Beach Front

2444 S Ocean Shore Blvd, Flagler Beach, FL 32136 · Permanent Food Service · License 2800759

Official report

out of 100

Grade C

Safety score 75 of 100

Latest visit: Oct 27, 2026 (11 days ago)

What drove the grade

Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.High priority · no follow-up needed · 14 other violations

How the score was calculated

Starting score100
Violations at the Oct 27 routine inspection
3 high priority (no follow-up needed), 3 intermediate (2 fixed on the spot), 9 basic
-25
Safety score75

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

Inspection history

1 inspection · 1 visit

Oct272026

Routine inspection

15 violations found

First visitOct 27, 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.
15 violations found:
- 3 High priority
- 3 Intermediate
- 9 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  See stop sale. Observed horseradish sauce prepared on site not used within 7 days of preparation.
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
  Observed horseradish sauce prepared on site not used within 7 days of preparation.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed in reach in cooler cut sausage (47°F - Cold Holding)
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Observed tuna salad prepared on site not dated.operator discarded.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Observed no chlorine test strips for dishwasher sanitizer.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Observed spray bottle with purple liquid substance at bar not labeled. Operator labeled sanitizer.
  Fixed on the spot
Basic9
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  Observed ice scoop handle in ice at bar station. Operator stored correctly.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed soufflé cup used to scoop salsa. Operator discarded.
  Fixed on the spot
  Cutting board has cut marks and is no longer cleanable.
  Observed cutting board in kitchen pizza station has dark groove marks.
  Equipment in poor repair.
  Observed pull out drawer on cookline gasket in poor repair.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Observed ice machine deflector plate soiled with mold like build up.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed hood filters covers soiled with grease build up. Observed reach in cooler gaskets soiled with dark substance.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Observed cups at soda station wet nesting.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Observed gap at back door in dishwasher area.
- Code 36, Floors, walls, ceilings and ventilation: Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
  Observed floors throughout kitchen and dishwasher area exposed concrete.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.