RACING NORTH TURN BEACH BAR AND GRILL

Name: RACING NORTH TURN BEACH BAR AND GRILL
Address: 4511 S ATLANTIC AVE, PONCE INLET, FL, 32127, US
Rating: 0

4511 S ATLANTIC AVE, PONCE INLET, FL 32127

License #7404279

🍺 Bar/Pub ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

May 12, 2026 · 7 findings · 1 critical

Routine - Food

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Quick take

RACING NORTH TURN BEACH BAR AND GRILL in PONCE INLET currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 16 times from Florida DBPR, with the most recent inspection on May 12, 2026. Across those visits, inspectors documented 172 total violations — 40 critical, 19 major, 113 minor.

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Inspections on file

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Callback visits

Latest clean pass

May 6, 2026

The latest inspection on May 12, 2026 shows 7 observation rows: 1 critical, 0 major, and 6 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

88%

Inspector notes

172

Coverage note

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RACING NORTH TURN BEACH BAR AND GRILL has a rough inspection history. Would you risk it?

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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.

Disposition: Warning Issued
[28-02-4] Condensation or other drainage not disposed of according to law. -condensation from air vent near steamers in back causing a sanitary nuisance with a fast drip of condensation into hand washing sink
[14-11-5] Equipment in poor repair. -lid at end of cookline
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -single door in back prep area leading outside, small gap in bottom right corner
[36-17-5] Floor tiles missing and/or in disrepair. -area near walk in cooler in front of 2 door refrigerator
[35B-04-4] Outer openings of establishment cannot be properly sealed when not in operation. -affecting storage area containing extra
[29-11-4] Water leaking from pipe and/or faucet/handle. -server station outside near bar, hand sink
[03A-02-5] cut tomatoes/house salsa 46-48F, shredded cheese 49F, house white sauce(per blanc, alfredo) 44-45F, -pasteurized egg 46-47F, sliced tomatoes 48F house coleslaw (made on prior day)inside unit for more than 3 hours, employee added ice, flipped TCS food after 4 hours. Advised to service unit, to utilize 4 hour time control until service verified holding food at 41F or below .

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling area in back prep room
[28-02-4] Condensation or other drainage not disposed of according to law. -condensation from air vent near steamers in back causing a sanitary nuisance with a fast drip of condensation into hand washing sink
[14-11-5] Equipment in poor repair. -lid at end of cookline
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -single door in back prep area leading outside, small gap in bottom right corner
[36-22-4] Floor area(s) covered with standing water. -cookline/near back prep area. Some standing water retaining inside broken floor tiles
[36-73-4] Floor soiled/has accumulation of debris. -grout areas in back prep area
[36-17-5] Floor tiles missing and/or in disrepair. -area near walk in cooler in front of 2 door refrigerator
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -surface of bin containing clean linens/aprons in outside storage area -exterior front side of 2 door freezer near wall in cooler, area above doors
[35B-04-4] Outer openings of establishment cannot be properly sealed when not in operation. -affecting storage area containing extra
[29-49-6] Standing water in bottom of reach-in-coolers.
[29-11-4] Water leaking from pipe and/or faucet/handle. -server station outside near bar, hand sink
[22-43-4] Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -3 compartment sink inside bar registered at 0ppm, employee refilled basin with 400ppm quat
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shredded cheese (47F - Cold Holding); dairy based sauce (51F - Cold Holding); portioned shredded lobster meat (48F - Cold Holding); sliced tomatoes (48F - Cooling); swiss cheese (44F - Cold Holding) inside top section of lowboy cooler at cookline across from cookline equipment, less than 2 hours per employee.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -hush puppies 118F, pan not adequately covered under heating element above. Less than 1 hour

Disposition: Warning Issued
[16-15-4] Accumulation of debris/residue on dish racks.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[28-02-4] Condensation or other drainage not disposed of according to law. - salad walk in unit draining onto floor
[36-03-4] Cove molding at floor/wall juncture broken/missing. - dish machine area
[50-09-4] Current Hotel and Restaurant license not displayed.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - purse on shelf below salad prep table
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - watch
[13-01-4] Employee with damaged apron. Coating peeling.
[14-11-5] Equipment in poor repair. - coating peeling on cooler racks- unit across from fryers - tape used to repair lid on cooler across from fryers
[36-22-4] Floor area(s) covered with standing water. - prep area - storage room near salad walk in cooler
[36-73-4] Floor soiled/has accumulation of debris. - below equipment
[08B-38-4] Food stored on floor. - cases of food just delivered stored on soiled floor
[10-08-5] Ice scoop handle in contact with ice. Bar.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment.
[10-18-5] In-use utensil stored in sanitizer between uses. - knives
[22-08-4] Interior of oven/microwave has heavy accumulation of black substance/grease/food debris. - salad prep area
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. - salad walk in cooler
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - walk in cooler shelves - exterior of fryers - exterior of rolling food bins - shelf below slicer table - shelf where fan is stored, side of cookline - back side of slicer - fan at cookline high shelf - backside of waffle irons - exterior of tortilla bin
[16-46-4] Old labels stuck to food containers after cleaning.
[35B-12-4] Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests. - side storage area
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. - behind fryers - hood
[29-11-4] Water leaking from pipe and/or faucet/handle. - 3 compartment sink
[02D-01-5] Working containers of food removed from original container not identified by common name. - powdered sugar
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. - dishwasher
[09-01-4] 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. - employees lower arm contacting food while stirring sauce- gloves not long enough to cover portion of arm contacting food;
[35A-02-7] Live, small flying insects found - 2 flying insects in salad prep area
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - shrimp, grouper 44F, lowboy below flat grill less than 1 hour - upright cooler: oysters on half shell 49F; chopped lettuce 52F; onion herb butter 49F; cheesecake 46F; see stop sale - salad prep cooler: boiled eggs 47F;
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - onions 125, peppers 115-125F; at cookine shelf under hood; onions, 115-119F; scrambled eggs, 119F, shelf between cookline and expediting area than 1 hour. Corrective action taken: time plan implemented
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. - quat tested over 500 ppm;
[22-02-4] Food-contact surface soiled with food debris, residue, or soil. - can opener - cutting boards

Disposition: Met Inspection Standards
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -restrooms outside in bar area
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[36-22-4] Floor area(s) covered with standing water.
[36-73-4] Floor soiled/has accumulation of debris. -cookline area near fryers
[36-17-5] Floor tiles missing and/or in disrepair. --area near hand sink in back prep area, comtainig pooling water -area on cook line in front of fryers
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. - bar area
[29-03-4] Water draining onto floor surface in back prep area.
[02D-01-5] Working containers of food removed from original container not identified by common name.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cooked chicken wings 46F in middle portions, 40F at edge from prior day, stacked inside deep lexans prior to being cooled. See stop sale.
[22-11-5] Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. -slicer with food debris stuck to back of blade, was not used since prior shift per employees
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw oysters on half shell/speedrack stored above potatoes, butter, other ready to eat food inside stand up cooler on cook line.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cooked chicken wings
[01B-17-5] Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. -chicken alfredo inside walk in cooler
[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. -milk, bar/wait station area
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board across from steamers in back -cutting boards on cook line
[31A-09-4] Handwash sink not accessible for employee use at all times. -hand sink blocked by fryer caddy
[16-21-4] Accumulation of debris on exterior of warewashing machine.

Disposition: Met Inspection Standards
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-01-5] Bowl or other container with no handle used to dispense food. -portion cups(no handle) used to dispense bulk food from containers
[14-34-4] Can opener blade with rust that has pitted the surface
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -dish area, significant build up from dust/debris above prep tables -cookline ceiling tiles above food prep areas
[28-02-4] Condensation or other drainage not disposed of according to law. -from walk in, left hand side. Condensation drain line is not assembled/functioning properly. Condensation is draining onto exterior surfaces in corner
[50-09-4] Current Hotel and Restaurant license not displayed.
[36-22-4] Floor area(s) covered with standing water. -significant -hallway around corner from dish area -area in front of dish machine -inside broken floor tiles in front of fryers
[36-17-5] Floor tiles missing and/or in disrepair. -broken floor tiles in front of fryers collecting waste water
[08B-47-4] Food not stored at least 6 inches off of the floor. -bag of onions, walk in cooler
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -small cooler for salads in back
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -hand sink at end of cook line
[29-11-4] Water leaking from pipe and/or faucet/handle. -drain pipe/basin at hand sink at end of cookline
[01C-05-4] Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
[01C-03-4] Clam/mussel/oyster tags not marked with last date served.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -backside of slicer blade, blade guard -stained cutting board, across from steamer station
[14-16-4] Food-contact surface(plates/bowls) not smooth, free of breaks/cracks/chips/pits/crevices.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine
[45-02-4] Portable fire extinguisher gauge in red zone. For reporting purposes only. -around corner from walk in cooler

Disposition: Warning Issued
[24-27-4] Clean equipment stored next to handwash/food preparation sink exposed to splash. -mechanical slicer located directly next to hand sink in back prep area, advised to install splash guard if keeping location of slicer
[36-03-4] Cove molding at floor/wall juncture broken/missing. -behind prep area that connects to hallway, behind racks of lexans
[35A-03-4] 3 dead roaches under rapid steamers inside kitchen
[36-22-4] Floor area(s) covered with standing water.
[36-73-4] Floor soiled/has accumulation of debris. -prep area underneath equipment -cookline -server area
[36-24-5] Hole in or other damage to wall. -back prep area that connects to open hallway
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -cookline
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dry storage shelving
[29-44-4] Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -sink in prep area near rapid steamers
[35A-05-4] 1 live roach on floor under steam station equipment at end of kitchen -1 live roach on side of tabletop containing steamers -1 live roach under steamers. Manager had employees break down station and clean equipment/tables/surfaces during inspection Manager stated pest control activity occurred prior night, advised to followup
[03A-02-5] Raw beef 45F, raw shrimp 46F under grill inside drawer. Person in charge stated reloaded less than 2 hours prior. Manager swapped with cold product from walk in cooler to allow for proper cooling from ambient temperature. Person in charge also stated icing down in drawer to prevent rise in temperatures inside drawer
[03B-01-6] Hush puppies 121F, not being held under element, manager discarded and stated will leave under warmer or otherwise held at 135F or above
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards across from grill -grill surface

Disposition: Warning Issued
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -sani bucket stored on cutting board next to fish station
[08B-12-5] Stored food not covered. -inside dry storage
[29-44-4] Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -sink in prep area near rapid steamers
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. -employee touched raw shrimp while sautéing on grill prior to plating cooke food without washing hands. Advised to use utensils to avoid contact with raw food if needing to plate cooked, ready to eat food.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw grouper stored above portioned cooked lobster inside walk in cooler on shelf
[35A-05-4] Roach activity present as evidenced by live roaches found. 4 live roaches near steamer at end of prep area, around tabletop hot holding equipment containing foor
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw grouper, 45-50F inside top section of cooler at end of cookline. Manager added ice to pan of raw fish. -raw fish 49-50F , raw beef 51F under grill inside drawer.(all cold holding)
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hush puppies (125F - Hot Holding), queso 125F hot holding less than 1 hour, manager reheated to 165F for hot holding
[28-26-5] wastewater backing up through floor drain. -floor drain backing up from underneath prep sink in back corner of prep area next to rapid steamers. Drain lines for rapid steamers are currently settled inside of drain submerged with wastewater. -manager having employees clear drain line and affected area with wastewater pooled on floor. -drain line to sink cleared during inspection
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards across from grill -grill surface
[31A-09-4] Handwash sink not accessible for employee use at all times. -handsink not accessible in prep area due to filled drain line from rapid steamers into floor drain
[24-27-4] Clean equipment stored next to handwash/food preparation sink exposed to splash. -mechanical slicer located directly next to hand sink in back prep area, advised to install splash guard if keeping location of slicer
[24-03-4] Clean plates and utensils not separated from soiled plates
[36-03-4] Cove molding at floor/wall juncture broken/missing. -behind prep area that connects to hallway, behind racks of lexans
[35A-03-4] Dead roaches on premises. -1 dead roach next to stacked plates under rapid steamer inside prep area in back -2 dead roaches on floor next to wall by cooler in orep area -3 dead roaches -2 dead insects underneath microwave in back prep area
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -cook line prep table
[36-22-4] Floor area(s) covered with standing water.
[36-01-4] Floor not cleaned when the least amount of food is exposed.
[36-73-4] Floor soiled/has accumulation of debris. -prep area underneath equipment -cookline -server area
[36-24-5] Hole in or other damage to wall. -back prep area that connects to open hallway
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -cookline
[33-38-4] No waste receptacle installed at handwash sink provided with disposable towels. -in back at hand sink in prep area
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dry storage shelving

Disposition: Met Inspection Standards
[14-33-4] Can opener blade with rust that has pitted the surface.
[24-05-4] Clean silverware stored inverted or in a protected manner.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -watch worn on wrist by cooks. Watches cannot be adequately cleaned/sanitized by food handlers upon need for hand washing
[36-73-4] Floor soiled/has accumulation of debris. -behind cook line, fryers
[14-42-4] Gap missing in Hood filters from automatic fire suppression/exhaust system.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -handsink soiled in back prep area -lids to containers in prep area -top surface of stacked oven in back
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. -bucket stored on top surface of counter
[21-10-4] Soiled dry wiping cloth in use.
[29-44-4] Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. -hand sink inside server station near bar
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Dishwasher handled soiled dishes or utensils and then picked up clean equipment without washing hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw fish filets, 44-46F cold holding inside drawer under grill. Advised to keep unit door adequately shut.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -chowder 119F in middle-147F on edge inside tagletop warmer. Employee stated previously reheated on grill to 165 less than 1 hour ago , reheated to 165F for hot holding
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quat 500ppm+. Employee stated 1 tablet used for bucket. Advised to make sure ppm is within 200-400 as per manufacturer instructions
[01C-03-4] Clam/mussel/oyster tags not marked with last date served. -discussion with person in charge
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -interior heads of soda gun nozzles in bar, far end of bar near 3 comp sink
[31A-11-4] Handwash sink used for purposes other than handwashing. -ice dumped inside hand sink in server station
[41-17-4] Spray bottle containing toxic substance not labeled. -green chemical inside unlabeled spray bottle at hostess station