BEACH BREAK
146 DUNE DRIFT LANE, Watersound FL 32461 · 850-534-2078
Last inspected Feb 17, 2026 · 7 visits since November 2023
FEB 24
NOV 24
FEB 25
DEC 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line- breaded station- diced grouper 46F, raw chicken 45F, shrimp 47F (10:00-12:40). Chef placed items in walk in freezer to reduce temperatures.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Feb 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
What the inspector wrote — 6 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi Bar- Cold hold- sushi bar- diced raw tuna 48F, tuna steak 50F, crab meat 48F, shrimp 49F ( 11:30-2:45 ). Chef placed all items in walk in freezer to reduce temperatures.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb on left side at mop sink.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dish machine. Chef stated she ordered the heat measuring devise labels, they have not come in yet.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice 1:00-5:00. Provided establishment with written form.
Show the remaining 2 findings ▾
In-use wet wiping cloth/towel used under cutting board at sushi make bar. Employee removed cloths from cutting board.
Small amount of build up on interior of ice machine near ice chute at top.
Feb 17, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority3 Intermediate2 Basic
Show 9 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Observed salmon that was vacuum sealed on site, still in sealed bags, no longer frozen. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. Observed salmon that was vacuum sealed on site, still in sealed bags, no longer frozen. See stop sale. 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. Thawed tuna in commercially sealed vacuum bags. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold app : tuna dip 49F, Salad station: queso 59F, Per manager items placed on station approximately 1 hour prior. Items iced during inspection.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker required on water hose connected to splitter at mop sink.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink on cook line and in back dish room area. Dispenser at bar not dispensing. Paper towels restocked at time of inspection.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is vacuum sealing raw salmon with no approved HACCP plan.
Bowl or other container with no handle used to dispense food. Observed employee scoop ice with cup.
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. Thawed tuna in commercially sealed vacuum bags. See stop sale.
Feb 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Stop Sale issued due to adulteration of food product. 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. Walk in cooler- ROP tuna 37. Thawed inside bag. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line- breaded station- diced grouper 46F, raw chicken 45F, shrimp 47F (10:00-12:40). Chef placed items in walk in freezer to reduce temperatures.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose Bibb on left side of splitter at mop sink.
Handwash sink not accessible for employee use at all times. Trash can blocking sink on cook line. Chef removed trash can from sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Unable to provide chlorine test strips for dish machine. Inspector provided strips to establishment.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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. Walk in cooler- ROP tuna 37. Thawed inside bag. See stop sale.
Floors not maintained smooth and durable in walk in cooler and freezer. Floor sinks down when walked on.
Multiple In-use wet wiping cloths/towels used under cutting boards. At sushi bar and on cook line. No corrective action taken.
Nov 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment serving raw tuna and salmon.
Stop Sale issued due to adulteration of food product. Cold hold- ROP TUNA 38F. Product thawed inside bag.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at mop sink.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi Bar- sushi rice 67F.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment corrected menus to reflect advisory on raw fish. Inspector provided a pan advisory for establishment to hang in lobby.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cutting board has cut marks and is no longer cleanable.
Food stored on floor. Case of plantains stored on floor in walk in freezer.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop handle stored in sushi rice.
No handwashing sign provided at a hand sink used by food employees on cook line.
Wet wiping cloth not stored in sanitizing solution between uses. 3 soiled wet cloths stored on food contact surface near sushi bar.
Feb 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Food stored on floor. Pork carnitas stored on floor in walk in freezer. Employee placed food back on shelf.
Nov 3, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Handwash sink used for purposes other than handwashing. Dishes stored in hand sink in ware washing area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cloth used as a food-contact surface under drink dispenser nozzles.
Floors not maintained smooth and durable in walk in cooler floor. Floor shifts up and down at foot pressure.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.