BEACH CLUB
307 E ATLANTIC AVE, Delray Beach FL 33483 · 561-947-8739
Last inspected Apr 21, 2026 · 8 visits since December 2023
DEC 23
MAR 24
JAN 25
SEP 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Food with mold-like growth....roasted pepper at walk in cooler. See stop sale.operator discarded
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $320
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2024022220 | Mar 26, 2024 | May 8, 2024 | $320 |
Inspection history
8 visits, newest first
Apr 21, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 3 high priority.
3 High priority0 Intermediate0 Basic
What the inspector wrote — 3 findings
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation....roasted pepper date marked 1/31 at walk in cooler. See stop sale issue. Operator discarded food.
Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation....roasted pepper date marked 1/31 at walk in cooler.
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...tomato sauce, chili peppers, fresh garlic in oil, artichoke, grilled onion bacon jam in cook line in room temperature being held less than four hours. Manager time marked.
Feb 17, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 4 high priority.
4 High priority7 Intermediate0 Basic
Show 11 findings ▾
Food with mold-like growth....roasted pepper at walk in cooler. See stop sale.operator discarded
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation....roasted pepper date marked 1/31 at walk in cooler. See stop sale issue. Operator discarded food.
Stop Sale issued due to food not being in a wholesome, sound condition.... Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation....roasted pepper date marked 1/31 at walk in cooler.
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...tomato sauce, chili peppers, fresh garlic in oil, artichoke, grilled onion bacon jam in cook line in room temperature being held less than four hours. Manager time marked.
Handwash sink used for purposes other than handwashing....stored wet towel in handwashing sink at dishwashing area. Operator removed
Manager or person in charge lacking proof of food manager certification.
No paper towels or mechanical hand drying device provided at handwash sink at kitchen, operator provided
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.
No soap provided at handwash sink...operator provided.
Not provided any kind of tools or device to measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked...chicken sauce, vodka sauce was prepped 4 days ago at walk in cooler. Operator date marked
Sep 15, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Equipment in poor repair...3 door reach in cooler at cook line, unable to maintain proper temperature at 41F or below. ambient temperature 50F. Operator removed cooler.
No handwashing sign provided at a hand sink used by food employees...expo line.
Mar 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 10, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
Manager or person in charge lacking proof of food manager certification.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine....not provided any kind of measurement tools or device for hot water sanitization
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.
Jan 6, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority5 Intermediate0 Basic
Show 7 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature...raw turkey burger above and with raw beef in reach in drawer. Employee properly stored.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...vodka sauce, tomato sauce, cheeses, cut tomatoes, Alfredo sauce, cut lettuce, cut cabbage all at 45-59F in flip top cooler at cook line, food not prepared or portion today, food being held less than 4 hours. Manager discarded food....pasta 45F, cheese 44F, tomato sauce 44F in walk in cooler, food not prepared or portion today, food being held less than 4 hours. Employee removed food to coldest area at walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime...can opener blade
Handwash sink used for purposes other than handwashing...some food evidence in handwashing sink
Manager or person in charge lacking proof of food manager certification.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine....not provided any kind of measurement tools or device for hot water sanitization
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.
Mar 26, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 4 high priority.
4 High priority8 Intermediate2 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food....raw sea food above cooked shrimp, ketchup in reach in cooler. Manager removed sea food.
Stop Sale issued due to food not being in a wholesome, sound condition.... 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 and the time removed from temperature control cannot be determined. Sushi rice.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....tuna 44 F, salmon 47F, salmon 50 F in sushi case, food not prep or portion today, food being held less than 4 hours. Employee removed food to reach in freezer.
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 and the time removed from temperature control cannot be determined. Sushi rice. See stop sale. Employee discarded rice.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment...employee make it inorder at time of inspection
Clam/mussel/oyster tags not marked with last date served.
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants....establishment vacuum package marinated chicken in walk in cooler no date or time marked.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection....observed at 4:05 cooling spicy tuna 48F in dipper than 4 inches container in reach in cooler. Took another temperature at 4:55 it is same previous temperature at 48 F. Employee removed to walk in cooler
Handwash sink used for purposes other than handwashing...some food evidence in handwashing sink at expo line. Employee cleaned
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No paper towels or mechanical hand drying device provided at handwash sink at kitchen, employee provided
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. Vacuum package sea food.
In-use utensil stored in standing water less than 135 degrees Fahrenheit...scoop, spatula at 78F water, manager removed.
No handwashing sign provided at a hand sink used by food employees at kitchen
Dec 19, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 5 high priority.
5 High priority7 Intermediate0 Basic
Show 12 findings ▾
Cook-chill reduced oxygen packaged food not packaged immediately after cooking and before reaching below 135 degrees Fahrenheit. Observe with chicken sauce
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. Observe sushi chef touching raw salmon that will be used for raw sushi with bare hands. Operator washed hands and put on gloves.
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Observe with red snapper in Rop not frozen.
Raw animal food stored over/not properly separated from ready-to-eat food. 1)Observed raw fish above cooked fish in walk-in refrigerator. Operator placed raw fish on lower shelf. 2) observed raw beef above cooked chicken.. Operator placed cooked chicken on different shelf. **3) observed raw fish above cooked chicken in draw refrigerator. Operator placed raw fish in lower draw. Corrected On-SiteCorrected On-SiteRepeat ViolationAdmin Complaint**
Stop Sale issued due to adulteration of food product. Observe with red snapper in Rop not frozen.
Clam/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Observed with oysters and clam not in chronological order.
Clam/oyster tags not marked with last date served. Observed with clams and Oysters no date last sold.
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved variance from the Division of Hotels and Restaurants.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observe at Sushi refrigerator; tuna at 3:23 with 4.75 hours left (53F - Cooling) at 3:55 57°f. Operator placed ice bags on top of fish.
Food-contact surface soiled with food debris, mold-like substance or slime. Observe can opener soiled with food debris and ice machine soiled with mold like substance.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. The sou chef Chris stated there is no way to check temperature of dishwasher "
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.
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.