CATHY'S BEACH CONNECTION RESTAURANT
12850 US HWY 1, Juno Beach FL 33408 · 561.626.2262
Last inspected Feb 9, 2026 · 10 visits since February 2024
NOV 24
JAN 25
JUN 25
DEC 25
FEB 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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. Emailed poster
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026008430 | Dec 8, 2025 | Feb 26, 2026 | $600 |
| 2--2015035553 | Jul 16, 2015 | Aug 27, 2015 | $400 |
Inspection history
10 visits, newest first
Feb 9, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm);fixed to 100 ppm
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wiping food residue from knife used to cut different sandwiches with dry visibly soiled cloth left on prep table; advised to sanitize utensil and dispose of cloth towel
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server dropping dirty plates to the dishwasher and walked outside took orders and came back to pick up plated food from expo window to deliver to customers outside; employee did not wash hands before touching clean plates; educated and suggested to wash hands;
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- at three compartment sink- chlorine solution
Manager or person in charge lacking proof of food manager certification.
Exterior door has a gap at the threshold that opens to the outside- back door at the kitchen
Floor tiles missing and/or in disrepair- tiles cracked by walk-in cooler
Food stored on floor- observed mashed potato container on the floor in walk-in cooler; stored properly
Interior of reach in freezer in disrepair/has exposed insulation.
Soiled dry wiping cloth in use- for wiping knife used to cut sandwiches Advised to have sanitizer bucket set up;
Dec 9, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Pooled raw shell eggs over fully cooked turkey at flip top cooler, raw smoked salmon over garlic butter at walk in cooler. Operator stored all products properly.
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. flip top by register: sour cream (46F - Cold Holding); blended tomato salsa (44F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flip top by register: sour cream (46F - Cold Holding); blended tomato salsa (44F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. On counter: raw bacon (45F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1.5 hours. Operator placed bacon in fryer and fully cooked bacon.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Nova Benedict, nova platter, nova salmon wrap not identified as raw animal protein on menu. Educated operator on proper menu identification.
Dec 8, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 9 high priority.
9 High priority4 Intermediate1 Basic
Show 14 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee Cracking raw shells eggs then handled ready to eat toast without washing hands. Cracking raw shell eggs then assembled breakfast sandwiches no hand wash. Educated operator on proper hand washing procedures. Employee washed hands.
Nonfood-grade bags used in direct contact with food. Observed fully cooked Gyro meat and sausage stored and in direct contact with thank you to go bag at chest freezer. Wiping towel stored and in direct contact with lettuce at walk in cooler. Operator stored products properly.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Pooled raw shell eggs over fully cooked turkey at flip top cooler, raw smoked salmon over garlic butter at walk in cooler. Operator stored all products properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw fish and raw chicken in same container, Raw shrimp and raw ground beef in same container at walk in cooler. Educated operator on proper storage procedures.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On counter: raw shell eggs (68F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1.5 hours. Advised operator to use time control. Advised operator to place time stamp for remaining 2.5 hours. Time control procedure emailed to operator.
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. flip top by register: sour cream (46F - Cold Holding); blended tomato salsa (44F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flip top by register: sour cream (46F - Cold Holding); blended tomato salsa (44F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. On counter: raw bacon (45F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1.5 hours. Operator placed bacon in fryer and fully cooked bacon.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hollandaise (99F - Hot Holding); cooked potato soufflé (67F - hot Holding) Observed products resting on top of oven. Per operator, products out of temperature for approximately 1.5 hours. Advised operator to use time control. Advised operator to place time stamp for remaining 2.5 hours. Time control procedure emailed to operator.
Toxic substance/chemical improperly stored. Observed Sanitizer spray bottle stored over prep table in kitchen. Operator stored properly.
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 Milk opened from 12/5 not date marked at reach in cooler by keg cooler. Educated operator on proper date marking procedures.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top by register: sliced tomatoes (49F - cooling) at 10:08; cooling since 7:00 - 49F at 10:36 At current rate of cooling product will not reach 41F within 4 hours. Operator moved product to walk in cooler.
Handwash sink used for purposes other than handwashing. Observed Food debris in hand wash sink in kitchen. Educated operator.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Nova Benedict, nova platter, nova salmon wrap not identified as raw animal protein on menu. Educated operator on proper menu identification.
Exterior door has a gap at the threshold that opens to the outside. At rear entrance to kitchen.
Jun 16, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority2 Intermediate3 Basic
Show 10 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 0ppm); fixed to 200 ppm
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and scallops over cooked chicken in walk-in cooler Stored properly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked potatoes (55F - Cold Holding); sausage (60F - Cold Holding); 2 big containers at cook line; food not prepared or portioned today; food out of temperature for approximately 1 hour; food moved to walk-in cooler;
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- raw shell eggs at cook line; Time marked
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. potato casserole (102F - Hot Holding) on top of oven; food out of temperature for approximately 1 hour; advised operator to reheat to 165 F and hot hold at 135 F or above
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- quaternary solution at 3 compartment sink;
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/
Employee beverage container on a food preparation table- next to three compartment sink Removed
Ice scoop handle in contact with ice- at soda dispenser - stored properly
Reach-in cooler interior/shelves have accumulation of soil residues- at cook line
Jan 28, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate0 Basic
Show 5 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Kitchen; Employee came from outside and began handling raw fish and clean utensils without washing hands first. Advised employee who washed hands
Raw animal food stored over/not properly separated from ready-to-eat food. Reach in Cooler; Raw Cracked eggs stored above ham slices Advised operator who fixed
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed poster
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. Emailed poster
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Reach in Cooler; cut tomatoes (50F - Cooling)since 2:15 @3:15@3:45-same Items stored in overfilled container At this current rate food will not reach 41F within four hours. Operator moved to quick chill
Nov 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 12, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority1 Intermediate1 Basic
Show 5 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Quaternary 50ppm); operator corrected Triple Sink (Quaternary 200ppm)
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. small make table - sliced ham (60F - Cold Holding); sliced salami (57F - Cold Holding); sliced turkey (56F - Cold Holding); shedded cheese (57F - Cold Holding) Not portioned or prepared today held in unit overnight and more than 4 hours - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. small make table - sliced ham (60F - Cold Holding); sliced salami (57F - Cold Holding); sliced turkey (56F - Cold Holding); shedded cheese (57F - Cold Holding) Not portioned or prepared today held in unit overnight and more than 4 hours - see stop sale. Cook line - cooked sausage (67F); fresh shell eggs (68F - Cold Holding) not portioned or prepared today both sitting out at room temperature under 2 hours - operator moved to cooler.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Time/temperature control for safety food thawed in an improper manner. Hot dogs sitting out to defrost - operator moved to cooler.
Apr 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate4 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked chicken walk in cooler
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. eggs (64F - Cold Holding); on prep table shelf. Out less than four hours. Placed in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked potatoes (58F - Cold Holding); on prep table. Not prepped or portioned. Out less than four hours. Placed 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/ CATHERINE MURPHY 9/27/2018
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary
No probe thermometer provided to measure temperature of food products.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Spray bottle containing toxic substance not labeled. At front counter
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. Salmon in walk in cooler
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. Employees coffee in open cup
Employee eating in a food preparation or other restricted area. Employees eating at prep table in kitchen next to slicer
Food stored on floor. Fish avocados Potatoes on floor in walk in cooler
Feb 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 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. At walk-in cooler; commercially processed reduced oxygen packaged raw salmon (40F - Cold Holding), labeled to remove from package before thawing, no longer frozen. See Stop Sale.
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/ Expired 9/20/23.
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; commercially processed reduced oxygen packaged raw salmon (40F - Cold Holding), labeled to remove from package before thawing, no longer frozen. See Stop Sale.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At prep area; employee beverage on prep table next to slicer. Operator removed.
Food stored on floor. At walk-in cooler; pan of raw fish, box of avocados and container if butter stored on floor. Advised operator to properly store items 6 inches off floor. Operator began rearranging items to be placed on shelves.
Stored food not covered. At walk-in cooler; multiple ready to eat items and multiple raw items stored uncovered. Advised operator to cover stored food. Operator began covering items with plastic wrap.
Time/temperature control for safety food thawed in an improper manner. At prep area; container of commercially processed reduced oxygen packaged tuna, thawing at room temperature. Operator moved to reach 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.