BO'S BEACH
600 SEABREEZE BLVD, Fort Lauderdale FL 33316 · 954.616.8315
Last inspected May 27, 2026 · 13 visits since December 2023
MAR 25
MAY 25
SEP 25
MAR 26
MAY 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Cook- line, several cooking utensils on soiled water temperature (137F). Employee removed.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026038686 | Mar 31, 2026 | Jul 27, 2026 | $400 |
| 2--2025080060 | Sep 24, 2025 | Dec 22, 2025 | $800 |
| 2--2023072392 | Dec 8, 2023 | May 16, 2024 | $200 |
Inspection history
13 visits, newest first
May 27, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate3 Basic
What the inspector wrote — 8 findingsThe state's own report →
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Cook- line, several cooking utensils on soiled water temperature (137F). Employee removed.
Clam/mussel/oyster tags not marked with last date served. Oyster tag, employee placed date.
No paper towels or mechanical hand drying device provided at handwash sink. Barb-area- employee provided
No soap provided at handwash sink. Bar area, employee provided.
Show the remaining 4 findings ▾
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. Emailed to manager, printed and posted.
Equipment in poor repair. Lower cooler- next to pizza oven, leaking water into floor. No food stored inside.
In-use knife/knives stored in cracks between pieces of equipment. Two knives between flip tops, employee removed.
Plumbing system in disrepair. Slow drain from hand wash sink in bar area.
Apr 1, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Equipment in poor repair. -Lower glass cooler, behind pizza oven, leaking water on bottom and floor. No food stored inside. -flip top- breaded station- missing handle
Mar 31, 2026Administrative 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 ▾
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 00ppm), after 3rd. Attempt.
Employee switched from working with raw food to ready-to-eat food without washing hands. Gloved employee touched raw chicken breast to placed on fryer, after changed gloves and grabbed a burger bun, without washing hands first. After manager instructed, employee washed hands.
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. Food not prepared or portioned today. Walk in Cooler- white cheddar cheese (47F - Cold Holding); cooked chicken (48F - Cold Holding); coleslaw (48F - Cold Holding); portioned raw shrimps (47F - Cold Holding); feta cheese (45F - Cold Holding), per Chef, food held more than 4 hours See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. Walk in Cooler- white cheddar cheese (47F - Cold Holding); cooked chicken (48F - Cold Holding); coleslaw (48F - Cold Holding); portioned raw shrimps (47F - Cold Holding); feta cheese (45F - Cold Holding), per Chef, food held more than 4 hours See Stop Sale.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit and quaternary test kit.
No soap provided at handwash sink. Bar area- employee provided.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Cook line.
Bowl or other container with no handle used to dispense food. Handle inside flour, employee removed.
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. Observed walk in cooler door, not closing tight. Unit unable to keep time temperature control foods to 41F and below
Cutting board has cut marks and is no longer cleanable. Grill station and fry station.
Equipment in poor repair. -Lower glass cooler, behind pizza oven, leaking water on bottom and floor. No food stored inside. -flip top- breaded station- missing handle
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on top of cutting board in cook line, employee removed
Sep 24, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed French fries (126F - Hot Holding); parsley butter (112F - Hot Holding) at cook line. Per operator, foods out of temperature for approximately two hours. Operator voluntarily discarded foods.
Sep 23, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 14 violations recorded, 5 high priority.
5 High priority1 Intermediate8 Basic
Show 14 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed commercially processed milk, opened, stored inside expo line low boy cooler without date marking. Operator unsure how long milk has been stored in cooler. Stop sale.
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. Observed cooked shrimp (44-45F - Cold Holding) inside seafood cooler at pizza station. Per operator, food not prepped or portioned today; food stored in cooler overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed cooked shrimp (44-45F - Cold Holding) inside seafood cooler at pizza station. Per operator, food not prepped or portioned today; food stored in cooler overnight. See stop sale. 2) Observed pizza station// fresh garlic in oil (82F - Cold Holding). Per operator, food not prepped or portioned today; food stored out of temperature for approximately 2 hours. Operator put food inside walk in freezer to quick chill. Corrective Action Taken. 3) Observed expo line// coleslaw (58F - Cold Holding). Per operator, food not prepped or portioned today; food stored out of temperature for approximately 2 hours. Operator put food inside reach in cooler to quick chill. Corrective Action Taken.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed French fries (126F - Hot Holding); parsley butter (112F - Hot Holding) at cook line. Per operator, foods out of temperature for approximately two hours. Operator voluntarily discarded foods.
Toxic substance/chemical improperly stored. Observed spray can of gap filler insulation stored above opened case of oyster crackers, stored on dry storage shelf in kitchen. Operator removed.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed commercially processed milk, opened, stored inside expo line low boy cooler without date marking. Operator unsure how long milk has been stored in cooler. Stop sale.
Bowl or other container with no handle used to dispense food. Observed ramekins stored in multiple food containers at cook line flip top cooler, used as scoops. Operator removed.
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. Observed raw tuna, thawing, stored inside packaging indicating removal upon thawing, inside walk in cooler; tuna still frozen. Operator cut open packaging to allow oxygen flow.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1) Observed employee backpack stored on shelf next to covered bowl of flour, at pizza station. Employee removed. 2) Observed employee purse stored in dry storage shelf in front of ovens. Operator removed.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop stored inside flour bin in kitchen, handle in contact with flour. Operator properly stored.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed pizza sliced stored in 82F standing water at pizza station. Operator dumped water.
No waste receptacle installed at handwash sink provided with disposable towels. Observed no trash can located near hand wash sink in dish pit. Operator provided
Single-service articles improperly stored. Observed case of single service containers stored on floor in kitchen.
Standing water in bottom of reach-in-cooler. Observed standing water inside sliding door reach in cooler next to pizza station. Employee cleaned during inspection.
May 15, 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 ▾
Clam/mussel/oyster tags not marked with last date served. Observed oyster tags without last date served.
May 14, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Right cook line drawer cooler// raw chicken breast (50F - Cold Holding); cooked broccolini (48F - Cold Holding); raw burger patty (48F - Cold Holding). Per operator, foods not prepped or portioned today; foods stored inside cooler for approximately 3 hours. Operator put foods inside walk in freezer to quick chill.
Clam/mussel/oyster tags not marked with last date served. Observed oyster tags without last date served.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of black mold like substance on soda gun nozzle at south facing bar. Operator cleaned during inspection.
Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator removed tuna from packaging to allow oxygen flow.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bag stored above food baskets on dry storage shelf in dish pit.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handle in contact with flour inside flour bin. Operator removed.
Wiping cloth sanitizing solution stored on the floor. Observed sanitizer buckets stored on floor at south facing bar. Operator properly stored.
Mar 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 2 high priority.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Stop sale. 1) Observed stored at raw bar in kitchen. 2) Observed stored inside walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (48F - Cold Holding); raw chicken (50F - Cold Holding); raw haddock (48F - Cold Holding) inside walk in cooler. Per operator, foods not prepped or portioned today; foods out of temperature for approximately 1.5 hours. Food delivery left walk in cooler door open. Operator opened walk in freezer door to cool down walk in cooler.
Commercially processed reduced oxygen packaged tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Stop sale. 1) Observed stored at raw bar in kitchen. 2) Observed stored inside walk in cooler.
Interior of microwave has accumulation of food debris. Observed at cook line. Employee cleaned and sanitized during inspection.
May 8, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 5, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored above cooked lobster. Employee rearranged for proper storage.
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. Observed sausage (58F - Cold Holding); cheese (54F - Cold Holding) as per manager, items were not prepped or portioned today, held overnight in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed sausage (58F - Cold Holding); cheese (54F - Cold Holding) as per manager, items were not prepped or portioned today, held overnight in cooler.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed expired manager certification for Eduardo Guerra, expired Eduardo Guerra 1/21/24.
Raw oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Raw oysters tag removed from original container prior to container being emptied.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal bags stored above single service items..
Reach-in cooler interior/shelves have accumulation of soil residues. Upright cooler.
Dec 13, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 8, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Operator setup triple sink to wash, rinse, and sanitize dishware.
Clam/mussel/oyster tags not marked with last date served. Observed oyster tags in kitchen without last date served on tags. Operator dated tags.
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. Observed thawed, raw tuna stored in reduced oxygen packaging. Operator cut open packaging to allow oxygen flow.
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.