Pearl Havana Beach Club Restaurant
63 Main St, Rosemary Beach, FL 32461 · Permanent Food Service · License 7602109
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 11 routine inspection1 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 1 basic-6
- Safety score94
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 11, 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.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Make bar- halved tomato 39°F,cut melon 40°F. Make bar- Cole slaw 51°F, grouper 49°F ( 12:30-1:15), sliced tomatoes ambient cooling 49°F ( 1:00-1:15 ). Make bar- house made pimento cheese 39°F, shell eggs 43°F. Make bar- pulled eggs 40°F, sliced andouille sausage 40°F, grouper 39°F. Cold hold- drawers- ground beef 52°F, Raw chicken 48°F (11:00-1:14). Employee thru out some items and placed ice over other items to reduce temperatures.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: No soap provided at handwash sink in/near wait station.
Employee filled soaped dispenser.
Fixed on the spot
Basic1
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.