BEACH CAFE
81610 OVERSEAS HWY, Islamorada FL 33036 · 305.664.0604
Last inspected Feb 13, 2026 · 7 visits since December 2023
MAY 24
NOV 24
APR 25
OCT 25
FEB 26
— STEADY
5 inspections within 22 points of each other. Whatever this kitchen does, it does consistently.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2018027240 | May 9, 2018 | Jun 27, 2018 | $200 |
Inspection history
7 visits, newest first
Feb 13, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate0 Basic
What the inspector wrote — 6 findingsThe state's own report →
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
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. Observed employee preparing desert of bananas foster with out wearing gloves. Cutting banana. educated employee on wearing gloves and preparing ready to eat foods. Employee washed hands and put gloves on.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. No sanitizer in dish machine.
Show the remaining 2 findings ▾
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 140 F Mike repaired the dishmachine during inspection. 170F
Spray bottle containing toxic substance not labeled.
Oct 15, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. High temp dish machine at approximately 100F
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Temp at approximately 100. Water heater is off, it was reset, and water temperature is
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications.
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
Oct 14, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 5 high priority.
5 High priority3 Intermediate3 Basic
Show 11 findings ▾
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. Observed runner touching RTE prepared food for service WITH OUT wearing gloves. Chef instructed the ripunner to put on gloves when touching rte food
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. High temp dish machine at approximately 100F
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee blowing in gloves before putting them on their hands educated the employee on clean gloves and hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.cut lettuce (47*F - Cold Holding); Fish (54*F - Cold Holding); items were iced down. Fish (58*F - Cold Holding); cut tomatoes (57F - Cold Holding); Beef (55*F - Cold Holding) items were iced and relocated to walk-in cooler
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Food-contact surface soiled with food debris, mold-like substance or slime. Frozen drink machine nozzles are soiled with mold like substance.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Temp at approximately 100. Water heater is off, it was reset, and water temperature is
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. 2 Lift lid units on cook line are not maintaining 41F or below
Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
Water leaking from pipe under triple sink
Apr 17, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pasta (48*F - Cold Holding); cheese (47*F - Cold Holding); butter (47*F - Cold Holding); Fish (45*F - Cold Holding) As per chef the food was out of temperature less than 4 hours and was stored in the walk-in cooler
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
No soap provided at handwash sink.
4 of the Cutting board have cut marks and is no longer cleanable.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Two units on cook line are not cold holding at 41F or below
Nov 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish (45*F - Cold Holding); shrimp (45*F - Cold Holding); lobster fritter (43F - Cold Holding); butter (50*F - Cold Holding); pico (50*F - Cold Holding); cheese (50*F - Cold Holding)items were put on ice or relocated to the walk-in cooler
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.hot water heater was reset
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. The conveyor belt is not working and dish racks are being manually push through there fore not in place to sanitizer properly.
Equipment in poor repair. Steam table is not working on 1 side. The 2 cook line reach in coolers are all out of temperature and in poor repair.
In-use ice paddle stored on soiled surface between uses.
In-use tongs stored on equipment door handle between uses.
May 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate5 Basic
Show 11 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Conch salad parasite letter was sent by Sysco rep.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef (46F - Cold Holding); cut tomatoes (50*F - Cold Holding); Fish (45*F - Cold Holding); shrimp (45*F - Cold Holding) In cookline lift lid unit on the end by handwash sink Beef (46F - Cold Holding); cut tomatoes (50*F - Cold Holding); Fish (45*F - Cold Holding); shrimp (45*F - Cold Holding); Poultry (41F - Cold Holding); Fish (38F - Cold Holding); Fish (41F - Cold Holding); sliced tomatoes (41F - Cold Holding); fish dip (41F - Cold Holding); cut melons (43F - Cold Holding-in walk-in cooler Lift lid cooler was iced down and adjusted thermostat to cooler temp. Coil was cleaned on unit. Temperature are coming down to 45 F during inspection
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. conch salad and seared tuna club on the menu not identified as raw or undercooked on the menu.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cookline lift lid unit not cold holding at 41F or below Walk-in cooler was repaired during inspection toon and is cooling at 41F Lift lid cooler thermostat was adjusted, and coil cleaned.
Floors not maintained smooth and durable on cookline
Ice paddle stored on floor between uses.
In-use knife/knives stored in cracks between pieces of equipment.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Dec 5, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
1 High priority6 Intermediate9 Basic
Show 16 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the Walk-in cooler,. pasta (47*F - Cold Holding); shrimp (46F - Cold Holding); Beef (46*F - Cold Holding) Unit was on defrost and floor was recently mopped with the door open.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed Soiled can opener blade
No paper towels or mechanical hand drying device provided at handwash sink. At out side bar
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.
No soap provided at handwash sink. At outside bar
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at handwash sink I. Wait station area
Food stored outside. Observed a standup freezer outside next to ice machines.
Ice machine exterior soiled, sliding door tracks are soiled with mold like substance, and the track above hinge door is soiled with debris
No Heimlich maneuver/choking sign posted.
No handwashing sign provided at a hand sink used by food employees. At outside bar
Plumbing system in disrepair. The handwash sink hot water faucet handle does not work
Straws provided for customer self-service not individually wrapped or in an approved dispenser. Relocated the straws for bartender access only
Wall soiled with accumulated dust above coffee station
Waste line missing at soda gun holster.
Wiping cloth sanitizing solution stored on the floor.
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.