Beachside Hotel and Suites

3901 N Atlantic Ave, Cocoa Beach, FL 32931 · Permanent Food Service · License 1501274

Official report

out of 100

Grade B

Safety score 88 of 100

Latest visit: Sep 18, 2026 (7 weeks ago)

What drove the grade

Food with mold-like growth.High priority · no follow-up needed · 5 other violations

How the score was calculated

Starting score100
Violations at the Sep 18 complaint inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot), 4 basic (2 repeats)
-12
Safety score88

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 2 visits

Latest inspection

Sep182026

Complaint inspection

6 violations found

First visitSep 18, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
6 violations found:
- 2 High priority
- 4 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Food with mold-like growth.
  See stop sale. Oranges
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F. waffle batter (71°F - Cold Holding), provided time plan and filled out.
  Fixed on the spot
Basic4
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  Cooked wings below unwashed fruits
  Repeat violation
- Code 25, Single-service items: Unwrapped single-service utensils not presented so that only the handles are touched.
  Manager ordered dispenser for single service utensils
  Fixed on the spot
  Bulk milk dispenser with dispensing tube not cut at an angle.
  Fixed on the spot
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  License displayed expired 4-1-2026. License is current. printed current license and posted
  Fixed on the spotRepeat violation
Official report, on the Florida DBPR website

Earlier inspections 1

Jul232026B87Routine inspection6 violations, 1 high priority No follow-up needed

First visitJul 23, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
6 violations found:
- 1 High priority
- 2 Intermediate
- 3 Basic
What the inspector cited
High priority1
- Code 08, Food protection and cross-contamination: Unwashed tomatoes over cooked shrimp in reach in refrigerator.
  Manager removed tomatoes
  Fixed on the spot
Intermediate2
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Hand sink in kitchen
- Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233. Key no proof of training.
Basic3
- Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
  Scoop in chicken salad. Employee removed scoop
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  In bar area hand sink
  Repeat violation
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  License is current. Establishment is open and operating. License posted expired april 1, 2026. The division transitioned to paperless licensing in January 2021. Self-print licenses in PDF format are emailed as an attachment to the email address associated with your license record. You may also access your DBPR online account at www.myfloridalicense.com and self-print your license when needed.
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Stop sale: An order that the food can’t be sold or served.