Break-Awayz @ the Beach

819 N Oceanshore Blvd, Flagler Beach, FL 32136 · Permanent Food Service · License 2800790

Official report

out of 100

Grade C

Safety score 77 of 100

Latest visit: Aug 4, 2026

What drove the grade

Dishmachine chlorine sanitizer not at proper minimum strength.High priority · fixed by the Aug 4 follow-up · 10 other violations

How the score was calculated

Starting score100
Violations at the Jul 22 routine inspection
1 high priority (fixed by the Aug 4 follow-up), 5 intermediate (2 fixed on the spot, 2 repeats), 5 basic
-23
Safety score77

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

Inspection history

1 inspection · 2 visits

Jul222026

Routine inspection

11 violations found · Inspector came back once

Follow-up visitAug 4, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Intermediate
What was still cited
Intermediate1
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
  More time given
Official report, on the Florida DBPR website
First visitJul 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
- 1 High priority
- 5 Intermediate
- 5 Basic
What the inspector cited
High priority1
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher sanitizer 0ppm.
Intermediate5
- Code 16, Dishwashing facilities and test kits: Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
  Operator has quaternary test strips for dish washer needs chlorine.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Soda gun interior soiled with build up. Operator cleaned.
  Fixed on the spotRepeat violation
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Hand wash sink near ice machine blocked by lockers.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Spray bottles in dish area with yellow liquid substance not labeled. Operator labeled bleach.
  Fixed on the spot
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Employee Terry no proof of training employed 4 months per employee.
Basic5
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Reach in coolers on cookline interior and shelves soiled with food debris.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Cups at front counter wait station wet nesting.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Standing water in reach in cooler across from grill station.
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  2 dead roaches near back door area. Operator swept up.
  Fixed on the spot
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Employee phone stored on top of deli paper on reach in cooler. Operator removed.
  Fixed on the spot
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

Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.