Beachead Restaurant
Last inspected: Jul 1, 2025
58
Score
The health department has logged four inspections at Beachead Restaurant, the earliest from 2023. The latest inspection on file is from Jul 1, 2025. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Violation counts have been trending down, averaging around four violations across recent inspections versus roughly nine violations before.
The pattern that stands out is “food-contact surfaces”, which has been cited four times.
The city-wide average sits at 85, which Beachead Restaurant's 58 doesn't quite reach. The full record sits in fairly typical territory for a working restaurant.
4
Inspections
3
Critical latest
1
Major latest
0
Minor latest
Inspection History
Jul 1, 2025
Routine
3 critical violations. 1 major violation. 3 corrected on site.
View 4 violations
Sewage backflow not prevented
Inspector notes: The sink used for food preparation is lacking an air gap (Currently equipped with an Air Break). A direct connection must not exist between the sewage system and a drain originating from equipment in which food is placed. Drainpipe below Prep Sink is to be adjusted for a proper Air Gap.
5-402.11
Food not cooled to safe temperature within required time
(corrected on site)
Inspector notes: Alfredo Sauce, which was prepared previous day, was observed at 46 in the Walk-In Cooler and was not cooled to 70 degrees Fahrenheit in 2 hours and then to 41 degrees Fahrenheit within 4 hours. Alfredo Sauce was voluntarily disposed of by the PIC at the time of inspection.
3-501.14
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Cheeses and Caesar Dressing were observed held at 49 and 50 degrees Fahrenheit respectively in the Salad Cold Rail Unit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Based on time removed from the walk-in cooler, food items were moved back to the walk-in cooler to rapidly cool.
3-501.16(A)
Equipment or utensils not clean
(corrected on site)
Inspector notes: A knife set in the clean knife storage rack was observed with food debris on the blade. The food contact surfaces of clean equipment must be clean to sight and touch. Knife was removed and sent to the dish area at the time of inspection.
4-601.11(A)
58
Jul 23, 2024
Re-Inspection
1 critical violation. 2 major violations. 3 minor violations. 2 corrected on site.
View 6 violations
Backflow prevention air gap not adequate
Inspector notes: The food prep sink in the main kitchen and downstairs prep area were observed with an air-break. A plumbing system shall be installed to prevent backflow of a liquid or gas contaminant into the water supply by providing an air gap or installing an approved backflow prevention device.
5-202.13
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (shucking knives) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch.
4-601.11(A)
Food thawed using improper method
(corrected on site)
Inspector notes: Reduced oxygen packaged lobster was observed thawing with the package intact. All packages were opened to properly thaw. One package was observed with the package intact above 38 degrees Fahrenheit. Person in charge voluntarily disposed of items at the time of inspcetion.
3-501.13
Floor and wall junctures not properly coved or sealed
Inspector notes: The floor and wall junctures in the downstairs prep area do not have coving. The floor and wall junctures must be coved and closed to no larger than 1/32nd of an inch.
6-201.13
Equipment not in good repair or proper adjustment
Inspector notes: The faucet of the 3-bay in the prep area downstairs is in improper adjustment (not reaching all 3 bays).
4-501.11
Floors, walls, or ceilings not easily cleanable
Inspector notes: The floors in the downstairs prep area are constructed of painted concrete which is not durable, easily cleanable, or non-absorbent. The materials for indoor floors must be durable, easily cleanable and nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, ware-washing areas, and toilet rooms.
6-201.11
61
Jul 11, 2024
Routine
3 critical violations. 5 major violations. 4 minor violations. 7 corrected on site.
View 12 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Cheese and homemade sauces were observed held at 50-53 degrees Fahrenheit in the salad prep unit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per PIC, foods were placed in unit under 2 hours prior to inspection. Foods moved to refrigeration to properly cool.
3-501.16(A)
Required records available: shellstock tags, parasite destruction
(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. Sanitzier was adjusted at the time of inspection to be between 50-100ppm.
4-501.114
Backflow prevention air gap not adequate
Inspector notes: The main and downstairs prep sink was observed with an airbreak. A plumbing system shall be installed to prevent backflow of a liquid or gas contaminant into the water supply by providing an air gap or installing an approved backflow prevention device.
5-202.13
Adequate handwashing sinks properly supplied and accessible
Inspector notes: The following was observed: 1) Various shellstock tags were observed without the last date of sale written on the tag. 2) Shellstock tags were not maintained in chronological order from the last date sold. Shellstock to be maintained for 90 days. Shellstock tags or labels are required to be maintained for 90 calendar days from the date the container is emptied.
3-203.12
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (shucking knives) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. Items moved to ware-washing area to be washed, rinsed, and sanitized.
4-601.11(A)
Consumer advisory not provided for raw or undercooked food
Inspector notes: The consumer advisory provided does not disclose the foods on the menu that are raw or undercooked.
3-603.11
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Pasta, homemade tomato sauce, and pretzel sauce was placed hot in the refrigerator in containers greater than four inches deep. Cole slaw and pasta salad were in tall containers in an ice well. Items moved to shallow pans to be fully submerged into ice. Pasta and sauces was moved into shallow pans and into the freezer to rapidly cool. An ice wand was added to the tomato sauce to be stirred and changed when necessary.
3-501.15
Food thawed using improper method
(corrected on site)
Inspector notes: Reduced oxygen packaged lobster was observed thawing with the package in-tact. All packages opened at the time of inspection.
3-501.13
Physical facilities installed, maintained, & clean
Inspector notes: The food prep sink was supplied with soap and paper towels. A sink used for FOOD preparation or UTENSIL washing, or a service sink or curbed cleaning facility used for the disposal of mop water or similar wastes, may not be provided with the handwashing aids and devices.
6-301.13
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: The following utensils were observed improperly stored: 1) Cups are being used as scoops in wells of ice at the bar. 2) Tongs hanging on the side of the cooking equipment. All items moved to proper locations at the time of inspection.
3-304.12
Floors, walls, or ceilings not easily cleanable
(corrected on site)
Inspector notes: The floors in the downstairs prep area are constructed of painted concrete which is not durable, easily cleanable, or non-absorbent. The materials for indoor floors must be durable, easily cleanable and nonabsorbent for areas subject to moisture such as food preparation areas, walk-in refrigerators, ware-washing areas, and toilet rooms.
6-201.11
Floor and wall junctures not properly coved or sealed
Inspector notes: The floor and wall junctures in the downstairs prep area do not have coving. The floor and wall junctures must be coved and closed to no larger than 1/32nd of an inch.
6-201.13
32
Jun 29, 2023
Routine
2 major violations. 1 minor violation. 2 corrected on site.
View 3 violations
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (can opener) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. PIC moved equipment to ware-washing area.
4-601.11(A)
Food thawed using improper method
(corrected on site)
Inspector notes: Reduced oxygen packaged tuna and lobster observed thawing with the packaging intact at 38 degrees Fahrenheit. Person in charge cut open packages to properly thaw items.
3-501.13
Equipment not in good repair or proper adjustment
Inspector notes: The gaskets of the lowboy freezer and the flip top prep unit near the sliding door cooler at the prep line was observed with frayed gaskets.
4-501.11
78
Frequently Asked Questions
When was Beachead Restaurant last inspected?
The most recent health inspection at Beachead Restaurant on file is from Jul 1, 2025. The public record contains four inspections in total.
What is the most common violation at Beachead Restaurant?
Across the inspection record, “food-contact surfaces” has been cited four times, more than any other issue at Beachead Restaurant.
How does Beachead Restaurant compare to other restaurants in New Shoreham?
Beachead Restaurant most recently scored 58 out of 100, which is lower than the New Shoreham average of 85.
Has Beachead Restaurant's inspection record improved over time?
Yes. Recent inspections at Beachead Restaurant have averaged around four violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Beachead Restaurant 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 Beachead Restaurant inspected?
Based on the inspection history on file, Beachead Restaurant is inspected around two times per year on average.
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