THE BEACH HOUSE

Name: THE BEACH HOUSE
Address: 4009 S SANDESTIN BLVD, MIRAMAR BEACH, FL, 32550, US
Rating: 28.3

4009 S SANDESTIN BLVD, MIRAMAR BEACH, FL 32550

License #7600673

🏨 Hotel/Resort ℹ️

28.3 Grade F / 100

Failing Health Score

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Latest inspection

March 16, 2026 · 12 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

THE BEACH HOUSE in MIRAMAR BEACH currently holds an InspectFL Health Score of 28.3 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 March 16, 2026. Across those visits, inspectors documented 110 total violations — 11 critical, 30 major, 69 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

July 28, 2025

The latest inspection on March 16, 2026 shows 12 observation rows: 1 critical, 6 major, and 5 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

82%

Inspector notes

110

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

THE BEACH HOUSE 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: Warning Issued
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees wearing a watch or bracelet while engaged in food preparation.
[10-12-5] In-use ice scoop stored on soiled surface between uses near ice machine and walk in cooler.
[10-14-5] Metal food trays stored on floor between breader station and hand wash sink on cook line in between uses.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees near kitchen entry across from dish machine. Provided establishment with hand wash handout.
[08B-12-5] Stored food not covered. Sliced tomatoes stored in upstairs walk in cooler not covered.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb on left side at mop sink.
[31A-09-4] Handwash sink not accessible for employee use at all times on cook line near breaker station. Sink blocked with trash can. Employee removed trash can from sink.
[53A-07-6] No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Provided chlorine test strips to establishment during inspection.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink near prep area and mop sink. Corrective was not taken during inspection.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin at ice machine upstairs near walk in cooler and both ice machines down stairs.
[14-05-4] Black trash bag used to line food-contact surface at breading station near fryers.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl stored in Cole slaw in upstairs walk in cooler. Bowl stored in yellow rice at steam well.
[36-36-4] Ceiling tile missing near upstairs walk in cooler by ice machines and multiple ceiling tiles missing in down stairs dry storage and linen room near walk in cooler.
[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. Vacuumed sealed tuna 48F.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored on cutting board at make bar near fryers.
[08B-38-4] Food stored on floor. Cambro of tar tar sauce stored on floor in walk in cooler upstairs near office.
[21-04-4] In-use cloth/towel used under cutting board at bar.
[14-36-5] Interior of downstairs walk in cooler door has exposed insulation.
[12B-14-4] Multiple Employee beverage containers in ice machine down stairs.
[05-09-4] No conspicuously located ambient air temperature thermometer in multiple cold holding units and walk in coolers
[31B-04-4] No handwashing sign provided at a hand sink used by food employees at both sinks at bar.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Mahi 30F thawing in prep sink in standing water.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust in kitchen entry, ware washing and near back door.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. ROP tuna 48F thawed in side sealed bag.
[31A-09-4] Handwash sink not accessible for employee use at all times on cook line near breaded station. Sink blocked its trash can.
[31A-11-4] Handwash sink used for purposes other than handwashing. Food debris in sink on cook line near breaded station.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[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. Provided compliance form to establishment.
[31B-03-4] No soap provided at one of the hand wash sinks at bar and by steam well and upright cooler in kitchen.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin near kitchen entry and 2 ice machines downstairs.
[36-36-4] Ceiling tile missing. 15 missing ceiling tiles in dry storage down stairs.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[21-05-5] Cloth used as a food-contact surface under ice buckets on food cart. ( cloths are soiled with food debris as well).
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing a watch while preparing food. Bar thunder wearing a watch and nail polish while preparing drinks.
[14-11-5] Equipment in poor repair. Walk in cooler upstairs ambient 62F, Bar reach in cooler- 54F, downstairs walk in cooler 54F.
[08B-36-4] Food stored in a location that is exposed to splash/dust. Steam well filled with food no lids stored to right of handwashing sink with no splash guards.
[08B-38-4] Food stored on floor. Open bin of tortilla chips on floor on cook line near breader and fryer station.
[06-06-5] Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Thawing- bagged guacamole 35F in standing water on prep table.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Walk in cooler, beer cooler and freezer downstairs has exposed insulation.
[05-09-4] No conspicuously located ambient air temperature thermometer in multiple cold holding units.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees at bar.
[08B-12-5] Stored food not covered. Loaves of bread stored in upright freezer on shelf not covered.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust.
[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. Server came from outside to in side bar picked up a lime with bare hands and placed on a drink ordered for guest. Employee discarded food and bartender brought out tongs.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw ground beef stored over raw bacon in upright freezer.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cold hold- reach in glass cooler- bottled milk 57F (held over night ) expired 5-24-25.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Cold hold- reach in glass cooler- bottled milk 57F (held over night ) expired on 5-24-25.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Downstairs walk in cooler- raw shrimp 50F, raw grouper 50F, raw chicken 50F, cooked shrimp 49F, fish dip 51F Milk 51F ( overnight). Upstairs walk in cooler- house honey mustard 46F, Cole slaw 58F, pasta 48 ( overnight). Bar Cold hold- reach in glass cooler- bottled milk 57F (held over night ).
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Upstairs- house honey mustard 46F, Cole slaw 58F, pasta 48 ( overnight). Downstairs walk in cooler- raw shrimp 50F, raw grouper 50F, raw chicken 50F, cooked shrimp 49F, fish dip 51F Milk 51F ( overnight). Bar reach in cooler- reach in glass cooler- bottled milk 57F (held over night ). Upstairs walk in cooler- house honey mustard 46F, Cole slaw 58F, pasta 48 ( overnight) see stop sale. Cold hold- reach in glass cooler- bottled milk 57F (held over night ) see stop sale.
[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. Cold hold- reach in glass cooler- bottled milk 57F (held over night ).
[31A-11-4] Handwash sink used for purposes other than handwashing. Food debris in drain of hand wash sink on cook line near breader station.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Provided establishment with test strips.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink at bar. No paper towels at sink near steam well and upright cooler.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[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.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl stored in hot rice. Cup stored in sugar.
[36-36-4] Ceiling tile missing in hallway at kitchen entry.
[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. Employee drinks stored in walk in cooler and upright freezer on shelves. Phone stored on food contact surface at breading station on top of cloth. Purse stored in prep table near expo.
[36-17-5] Floor tiles missing and/or in disrepair on cook line.
[08B-38-4] Food stored on floor. Remoulade sauce stored on floor in walk in cooler. Coffee stored on floor by shelf nearest ware wash area.
[36-24-5] Hole in or other damage to wall through out kitchen.
[10-14-5] Ice bucket stored on floor between uses near ice machine.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shield missing( lights not working) over bulbs on ceiling near expo station.
[05-09-4] No conspicuously located ambient air temperature thermometer in multiple cold holding units.
[21-10-4] Soiled dry wiping cloth in use at prep table.
[14-05-4] Trash bag used to line food-contact table at breading station.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust in ware washing area and in kitchen entry hall.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Upright reach in freezer- raw ground beef patty stored over raw bacon.
[31A-11-4] Handwash sink used for purposes other than handwashing. Lettuce debris stored in drain of hand wash sink in between ware wash station and ice machine.
[53A-01-7] Manager or person in charge lacking proof of food manager certification.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/.
[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.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl with no handle stored in sugar.
[36-36-4] Ceiling tile missing from ceiling near kitchen entry.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[12B-13-4] Employee beverage container in a cold holding unit with food to be served to customers. Drink in reach in freezer.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on cutting board at make bar on cook line.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored on prep table in kitchen.
[36-73-4] Floor soiled/has accumulation of debris. Pile of ketchup on floor at cook line.
[08B-38-4] Food stored on floor. House honey mustard dressing stored on floor in walk in cooler.
[36-24-5] Hole in or other damage to wall near kitchen entry.
[38-01-4] Light shield damaged/in disrepair. Light shield missing in kitchen near expo.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees at 3 sinks in kitchen.
[14-05-4] Trash bag used to line food-contact shelves under pans at breading station.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust in ware washing area and through out kitchen.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet soiled cloth stored on floor near mop sink.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Sugar bin lid heavily soiled.
[31A-09-4] Handwash sink not accessible for employee use at all times on cook line. Sink blocked with fan, dustpan and squeegee.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/.