BEACH BUCKET
867 S ATLANTIC AVE, Ormond Beach FL 32176 · 386-308-1134
Last inspected Apr 6, 2026 · 7 visits since November 2023
APR 24
OCT 24
MAY 25
NOV 25
APR 26
— STEADY
5 inspections within 34 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Apr 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -chopped tomato at 46°f in top area of reach in cooler. Advised operator to use deeper pan.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.
No conspicuously located ambient air temperature thermometer in holding unit. -cooler drawers at cookline.
Show the remaining 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -hood filters soiled with grease.
Nov 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -souffle cups with crab at 62°f in top area of reach in cooler. Advised operator to keep in containers below fill line. Pulled from walk in cooler two hours prior. Operstor moved to freezer for rapid cooling. -egg mix at cookline at 54°f. In ice bath 1.5 hours. Operator added more ice to container.
No conspicuously located ambient air temperature thermometer in holding unit.
May 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 29, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Metal stem-type thermometer soiled.
Stop Sale issued due to food not being in a wholesome, sound condition. -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. -individually packaged ahi tuna.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -fish at 44°f in reach in cooler drawer. -ground beef at 45°f in reach in cooler drawer. -egg mix at 48°f at cookline (less than 2 hours).
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -poached eggs held at 103°f water at cookline. In water for less than two hours. Operator voluntarily discarded.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -pulled pork at cookline.
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. -individually packaged ahi tuna.
Employee with no beard guard/restraint while engaging in food preparation.
Equipment in poor repair. -reach in cooler drawer not able to fully close.
Oct 3, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate1 Basic
Show 5 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Metal stem-type thermometer soiled.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw shrimp and calamari at 45°f in reach in cooler drawer. Operator added ice bags.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. -whipped butter in server area.
Employee with no beard guard/restraint while engaging in food preparation.
Apr 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (47-48F - Cold Holding); sausage patties (47-48F - Cold Holding) inside make-line cooler across from flat top. Operator called technician for guidance on verifying stabilization of unit after repairs were previously made.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -hollandaise 103-113F, in tabletop warmer hot holding less than 1 hour. Employee reheated to 165F and addressed low water level inside steam unit. Rechecked during inspection
Nov 16, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Container of medicine improperly stored. -on top of electrical box above cutting boards in prep area
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw burger patties stored above seafood in one drawer below grill.
Identity of food or food product misrepresented. -blue swimming crab used for breakfast menu under benedict listing, described as "Blue Crab". Manager had employee correct menus on site during inspection to remove "BLUE". Provided link for FDA fish list with acceptable terms
Floor tiles missing and/or in disrepair. -small area near drain in front of dish machine -manager has quotes for repairs, stated should be replaced in next couple weeks
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.