EATON'S BEACH SANDBAR & GRILL
15790 SE 134 AVE · WEIRSDALE · Marion County · FL 32195
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
28 full violation description(s) documented by the inspector during this visit.
High Priority 12
03C-75-5High Priority – Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Male employee cooking fish on cook line not aware of required cooking temperature of fish. Fish was cooked to 136F. Placed back on grill then 158F. **Corrective Action Taken**
22-41-4High 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. No chemical in machine. Chemical was changed and reran then 100 ppm. **Corrected On-Site**
12A-17-4High Priority – Employee rubbed hands together for less than 10-15 seconds while washing hands. Female employee rubbed hands together for 6 seconds when washing her hands. **Repeat Violation** **Admin Complaint**
12A-25-4High Priority – Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Male employee adjusted glasses numerous times with gloved hands then continued to cook without washing hands. Female employee wiped face then continued to make drinks without washing hands. Female employee adjusted glasses on face with gloved hands then continued to prepare portion cups of dressing without washing hands. **Admin Complaint**
12A-28-4High Priority – Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. One male employee adjusted pants and continued working without washing hands. One male employee touched apron then continued to make food without washing hands **Repeat Violation** **Admin Complaint**
12A-29-4High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Female employee picked up trash from floor then discarded and continued to portion food without changing gloves and washing hands. **Repeat Violation** **Admin Complaint**
09-01-4High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Female employee scooped ice for drink out of bin with red cup.
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler on cook line: raw fish on shelf over pickles. **Repeat Violation** **Admin Complaint**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in make table: tomatoes 69F. Peas 75F. Chicken wings 68F. Fish 60F. Stop sale issued on all due to temperature in unit not being monitored for more than 4 hours. In reach in hot holding case on cook line: pork 117F. Rice 116F. Cutting board holding beef blocking air flow in unit. Gaskets torn near two bottom shelves, items in unit more than four hours.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In ice bath on cook line: egg wash 47-50F. Extra ice was added and replaced with new batch. In reach in cooler under breading station: chicken 45-46F. Door was not closed fully. Ice bags were added. In reach in make table: tomatoes 69F. Peas 75F. Chicken wings 68F. Fish 60F. Stop sale issued on all due to temperature in unit not being monitored for more than 4 hours. In ice bath near pass thru: Cole slaw 62F. Ice added to bath. In walk in cooler: ham 46F. Chicken 46F. Shrimp 50F. Red beans 49F. Butter 48F. Door to walk in freezer was propped open and multiple items were moved into freezer. **Repeat Violation** **Admin Complaint**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In reach in hot holding case on cook line: pork 117F. Rice 116F. Cutting board holding beef blocking air flow in unit. Gaskets torn near two bottom shelves. **Repeat Violation** **Admin Complaint**
29-34-4High Priority – Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb near downstairs kitchen. Hose Bibb on hose attachment side of splitter
Intermediate 5
53B-15-4Intermediate – Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Male employee cooking fish on cook line not aware of required cooking temperature of fish. Fish was cooked to 136F. Placed back on grill then 158F. **Repeat Violation** **Admin Complaint**
13-06-4Intermediate – Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Female employee scooping ice.
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at end of bar soiled with brown dry substance. Interior of ice bin near downstairs bar soiled with pink slime substance. Interior of ice machine in downstairs bar has black substance on top wall. **Repeat Violation**
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Pitcher of water in sink at end of cook line. Trash can in front of sink at kitchen entrance. **Repeat Violation**
31B-03-4Intermediate – No soap provided at handwash sink. Sink in downstairs bar. **Repeat Violation**
Basic 11
14-74-7Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler on cook line has an ambient temperature of 70F. Stop sale issued on all Time/Tempurature Control for Safety food in unit.
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. One drink on top of prep table near steam table on cook line. One drink on top of cutting board.
12B-02-4Basic – Employee eating in a food preparation or other restricted area. Male employee eating food while walking through cook line.
08B-49-4Basic – Employee personal food not properly identified and segregated from food to be served to the public. Container of yogurt and body armor drink on shelf over dressing in reach in cooler in server station.
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Two phones on cutting board.
14-11-5Basic – Equipment in poor repair. Gaskets and handle broken on reach in hot box. Cutting boards have deep grooves and are no longer smooth and easily cleanable. Several in use containers have broken lids. Walk in cooler has water dripping from condenser on top of speed racks.
36-73-4Basic – Floor soiled/has accumulation of debris. Behind ice machine and fountain machine at downstairs bar several pieces of paper and food debris.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around door of upstairs ice machine soiled with mold like substance.
25-05-4Basic – Single-service articles improperly stored. Coffee/tea filters not protected and trays not inverted on shelf over drink station in kitchen.
21-10-4Basic – Soiled dry wiping cloth in use. Several soiled towels in kitchen area.
08B-17-4Basic – Unwashed fruits/vegetables stored with ready-to-eat food. In reach in salad cooler: unwashed berries on shelf over bags of lettuce.
Inspector observations synchronized from DBPR on October 3, 2026 12:19 PM.
Violation category totals
1 observation(s)
3 observation(s)
3 observation(s)
1 observation(s)
6 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.