MIROMAR LAKES BLUE WATER BEACH GRILLE
18151 MIROMAR LAKES PKWY, Miromar Lakes FL 33913 · 239-437-4745
Last inspected Apr 16, 2026 · 8 visits since November 2023
MAR 24
OCT 24
MAR 25
SEP 25
APR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In bar reach-in cooler half and half labeled 9/8/2025, in walk-in cooler housemade beer cheese sauce labeled 9/7/2025, today is 9/16/2025.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 7--2026036364 | Apr 6, 2026 | Jun 10, 2026 | $400 |
| 7--2024069962 | Oct 15, 2024 | Jan 9, 2025 | $200 |
Inspection history
8 visits, newest first
Apr 16, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 6, 2026Administrative 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 ▾
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 0ppm) at bar. No chlorine sanitizer attached to bar dishwashing machine per operator. Operator replaced, Also, 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. Dishwasher (Temperature 155F) after running multiple times, operator switched to chlorine mode, sanitizer 50ppm chlorine.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk-in cooler pastrami marked 3/30/26, Boursin made from cream cheese and added herbs marked 3/29/26, today is 4/6/26.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In walk-in cooler pastrami marked 3/30/26, Boursin made from cream cheese and added herbs marked 3/29/26, today is 4/6/26.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed in far back corner prep reach-in cooler cooked chicken sauce with fresh garlic in oil, frozen per operator then thawed, new thaw date not tracked, per operator no more than 4 total days.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vent covers in walk-in cooler with accumulated dust.
Sep 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate0 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. Dishwasher Bar (Temperature 140F) after running three times. Operator turned off machine, hung sign stating to not use, and called technician for service. Operator is sending all dishware to main dishwashing area for proper sanitation at 160F, already set up.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In bar reach-in cooler half and half labeled 9/8/2025, in walk-in cooler housemade beer cheese sauce labeled 9/7/2025, today is 9/16/2025.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. In bar reach-in cooler half and half labeled 9/8/2025, in walk-in cooler housemade beer cheese sauce labeled 9/7/2025, today is 9/16/2025.
Mar 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Handwash sink used for purposes other than handwashing. Observed bar handwash sink used as dump sink. Operator rinsed away debris.
Equipment in poor repair. Ripped gaskets on cook line reach-in cooler drawers.
In-use tongs stored on equipment door handle between uses on front line bread drawer. Operator removed.
Oct 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 15, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line left side front facing reach-in cooler cooked crab (49F - Cold Holding); raw tuna (47F - Cold Holding); cooked rice (48F - Cold Holding); cooked lobster (47F - Cold Holding); ham and cheese (47F - Cold Holding); cut tomatoes (48F - Cold Holding); cooked tuna salad (46F - Cold Holding) for one hour 20 minutes per operator. Operator has called technician, iced down all foods at time of inspection. Also ice bath above reach-in cooler right side front facing cook line deli corned beef (52F - Cold Holding); cut tomatoes salsa (54F - Cold Holding); deli turkey (61F - Cold Holding); shredded mozzarella (56F - Cold Holding)for 1 hour 20 minutes per operator. Operator discarded all foods.
Handwash sink used for purposes other than handwashing. Service station handwash sink used as dump sink for ice.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seared tuna on menu per operator served seared rare not marked or indicated as undercooked.
Accumulation of black/green mold-like substance and/or rust in the interior of the ice machine/bin at back of kitchen
Carbon dioxide/helium tanks not adequately secured. One by main walk-in cooler, one in bar. Operator secured the tanks.
Mar 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
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. At outside bar observed employee touch salt rim of drink glass with bare hands. Observed second employee garnished drink with citrus wedge using bar hands. Discussed with bar manager using tongs or single service items/gloves to garnish drinks. Manager spoke with employees, observed proper usage of tongs after.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top part of cook line reach-in cooler right:; fresh mozzarella (56F - Cold Holding); shredded cheddar cheese (46F - Cold Holding); deli turkey (53F - Cold Holding); shredded mozzarella (44F - Cold Holding) for one hour per operator. Operator placed covers on top of unit to help cool foods.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on vents at entrance to kitchen.
Outer openings not protected during operation. Pass through window on cook line is not sealed, leads directly to outside, cannot be sealed in between orders for service.
Nov 21, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter added missing one vacuum breaker.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided operator employee reporting agreement, (HR 5030-309) manager health reporting responsibilities (HR 5030-101)and employee health reporting responsibilities (HR 5030-103], discussed with operator importance of employee heath.
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.