BENNY'S ON THE BEACH
10 S OCEAN BLVD, Lake Worth FL 33460 · 917.849.9260
Last inspected Mar 12, 2026 · 9 visits since December 2023
OCT 24
FEB 25
MAY 25
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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 putting together 8 toasted bread with bare hands. Explained.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $2,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025073748 | Sep 8, 2025 | Oct 23, 2025 | $600 |
| 2--2025046338 | May 29, 2025 | Jul 14, 2025 | $400 |
| 2--2025029851 | Feb 21, 2025 | May 6, 2025 | $600 |
| 2--2019055728 | Oct 28, 2019 | Dec 3, 2019 | $800 |
| 2--2019014759 | Mar 11, 2019 | Apr 11, 2019 | $200 |
Inspection history
9 visits, newest first
Mar 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw whole shell eggs stored above ready to eat sliced cheese in cook line reach in cooler. Employee reorganized.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Triple sink quaternary solution tested at 400+. Operator drained solution.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked mushrooms (68F - Cooling for 1 hour 10 minutes at 9:40, 71F at 10:20) cooling a room temperature near oven in kitchen prep area. Operator moved to walk in cooler. cooked potatoes (48F - Cooling for 1 hour 30 minute at 10:05, 48F at 10:25) cooling in deep filled covered container in walk in cooler. Operator removed covering to help increase cooling rate.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin in back dry storage room.
Show the remaining 1 finding ▾
In-use utensil not stored above the top of time/temperature control for safety food and rim of the container. Hard boiled egg slicer stored directly on top of hard boiled eggs in salad prep cooler. Employee removed.
Sep 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
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. At cook line, low boy refrigerator door at fry station does not close properly, allowing food to not hold proper temperatures. Advised operator to not store any temperature controlled foods in unit until repaired.
Interior of refrigerator or freezer in disrepair/has exposed insulation. At cook line, low boy refrigerator door in disrepair, Insulation exposed.
Sep 8, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At cook line low boy, raw shell eggs stored over cooked potatoes. Advised operator of proper storage. Operator stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top coolers top and bottom portion, ranch dressing (65F - Cold Holding); coleslaw (56F - Cold Holding); diced tomato relish (48F - Cold Holding); Caesar dressing (46F - Cold Holding); sour cream (50F - Cold Holding); raw fish (49F - Cold Holding); raw shrimp (47F - Cold Holding), not prepared or portioned today. Operator stated items held in unit approximately 2 hours. Advised operator of proper cold holding parameters. Operator placed items into ice bath to quick chill.
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. At cook line, low boy refrigerator door at fry station does not close properly, allowing food to not hold proper temperatures. Advised operator to not store any temperature controlled foods in unit until repaired.
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. At walk in cooler, vacuum sealed fish thawed. Per operator, fish was thawed less than 1 hour prior. Operator removed fish from vacuum sealed package.
Interior of refrigerator or freezer in disrepair/has exposed insulation. At cook line, low boy refrigerator door in disrepair, Insulation exposed.
May 29, 2025Administrative complaint recommendedComplaint Investigation
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 ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At kitchen, raw shell eggs stored over sweet cream. Advised operator of proper storage. Operator stored correctly.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At kitchen, coleslaw (46F - Cooling)@11:40 since 9:00, 46F @12:08, at the current rate, product will not reach 41F within 4 hours. Operator discarded product.
Feb 22, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored on top of pastry sauce in pastry cooler. Explained and employee removed the raw shell eggs.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. goat cheese 46 f, Swiss cheese 46 f in reach in coolers on cook line not prepared or portioned today. Cooked shrimps 45 f, fish dip 46 f, cooked chicken 46 f, hard boiled eggs 47 f in salad cooler. All cold holding. Not prepared or portioned today. Overnight in this cooler Sweet cream cheese 51 f, cooked chicken breast 47 f held overnight in pastry cooler. Not prepared or portioned today.
Handwash sink used for purposes other than handwashing. 25 lb Raw Fish 48-60 f, 20 lb raw shrimps 54 f both thawing at room temperature in large utility hand sink by entrance to dishwasher and walk in cooler, employee removed both.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water knob not working. Water temperature 70 f
Exterior door has a gap at the threshold that opens to the outside. Back door by the kitchen.
Feb 21, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 25 violations recorded, 12 high priority.
12 High priority4 Intermediate9 Basic
Show 25 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. vegetable stock 46 f cooling overnight
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. vegetable stock 46 f cooling overnight
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee handled raw fish then put on gloves without washing hands to handle chopped onions.
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 putting together 8 toasted bread with bare hands. Explained.
Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Employee putting together 8 toasted bread with bare hands. Explained.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored on top of pastry sauce in pastry cooler. Explained and employee removed the raw shell eggs.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Flat of raw shell eggs stored on counter at pastry station. Raw shell eggs ambient air temperature 63 f. Employee moved eggs to reach in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 25 lb Raw Fish ( Mahi )48-60 f, 20 lb raw shrimps 54 f both thawing at room temperature in large utility hand sink by entrance to dishwasher and walk in cooler, Cooked shrimps 45 f, fish dip 46 f, cooked chicken 46 f, hard boiled eggs 47 f in salad cooler. All cold holding. Not prepared or portioned today. Overnight in this cooler Sweet cream cheese 51 f, cooked chicken breast 47 f held overnight in pastry cooler. Not prepared or portioned today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. goat cheese 46 f, Swiss cheese 46 f in reach in coolers on cook line not prepared or portioned today. Cooked shrimps 45 f, fish dip 46 f, cooked chicken 46 f, hard boiled eggs 47 f in salad cooler. All cold holding. Not prepared or portioned today. Overnight in this cooler Sweet cream cheese 51 f, cooked chicken breast 47 f held overnight in pastry cooler. Not prepared or portioned today.
Time/temperature control for safety food re-served to customers. Unused Butter packets from the previous guest not discarded. reserved to the guests. Explained. Manager discarded the butter packets.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing at hose Bibb at dipper well at pastry station.
Establishment advertised fresh juice, but juice was not prepared within 12 hours of sale and/or juice contains additives. On menu advertising Fresh squeezed juice pineapple, watermelon,grapefruit. Fresh pineapple juice was squeezed on 02/20/2025 morning as per label and manager.today is 02/21/2025.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Pancake batter 68 f at 09:34 am as per manager prepared 5 minutes ago. Second temperaturé 68 f at 9:56 am. At this rate of ambient cooling it will not reach 41 or colder within 4 hours vegetable stock 46 f cooling overnight
Handwash sink used for purposes other than handwashing. 25 lb Raw Fish 48-60 f, 20 lb raw shrimps 54 f both thawing at room temperature in large utility hand sink by entrance to dishwasher and walk in cooler, employee removed both.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water knob not working. Water temperature 70 f
Bowl or other container with no handle used to dispense food. Server used glass to scoop ice for beverage at soda station. Explained and she used scoop.
Dead roaches on premises.3 dead roaches near hotwater heater in dry food storage room. Employee cleaned. 1 dead roach next to ice machine by walk in freezer. This is separate room far away from the kitchen. Employee cleaned.
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. Employee drinking from open beverage container at server station upstairs. He put lid on the cup.
Employee with no hair restraint while engaging in food preparation. Cook preparing food without any hair restraint for loose head hair. Explained. He put on hat.
Exterior door has a gap at the threshold that opens to the outside. Back door by the kitchen.
Food stored on floor. Boxes of fish stored on floor in walk in freezer.
In-use wet wiping cloth/towel used under cutting board. Employee removed the cloth towel
Single-service articles not stored inverted or protected from contamination. Clamshell to go containers, platters and lids in dry food storage area. Manager inverted
Time/temperature control for safety food thawed in an improper manner. 25 lb Raw Fish ( Mahi )48-60 f, 20 lb raw shrimps 54 f both thawing at room temperature in large utility hand sink by entrance to dishwasher and walk in cooler,
Oct 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Chef observed handling raw fish with gloves. Gloves changed to handle waffle batter. Hands were not washed before putting new gloves on. Educated operator on site.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (54F - Cold Holding) flip top cooler end of cook line. Not prepped or portioned today. Placed in cooler less than four hours. Over stocked and flip top left open across from stove. Removed and placed in cooler
Spray bottle containing toxic substance not labeled. Server station upstairs
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. Tuna on cook line Removed from packaging
No handwashing sign provided at a hand sink used by food employees. Server station upstairs
Working containers of food removed from original container not identified by common name. Flour on cook line and bakery area
Feb 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. 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. Tuna at cook line 41°F, removed from freezer yesterday, stored inside ROP.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage (93°F - Hot Holding) cooked 1.5 hours ago in double pan on grill. Cook reheated sausage to 166°F for further hot holding.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Traditional poached eggs, California toasted croissant with poached eggs, Lots of Lobster with poached eggs, Bagel and Lox, Seaside Skillet with two over easy eggs, Ahi Tuna Tostada undercooked blackened tuna. All above food items contain raw, undercooked animal foods. All items were marked during the 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. Tuna at cook line 41°F, removed from freezer yesterday, stored inside ROP. See stop sale.
Dec 4, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
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. Tuna on cook line
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm) on cook line. Remade Sanitizer Bucket (Quaternary 200ppm)
Working containers of food removed from original container not identified by common name. Flour on 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.