BEACH HOUSE BAR AND GRILLE
8375 GULF BLVD, Navarre FL 32566 · 720-844-0727
Last inspected May 13, 2026 · 6 visits since November 2023
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Upon inspection, observed cooked shrimp 46f in lower make bar cooler # 1, for an undetermined amount of time per employee.
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Stop Sale issued due to food not being in a wholesome, sound condition. Upon inspection, observed thawed redfish fillets in grill low boy cooler in ROP packaging that stated to be fully removed before thawing.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Upon inspection, observed cooked shrimp 46f in lower make bar cooler # 1, for an undetermined amount of time per employee.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upon inspection, observed cooked shrimp 46f in lower make bar cooler # 1, for an undetermined amount of time per employee.
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/
Show the remaining 1 finding ▾
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. Upon inspection, observed thawed redfish fillets in grill low boy cooler in ROP packaging that stated to be fully removed before thawing.
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Stop Sale issued due to adulteration of food product. Reduced oxygen packages of salmon and tuna thawed without being removed from packaged bearing label to do so.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fish 63f held overnight in reach-in cooler. Upon Observation, breaker flipped on cooler anyway left without power for an undetermined amount of time.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish 63f held overnight in reach-in cooler. Upon Observation, breaker flipped on cooler anyway left without power for an undetermined amount of time. Operator began removing items before temperature could be taken. See stop sale.
Handwash sink used for purposes other than handwashing. Hand wash sink near mop sink used to store chemicals. Operator removed items during inspection.
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. Reduced oxygen packages of salmon and tuna thawed without being removed from packaged bearing label to do so. See stop sale.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Handwash sink used for purposes other than handwashing. Utensils in handwashing sink at end of cook line. Employees removed utensils and sanitized sink during inspection.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in back right corner of walk in freezer. No contamination of food items observed.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Clam/mussel/oyster tags not marked with last date served: None of the fresh mussel tags were date marked. Inspector explained to the Executive Chef the proper procedures for the tags.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Clam/mussel/oyster tags not marked with last date served.
Cutting board has cut marks and is no longer cleanable. Cutting board at salad prep bar worn with cuts/scoring.
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.