DirtyFLRestaurant Inspection Data

MUSE BAR & BISTRO

2385 S HWY 27

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 12 health inspection reports

All Inspection Reports

Inspection Date: 5/7/2025

Inspection #: Visit ID: 10803445

  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in drawers on cook line -range grates on cook line -fan dusty in kitchen by hand sink - From follow-up inspection 2025-03-20: -gaskets on reach in drawers on cook line **Time Extended** - From follow-up inspection 2025-05-07: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting boards on cook line -grill grates on cook line -ice bin at bar - From follow-up inspection 2025-03-20: -white cutting boards on cook line **Time Extended** - From follow-up inspection 2025-05-07: **Time Extended**

Inspection Date: 3/20/2025

Inspection #: Visit ID: 10794695

  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in drawers on cook line -range grates on cook line -fan dusty in kitchen by hand sink - From follow-up inspection 2025-03-20: -gaskets on reach in drawers on cook line **Time Extended**
  • 22-41-4:High Priority - - From initial inspection : 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 at bar Repeat Violation Warning - From follow-up inspection 2025-03-20: , machine not in service, out of order sign posted. Work order is in, coming Monday or Tuesday. **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting boards on cook line -grill grates on cook line -ice bin at bar - From follow-up inspection 2025-03-20: -white cutting boards on cook line **Time Extended**
  • 03F-10-5:Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -sushi rice - From follow-up inspection 2025-03-20: Provided form to operator **Time Extended**
  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -soup in walk in cooler, cooked pasta in reach in cooler Repeat Violation - From follow-up inspection 2025-03-20: **Time Extended**

Inspection Date: 3/7/2025

Inspection #: Visit ID: 8996094

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -3 pieces swai
  • 14-69-4:Basic - Ice buildup in reach-in freezer. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on reach in drawers on cook line -range grates on cook line -fan dusty in kitchen by hand sink
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler on cook line
  • 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. -0 ppm at bar Repeat Violation Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. -3 pieces commercially processed reduced oxygen packaged swai fish thawed without removing from packaging
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting boards on cook line -grill grates on cook line -ice bin at bar
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -kitchen hand sink blocked by chemicals
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -at any hand sinks. Operator provided Corrected On-Site
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. -sushi rice
  • 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. -soup in walk in cooler, cooked pasta in reach in cooler Repeat Violation
  • 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. -filters at bar

Inspection Date: 10/25/2024

Inspection #: Visit ID: 10699024

  • 29-18-4:Basic - - From initial inspection : Basic - Drain cover(s) missing at triple sink. - From follow-up inspection 2024-10-18: **Time Extended** - From follow-up inspection 2024-10-25: **Time Extended**
  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. -back door. - From follow-up inspection 2024-10-18: **Time Extended** - From follow-up inspection 2024-10-25: **Time Extended**

Inspection Date: 10/18/2024

Inspection #: Visit ID: 8995791

  • 29-18-4:Basic - - From initial inspection : Basic - Drain cover(s) missing at triple sink. - From follow-up inspection 2024-10-18: **Time Extended**
  • 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. -back door. - From follow-up inspection 2024-10-18: **Time Extended**
  • 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall. -to the right of bar. - From follow-up inspection 2024-10-18: **Time Extended**
  • 36-64-5:Basic - - From initial inspection : Basic - Objectionable odors in bar and kitchen of the establishment. - From follow-up inspection 2024-10-18: **Time Extended**
  • 22-41-4:High Priority - - From initial inspection : 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 at bar and dish room Repeat Violation Warning - From follow-up inspection 2024-10-18: operator will either have fixed in 7 days or be going through plan review for removal of dishmachines. **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior soda gun nozzle at bar. Corrected On-Site - From follow-up inspection 2024-10-18: **Time Extended**

Inspection Date: 10/4/2024

Inspection #: Visit ID: 8735213

  • 36-73-4:Basic - -Floor soiled/has accumulation of debris in bar area. -Drains in bar area.
  • 29-18-4:Basic - Drain cover(s) missing at triple sink.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -cook wearing bracelet and watch on cook line.
  • 52-15-4:Basic - Establishment advertised homemade food items, but used food items received already prepared. -Caesar dressing, operator marked off "housemade" on menus. Corrected On-Site
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. -back door.
  • 36-22-4:Basic - Floor area(s) covered with standing water by triple sink. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. -cooking oil on floor in kitchen. Corrected On-Site
  • 36-24-5:Basic - Hole in or other damage to wall. -to the right of bar.
  • 14-69-4:Basic - Ice buildup in white reach-in freezer in kitchen.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior sides of flat top grill and fryers.
  • 36-64-5:Basic - Objectionable odors in bar and kitchen of the establishment.
  • 08B-12-5:Basic - Stored food not covered. -empanadas in reach in freezer in walk in cooler Corrected On-Site
  • 14-12-4:Basic - Utensils in poor condition. -rubber spatulas above triple sink.
  • 01B-28-5:High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. -Avocado sauce, garlic pasta, chimichurri sauce, marinara, red pepper sauce, Jalea sauce, Huacana sauce, golden sauce.
  • 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. -0 ppm at bar and dish room Repeat Violation Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw tuna over cooked ground beef in walk in cooler. -raw shell eggs behind fresh garlic/oil in reach in cooler.
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -raw chicken over raw beef in reach in freezer located inside walk in cooler. -raw beef over raw fish in reach in freezer located inside walk in cooler. Corrected On-Site
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -Avocado sauce, garlic pasta, chimichurri sauce, marinara, red pepper sauce, Jalea sauce, Huacana sauce, golden sauce. Operator discarded.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -sushi rice (78F - Cold Holding), in kitchen on cook line. Held more than four hours per operator.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sushi rice (78F - Cold Holding), in kitchen on cook line. Held more than four hours per operator. Operator discarded.
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -Soto Ramos
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -interior soda gun nozzle at bar. Corrected On-Site
  • 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. -ground beef in walk in cooler.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -bottle of clear liquid on handwashing sink in kitchen. Operator labeled. Corrected On-Site Repeat Violation

Inspection Date: 5/10/2024

Inspection #: Visit ID: 8668991

  • 16-55-4:Basic - - From initial inspection : Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. In kitchen. Warning - From follow-up inspection 2024-04-23: **Time Extended** - From follow-up inspection 2024-05-07: **Time Extended** - From follow-up inspection 2024-05-10: Dish machine is unplugged and not in use. Three compartment sink is set up. **Time Extended**

Inspection Date: 5/7/2024

Inspection #: Visit ID: 8660083

  • 16-55-4:Basic - - From initial inspection : Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. In kitchen. Warning - From follow-up inspection 2024-04-23: **Time Extended** - From follow-up inspection 2024-05-07: **Time Extended**

Inspection Date: 4/23/2024

Inspection #: Visit ID: 8652400

  • 16-55-4:Basic - - From initial inspection : Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. In kitchen. Warning - From follow-up inspection 2024-04-23: **Time Extended**

Inspection Date: 4/12/2024

Inspection #: Visit ID: 8497783

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. In kitchen. Warning
  • 36-22-4:Basic - Floor area(s) covered with standing water. -In warewash.
  • 36-11-4:Basic - Floors not maintained smooth and durable. -In kitchen.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Chest freezer gasket.
  • 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. -Bar 0 ppm. Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Cook handled raw fish and then grabbed salt container. Coached cook, washed hands changed gloves. **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. -Over prep cooler. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -Scrub brush in handsink.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -Bleach bottle. Corrected On-Site

Inspection Date: 11/14/2023

Inspection #: Visit ID: 8497446

  • 06-09-1:Basic - - From initial inspection : Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon on the cooks line cooler Corrected On-Site Warning - From follow-up inspection 2023-11-14: **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Sandwich top reach in cooler Warning - From follow-up inspection 2023-11-14: **Time Extended**
  • 36-62-4:Basic - - From initial inspection : Basic - One Light not functioning over sandwich tomcooler in kitchen and one on hood system Warning - From follow-up inspection 2023-11-14: **Time Extended**
  • 29-20-5:Basic - - From initial inspection : Basic - Standing water or very slow draining water in handwash sink in kitchen by three compartment sink Plumber is coming out this afternoon **Corrective Action Taken** Warning - From follow-up inspection 2023-11-14: **Time Extended**
  • 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw portioned beef behind cooked pasta on sandwich top reach in cooler next to grill Corrected On-Site Warning - From follow-up inspection 2023-11-14: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled at the bar Corrected On-Site Warning - From follow-up inspection 2023-11-14: **Time Extended**
  • 52-01-4:Intermediate - - From initial inspection : Intermediate - Identity of food or food product misrepresented. States prime cut filet for their brunch menu and it is filet They pulled menu and reprinted during inspection Corrected On-Site Warning - From follow-up inspection 2023-11-14: Menu shows grouper and operator serving Swai Admin Complaint
  • 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi rolls on the menu Ceviche Warning - From follow-up inspection 2023-11-14: Sushi rolls on the menu and Ceviche made with raw swai Admin Complaint

Inspection Date: 9/12/2023

Inspection #: Visit ID: 8357020

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon on the cooks line cooler Corrected On-Site Warning
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Sandwich top reach in cooler Warning
  • 36-62-4:Basic - One Light not functioning over sandwich tomcooler in kitchen and one on hood system Warning
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink in kitchen by three compartment sink Plumber is coming out this afternoon **Corrective Action Taken** Warning
  • 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Swai for the ceviche Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw portioned beef behind cooked pasta on sandwich top reach in cooler next to grill Corrected On-Site Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun soiled at the bar Corrected On-Site Warning
  • 52-01-4:Intermediate - Identity of food or food product misrepresented. States prime cut filet for their brunch menu and it is filet They pulled menu and reprinted during inspection Corrected On-Site Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi rolls on the menu Ceviche Warning