FATHOMS RESTAURANT & BAR
5785 CAPE HARBOUR DR # 108
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 3/12/2025
High Priority
0
Intermediate
2
Basic
5
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Observed gray duct tape used on reach-in cooler on cook line.
- 14-11-5:Basic - Equipment in poor repair. Observed reach-in cooler on cook line gasket torn. **Repeat Violation**
- 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. **Repeat Violation**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container or flour.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed grilled fish not date marked in reach-in cooler on cook line.
- 03G-06-5:Intermediate - Reduced oxygen packaged food lacking bold type on contrasting background, or other required information.
Food safety inspection conducted on 3/12/2025 revealed 7 total violations (0 high priority, 2 intermediate, 5 basic).
Inspection on 8/28/2024
High Priority
2
Intermediate
1
Basic
5
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food yogurt in reach-in cooler beside oven. The personal food was removed from reach-in cooler. **Corrected On-Site**
- 14-11-5:Basic - Equipment in poor repair. Observed reach-in cooler gasket beside handwashing sink on cook line gasket torn.
- 14-72-4:Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. **Repeat Violation**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. The tongs was removed from oven door. **Corrected On-Site**
- 22-41-4: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. The manager changed out sanitizer bucket. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw shrimp (47F - Cold Holding); raw scallops (46F - Cold Holding); raw grouper (46F - Cold Holding) in reach-in cooler beside cook line. The manager placed ice on all raw products. **Corrective Action Taken**
- 27-17-4:Intermediate - Water pressure lacking at fixtures that require the use of water. Observed very low water pressure at handwashing sink across from pizza maker.
Food safety inspection conducted on 8/28/2024 revealed 8 total violations (2 high priority, 1 intermediate, 5 basic).