Beach House Waterfront Restaurant
200 Gulf Dr N, Bradenton Beach, FL 34217 · Permanent Food Service · License 5100102
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 24 routine inspection3 high priority (fixed on the spot), 3 basic-12
- Safety score88
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 visitAug 24, 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:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed on the cook line and server line: Butter (87°F - Cold Holding); Sliced tomatoes (50°F - Cold Holding). Operator didn't know how long the butter had been out for and disposed it on their own, operator stated the tomatoes were out for approximately 2hrs and placed them in a cooler.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Observed a container of raw bacon stored over unprepared onions in a reach in cooler. Operator moved the bacon.
Fixed on the spot
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. Observed their dish machine at 0ppm chlorine. Operator had ecolab come out and fix it to 100ppm chlorine.
Fixed on the spot
Basic3
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Observed coffee filters not properly stored and observed to go boxes not inverted in the kitchen and bar. Operator stored the filters and inverted the boxes.
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Observed no sign for their back prep hand sink. Operator hung one 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.
Observed employee personal items stored above their clean dishes. Operator removed the items.
Fixed on the spot
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.