Beach Bistro
6600 N Gulf Dr, Holmes Beach, FL 34217 · Permanent Food Service · License 5101345
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 Oct 15 routine inspection3 high priority (fixed on the spot), 1 intermediate, 2 basic-14
- Safety score86
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 visitOct 15, 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 at the bar and front counter of the kitchen: Blue cheese olives (63°F - Cold Holding); Butter (48°F - Cold Holding) Operator stated they had been out for approximately 1hr. Operator placed the olives in a cooler and the butter on ice.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed on their steam table: Mashed potatoes (80°F - Hot Holding); Grits (100°F - Hot Holding) Operator stated they had been reheated on their stove approximately 1hr ago. Operator set them back on their stove to get to 165°F.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw meat over bread and lettuce in tow different cook line coolers. Operator swapped the products.
Fixed on the spot
Intermediate1
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 chemical test kits available.
Basic2
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed many employee drinks improperly stored on the cook line, Operator removed them.
Fixed on the spot
Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
Observed their sanitizer bucket stored on the ground. Operator placed it on a shelf.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.