BREAK-AWAYZ @ THE BEACH
819 N OCEANSHORE BLVD, Flagler Beach FL 32136 · 386-439-7700
Last inspected Aug 4, 2026 · 10 visits since July 2023
AUG 24
FEB 25
SEP 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Observed 3 live roaches near side door off cook line. Employee disposed of roaches.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Aug 4, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee Terry no proof of training employed 4 months per employee.
Jul 22, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 1 high priority.
1 High priority5 Intermediate5 Basic
Show 11 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 sanitizer 0ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun interior soiled with build up. Operator cleaned.
Handwash sink not accessible for employee use at all times. Hand wash sink near ice machine blocked by lockers.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator has quaternary test strips for dish washer needs chlorine.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee Terry no proof of training employed 4 months per employee.
Spray bottle containing toxic substance not labeled. Spray bottles in dish area with yellow liquid substance not labeled. Operator labeled bleach.
Dead roaches on premises. 2 dead roaches near back door area. Operator swept up.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on top of deli paper on reach in cooler. Operator removed.
Equipment and utensils not properly air-dried - wet nesting. Cups at front counter wait station wet nesting.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers on cookline interior and shelves soiled with food debris.
Standing water in bottom of reach-in-cooler. Standing water in reach in cooler across from grill station.
Jan 14, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate1 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda gun nozzle at bar soiled with food debris. Person in charge had employee clean during inspection.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for dish machine. Person in charge will order new kit per person in charge.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand washing station by ice machine. Person in charge added paper towels.
No handwashing sign provided at a hand sink used by food employees. Observed no sign at hand washing station by ice machine. Person in charge added sign.
Sep 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Roach activity present as evidenced by live roaches found. Observed 3 live roaches near side door off cook line. Employee disposed of roaches.
Stop Sale issued due to food not being in a wholesome, sound condition. Blue cheese 51F.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Blue cheese 51F, shredded chicken 47F, wings 47F; ( - Cold Holding). All in cooler 8+hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All in reach in cooler 8+ hours; Blue cheese 51F, shredded chicken 47F, wings 47F; ( - Cold Holding)
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Blue cheese dated 9.7-today is 9.18.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons in standing water. Person in charge emptied water.
No handwashing sign provided at a hand sink used by food employees. Missing by ice machine.
Wall soiled with accumulated grease, food debris, and/or dust. Behind dish machine there is black mold like substance on wall.
Feb 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
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. Dishmachine tests at 0ppm. sanitizer was empty. New sanitizer was 50ppm
Non-food grade paper/paper towel used as liner for food container. Paper towel lining parsley.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed waitress come through a door and get ice and go back out without washing hands first.
Stop Sale issued due to food not being in a wholesome, sound condition. Parsley lined by paper towel. In drawers; tuna and redfish thawing in vacuumed sealed bags. Fish thawed out
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/ Establishment can not provide training of food manager and has 4+ people.
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. Some people need training.
Spray bottle containing toxic substance not labeled. Person in charge labeled.
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. In drawers; tuna and redfish thawing in vacuumed sealed bags. Fish thawed out. Stop sale issued.
Equipment in poor repair. Gaskets are torn on 2 door tall reach in cooler.
In-use knife/knives stored in cracks between pieces of equipment. Knife under top ovens. Person in charge removed.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Top ovens have food debris.
Time/temperature control for safety food thawed in an improper manner. On rack; fish, tuna, and crab thawing on shelf. Still frozen. Person in charge placed rack in walk in cooler.
Aug 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate12 Basic
Show 13 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice plate is slimy. Person in charge wiped clean.
Bowl or other container with no handle used to dispense food. Soufflé cup used as a scoop in hummus. Person in charge removed cup.
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 thawing in ROP BAG. Still frozen. Person in charge cut bags open.
Dead roaches on premises. I dead roach on floor across from dish machine. Person in charge discarded.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee on prep table. Person in charge removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table. Person in charge removed.
Equipment in poor repair. Handle is missing on reach in cooler.
Food stored on floor. Bag of cabbage on floor in walk in cooler. Person in charge picked up and stored properly.
Pizza paddle stored on soiled surface between uses. Pizza paddle under oven. Person in charge removed and placed in dish.
Time/temperature control for safety food thawed in an improper manner. Fish thawing at room temperature. Still frozen. Person in charge placed in walk in cooler.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete next to ice machine.
Working containers of food removed from original container not identified by common name. In back room panko not labeled. Person in charge labeled.
Dec 19, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority2 Intermediate5 Basic
Show 11 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. Dish machine was at 0ppm. Primed and tested at 75Ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in freezer; raw shrimp over meatballs. Person in charge moved meatballs.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At bar; cream 49F. Cream in cooler over night. Person in charge discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At bar; cream 49F. Cream in cooler over night.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At bar cream not dated. Also, hummus was dated 12.6, per person in charge was made o 12.16 and he charged the date.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener has debris on it. Person in charge placed in dish room.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Person in charge wiped clean.
Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer I prep room has ice buildup.
In-use knife/knives/spatulas stored in cracks between pieces of equipment. Spatulas stored under ovens. Person in charge moved all spatulas.
No handwashing sign provided at a hand sink used by food employees. Missing at sink in dish room.
Water draining onto floor surface. Water is leaking from hand washing sink I dish room onto floor.
Jul 19, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 13, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In white ric; Cream 46F; ( - Cold Holding) milk, ranch 54F; ( - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In white reach in cooler off line; Cream 46F; ( - Cold Holding) milk, ranch 54F; ( - Cold Holding) refrigerator was unplugged. In drawers; Drawers, chicken screwers 47F, calimari 45F Per person in charge only in drawers 1 hour. Items moved to walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles are slimy. Person in charge removed and cleaned.
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.
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 thawing in ROP package. Person in charge cut open ROP.
Dead roaches on premises. Observed 1 dead roach under shelf in dry storage. Person in charge removed roach.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Person in charge emptied water.
Time/temperature control for safety food thawed in an improper manner. Ahi tuna thawing in standing water. Person in charge placed in walk in cooler.
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.