PEARL HAVANA BEACH CLUB RESTAURANT
63 MAIN ST, Rosemary Beach FL 32461
Last inspected Aug 11, 2026 · 8 visits since November 2023
SEP 24
JAN 25
DEC 25
MAR 26
AUG 26
— STEADY
5 inspections within 15 points of each other. Whatever this kitchen does, it does consistently.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 6--2017026040 | May 24, 2017 | Jun 15, 2017 | $400 |
Inspection history
8 visits, newest first
Aug 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate1 Basic
What the inspector wrote — 3 findings
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make bar- halved tomato 39F,cut melon 40F. Make bar- Cole slaw 51F, grouper 49F ( 12:30-1:15), sliced tomatoes ambient cooling 49F ( 1:00-1:15 ). Make bar- house made pimento cheese 39F, shell eggs 43F. Make bar- pulled eggs 40F, sliced andouille sausage 40F, grouper 39F. Cold hold- drawers- ground beef 52F, Raw chicken 48F (11:00-1:14). Employee thru out some items and placed ice over other items to reduce temperatures.
No soap provided at handwash sink in/near wait station. Employee filled soaped dispenser.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Apr 27, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 3, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Reheating- in house ROP French onion soup 165F, grits 165F without a HACCP.
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. Establishment cooked, chilled and vacuumed sealed French onion soup and grits per chef on 2-17. Observed ROP French onion soup and grits in thermalizer reheating. Chef states vacuumed sealer is no longer on site and will not be doing process in future. See stop sale.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Chef had employee start cleaning ice machine during inspection.
Dec 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Warewashing sanitizing solution at triple sink is exceeding the maximum concentration allowed. Sink and surface sanitizer solution 1132ppm. Employee corrected solution to 700ppm.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Sink and surface sanitizer at triple sink was too strong at 1132ppm.
Handwash sink not accessible for employee use at all times. Sink blocked with food/prep cart and trash can. Employee removed cart and trash can from in front of sink.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Inspector provided written procedure form to establishment. Manager filled out form and hung in wait station.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cutting board has cut marks and is no longer cleanable at make bars.
Jan 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Handwash sink not accessible for employee use at all times. Sink to left of stove blocked with spice table and trash can.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Equipment in poor repair. Make table lids and handles in disrepair.
Multiple Cutting boards have cut marks and are no longer cleanable at make bars.
Sep 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cutting board has cut marks and is no longer cleanable.
In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle. Employee removed tongs from oven.
Light shield damaged/in disrepair. Broken light shield over meat slicer in prep kitchen area.
Feb 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Multiple Cutting boards have cut marks and are no longer cleanable.
Wet wiping cloth not stored in sanitizing solution between uses. Cloth stored on make line cutting board.
Nov 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 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: Inspector gave a copy to the Executive Sous Chef and he immediately hung it on the wall.
Wiping cloth sanitizing solution stored on the floor: Container of quatrenary amonium wiping cloth solution on floor behind the cook line. Executive Sous Chef had an employee place on the bottom shelf of a table.
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.