BEACH OCALA
13201 WEST HWY 326, Ocala FL 34482 · 352.351.0371
Last inspected Aug 20, 2026 · 14 visits since September 2023
AUG 24
MAY 25
SEP 25
FEB 26
AUG 26
▲ GETTING WORSE
5 inspections trending down, 17 points off where it started.
Live, small flying insects found Observed three flies in kitchen area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
14 visits, newest first
Aug 20, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate1 Basic
What the inspector wrote — 2 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside refrigerated make-table at cookline: sour cream (52F - Cold Holding); turkey (52F - Cold Holding); ham (48F - Cold Holding); sliced tomatoes (50F - Cold Holding). Manager stated the items were placed into the reach-in cooler from the walk-in cooler between 11am and 12pm. The time is now 3:15pm. The manager voluntarily discarded all the items during this inspection.
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. Refrigerated make-table at cookline has an ambient temperature of 55F.
Aug 19, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Rodent activity present as evidenced by rodent droppings found. 34 rodent droppings on top of water heater inside maintenance storage room. This room is only accessible from outdoors.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside refrigerated make-table at cookline: sour cream (52F - Cold Holding); turkey (52F - Cold Holding); ham (48F - Cold Holding); sliced tomatoes (50F - Cold Holding). Manager stated the items were placed into the reach-in cooler from the walk-in cooler between 11am and 12pm. The time is now 3:15pm. The manager voluntarily discarded all the items during this inspection.
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. Refrigerated make-table at cookline has an ambient temperature of 55F.
Aug 18, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 4 high priority.
4 High priority0 Intermediate10 Basic
Show 14 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Establishment is open and serving food to the public with an expired license. License expired 06/01/2026. The license was renewed during this inspection.
Rodent activity present as evidenced by rodent droppings found. 34 rodent droppings on top of water heater inside maintenance storage room. This room is only accessible from outdoors.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Inside refrigerated make-table at cookline: sour cream (52F - Cold Holding); turkey (52F - Cold Holding); ham (48F - Cold Holding); sliced tomatoes (50F - Cold Holding). Manager stated the items were placed into the reach-in cooler from the walk-in cooler between 11am and 12pm. The time is now 3:15pm. The manager voluntarily discarded all the items during this inspection.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. 1. Backflow prevention device missing at spigot on side of building connected to hose leading to food truck. 2. Backflow prevention device missing at threaded faucet at mop sink.
Bowl or other container with no handle used to dispense food. Single-use condiment cup without handle stored down inside container of salsa in walk-in cooler.
Building components, attachments or fixtures in poor repair. Holes in floor of side porch area beside building.
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. Refrigerated make-table at cookline has an ambient temperature of 55F.
Garbage can located outside has no lid or lid open/broken. Trash can without lid behind building, beside trailer.
Garbage on the ground and/or pad around dumpster. Trash and discarded hoses on ground beside dumpster.
High grass/weeds surrounding building. Tall weeds around dumpster.
Plumbing system improperly installed or repaired. Missing pipe below mop sink.
Standing water in bottom of reach-in-cooler. Standing water in bottom of cooler in bar area.
Unclean building components, attachments or fixtures. 1. Wall below three-compartment sink in kitchen soiled with mold-like substance. 2. Wall in kitchen at cookline soiled with dust. 3. Floor below equipment in bar area soiled with dirt and/or debris. 4. Wire shelving on wall in kitchen soiled with grease.
Unnecessary items/unused equipment on the premises. Unused cooler and warmer in rear storage room.
Feb 11, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 10, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 2 high priority.
2 High priority5 Intermediate5 Basic
Show 12 findings ▾
Dented/rusted cans present. See stop sale. Can of yams stored in dry storage area.
Live, small flying insects found Observed approximately 15 flies in back of kitchen near back door.
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. No written procedure available. Inspector provided operator with written procedure.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line reach-in cooler stained. Potato press next to three compartment sink soiled with food debris.
Handwash sink used for purposes other than handwashing. Lid stored in hand washing sink next to back door. Manager removed lid during inspection.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for three employees.
Spray bottle containing toxic substance not labeled. Spray bottle of cleaner in bar area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on shelf above kitchen prep table.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer in upstairs storage area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves above three compartment sink.
Standing water in floor drain/floor drain draining very slowly. Floor in bar area covered with old paper.
Toilet/urinal not flushing/functioning properly. Urinal in men's restroom.
Sep 26, 2025Call Back - Admin. complaint recommendedRoutine Inspection
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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler next to oven: ham (45F - Cold Holding); turkey (45F - Cold Holding); sour cream (46F - Cold Holding); cheese (45F - Cold Holding); tomatoes (46F - Cold Holding). Employee stated items placed in cooler three hours prior to temperature being taken. Employee placed items in reach-in freezer to reduce temperature to 41F. Items stored in walk-in cooler: hamburger (45F - Cold Holding); turkey (46F - Cold Holding); ham (45F - Cold Holding); bacon (45F - Cold Holding); pork (46F - Cold Holding). Manager stated items were at proper temperature at 11:00 am and door was propped open for a delivery.
Worn, torn and/or soiled floors/carpeting. Floor in bar area.
Sep 23, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority3 Intermediate5 Basic
Show 12 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped face with paper towel and handled chicken without washing hands.
Live, small flying insects found Observed three flies in kitchen area.
Operating with an expired Division of Hotels and Restaurants license. License expired on 6/1/2025. Establishment is open and serving to the public.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler next to oven: ham (45F - Cold Holding); turkey (45F - Cold Holding); sour cream (46F - Cold Holding); cheese (45F - Cold Holding); tomatoes (46F - Cold Holding). Employee stated items placed in cooler three hours prior to temperature being taken. Employee placed items in reach-in freezer to reduce temperature to 41F. Items stored in walk-in cooler: hamburger (45F - Cold Holding); turkey (46F - Cold Holding); ham (45F - Cold Holding); bacon (45F - Cold Holding); pork (46F - Cold Holding). Manager stated items were at proper temperature at 11:00 am and door was propped open for a delivery.
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. No written procedure available. Inspector provided operator with written procedure.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler next to oven. Potatoes press next to three compartment sink. Yellow cutting board stored behind three compartment sink faucet.
No probe thermometer provided to measure temperature of food products. No probe thermometer available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk-in cooler. Hand washing sink next to three compartment sink.
Reach-in cooler shelves with rust that has pitted the surface. Walk-in cooler shelves.
Standing water in bottom of reach-in-cooler. Beer reach-in cooler in bar area.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on reach-in cooler next to oven. Employee removed cloth during inspection.
Worn, torn and/or soiled floors/carpeting. Floor in bar area.
May 20, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 2 high priority.
2 High priority3 Intermediate7 Basic
Show 12 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Sliced ham with date mark of 05/13 on shelf inside walk-in cooler. Manager discarded the ham during this inspection.
Live, small flying insects found 1. Two flies on trash can in kitchen in prep area. 2. Two flies flying in bar area, near three-compartment sink. 3. One fly flying in lobby, crawling on table near front door.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at refrigerated make-table stained with orange substance.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Manager provided eight photocopies of Florida Restaurant and Lodging Association and National Registry of Food Safety Professionals food handler certificates.
Well water testing report/documentation is not available upon request. Well testing report from within the last 12 months unavailable.
Cutting board has cut marks and is no longer cleanable. Cutting board at refrigerated make-table has deep cut marks and is no longer smooth and easily cleanable.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Gaskets on cooler doors in bar area soiled with mold-like substance. 2. Exterior of binder stored on shelf above prep table heavily soiled with dust and/or grease.
Open dumpster lid. Dumpster lid propped open with board. Manager closed dumpster during this inspection.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. 1. Back door of kitchen propped open, flies present in kitchen. 2 Open windows in bar area, flies present in bar area.
Unclean building components, attachments or fixtures. 1. Wall in kitchen soiled with grease and/or food debris. 2. Floor behind equipment in bar area soiled with debris.
Unnecessary items/unused equipment on the premises. Discarded refrigerator, fryer, and couch on ground near dumpster.
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Paint peeling from wall above prep table behind sandwich press in kitchen.
Aug 14, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 13, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. The following items and cold holding temperatures in the Walk-in Cooler: Tomato (46F - Cold Holding); ribs (46F - Cold Holding); beef (46F - Cold Holding); Hamburger (46F - Cold Holding); raw shelled eggs (46F - Cold Holding).All the items had been there overnight
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following items and cold holding temperatures in the Walk-in Cooler: Tomato (46F - Cold Holding); ribs (46F - Cold Holding); beef (46F - Cold Holding); Hamburger (46F - Cold Holding); raw shelled eggs (46F - Cold Holding) All the items had been there overnight
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on flip-top make table with mold like stains in grooves in kitchen. Mold like substance on the inside food contact surface of the nozzles on the soda gun dispensing machine at bar.
Spray bottle containing toxic substance not labeled. Observed spray bottle not properly labeled with identifying contents ( disinfectant ) at bar. Employee labeled
Cutting board has cut marks and is no longer cleanable. Cutting board on flip-top make table with mold like stains in grooves in kitchen.
Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Establishment using sponge on in-use food-contact surface at three-compartment sink.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in reach in freezer
Jan 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 18, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed the following items and cold holding temperatures in the Walk-in Cooler: Beef (48F - Cold Holding); Wings (47, 46F - Cold Holding); Pork (48F - Cold Holding); raw shelled eggs (46F - Cold Holding). Manager advise that the beef an pork had been purchased a couple of hour earlier, and those were moved to a reach in cooler. The wings and raw shelled eggs had been in the walk-in-cooler for two days.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed the following items and cold holding temperatures in the Walk-in Cooler: Beef (48F - Cold Holding); Wings (47, 46F - Cold Holding); Pork (48F - Cold Holding); raw shelled eggs (46F - Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on flip-top make table with mold like stains in grooves in kitchen.
Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Observed establishment using sponge on in-use food-contact surface at three-compartment sink at bar.
Nov 29, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 21, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Observed Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
Well water testing report/documentation is not available upon request. Observed establishment has a bacteriological dated November 2021.
Carbon dioxide/helium tanks not adequately secured. Observed Carbon dioxide tanks not adequately secured outside of building.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee drink and cell phone stored above prep table. Employee removed both items
Establishment using sponges on cleaned and sanitized, or in-use food-contact surface. Observed establishment using sponge on in-use food-contact surface at three-compartment sink. Employee discarded sponge.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce (tomato ) stored over ready-to-eat food ( dressings mayonnaise ) in walk in cooler. Employee moved Tomato to bottom shelf.
Working containers of food removed from original container not identified by common name. Observed working container of food removed ( sugar ) from original container not identified by common name. Manager labeled container
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.