Eaton's Beach Sandbar & Grill
15790 SE 134 Ave, Weirsdale, FL 32195 · Permanent Food Service · License 5202842
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 1 complaint inspection3 high priority (1 fixed on the spot, 2 repeats), 2 intermediate (1 fixed on the spot, 1 repeat), 10 basic-35
- Administrative complaint on Sep 1Counts in full until a follow-up finds the problems fixed-20
- Safety score45
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitSep 1, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Reach in cooler on server area, slaw 46°F and 45°F, food stored overnight in cooler.
Repeat violationAdministrative complaint
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient.
See stop sale. In Walk in cooler, pimiento cheese mix date marked 8/18/26.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Reach in cooler on server area, slaw 46°F and 45°F, food stored overnight in cooler. Butter left at room temperature since 11:00am at 70°F, to be use at 4:00pm, Manager moved to freezer to drop temperature down.
Fixed on the spotRepeat violationAdministrative complaint
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
At the server area, two opened gallon of milk no date, Manager voluntarily discarded.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Downstairs sink with items stored inside and items in front of sink, manager moved all.
Fixed on the spot
Basic10
Code 08, Food protection and cross-contamination: Food stored on floor.
In walk in freezer, case of fries on floor, moved.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Pitcher handle touching flour, manager removed.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Opened employee drink, no lid no straw on cook line, manager discarded.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Bowl no handle inside rice and cheese container.
Equipment in poor repair.
Hot holding cabinet, gaskets torn.
Food storage container/container lid cracked or broken.
I. Use lids and containers not smooth and easy cleanable( melted and cracked).
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
White wet cloth under cutting board.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Interior of ice machine with mold like substance.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Exterior part of soda gun at the bar area. Reach in cooler gaskets soiled with food debris.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Cleaned stacked containers stored wet.
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.
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