Beach Bar & Grill

1 Duval St, Key West, FL 33040 · Permanent Food Service · License 5401193

Official report

out of 100

Grade C

Safety score 79 of 100

Latest visit: Aug 26, 2026

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · no follow-up needed · 16 other violations

How the score was calculated

Starting score100
Violations at the Aug 26 routine inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot), 1 intermediate, 14 basic; basic violations cost 12 at most
-21
Safety score79

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

Inspection history

1 inspection · 1 visit

Aug262026

Routine inspection

17 violations found

First visitAug 26, 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.
17 violations found:
- 2 High priority
- 1 Intermediate
- 14 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Observed in reach in cooler across from cook line 2 pounds of yellow fin tuna defrosted in ROP packaging. Person in charge discarded tuna during time of inspection.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed in reach in cooler across from cook line French fries (53°F - Cold Holding), sweet potatoes (56°F - Cold Holding) operator placed in reach in cooler for rapid cooling.
  Fixed on the spot
Intermediate1
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Observed no paper towel at hand wash sink across from ware wash area. Person in charge provided paper towel during time of inspection.
Basic14
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  See stop sale. Observed in reach in cooler across from cook line 2 pounds of yellow fin tuna defrosted in ROP packaging. Person in charge discarded tuna during time of inspection.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Observed employee coffee container on preparation table across from fry station. Person in charge discarded employee drink during time of inspection.
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Observed grooved cutting board at cook line.
  Equipment in poor repair.
  Observed reach in cooler across from cook line with door in disrepair.
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Observed under cutting board across from fryer station in kitchen. Person in charge removed towel during time of inspection.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Observed reach in cooler interior shelves soiled through out kitchen area.
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Observed accumulation of black mold like substance in interior of ice machine at server station.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed reach in cooler gaskets soiled throughout kitchen area.
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  Observed standing water in reach in cooler across from vertical freezer to the left of cook line.
- Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
  Observed food debris and grease accumulation on floor behind and under kitchen equipment.
  Floor area(s) covered with standing water.
  Observed standing water in walk in cooler across from cook line.
  Wall soiled with accumulated grease, food debris, and/or dust.
  Observed wall soiled with grease throughout kitchen area.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed accumulation of grease on ceiling tiles throughout kitchen.
  Unclean building components, attachments or fixtures.
  Observed accumulation of grease at hood system at cook line.
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

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.
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.