Reef & Beef
2079 SE Hwy 70, Arcadia, FL 34266 · Permanent Food Service · License 2400050
What drove the grade
Displayed food not properly protected from contamination.
How the score was calculated
- Starting score100
- Violations at the Sep 2 routine inspection2 high priority (fixed on the spot, 1 repeat), 4 intermediate (2 fixed on the spot, 1 repeat), 7 basic (2 repeats)-28
- Safety score72
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 2, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom.
Observed raw ground beef over a container of garlic butter in bottom of make table, owner moved the garlic butter.
Fixed on the spot
Displayed food not properly protected from contamination.
Observed bowl of croutons not covered by the salad bar, employee covered croutons.
Fixed on the spotRepeat violation
Intermediate4
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Observed butter out on the counter and a bowl of egg wash with no written plan, printed a copy for owner and went over.
Fixed on the spot
Code 11, Employee health: 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.
Observed no proof for employees, printed copy out for owner, had staff signed by end of inspection.
Fixed on the spot
Code 27, Water source: No hot running water at three-compartment sink.
Observed 3-compartment sink in bar area with no hot water.
Repeat violation
Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233. Observed no proof of any training for E. Martinez, and F. Baum.
Basic7
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
Observed no ambient thermometer in reach in cooler in bar area.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed a bowl in a container of rice on the shelf in dry storage, owner removed.
Fixed on the spotRepeat violation
Food storage container/container lid cracked or broken.
Observed container with lettuce in reach in cooler that is cracked and broken.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed white guard in ice machine with black like substance in the back of kitchen.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Observed water in between pans on shelf in back of kitchen not air drying properly.
Repeat violation
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
Observed in women's bathroom receptacles were uncovered with no lid.
Code 33, Garbage and refuse: Missing drain plug at dumpster.
Reporting only1
Code 45, Fire extinguishing equipment: Portable fire extinguisher gauge in red zone.
For reporting purposes only. Observed fire extinguisher in the red at the bar.
Repeat violation
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.