Ballards Beach Resort
Last inspected: Jun 10, 2025
67
Score
Ballards Beach Resort has been inspected three times since 2024. On Jun 10, 2025, the health department conducted the most recent visit. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Violation counts have held steady across recent visits, with around six violations found each time.
When inspectors have written things up, food-contact surfaces has been the most frequent reason, cited two times.
By comparison, the average Island facility scores 88, putting Ballards Beach Resort on the weaker side. The record is unremarkable in either direction.
3
Inspections
0
Critical latest
2
Major latest
4
Minor latest
Inspection History
Jun 10, 2025
Routine
2 major violations. 4 minor violations. 2 corrected on site.
View 6 violations
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (deli slicer) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Slicer was removed for proper cleaning at the time of inspection.
4-601.11(A)
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: The hand-washing sink in the dishwashing area of the kitchen was lacking paper towels. Paper Towels were provided at the time of inspection.
6-301.12
Light bulbs not shatter-resistant or protected
Inspector notes: Protective shielding is not provided for the lights in the catering equipment dry storage area. Light bulbs must be shielded, coated, or otherwise shatter-resistant in areas where there is exposed food; clean equipment, utensils, and linens; or unwrapped single-service and single-use articles.
6-202.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food-contact surfaces of the fan shrouds in the produce walk-in cooler were observed to have an accumulation of dust, dirt, residue, and debris. Non-food-contact surfaces are to be cleaned as often as necessary to keep them clean and preclude the buildup of debris.
4-602.13
Food contaminated by miscellaneous source
Inspector notes: Several pans/equipment were observed stored in clean storage with old date marking stickers attached. Old date marking stickers are to be removed as part of the cleaning process to prevent possible bacterial buildup/contamination.
3-307.11
Sewage & waste water properly disposed
Inspector notes: The bar alcohol gun holder(s) were observed to be lacking drain tubing. Liquid wastes drainage and other non-sewage liquids must drain into a drain.
5-403.12
67
Jun 11, 2024
Re-Inspection
1 critical violation. 1 major violation. 1 corrected on site.
View 2 violations
Food-contact surfaces: cleaned and sanitized
(corrected on site)
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher was 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm.
4-501.114
Sanitizer test kit not available
Inspector notes: The facility is lacking test strips to measure the concentration of the chlorine sanitizing solution for the dish machine.
4-302.14
78
May 28, 2024
Routine
3 critical violations. 6 major violations. 2 minor violations. 7 corrected on site.
View 11 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Several foods (see disposal form) were observed held at 49-57 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. PIC voluntarily disposed of food at time of inspection.
3-501.16(A)
Sewage backflow not prevented
Inspector notes: The ice machines and condensate line of a walk-in cooler were observed to be lacking a proper air gap (currently equipped with a air break). A direct connection must not exist between the sewage system and a drain originating from equipment in which food is placed.
5-402.11
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: A cheese blend (shredded cheese, cream cheese, and cottage cheese) sauce and picata sauce made in house were observed held past their seven day date marking. PIC voluntarily disposed of food.
3-501.18
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: A large pot was observed in the hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
No soap available at handwashing sink
(corrected on site)
Inspector notes: Soap was not available at the hand-washing sinks in the kitchen and back prep/cook areas. Hand-washing sinks must be provided with a supply of hand cleaning liquid, powder, or bar soap.
6-301.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment (ice machines) were observed with an accumulation of biofilm. The food contact surfaces of equipment must be clean to sight and touch. PIC voluntarily disposed of ice and had staff begin to clean and sanitize machines at time of inspection.
4-601.11(A)
Ready-to-eat food not date marked
Inspector notes: Several foods were observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.
3-501.17
Food thawed using improper method
(corrected on site)
Inspector notes: Reduce oxygen packaged lobster was observed thawing without breaking the seal, removing from packaging, or other approved form for allowing an adequate oxygen transfer rate. Due to the ROP lobster being over 38 degrees Fahreheit at time of inspection, PIC voluntarily disposed of food.
3-501.13
Sanitizer test kit not available
Inspector notes: The facility is lacking the following test strips... - Proper test strips to measure the concentration of the Chlorine sanitizing solution for the Dish Machine. - Test strips for measuring the concentration of the Quaternary Ammonium Santizing Tablet solution PIC is to obtain test strips.
4-302.14
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: The following in use utensils were observed improperly stored between uses: 1) Ice scoops observed stored on unclean surface (top of ice machine) 2) A small container with no handle was used in a container of dry ingredients 3) An ice scoop at the bar was stored with the handle in direct contact with the ice
3-304.12
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the back kitchen prep area, is not tight-fitting (visible gap at the botom of the door). Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
32
Frequently Asked Questions
When was Ballards Beach Resort last inspected?
The most recent health inspection at Ballards Beach Resort on file is from Jun 10, 2025. The public record contains three inspections in total.
What is the most common violation at Ballards Beach Resort?
Across the inspection record, food-contact surfaces has been cited two times, more than any other issue at Ballards Beach Resort.
How does Ballards Beach Resort compare to other restaurants in Island?
Ballards Beach Resort most recently scored 67 out of 100, which is lower than the Island average of 88.
Has Ballards Beach Resort's inspection record improved over time?
Results have been roughly steady. Recent inspections at Ballards Beach Resort have produced about the same number of violations as earlier ones, holding around six per visit.
What does a medium risk rating mean?
A medium risk rating at Ballards Beach Resort means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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