Beach Bar & Grill
797 Crandon Blvd, Key Biscayne, FL 33149 · Permanent Food Service · License 2327586
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Nov 5 routine inspection2 high priority, 1 intermediate, 3 basic-18
- Safety score82
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 visitNov 5, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw shell over sauces inside reach in cooler across cook line.
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license 10/01/26.
Intermediate1
Code 31, Handwash sinks and supplies: Observed No paper towels or mechanical hand drying device provided at handwash sink located at sushi station.
Basic3
Code 14, Food-contact surfaces designed and maintained: Observed the reach-in cooler at the sushi station, the reach-in cooler at the salad station, and the reach-in cooler drawers in the kitchen area failing to maintain time/temperature control for safety (TCS) foods at 41°F or below .
Do not store TCS foods in these units until they are repaired and verified to hold at 41°F or below.
Code 36, Floors, walls, ceilings and ventilation: Observed an accumulation of debris in the bar area along the floor-to-wall juncture at bar area.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.