BO'S BEACH

Name: BO'S BEACH
Address: 600 SEABREEZE BLVD, FORT LAUDERDALE, FL, 33316, US
Rating: 62.6

600 SEABREEZE BLVD, FORT LAUDERDALE, FL 33316

License #1624732

62.6 Grade F / 100

Failing Health Score

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Quick take

BO'S BEACH in FORT LAUDERDALE currently holds an InspectFL Health Score of 62.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on May 27, 2026. Across those visits, DBPR recorded 36 total findings; InspectFL has detailed violation rows for 34 of them so far.

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Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on May 27, 2026 shows 6 observation rows: 1 critical, 2 major, and 3 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

80%

Inspector notes

Coverage note

Inspector notes linked where available

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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.

Inspector notes not available yet — showing violation categories below.

Disposition: Inspection Completed - No Further Action
Stop Sale orders issued on food found unsafe to serve — temperature abuse, unsound condition, dented cans, expired ready-to-eat food, and shellfish tagging issues.
Ready-to-eat TCS food not properly date marked, working containers not labeled with common name, and menu disclosure issues for raw/undercooked foods.
In-use utensils stored improperly between uses — in standing water below 135°F, on equipment door handles, or in unsanitary positions.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
Standing water in coolers, leaking pipes, missing vacuum breakers on mop sinks or hose bibbs, plumbing in disrepair.
Handwash sinks used for non-handwashing purposes, blocked, or missing soap, paper towels, or signage.

Specific inspector observations for this inspection are available in the official DBPR report, but the direct DBPR visit link is missing for this record.

Disposition: Administrative complaint recommended
[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. Dishwasher (Chlorine 00ppm), after 3rd. Attempt.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on top of cutting board in cook line, employee removed
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Cook line.
[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. Food not prepared or portioned today. Walk in Cooler- white cheddar cheese (47F - Cold Holding); cooked chicken (48F - Cold Holding); coleslaw (48F - Cold Holding); portioned raw shrimps (47F - Cold Holding); feta cheese (45F - Cold Holding), per Chef, food held more than 4 hours See Stop Sale.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Gloved employee touched raw chicken breast to placed on fryer, after changed gloves and grabbed a burger bun, without washing hands first. After manager instructed, employee washed hands.
[14-01-5] Bowl or other container with no handle used to dispense food. Handle inside flour, employee removed.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. Walk in Cooler- white cheddar cheese (47F - Cold Holding); cooked chicken (48F - Cold Holding); coleslaw (48F - Cold Holding); portioned raw shrimps (47F - Cold Holding); feta cheese (45F - Cold Holding), per Chef, food held more than 4 hours See Stop Sale.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed walk in cooler door, not closing tight. Unit unable to keep time temperature control foods to 41F and below
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit and quaternary test kit.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Grill station and fry station.
[31B-03-4] No soap provided at handwash sink. Bar area- employee provided.
[14-11-5] Equipment in poor repair. -Lower glass cooler, behind pizza oven, leaking water on bottom and floor. No food stored inside. -flip top- breaded station- missing handle

Disposition: Administrative complaint recommended
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed pizza sliced stored in 82F standing water at pizza station. Operator dumped water.
[25-05-4] Single-service articles improperly stored. Observed case of single service containers stored on floor in kitchen.
[29-49-6] Standing water in bottom of reach-in-cooler. Observed standing water inside sliding door reach in cooler next to pizza station. Employee cleaned during inspection.
[41-10-4] Toxic substance/chemical improperly stored. Observed spray can of gap filler insulation stored above opened case of oyster crackers, stored on dry storage shelf in kitchen. Operator removed.
[33-38-4] No waste receptacle installed at handwash sink provided with disposable towels. Observed no trash can located near hand wash sink in dish pit. Operator provided
[02C-03-5] 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 commercially processed milk, opened, stored inside expo line low boy cooler without date marking. Operator unsure how long milk has been stored in cooler. Stop sale.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. 1) Observed employee backpack stored on shelf next to covered bowl of flour, at pizza station. Employee removed. 2) Observed employee purse stored in dry storage shelf in front of ovens. Operator removed.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Observed cooked shrimp (44-45F - Cold Holding) inside seafood cooler at pizza station. Per operator, food not prepped or portioned today; food stored in cooler overnight. See stop sale. 2) Observed pizza station// fresh garlic in oil (82F - Cold Holding). Per operator, food not prepped or portioned today; food stored out of temperature for approximately 2 hours. Operator put food inside walk in freezer to quick chill. Corrective Action Taken. 3) Observed expo line// coleslaw (58F - Cold Holding). Per operator, food not prepped or portioned today; food stored out of temperature for approximately 2 hours. Operator put food inside reach in cooler to quick chill.
[06-09-1] 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. Observed raw tuna, thawing, stored inside packaging indicating removal upon thawing, inside walk in cooler; tuna still frozen. Operator cut open packaging to allow oxygen flow.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed French fries (126F - Hot Holding); parsley butter (112F - Hot Holding) at cook line. Per operator, foods out of temperature for approximately two hours. Operator voluntarily discarded foods.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed ramekins stored in multiple food containers at cook line flip top cooler, used as scoops. Operator removed.
[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. Observed cooked shrimp (44-45F - Cold Holding) inside seafood cooler at pizza station. Per operator, food not prepped or portioned today; food stored in cooler overnight. See stop sale.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop stored inside flour bin in kitchen, handle in contact with flour. Operator properly stored.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. 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 commercially processed milk, opened, stored inside expo line low boy cooler without date marking. Operator unsure how long milk has been stored in cooler. Stop sale.

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