BEACH DINER
11362 SAN JOSE BLVD STE 10& 11, Jacksonville FL 32223 · 9046165500
Last inspected Aug 13, 2026 · 10 visits since July 2023
AUG 24
NOV 24
AUG 25
DEC 25
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Wastewater on ground of establishment. Waste water from undetermined leak under cookline equipment onto floor by cookline / prepline. Manager had water mopped up and fan placed to attempt to dry off water with Some improvement.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Aug 13, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
Misrepresentation of a fruit or fruit juice. Observed "Fresh Florida Orange Juice" on the menu. Person in charge states is utilizing commercially bottled juice, not squeezing on site.
Aug 11, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In far right sandwich fliptop hummus, egg salad, cheese, cheese, tuna 45-52F. Person in charge states has been in unit for approximately 2 hours, began icing down. In walk in cooler chicken, deli meat, deli meat 44-45F. Person in charge states just had recent delivery. Person in charge opened walk in freezer door to rapidly chill. In server line reach in cooler milk at 50F. Person in charge states is taken in and out of unit, recommend holding on time.
Misrepresentation of a fruit or fruit juice. Observed "Fresh Florida Orange Juice" on the menu. Person in charge states is utilizing commercially bottled juice, not squeezing on site.
Aug 10, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 5 high priority.
5 High priority7 Intermediate3 Basic
Show 15 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine in use testing at 0ppm. Also, in use triple sink sanitizer section testing at 0ppm quatanery ammonium. Person in charge replaced sanitizer at dishmachine and retested at 100ppm by end of inspection. Person in charge began remaking triple sink, tested at 50ppm chlorine.
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. Observed dishwasher handle dirty dishware, then handle clean dishware without hand wash. Also, observed employee on cookline wash hands at prep sink without soap. Person in charge coached employees who washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In far right sandwich fliptop hummus, egg salad, cheese, cheese, tuna 45-52F. Person in charge states has been in unit for approximately 2 hours, began icing down. In walk in cooler chicken, deli meat, deli meat 44-45F. Person in charge states just had recent delivery. Person in charge opened walk in freezer door to rapidly chill. In server line reach in cooler milk at 50F. Person in charge states is taken in and out of unit, recommend holding on time.
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. Establishment is utilizing time frames per board in kitchen. Per person in charge all items were brought out less than 1 hour ago, would like to hold on time mark instead of time frame. Marked appropriately during inspection and discussed time requirements.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage stored on top of bacon in steam well at 108F. Person in charge added to time during inspection.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ One manager with expired training 8.2025 at time of inspection.
Handwash sink not accessible for employee use at all times. Hand wash sink at dishmachine blocked by stacked buckets of chemicals, bags of linens. Person in charge made accessible during inspection. Also, server hand wash sink utilized as dump sink as evidenced by ice in sink.
Misrepresentation of a fruit or fruit juice. Observed "Fresh Florida Orange Juice" on the menu. Person in charge states is utilizing commercially bottled juice, not squeezing on site.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Person in charge unable to provide test strips for chlorine or quatanery ammonium during inspection. Utilize both at establishment.
No soap provided at handwash sink. Soap, paper towels and hand wash sign missing from hand wash sink by dishmachine. Also, hand wash sign missing from hand wash sink on far right cookline. Person in charge provided soap and paper towels.
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. All but one employee training certificate expired at time of inspection.
Spray bottle containing toxic substance not labeled. Observed clear spray bottles at server drink area unlabeled. Person in charge states is cleaner, labeled appropriately.
Cloth used as a food-contact surface. Observed biscuits in steam table in direct contact with cloths.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cabinet under hand wash sink at coffee bar area with debit accumulated. Fans in dishpit area with dust accumulation.
Water leaking from pipe and/or faucet/handle. Hand wash sink faucet in kitchen on far right side of server area leaks when in use. Also, drain cover missing at mop sink.
Dec 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate10 Basic
Show 16 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. 4 Packages of raw mahi in kitchen, fully thawed out, still inside packages and not cut or pierced. Stop sale issued.
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. Individual butters at wait-station on Time Temperature Controlled for Safety marked on board from 6-10am, but new batch was added at 8 am. Establishment wishes to hold that batch till 12 noon. No time mark on container for 8 am. Marked by manger. ( explained requirements to Person In Charge ).
Handwash sink not accessible for employee use at all times. Hand Wash Sink by ice machine blocked by equipment.
Handwash sink used for purposes other than handwashing. Utensils in rear Hand Wash Sink by prep line. Moved by manager.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at Hand Wash Sink by ice machine.
Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at Dish machine line. Degreaser.
Bowl or other container with no handle used to dispense food. Plate as scoop in cooked potatoes. make table.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Black-like/ mold-like substance buildup on ceiling vent. Kitchen.
Cloth used as a food-contact surface. Cloth on cut oranges. Cooler.
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. 4 Packages of raw mahi in kitchen, fully thawed out, still inside packages and not cut or pierced. Stop sale issued.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage container on prep area. Moved by manager.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on cutting board. Kitchen. Employee jackets on food storage rack. Employee clothing next to single service items. Wait-station.
Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Condensation drip in walk in cooler from ceiling vent.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled cooler gaskets. Prep line.
Aug 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate11 Basic
Show 13 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at kitchen Hand Wash Sink, ice machine area. Replaced by manger.
Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at Dish machine line. Sanitizer.
Bowl or other container with no handle used to dispense food. Bowl as scoop in spices.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Prep line.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty ceiling tiles. Rear exit of kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks container next to single service gloves. Wait-station. Moved by manager.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Condensation drip on walk in cooler from AC vent. (Bowl placed to collect dripping water. )
Interior of oven/microwave has accumulation of black substance/grease/food debris. Soiled interior of oven. ( not in use).
Interior of refrigerator or freezer in disrepair/has exposed insulation. Loose / torn cooler insulation. Prep line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled side of cook line equipment.
Standing water in bottom of reach-in-cooler. Standing water in base of prep line cooler.
Water leaking from pipe and/or faucet/handle. Leaking faucet at Dish machine Hand Wash Sink.
Nov 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate6 Basic
Show 10 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. Employee handled toast with bare hand contact. Employee discarded item.
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. Container of individual butters at frontline with no time mark. Employee marked container. Placed at about 6 am.
No handwash sink for employees. Gallon jug in Hand Wash Sink by ice machine Moved by manager.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at Hand Wash Sink by ice machine.
Buildup of food debris/soil residue on equipment door handles. soiled exterior of equipment including handles to coolers.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty ceiling tiles by rear exit.
Drain cover(s) missing. Missing drain cover at mop sink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal items cell phone on slicer. Moved by manager.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Soiled interior of oven.
Standing water in bottom of reach-in-cooler. Standing water in base of reach in cooler at wait-station.
Aug 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Dish machine employee touched floor while searching for test strips and continued in handling Dish machine equipment/ food containers with changing gloves or washing hands. Manager intervened.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Packaged Mahi-mahi at 84° (thawing) Per Person In Charge. Items were placed about 20 mins ago. Items removed from packaging, and immediately iced down )
Handwash sink not accessible for employee use at all times. Dish machine Hand Wash Sink blocked by large container. (Also used for filling container with water ). Manager intervened.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty ceiling tile above food prep area. Near corner kitchen prep area by 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. Packaged mahi-mahi, with labeling indicating packaging should be cut/pierced, not cut or pierced thawing in sink. (Same item at 84°).
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink container on food prep cutting board. Moved by manager.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly paper by cleaned utensils/ food near Dish machine line.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Minor tear on walk in cooler gasket.
Wet wiping cloth not stored in sanitizing solution between uses. 1 wet wipes on counter in : kitchen by prep table.
Jan 10, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 9, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 2 high priority.
2 High priority1 Intermediate12 Basic
Show 15 findings ▾
Wastewater on ground of establishment. Waste water from undetermined leak under cookline equipment onto floor by cookline / prepline. Manager had water mopped up and fan placed to attempt to dry off water with Some improvement.
Medicine not labeled properly. Personal medicine, multiple, by Single Service containers at wait station. Moved by manager.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment has no chlorine test strips available.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Coolers and walk in cooler.
Ceiling tile missing. Missing ceiling tile by rear prep area
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty ceiling tiles above rear prep area.
Condensation or other drainage not disposed of according to law. Condensation drip from air conditioning vents walk in cooler onto foods on rack. Fruits,eggs, wrapped cheese. Items Moved by manager.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered, in use drink container, on kitchen prep table. Employee drink containers by Dish Machine line.
Food stored in a location that is exposed to splash/dust. Fruits, eggs, wrapped cheese stored under significant condensation drip from ceiling vent in walk in cooler. Items Moved by manager.
In-use knife/knives stored in cracks between pieces of equipment. Knife between equipment at cookline. Moved by manager.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Prep table cooler with torn insulation.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled base of drawer cooler. Freezer.
Reach-in cooler interior/shelves have accumulation of soil residues. Soiled base of Reach in cooler at wait station.
Standing water in bottom of reach-in-cooler. Standing water in base of Reach in cooler at wait station.
Working containers of food removed from original container not identified by common name. Cooked, prepped potatoes date marked 1/27. Per Person In Charge. Items incorrectly marked. Correct date placed on potatoes.
Jul 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate6 Basic
Show 6 findings ▾
Building components, attachments or fixtures in poor repair. Dusty portable fan by Dish Machine line. Moved by manager.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Employee personal food not properly identified and segregated from food to be served to the public. Opened Employee drink containers with restaurant foods in walk in cooler. Moved by manager.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food service employees with bracelets/ large jewelry.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Condensation drip from ceiling vents in walk in cooler and by cookline vents.
Raw fruits/vegetables not washed prior to preparation. Avocado not adequately washed before prep. Old labels still on. make table.
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.