BENNYS ON THE BEACH OCEANWALK
10 S OCEAN BLVD UNIT 7-8, Lake Worth Beach FL 33460 · 561.247.7245
Last inspected May 19, 2026 · 13 visits since August 2023
OCT 24
MAR 25
MAY 25
MAR 26
MAY 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found 1 on white cutting board on cook line cooler. 1 on inverted clean plates edge 1 on green cutting board on shelf by three compartment sink.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
6 cases · $2,840
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2022029446 | May 16, 2022 | Jan 20, 2023 | $440 |
| 2--2021015899 | Mar 11, 2021 | May 19, 2021 | $400 |
| 2--2021001776 | Nov 19, 2020 | Feb 16, 2021 | $400 |
| 2--2019055746 | Oct 26, 2019 | Nov 20, 2019 | $400 |
| 2--2017021093 | Apr 10, 2017 | May 25, 2017 | $800 |
| 2--2017008186 | Feb 9, 2017 | Mar 10, 2017 | $400 |
Inspection history
13 visits, newest first
May 19, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 18, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority2 Intermediate1 Basic
Show 7 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. Bar Dishwasher (Chlorine 0ppm). Operator adjusted sanitizer line and primed machine, retesting at 100ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Pan of raw fish stored on top of ready to eat rice in salad prep cooler. Operator voluntarily discarded fish.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic in oil (58F - Cold Holding); asparagus (58F - Cold Holding) not prepped or portioned today stored in cook line flip top cooler. Per operator items were moved from walk in cooler less than 2 hours ago. Operator moved items to neighboring cooler. ricotta (50F - Cold Holding); housemade ranch (48F - Cold Holding); cooked rice (53F - Cold Holding) not prepped or portioned today stored in salad prep flip top. Per operator, items were moved from walk in cooler less than 2 hours ago. Operator moved items to neighboring cooler to chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pulled pork (125F - Hot Holding) held in double pan inside of flat top pan. Per operator, items were reheated and held for less than 2 hours ago. Operator removed double pan and began reheating to 165.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzles soiled in bar area.
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. Operator is using reduced oxygen packaging to stored raw fish and cured meats.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Mar 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Raw fish scraps stored in walk in freezer not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale.
Stop Sale issued due to food not being in a wholesome, sound condition. Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method.
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. No time mark on melted butter stored on time on stove top. Per operator, item was held for less than 2 hours. Operator time marked.
Clam/oyster tags not marked with last date served.
No tag on/for original container of raw, in-shell clams stored in walk in cooler. Operator located tag and placed it with batch in walk in cooler.
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. Raw fish scraps stored in walk in freezer vacuum packaged on site.
Wiping cloth sanitizing solution stored on the floor. By salad prep area. Operator elevated.
May 27, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, lobster bisque (56F - Cooling) since previous day. Item did not reach 41F within 6 hours. See stop sale.
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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk in cooler, lobster bisque (56F - Cooling) since previous day. Item did not reach 41F within 6 hours. See stop sale.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine with mold like substance.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted. Operator inverted all buckets.
May 16, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Seatings removed and sushi bar added. No Plan Review. As per operator sushi bar earnings goes to Benny's and it's part of the Benny's.
Mar 12, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ( Coleslaw 46 f, cut tomatoes 46, Garlic butter 48 f cooling overnight in the reach in cooler, sliced Swiss cheese 45 f, sliced turkey 48 f, not prepared or portioned today checked backup cooler coleslaw 28 f cut tomatoes were 30 f both prepared on 03/10 marked not prepared or portioned today
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. clarified Garlic butter 48 f cooling overnight in the reach in cooler, paella rice 54 f cooling over night in tightly covered container. Not handled in any manner today
No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Seatings removed and sushi bar added. No Plan Review. As per operator sushi bar earnings goes to Benny's and it's part of the Benny's.
Old labels stuck to food containers after cleaning. On containers stored on clean dishes shelve in dry food storage room.
Mar 11, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 7 high priority.
7 High priority5 Intermediate3 Basic
Show 15 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Clarified Garlic butter 48 f cooling overnight in the reach in cooler. paella rice 54 f cooling over night in tightly covered container. Not handled in any manner today
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. clarified Garlic butter 48 f cooling overnight in the reach in cooler, paella rice 54 f cooling over night in tightly covered container. Not handled in any manner today
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. Bar dishwasher chlorine 0 ppm.
Live, small flying insects found 1 on white cutting board on cook line cooler. 1 on inverted clean plates edge 1 on green cutting board on shelf by three compartment sink.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. ( Coleslaw 46 f, cut tomatoes 46, sliced Swiss cheese 45 f, sliced turkey 48 f, not prepared or portioned today checked backup cooler coleslaw 28 f cut tomatoes were 30 f both prepared on 03/10 as marked )
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ( Coleslaw 46 f, cut tomatoes 46, Garlic butter 48 f cooling overnight in the reach in cooler, sliced Swiss cheese 45 f, sliced turkey 48 f, not prepared or portioned today checked backup cooler coleslaw 28 f cut tomatoes were 30 f both prepared on 03/10 marked not prepared or portioned today
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. Sushi rice. Employee marked the time.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. clarified Garlic butter 48 f cooling overnight in the reach in cooler, paella rice 54 f cooling over night in tightly covered container. Not handled in any manner today
No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Seatings removed and sushi bar added. No Plan Review. As per operator sushi bar earnings goes to Benny's and it's part of the Benny's.
No soap provided at handwash sink. At hand wash sink by the office. Employee stocked the dispenser.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Operator printed one and posted.
Spray bottle containing toxic substance not labeled. Pink color spray bottle not labeled at main bar.
Equipment and utensils not properly air-dried - wet nesting. Glasses are server station.
Old labels stuck to food containers after cleaning. On containers stored on clean dishes shelve in dry food storage room.
Time/temperature control for safety food thawed in an improper manner. Seafood mix thawing at room temperature in a container in prep sink. Still frozen solid. Manager turned on cold water.
Oct 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority6 Intermediate0 Basic
Show 8 findings ▾
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. Dish washer observed touching garage bin and wet wiping cloth and then rinsed hands with spray hose in triple sink. Dish washer then proceeded to handle unclean dishes at dish machine before putting away clean dishes. Educated employees on proper handwashing between dirty and clean dishes.
Toxic substance/chemical improperly stored. Hand sanitizer on shelf with ketchup and seasonings Removed
Clam/mussel/oyster tags not marked with last date served. Oyster tags
Employee washed hands in a sink other than an approved handwash sink. Dish washer observed rinsing hands with spray hose in triple sink
Equipment drain line draining into handwash sink. AC draining into hand sink at dish wash area
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw oysters on menus
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service.
Spray bottle containing toxic substance not labeled. At triple sink
Jun 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 8 high priority.
8 High priority2 Intermediate0 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk-in cooler; cooked rice (71F - Cooling 3:50pm). Operator stated rice cooling since 12:00pm, stored in full, deep pan with tight fitting lid, did not reach 70F within 2 hours. See Stop Sale.
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. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk-in cooler; cooked rice (71F - Cooling 3:50pm). Operator stated rice cooling since 12:00pm, stored in full, deep pan with tight fitting lid, did not reach 70F within 2 hours. See Stop Sale.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in freezer; 1/3 pan of raw salmon stored over fries. Operator removed raw salmon.
Raw animal food stored over/not properly separated from ready-to-eat food. At cook line corner flip top cooler; raw scallops stored over tortillas. Operator removed raw scallops.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Cook line corner flip top cooler; cooked corn with diced tomatoes (48F - Cold Holding). Operator stated not prepared or portioned today, held in cooler over 4 hours. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Cook line corner flip top cooler; cooked corn with diced tomatoes (48F - Cold Holding). Operator stated not prepared or portioned today, held in cooler over 4 hours. See Stop Sale.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At Cook line corner flip top cooler; goat cheese (50F - Ambient Cooling 2:25pm/49F - Ambient Cooling 3:50pm); coleslaw (48F - Ambient Cooling/48F - Ambient Cooling 3:50pm). Operator stated items prepared at 10:30 am, did not reach 41F within 4 hours. See Stop Sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At Cook line corner flip top cooler; goat cheese (50F - Ambient Cooling 2:25pm/49F - Ambient Cooling 3:50pm); coleslaw (48F - Ambient Cooling/48F - Ambient Cooling 3:50pm). Operator stated items prepared at 10:30 am, did not reach 41F within 4 hours. See Stop Sale.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Cook line corner flip top cooler; cooked broccolini (49F - Cooling 2:25pm/49F - Cooling 3:50). Operator stated broccolini was blanched at 10:30am, at this rate will not reach 41 within a total of 6 hours, moved to freezer to facilitate faster cooling.
No paper towels or mechanical hand drying device provided at handwash sink. At both kitchen hand wash sinks; no paper towels. Operator provided paper towels.
Feb 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at mop sink.
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 34°F in walk in cooler not removed from packaging. Operator removed from packaging during inspection.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength 0ppm in prep area. Operator set up fresh solution at 200ppm.
Aug 30, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 23, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 5 high priority.
5 High priority3 Intermediate4 Basic
Show 12 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. Dishwasher (Chlorine 100ppm) in kitchen. set up Triple Sink (Quaternary 200ppm)
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over lettuce in salad cooler. Removed
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (48F - Cold Holding); crab mix (48F - Cold Holding) sautée cooler on cook line. Per chef food not prepped or portioned today. In unit over night.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced tomatoes (48F - Cold Holding); crab mix (48F - Cold Holding) sautée cooler on cook line. Per chef food not prepped or portioned today. In unit over night.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (112F - Hot Holding); hollandaise (118F - Hot Holding) on cook line flat top. Per operator food out less than four hours. Reheated to 165F
Handwash sink used for purposes other than handwashing. Employee filling water pitchers in hand sink at cook line
No soap provided at handwash sink. At bar
Spray bottle containing toxic substance not labeled. Spray bottle with pink solution at bar.
Bowl or other container with no handle used to dispense food. Bowl as scoop in rice in dry storage
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in both walk in coolers
Wiping cloth sanitizing solution stored on the floor. On cook line. at server station in dining room. at bar in dining room
Working containers of food removed from original container not identified by common name. Flour on cook line sugar container in dry storage
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.