BEACH BURGER SHACK Inspection – July 28, 2026

High Priority 2

#7High Priority22-41-4

High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm.

#8High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 51f, raw burger 46f, sliced American cheese 45f, line cooler. Sliced tomatoes 47f, coleslaw 49f, raw fish 68f, line cooler. **Corrective Action Taken** **Repeat Violation**

Corrective Action TakenRepeat Violation

Intermediate 2

#9Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. French fry cutter soiled. Stand up freezer bottom shelf soiled.

#10Intermediate31B-05-4

Intermediate – Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand sink in back area.

Basic 6

#1Basic08B-38-4

Basic – Food stored on floor. Cases of potatoes stored on floor in back kitchen. **Corrected On-Site**

Corrected On-Site

#2Basic08B-42-4

Basic – Food stored outside. Cases of cooking oil stored outside on shelf with no protection.

#3Basic10-17-4

Basic – In-use knife/knives stored in cracks between pieces of equipment.

#4Basic33-16-4

Basic – Open dumpster lid. **Repeat Violation**

Repeat Violation

#5Basic25-05-4

Basic – Single-service articles improperly stored. Togo containers and cups stored outside with no protection.

#6Basic25-06-4

Basic – Single-service articles not stored inverted or protected from contamination. Togo items stored in reach in freezer not inverted for protection.

Florida Food Watch