DirtyFLRestaurant Inspection Data

ARUBA BAY INC

1 COMMERCIAL BLVD

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 9 health inspection reports

All Inspection Reports

Inspection Date: 5/15/2025

Inspection #: Visit ID: 10838635

  • 29-20-5:Basic - Standing water or very slow draining water in mop sink.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. -Shrimp thawing in prep sink under no running water,
  • 12A-07-5:High Priority - Server failed to wash hands before putting on gloves to initiate a task working with food. -Operator reviewed proper hand washing with operator, employee washed hands and put on new gloves. Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks on cookline, server station and front line. -Cookline; Employee went into reach in cooler and touched raw calamari then proceeded to grab package of frozen ready to eat chicken tenders to fry. Reviewed glove usage with operator. Employee washed hands and changed gloves.

Inspection Date: 4/9/2025

Inspection #: Visit ID: 10815713

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Operator printed and displayed. Corrected On-Site Warning
  • 33-16-4:Basic - Open dumpster lid. Operator closed lid. Corrected On-Site Warning
  • 29-03-4:Basic - Water draining onto floor surface from triple sink. Warning
  • 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. -Dishwasher (Chlorine 0ppm), operator remade solution Dishwasher (Chlorine 100ppm) Corrected On-Site Warning
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -Triple Sink (Quaternary 400ppm), operator remade solution Triple Sink (Quaternary 200ppm) Corrected On-Site Repeat Violation Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Right cookline drawer with no separator; raw fish over ready to eat pulled pork. -2 door reach in cooler next to ware washing station: raw shrimp over opened bag of ready to eat lettuce and cooked chicken tenders. Operator stored properly. Corrected On-Site Repeat Violation Warning
  • 35A-01-4:Intermediate - Nonservice animals in the food establishment or on premises. -At bar area, guest left after obtaining food order. Corrected On-Site Warning

Inspection Date: 1/27/2025

  • N/A:No Violations Were Observed

Inspection Date: 1/23/2025

  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper strength for manual warewashing. Do not use equipment/utensils not properly sanitized. -Triple Sink (Quaternary 400ppm), operator remade solution. Quaternary 200ppm. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Left cookline reach in drawer near walk in freezer; Raw salmon over ready to eat beyond burger patty. Operator stored properly. -Walk in cooler; Raw crab cake mix over ready to eat salsa prep, Operator stored properly. Corrected On-Site Admin Complaint
  • 01C-10-4:Intermediate - -Cook line reach in drawer across from grill; Mussel tag removed from original container prior to container being emptied. Operator placed tag back in container. Corrected On-Site Warning

Inspection Date: 8/22/2024

  • 10-08-5:Basic - Ice scoop handle in contact with ice. Scoop handle in oyster ice. Operator stored properly. Corrected On-Site
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Outside ice scoop in visibly soiled container. Operator removed. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Cookline. Operator removed. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Expo soda gun holsters.
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Sanitizer Bucket (Quaternary 0ppm). Operator made new solution. Quaternary 400pm. Corrected On-Site
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Grated parm in to go t-shirt bag. Operator removed. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cookline True unit - raw seafood stored over ready to eat cooked chicken and plastic bottles of water. Operator stored all items properly. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area flip top - bagged shredded cheese (55F). Item not prepped or portioned today. Observed item overfilled. Operator moved to reach in to quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Cookline cream and butter. Operator properly time marked. 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. Cookline - top of oven - cooked chicken (120F - Hot Holding). Per operator holding 2 hours. Operator moved item back to grill to reheat. 30 minutes later, 180F. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun - middle bar.
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 1 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.

Inspection Date: 7/19/2024

  • 32-04-4:Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Handicapped restroom. Warning - From follow-up inspection 2024-07-19: Observed same **Time Extended**
  • 08B-62-4:Basic - - From initial inspection : Basic - Unprotected ice machine in a customer/nonsecure area. Warning - From follow-up inspection 2024-07-19: Observed Same **Time Extended**

Inspection Date: 7/18/2024

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Main ice machine. Warning
  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Handicapped restroom. Warning
  • 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Both unisex employee restrooms. Warning
  • 35A-03-4:Basic - One Dead roach on premise - storage room across from main ice machine. Warning
  • 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Room across from main ice machine. Warning
  • 08B-62-4:Basic - Unprotected ice machine in a customer/nonsecure area. Warning
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Prep area - Sanitizer Bucket (Quaternary 0ppm). Operator made new solution. Quat 200ppm. Corrected On-Site Warning
  • 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. Dishwasher- main (Chlorine 0ppm). Operator added solution and primed unit. Chlorine 100ppm. Corrected On-Site Warning
  • 09-01-4:High 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. 1. Employee touched cheese slices for an order with bare hands. 2. Cook touched ready to eat cooked bacon with bare hands and placed on burger. Reviewed proper procedures for no bare hand contact with ready to eat foods. Warning
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 small flying insects by soda gun - upper bar. 3 small flying insects by beer taps - upper bar. Did not observe flying insects land on any food or food contact surfaces. Operator exterminated flies and cleaned/sanitized the area. Corrected On-Site Admin Complaint
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef burgers stored over raw fish - left Cookline flip top drawers. Operator stored all items properly. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - left flip top - bacon wrapped scallop (57F); cheese (59F); cooked chicken (49F); left unit drawers - raw fish (43-48F); raw shrimp (44F); beef burgers (43-46F); right flip top - garlic butter (64F); raw seafood mixture (62F); cheese (52F); drawers - raw fish (45F). Per operator items held in unit approximately 2-3 hours. Operator moved items in upper section to freezer to quick chill. Operator placed ice on items in drawers to quick chill. **Corrective Action Taken** Warning

Inspection Date: 4/8/2024

Inspection #: Visit ID: 8372606

  • 14-18-4:Basic - Beverage tubing/cold plate not separated from stored ice - soda lines visibly soiled at main bar. Operator began cleaning during inspection.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup being used to dispense ice at expo station. Operator removed. 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. ROP tuna in walk in cooler - per operator item in walk in thawing overnight. Tuna 43F. See stop sale.
  • 10-12-5:Basic - In-use ice scoop stored in visibly soiled container between uses. Operator removed and cleaned. Corrected On-Site
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Observed lemons and limes being cut at bar - fruit being taken from original cardboard cases. Reviewed proper procedures. Operator removed items. Corrected On-Site
  • 29-17-4:Basic - Waste line missing at soda gun holster. Main bar and south beach bar.
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cookline - 2 door True - cooked wings (50-52F). Per operator item was held in unit overnight - over 6 hours. No items prepped or portioned today. Observed item in large closed plastic container. Reviewed proper cooling procedures. See stop sale.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 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. ROP tuna in walk in cooler - per operator item in walk in thawing overnight. Tuna 43F. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cookline - 2 door True - cooked wings (50-52F). Per operator item was held in unit overnight - over 6 hours. No items prepped or portioned today. Observed item in large closed plastic container. Reviewed proper cooling procedures. See stop sale.
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Cookline butter. Per operator placed out 1/2 hour ago. Operator properly time marked. Corrected On-Site
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Inspection Date: 7/19/2023

Inspection #: Visit ID: 8446453

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Salad dressing cooler
  • 08B-38-4:Basic - Food stored on floor. Shrimp on floor in walk in freezer
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored between wall and triple sink in seafood station
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets to desserts cooler Gaskets to seafood drawers on cook line
  • 21-10-4:Basic - Soiled dry wiping cloth in use. On cutting board on cook line
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. At prep area
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Bucket on floor across from triple sink Bucket on floor in prep area
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Oil squeeze bottle on cook line
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over plantains in two door cooler at end of cook line removed Corrected On-Site
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm). Remade. Sanitizer bucket chlorine 100 ppm Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsing wiping in hand sink at triple sink
  • 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.