BIMINI BAIT SHACK
17501 HARBOUR POINTE DR
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 12/17/2024
High Priority
2
Intermediate
0
Basic
11
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - AC vent in women's restroom soiled with accumulated dust.
- 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. Educated operator on removing fish from packaging. Operator removed fish. **Corrected On-Site** **Repeat Violation**
- 28-02-4:Basic - Condensation or other drainage not disposed of according to law. Observed pipes leaking from underneath building. Note: Establishment has a work order in place to fix overnight. **Corrective Action Taken**
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Operator placed employee food on bottom shelf. **Corrected On-Site**
- 36-73-4:Basic - Floor soiled/has accumulation of debris underneath shelving in liquor storage room and dry storage room.
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed bottled water stored on floor in beer walk in cooler.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Cook line. Operator removed knives. **Corrected On-Site**
- 29-11-4:Basic - Water leaking from pipe underneath dishwasher area/building. Note: Establishment has a work order in place to fix overnight. **Corrective Action Taken**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed quaternary ammonium concentration at 100 ppm. Operator redid sanitizer. **Corrective Action Taken**
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Cook line. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Stuffed oyster 45F cold hold less than 4 hours . Operator turned down reach in cooler. Observed sour cream 48F old hold, and coleslaw 44F cold hold less than 4 hours . Operator double panned foods with ice. Observed chopped tomatoes 48F cold hold less than 4 hours. Operator placed lid on tomatoes. **Corrective Action Taken**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored by clean equipment. Operator removed chemical. **Corrected On-Site**
Food safety inspection conducted on 12/17/2024 revealed 13 total violations (2 high priority, 0 intermediate, 11 basic).
Inspection on 9/23/2024
High Priority
2
Intermediate
5
Basic
6
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned ice machine. **Corrected On-Site**
- 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. Educated operator on removing fish from packaging. Operator removed fish. **Corrected On-Site** **Repeat Violation**
- 36-73-4:Basic - Floor soiled/has accumulation of debris in beer walk in cooler.
- 14-69-4:Basic - Ice buildup in reach-in freezer at kitchen entrance.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Women's restroom.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Operator inverted containers. **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw shrimp stored over ready to eat Cuban sandwiches. Operator switched containers. **Corrected On-Site**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed chowder 131F hot hold less than 4 hours. Operator reheated chowder on stove to 165F **Corrective Action Taken**
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed soiled containers stored inside hand wash sink in dishwash area. Operator removed containers. **Corrected On-Site**
- 16-37-1:Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 31B-03-4:Intermediate - No soap provided at handwash sink at end of cook line. Operator placed soap at hand wash sink. **Corrected On-Site**
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand wash sink at cook line. Operator fixed paper towels. **Corrected On-Site**
Food safety inspection conducted on 9/23/2024 revealed 13 total violations (2 high priority, 5 intermediate, 6 basic).