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: 80.3

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

License #6020953

🦞 Seafood ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

80.3 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

BENNYS ON THE BEACH OCEANWALK in LAKE WORTH BEACH currently holds an InspectFL Health Score of 80.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on May 19, 2026. Across those visits, inspectors documented 14 total violations — 7 critical, 5 major, 2 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

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.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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DBPR

*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
[22-41-4] 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.
[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.
[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.
[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.
[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.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Community reaction

What do locals think?

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Community pulse