CATHY'S BEACH CONNECTION RESTAURANT

Name: CATHY'S BEACH CONNECTION RESTAURANT
Address: 12850 US HWY 1, JUNO BEACH, FL, 33408-2221, US
Rating: 23.9

12850 US HWY 1, JUNO BEACH, FL 33408-2221

License #6004606

23.9 Grade F / 100

Failing Health Score

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Quick take

CATHY'S BEACH CONNECTION RESTAURANT in JUNO BEACH currently holds an InspectFL Health Score of 23.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on February 9, 2026. Across those visits, inspectors documented 35 total violations — 16 critical, 8 major, 11 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Call Back - Complied
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wiping food residue from knife used to cut different sandwiches with dry visibly soiled cloth left on prep table ; advised to sanitize utensil and dispose of cloth towel
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside- back door at the kitchen
[53A-01-7] Manager or person in charge lacking proof of food manager certification.
[21-10-4] Soiled dry wiping cloth in use- for wiping knife used to cut sandwiches Advised to have sanitizer bucket set up;
[22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm);fixed to 100 ppm
[36-17-5] Floor tiles missing and/or in disrepair- tiles cracked by walk-in cooler
[14-36-5] Interior of reach in freezer in disrepair/has exposed insulation.
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer- at three compartment sink- chlorine solution
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server dropping dirty plates to the dishwasher and walked outside took orders and came back to pick up plated food from expo window to deliver to customers outside; employee did not wash hands before touching clean plates; educated and suggested to wash hands;
[08B-38-4] Food stored on floor- observed mashed potato container on the floor in walk-in cooler; stored properly

Administrative complaint recommended
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed Food debris in hand wash sink in kitchen. Educated operator.
[41-10-4] Toxic substance/chemical improperly stored. Observed Sanitizer spray bottle stored over prep table in kitchen. Operator stored properly.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. At rear entrance to kitchen.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed fully cooked Gyro meat and sausage stored and in direct contact with thank you to go bag at chest freezer. Wiping towel stored and in direct contact with lettuce at walk in cooler. Operator stored products properly.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top by register: sliced tomatoes (49F - cooling) at 10:08; cooling since 7:00 - 49F at 10:36 At current rate of cooling product will not reach 41F within 4 hours. Operator moved product to walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flip top by register: sour cream (46F - Cold Holding); blended tomato salsa (44F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale. On counter: raw bacon (45F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1.5 hours. Operator placed bacon in fryer and fully cooked bacon.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Nova Benedict, nova platter, nova salmon wrap not identified as raw animal protein on menu. Educated operator on proper menu identification.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed Raw fish and raw chicken in same container, Raw shrimp and raw ground beef in same container at walk in cooler. Educated operator on proper storage procedures.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. On counter: raw shell eggs (68F - Cold Holding) Per operator, not prepared or portioned today. Per operator, out of temperature for approximately 1.5 hours. Advised operator to use time control. Advised operator to place time stamp for remaining 2.5 hours. Time control procedure emailed to operator.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee Cracking raw shells eggs then handled ready to eat toast without washing hands. Cracking raw shell eggs then assembled breakfast sandwiches no hand wash. Educated operator on proper hand washing procedures. Employee washed hands.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. hollandaise (99F - Hot Holding) ; cooked potato soufflé (67F - hot Holding) Observed products resting on top of oven. Per operator, products out of temperature for approximately 1.5 hours. Advised operator to use time control. Advised operator to place time stamp for remaining 2.5 hours. Time control procedure emailed to operator.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flip top by register: sour cream (46F - Cold Holding); blended tomato salsa (44F - Cold Holding) Per operator, not prepared or portioned today. Per operator, held in cooler overnight. See stop sale.

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