BEACH CLUB
1 7 AVE N, Lake Worth FL 33460 · 561-585-8976
Last inspected Aug 10, 2026 · 15 visits since December 2023
FEB 25
AUG 25
JAN 26
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observed live 5 roaches inside oven on cook line.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
7 cases · $4,100
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026008415 | Jan 29, 2026 | Mar 30, 2026 | $1,000 |
| 2--2025065330 | Aug 7, 2025 | Oct 29, 2025 | $800 |
| 2--2025029037 | Feb 19, 2025 | May 22, 2025 | $600 |
| 2--2024070279 | Oct 2, 2024 | Jan 27, 2025 | $400 |
| 2--2024020799 | Mar 18, 2024 | May 9, 2024 | $400 |
| 2--2021007510 | Jan 19, 2021 | Mar 15, 2021 | $700 |
| 2--2019046929 | Aug 19, 2019 | Oct 11, 2019 | $200 |
Inspection history
15 visits, newest first
Aug 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
What the inspector wrote — 6 findingsThe state's own report →
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged mahi-mahi 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.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled/rusted.
No paper towels or mechanical hand drying device provided at handwash sink by warewashing machine and cook line. Employee provided.
Commercially processed reduced oxygen packaged mahi-mahi 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. See stop sale.
Show the remaining 2 findings ▾
Floor area(s) covered with standing water in front of ice machine.
Walk-in cooler shelves with rust that has pitted the surface.
Mar 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate4 Basic
Show 11 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee rub hands together for 3 seconds while washing hands before putting on gloves. Reviewed handwashing requirements with operator.
Raw animal food stored over canned/bottled drinks. Raw bacon stored above canned beverages in walk in cooler. Employee reorganized.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chili (110F - Hot Holding) in steam table for less than 3 hours. Employee placed on stove top and began reheating to 165F. cheese sauce (103F - Hot Holding) held at room temperature on cook line prep line. Per employee item was held for less than 3 hours. Employee placed item on stove top and began reheating to 165F.
Handwash sink used for purposes other than handwashing. Handwashing sink on cook line used to stored soiled knifes. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink by warewashing area. Operator provided.
No soap provided at handwash sink by warewashing and kitchen line areas. Operator provided.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chili stored in walk in cooler not date marked. Per employee item was prepared over 24 hours ago. Employee date marked.
Floor area(s) covered with standing water by drain in front of warewashing storage and reach in coolers.
Floor soiled/has accumulation of food debris underneath cook line equipment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in expo line reach in cooler soiled with food debris/mold like substance.
Stored food not covered in reach in freezer.
Jan 30, 2026□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Equipment in poor repair. Reach in cooler gaskets on expo line reach in cooler torn.
Jan 29, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 11 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority1 Intermediate6 Basic
Show 11 findings ▾
Live, small flying insects found. Observed approximately 6 small flying insects on wall in bar area.
Roach activity present as evidenced by live roaches found. Observed live 5 roaches inside oven on cook line.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sour cream (46F - Cold Holding) not prepped or portioned today stored in expo line cold holding unit. No other time/temperature control for safety food foods stored. Operator discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sour cream (46F - Cold Holding) not prepped or portioned today stored in expo line cold holding unit. No other time/temperature control for safety food foods stored. Operator discarded. See stop sale.
Spray bottle containing toxic substance not labeled. Spray bottle of bleach water not labeled in warewashing area. Operator labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Equipment in poor repair. Reach in cooler gaskets on expo line reach in cooler torn.
Floor soiled/has accumulation of debris. Heavy accumulation of grease and food debris on floor underneath cook line.
Food stored on floor. Box of raw chicken stored on floor of walk in cooler. Operator reorganized.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavily accumulation of grease and food debris on back exterior surfaces of cook line equipment.
Ripped/worn tin foil used as shelf cover on storage shelf on cook line.
Aug 8, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 7, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen cook line, standing double door reach in cooler, boiled eggs (45F - Cold Holding); raw chicken wings (53F); cut romaine (46F - Cold Holding); cheese sauce (53F - Cold Holding) At walk in cooler, cooked roast beef (46F - Cold Holding); chicken soup (50F - Cold Holding), not prepared or portioned today, operator stated items held overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen cook line, standing double door reach in cooler, boiled eggs (45F - Cold Holding); raw chicken wings (53F); cut romaine (46F - Cold Holding); cheese sauce (53F - Cold Holding) At walk in cooler, cooked roast beef (46F - Cold Holding); chicken soup (50F - Cold Holding), not prepared or portioned today, operator stated items held overnight. See stop sale.
Handwash sink used for purposes other than handwashing. At cook line, handwashing sink ypused for other purposes as evident by knife inside sink. Operator removed.
Hole in or other damage to wall. At cook line by hand sink, hole in wall.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At kitchen shelf above stove soiled with grease, dust, food debris.
Ripped/worn tin foil used as shelf cover. At cook line, aluminum foil on bottom of shelf used as liner soiled and torn. Operator replaced.
Feb 19, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. sour cream 46 f( in double pan not handled today.over night in this cooler) yellow American cheese slices 47 f ( over stocked. Not prepared,portioned or handled today stored overnight in this cooler) all cold holding in flip top cooler on cook line, milk 48 f, butter 47 f, cut lettuce 47 f, sliced ham 47 f all stored overnight in upright cooler. Not prepared, portioned or handled todayStop sale issued.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sour cream 46 f( in double pan not handled today.over night in this cooler) yellow American cheese slices 47 f ( over stocked. Not prepared,portioned or handled today stored overnight in this cooler) all cold holding in flip top cooler on cook line, milk 48 f, butter 47 f, cut lettuce 47 f, sliced ham 47 f all stored overnight in upright cooler. Not prepared, portioned or handled todayStop sale issued.
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Kitchen manager Mr. Luis Joseph working longer than 60 days.
Feb 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Live, small flying insects found 1 on paper card board box in hallway by soda machine. 3 on soda box in the hallway by soda machine. Manager killed all.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook opened the soiled upright cooler door with gloves on then handled clean pan. Glove was visibly soiled. Explained. Cook properly changed the gloves.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. sour cream 46 f( in double pan not handled today.over night in this cooler) yellow American cheese slices 47 f ( over stocked. Not prepared,portioned or handled today stored overnight in this cooler) all cold holding in flip top cooler on cook line, milk 48 f, butter 47 f, cut lettuce 47 f, sliced ham 47 f all stored overnight in upright cooler. Not prepared, portioned or handled todayStop sale issued.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sour cream 46 f( in double pan not handled today.over night in this cooler) yellow American cheese slices 47 f ( over stocked. Not prepared,portioned or handled today stored overnight in this cooler) all cold holding in flip top cooler on cook line, milk 48 f, butter 47 f, cut lettuce 47 f, sliced ham 47 f all stored overnight in upright cooler. Not prepared, portioned or handled todayStop sale issued.
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Kitchen manager Mr. Luis Joseph working longer than 60 days.
No paper towels or mechanical hand drying device provided at handwash sink. At handwashing sink on cook line. Manager provided paper towels.
Bowl or other container with no handle used to dispense food. Stainless steel container without handle used to scoop rice. Manager removed the container.
Employee personal food not properly identified and segregated from food to be served to the public. Personal beverage cup stored with and above food in upright cooler on cook line. Manager discarded the cup.
Equipment in poor repair. Ice machine bin plastic broke on left side.
Oct 3, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 2, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Two live flies sitting on wall next to rack of beverages outside of kitchen at server station Three live flies sitting on cardboard box of to go cups outside of kitchen at server station. Operator killed flies.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hard boil eggs (52F - Cold Holding); cheddar cheese (57F - Cold Holding); flip top cooler beginning of cook line. Out less than four hours. Not prepped or portioned today. Moved to walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (117F - Hot Holding) on grill. Grill turned off. Operator reheated to 165F. Chicken out less than four hours.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked beef (77F - Cooling) at 12:24 pm to 75F at 12:49 pm since 11:30 am. Large piece of beef not cut or portioned and covered with plastic. At this rate food will not cool to 41F within 6 hours. Raw chicken wings (58F - Cooling) at 12:30 pm to 58F at 12:49 pm since 11:45 am in two door reach in cooler. Covered in large plastic container on bottom shelf. At this rate food will not cool to 41F within four hours.
Spray bottle containing toxic substance not labeled. At dish machine rack
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. Mahi removed from packaging
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on cutting board at flip top cooler end of cook line Removed
May 30, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 on beer dispensing nozzles at the bar. 2 on slicer in the kitchen 1 on Container in dishwasher area.
Walk-in cooler shelves with rust that has pitted the surface.
May 29, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority2 Intermediate6 Basic
Show 12 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 5 on beer dispensing nozzles at the bar. 2 on slicer in the kitchen 1 on Container in dishwasher area.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. sour cream 58 f on ice at server station ( ice only on the bottom of the containers not covering the sides ) as per manager put on ice at 12:00 pm current time 3:30 pm. Manager covered sides with ice second temperature at 4:05 pm sour cream 51 f sliced ham 46 f,provolone cheese 50 f,sauerkraut 51 f, roasted onions and peppers 49 f all 5 hours in this cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pico 61 f, sour cream 58 f on ice at server station ( ice only on the bottom of the containers not covering the sides ) as per manager put on ice at 12:00 pm current time 3:30 pm. Manager covered sides with ice second temperature at 4:05 pm pico 39 f, sour cream 51 f stop sale issued for sour cream. sliced ham 46 f,provolone cheese 50 f,sauerkraut 51 f, roasted onions and peppers 49 f all 5 hours in this cooler.all in double pan. Not prepared or portioned today
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cream of broccoli 122 f in double boiler as per manager put in steam table at 11 am current time 3:33 pm ( 4 hours 33 minutes) hot holding, chef stirred 137-145 f,chili 139-130 f, chef stirred 147 f, hot holding, Chicken tenders 119 in basket hanging over the fryer, grilled chicken breast in water 119 f both not on time as public health control as per manager tenders cooked earlier chef discarded tenders. Chef will reheat chicken breast.
Handwash sink used for purposes other than handwashing. Dumping ice in hand sink at server station.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. One thermometer reading 36 f in ice water.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. On white plastic
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. Corner cooler on cook line. / gas kit torn as well.
Dead roaches on premises. 1 dead under to go thank you bags shelf in the kitchen. Manager cleaned.
Employee personal food not properly identified and segregated from food to be served to the public. Personal beverage stored with and above food in reach in cooler. Manager moved to bottom shelf.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guard in walk in cooler
Walk-in cooler shelves with rust that has pitted the surface.
Mar 19, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 6 high priority.
6 High priority0 Intermediate0 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chili 49 f tightly cooling overnight ( in walk in cooler ) Leftover Vodka sauce 50 f ( contains cooked onions )tightly covered cooling overnight,lemon butter 46 f tightly covered cooling overnight. Not prepared or portioned today.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Chili 49 f tightly cooling overnight Shredded cheese 50 f,provolone cheese 50 f,hard boiled eggs 45 f ham 47 f top section bottom section 40 f ( overstocked) in flip top cooler stored overnight on cook line. Leftover Vodka sauce 50 f ( contains cooked onions )tightly covered cooling overnight,lemon butter 46 f tightly covered cooling overnight.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 crawling on ice tea dispenser drip tray at server station 9 on wooden shelf above soda station and ice tea dispenser at server station. 2 on disposable salt shaker box on shelf at server station 2 on plastic cup lid box on glass door cooler at server station. 1 on green wall behind cooler at server station 3 on white center pull roll towel box on shelf in hallway by server station 10 on ballon string at server station by ice tea dispenser. 1 on white cable on cook line 1 on side of upright cooler in the kitchen 2 on wall behind cooler in the kitchen 1 on clipboard on shelf in the kitchen 2 on wall by dish machine
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open box of mini chicken empanadas stored over open box of bread in walk in freezer. Employee rearranged
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shredded cheese 50 f,provolone cheese 50 f,hard boiled eggs 45 f ham 47 f top section bottom section 40 f ( overstocked) in flip top cooler stored overnight on cook line.
Time/temperature control for safety food cold held at greater than 41 degree. Shredded cheese 50 f,provolone cheese 50 f,hard boiled eggs 45 f ham 47 f top section bottom section 40 f ( overstocked) in flip top cooler stored overnight on cook line.
Mar 18, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 7 high priority.
7 High priority5 Intermediate4 Basic
Show 16 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chili 49 f tightly cooling overnight ( in walk in cooler ) Leftover Vodka sauce 50 f ( contains cooked onions )tightly covered cooling overnight,lemon butter 46 f tightly covered cooling overnight. Not prepared or portioned today.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Chili 49 f tightly cooling overnight Shredded cheese 50 f,provolone cheese 50 f,hard boiled eggs 45 f ham 47 f top section bottom section 40 f ( overstocked) in flip top cooler stored overnight on cook line. Leftover Vodka sauce 50 f ( contains cooked onions )tightly covered cooling overnight,lemon butter 46 f tightly covered cooling overnight.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 crawling on ice tea dispenser drip tray at server station 9 on wooden shelf above soda station and ice tea dispenser at server station. 2 on disposable salt shaker box on shelf at server station 2 on plastic cup lid box on glass door cooler at server station. 1 on green wall behind cooler at server station 3 on white center pull roll towel box on shelf in hallway by server station 10 on ballon string at server station by ice tea dispenser. 1 on white cable on cook line 1 on side of upright cooler in the kitchen 2 on wall behind cooler in the kitchen 1 on clipboard on shelf in the kitchen 2 on wall by dish machine
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open box of mini chicken empanadas stored over open box of bread in walk in freezer. Employee rearranged
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shredded cheese 50 f,provolone cheese 50 f,hard boiled eggs 45 f ham 47 f top section bottom section 40 f ( overstocked) in flip top cooler stored overnight on cook line.
Time/temperature control for safety food cold held at greater than 41 degree. Shredded cheese 50 f,provolone cheese 50 f,hard boiled eggs 45 f ham 47 f top section bottom section 40 f ( overstocked) in flip top cooler stored overnight on cook line.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. French onion 109 f, Chili 98 f both leftover were reheated and now hot holding as per manager French onion soup reheated to 188 f, Chili reheated to 205 f
Handwash sink not accessible for employee use at all times. Several items stored in bar hand sink. Employee removed all.
No paper towels or mechanical hand drying device provided at handwash sink. At server station.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Probe thermometer not within the intended measuring range of use. Started at 50 f
Spray bottle containing toxic substance not labeled. 2 blue color liquid spray bottles not labeled. Employee labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Plastic glass used to scoop ice at server station.
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. Half filled beverage glass without lid on shelf At server station
Employee personal food not properly identified and segregated from food to be served to the public. Personal beverages stored with and above food in glass door cooler at server station.
Dec 4, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. roast beef (52F - Cooling) in walk in cooler. Not prepped or portioned today. In unit overnight. Roast beef did not reach 41F within 6 hours.
Operating with an expired Division of Hotels and Restaurants license.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. roast beef (52F - Cooling) in walk in cooler. Not prepped or portioned today. In unit overnight. Roast beef did not reach 41F within 6 hours.
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. Mahi In walk in cooler
Equipment in poor repair. Gaskets at reach in cooler at end of cook line
In-use knife/knives stored in cracks between pieces of equipment. Knives between wall and hand sink at end of cook line
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.