BENNYS ON THE BEACH OCEANWALK

Name: BENNYS ON THE BEACH OCEANWALK
Address: 10 S OCEAN BLVD UNIT 7-8, LAKE WORTH BEACH, FL, 33460, US
Rating: 45.5

10 S OCEAN BLVD UNIT 7-8, LAKE WORTH BEACH, FL 33460

License #6020953

🦞 Seafood ℹ️

45.5 Grade F / 100

Failing Health Score

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Latest inspection

May 19, 2026 · 0 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

BENNYS ON THE BEACH OCEANWALK in LAKE WORTH BEACH currently holds an InspectFL Health Score of 45.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on May 19, 2026. Across those visits, inspectors documented 60 total violations — 28 critical, 22 major, 10 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

May 19, 2026

The most recent inspection was clean, with no violations documented on May 19, 2026.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

82%

Inspector notes

Coverage note

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Community pulse

Would you eat here?

BENNYS ON THE BEACH OCEANWALK has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Passed — No Violations

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[22-41-4] 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. Bar Dishwasher (Chlorine 0ppm). Operator adjusted sanitizer line and primed machine, retesting at 100ppm.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Pan of raw fish stored on top of ready to eat rice in salad prep cooler. Operator voluntarily discarded fish.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic in oil (58F - Cold Holding); asparagus (58F - Cold Holding) not prepped or portioned today stored in cook line flip top cooler. Per operator items were moved from walk in cooler less than 2 hours ago. Operator moved items to neighboring cooler. ricotta (50F - Cold Holding); housemade ranch (48F - Cold Holding); cooked rice (53F - Cold Holding) not prepped or portioned today stored in salad prep flip top. Per operator, items were moved from walk in cooler less than 2 hours ago. Operator moved items to neighboring cooler to chill.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pulled pork (125F - Hot Holding) held in double pan inside of flat top pan. Per operator, items were reheated and held for less than 2 hours ago. Operator removed double pan and began reheating to 165.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun nozzles soiled in bar area.
[03G-50-1] 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. Operator is using reduced oxygen packaging to stored raw fish and cured meats.

Disposition: Warning Issued
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Glasses are server station.
[16-46-4] Old labels stuck to food containers after cleaning. On containers stored on clean dishes shelve in dry food storage room.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Seafood mix thawing at room temperature in a container in prep sink. Still frozen solid. Manager turned on cold water.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Clarified Garlic butter 48 f cooling overnight in the reach in cooler . paella rice 54 f cooling over night in tightly covered container. Not handled in any manner today
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. clarified Garlic butter 48 f cooling overnight in the reach in cooler, paella rice 54 f cooling over night in tightly covered container. Not handled in any manner today
[22-41-4] 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. Bar dishwasher chlorine 0 ppm.
[35A-02-7] Live, small flying insects found 1 on white cutting board on cook line cooler. 1 on inverted clean plates edge 1 on green cutting board on shelf by three compartment sink.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. ( Coleslaw 46 f, cut tomatoes 46 , sliced Swiss cheese 45 f, sliced turkey 48 f, not prepared or portioned today checked backup cooler coleslaw 28 f cut tomatoes were 30 f both prepared on 03/10 as marked )
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ( Coleslaw 46 f, cut tomatoes 46 , Garlic butter 48 f cooling overnight in the reach in cooler, sliced Swiss cheese 45 f, sliced turkey 48 f, not prepared or portioned today checked backup cooler coleslaw 28 f cut tomatoes were 30 f both prepared on 03/10 marked not prepared or portioned today
[03F-02-5] 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 . Sushi rice. Employee marked the time.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. clarified Garlic butter 48 f cooling overnight in the reach in cooler, paella rice 54 f cooling over night in tightly covered container. Not handled in any manner today
[51-14-7] No plan review submitted and approved - bar area added. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Seatings removed and sushi bar added. No Plan Review . As per operator sushi bar earnings goes to Bennys and its part of the Bennys.
[31B-03-4] No soap provided at handwash sink. At hand wash sink by the office. Employee stocked the dispenser.
[02A-01-5] 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. Operator printed one and posted.
[41-17-4] Spray bottle containing toxic substance not labeled. Pink color spray bottle not labeled at main bar.

Disposition: Warning Issued
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk-in cooler; cooked rice (71F - Cooling 3:50pm). Operator stated rice cooling since 12:00pm, stored in full, deep pan with tight fitting lid, did not reach 70F within 2 hours. See Stop Sale.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At walk-in cooler; cooked rice (71F - Cooling 3:50pm). Operator stated rice cooling since 12:00pm, stored in full, deep pan with tight fitting lid, did not reach 70F within 2 hours. See Stop Sale.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At walk-in freezer; 1/3 pan of raw salmon stored over fries. Operator removed raw salmon.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At cook line corner flip top cooler; raw scallops stored over tortillas. Operator removed raw scallops.
[01B-02-5] 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. At Cook line corner flip top cooler; cooked corn with diced tomatoes (48F - Cold Holding). Operator stated not prepared or portioned today, held in cooler over 4 hours. See Stop Sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Cook line corner flip top cooler; cooked corn with diced tomatoes (48F - Cold Holding). Operator stated not prepared or portioned today, held in cooler over 4 hours. See Stop Sale.
[01B-38-5] Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At Cook line corner flip top cooler; goat cheese (50F - Ambient Cooling 2:25pm/49F - Ambient Cooling 3:50pm); coleslaw (48F - Ambient Cooling/48F - Ambient Cooling 3:50pm). Operator stated items prepared at 10:30 am, did not reach 41F within 4 hours. See Stop Sale.
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At Cook line corner flip top cooler; goat cheese (50F - Ambient Cooling 2:25pm/49F - Ambient Cooling 3:50pm); coleslaw (48F - Ambient Cooling/48F - Ambient Cooling 3:50pm). Operator stated items prepared at 10:30 am, did not reach 41F within 4 hours. See Stop Sale.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Cook line corner flip top cooler; cooked broccolini (49F - Cooling 2:25pm/49F - Cooling 3:50). Operator stated broccolini was blanched at 10:30am, at this rate will not reach 41 within a total of 6 hours, moved to freezer to facilitate faster cooling.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At both kitchen hand wash sinks; no paper towels. Operator provided paper towels.