THE BEACH CAFE

Name: THE BEACH CAFE
Address: 81610 OVERSEAS HWY, ISLAMORADA, FL, 33036, US
Rating: 54.4

81610 OVERSEAS HWY, ISLAMORADA, FL 33036

License #5402500

☕ Café/Breakfast ℹ️

54.4 Grade F / 100

Failing Health Score

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Latest inspection

February 13, 2026 · 6 findings · 4 critical

Complaint Full

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

THE BEACH CAFE in ISLAMORADA currently holds an InspectFL Health Score of 54.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on February 13, 2026. Across those visits, inspectors documented 62 total violations — 21 critical, 17 major, 24 minor.

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Record snapshot

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The latest inspection on February 13, 2026 shows 6 observation rows: 4 critical, 2 major, and 0 minor.

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Inspection coverage

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Inspector notes

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THE BEACH CAFE 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.

Disposition: Met Inspection Standards
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
[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.
[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. Observed employee preparing desert of bananas foster with out wearing gloves . Cutting banana. educated employee on wearing gloves and preparing ready to eat foods . Employee washed hands and put gloves on.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. No sanitizer in dish machine .
[22-56-4] Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. 140 F Mike repaired the dishmachine during inspection. 170F
[41-17-4] Spray bottle containing toxic substance not labeled.

Disposition: Warning Issued
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Frozen drink machine nozzles are soiled with mold like substance.
[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. 2 Lift lid units on cook line are not maintaining 41F or below
[16-38-5] Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine.
[29-11-4] Water leaking from pipe under triple sink
[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. Observed runner touching RTE prepared food for service WITH OUT wearing gloves. Chef instructed the ripunner to put on gloves when touching rte food
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. High temp dish machine at approximately 100F
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee blowing in gloves before putting them on their hands educated the employee on clean gloves and hands .
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.cut lettuce (47F - Cold Holding); Fish (54F - Cold Holding); items were iced down . Fish (58F - Cold Holding); cut tomatoes (57F - Cold Holding); Beef (55F - Cold Holding) items were iced and relocated to walk-in cooler
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
[22-56-4] Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Temp at approximately 100. Water heater is off , it was reset , and water temperature is
[16-54-4] Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturers specifications.

Disposition: Met Inspection Standards
[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. Cookline lift lid unit not cold holding at 41F or below Walk-in cooler was repaired during inspection toon and is cooling at 41F Lift lid cooler thermostat was adjusted, and coil cleaned.
[36-11-4] Floors not maintained smooth and durable on cookline
[10-14-5] Ice paddle stored on floor between uses.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Conch salad parasite letter was sent by Sysco rep .
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef (46F - Cold Holding); cut tomatoes (50F - Cold Holding); Fish (45F - Cold Holding); shrimp (45F - Cold Holding) In cookline lift lid unit on the end by handwash sink Beef (46F - Cold Holding); cut tomatoes (50F - Cold Holding); Fish (45F - Cold Holding); shrimp (45F - Cold Holding); Poultry (41F - Cold Holding); Fish (38F - Cold Holding); Fish (41F - Cold Holding); sliced tomatoes (41F - Cold Holding); fish dip (41F - Cold Holding); cut melons (43F - Cold Holding-in walk-in cooler Lift lid cooler was iced down and adjusted thermostat to cooler temp. Coil was cleaned on unit. Temperature are coming down to 45 F during inspection
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
[22-56-4] Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. conch salad and seared tuna club on the menu not identified as raw or undercooked on the menu.

Disposition: Met Inspection Standards
[08B-42-4] Food stored outside. Observed a standup freezer outside next to ice machines.
[23-01-4] Ice machine exterior soiled, sliding door tracks are soiled with mold like substance, and the track above hinge door is soiled with debris
[51-13-4] No Heimlich maneuver/choking sign posted.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At outside bar
[29-08-4] Plumbing system in disrepair. The handwash sink hot water faucet handle does not work
[25-27-4] Straws provided for customer self-service not individually wrapped or in an approved dispenser. Relocated the straws for bartender access only
[36-27-5] Wall soiled with accumulated dust above coffee station
[29-17-4] Waste line missing at soda gun holster.
[21-38-4] Wiping cloth sanitizing solution stored on the floor.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the Walk-in cooler, . pasta (47F - Cold Holding); shrimp (46F - Cold Holding); Beef (46F - Cold Holding) Unit was on defrost and floor was recently mopped with the door open .
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed Soiled can opener blade
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At out side bar
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
[31B-03-4] No soap provided at handwash sink. At outside bar
[27-16-4] Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at handwash sink I. Wait station area