.
21-12-4
35
Jan 31, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Handwash sink not accessible for employee use at all times. Sink near breading station blocked with hose. **Repeat Violation**
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. Bowl stored in chips. **Repeat Violation**
14-01-5
Basic - Ceiling tiles missing near wear washing and kitchen entry. **Repeat Violation**
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles, vents,monitors and wires heavily soiled with grease and dust over cook line. **Repeat Violation**
36-34-5
Basic - Floor area(s) covered with standing water at wait station. Employee squeegeed the floor. **Corrected On-Site**
36-22-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple employee drinks stored in upright freezer.
12B-13-4
70
Nov 29, 2023
Routine - Food
1 critical violation.
View 1 violation
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. Observed chemical dish machine with 0ppm chlorine reading.
22-41-4
86
Sep 19, 2023
Complaint Partial
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Observed pipe leaking onto floor from ceiling in front of employee restrooms. Per operator, quotes obtained although no tentative start date. Observed customer restrooms also utilized by employees. **Warning** - From follow-up inspection 2023-09-19: Upon callback Ceiling pipe observed leaking. Water contained at time of the callback. Work order in place . Operator instructed to not use the two downstair ice machines until the leaking ceiling (above and adjacent to the ice machines ) is fixed. **Time Extended**
29-11-4
95
Jun 26, 2023
Complaint Partial
2 minor violations.
View 2 violations
Basic - No handwashing sign provided at a hand sink used by food employees, ladies restroom.
31B-04-4
Basic - Water leaking from pipe and/or faucet/handle. Observed pipe leaking onto floor from ceiling in front of employee restrooms. Per operator, quotes obtained although no tentative start date. Observed customer restrooms also utilized by employees. **Warning**
29-11-4
90
Jun 5, 2023
Routine - Food
No violations found.
100
Apr 5, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. **Warning** - From follow-up inspection 2023-04-05: Establishment has made progress with repairs, still have 2 ceiling tiles to replace or repair. **Time Extended**
36-37-5
Basic - - From initial inspection : Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. **Warning** - From follow-up inspection 2023-04-05: Establishment has made progress on repairs to walls, still in progress of repairing/ replacing ware washing wall. **Time Extended**
36-30-4
90
Jul 29, 2022
Routine - Food
3 critical violations. 4 major violations. 18 minor violations.
View 25 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-2
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Glass upright- house made tarter 47F, Cole slaw 49F, house made cocktail 49F ( 2.5 hours per expediter). Cold holding at expo- house made tarter 77F, house made burger sauce 78F, house made cocktail 77F ( 1 hour per expediter ). At expo- Cole slaw 78F, ( room temp 1 hour per expediter). Cold holding drawers- grouper 61F, mahi-mahi 56F, beef 56F ( 2.5 hours per cook ). Expediter and cook placing all food items either on ice or in reach in cooler/ freezer to reduce temperatures. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding- macaroni and cheese 129F ( 30 minutes per cook ). Cook place macaroni and cheese back on stove to reheat to 165F and hold. **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink not accessible for employee use at all times. Sink blocked on cook line with trash can.
31A-09-4
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
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. At expo- Cole slaw 78F, ( room temp 1 hour per expediter). Expediter placed Cole slaw in reach in cooler. **Corrective Action Taken**
03F-10-5
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
Basic - Open dumpster lid.
33-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both ice makers down stairs heavily soiled.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Cup stored in sugar bin.
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Ceiling tile missing. 2 ceiling tiles missing near walk in cooler and ice maker.
36-36-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling in dining room over guest tables and walk ways in disrepair, peeling, cracks around vents and condensation.
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In dining room and kitchen ceiling and vents heavily soiled.
36-34-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks on food contact tables, cutting boards in kitchen.
12B-07-4
Basic - Employee eating in a food preparation or other restricted area. Employee eating from the cutting board at the make bar on cook line.
12B-02-4
Basic - Floors not maintained smooth and durable. Walk in freezer floor downstairs in disrepair/ raised at door area. **Repeat Violation**
36-11-4
Basic - Food stored on floor. Sweet and sour sauce stored on floor in dry storage.
08B-38-4
Basic - Hole in or other damage to wall near pass through.
36-24-5
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Downstairs walk in cooler door has exposed insulation on the interior. Downstairs walk in freezer door in disrepair at handle and bottom of door.
14-36-5
Basic - No handwashing sign provided at a hand sink upstairs women's restroom. No sign at sink on cook line.
31B-04-4
Basic - Soiled dry wiping cloth in use. Multiple dry soiled cloths stored through out kitchen on food contact surfaces and on floor to soak up grease.
21-10-4
Basic - Unnecessary items stored in garbage enclosure. Trash and old equipment stored near dumpster. **Repeat Violation**
33-30-4
Basic - Worn, torn and/or soiled floors/carpeting. Walk in freezer floor in disrepair. Floors soiled in multiple areas upstairs kitchen, walk in freezer, under equipment.
36-10-4
17
Frequently Asked Questions
When was The Beach House last inspected?
The most recent health inspection at The Beach House on file is from Mar 16, 2026. The public record contains 13 inspections in total.
What is the most common violation at The Beach House?
Across the inspection record, “no handwashing sign provided at a hand sink used” has been cited six times, more than any other issue at The Beach House.
How does The Beach House compare to other restaurants in Miramar Beach?
The Beach House most recently scored 37 out of 100, which is lower than the Miramar Beach average of 81.
Has The Beach House's inspection record improved over time?
Yes. Recent inspections at The Beach House have averaged around 12 violations per visit, down from roughly 22 earlier in the record.
What does a high risk rating mean?
A high risk rating at The Beach House 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 House inspected?
Based on the inspection history on file, The Beach House is inspected around four times per year on average.
Nearby Restaurants