BAHAMAS FISH MARKET AND RESTAURANT #2 LLC
13399 SW 42 ST
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 3/18/2025
High Priority
2
Intermediate
3
Basic
16
Total
21
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 36-36-4:Basic - Ceiling tile missing, throughout the kitchen areas.
- 24-05-4:Basic - Clean bowls, plates, pots and pans not stored inverted or in a protected manner, located at cooking line. During the inspection employee removed items and placed them correctly. **Corrected On-Site**
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee engaged in food preparation with no hair protection.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Observed several broken floor tiles, throughout the kitchen areas.
- 08B-38-4:Basic - Food stored on floor. Observed 2 plastic buckets with cut onions and fish stock stored in walk in cooler floor.
- 14-69-4:Basic - Ice buildup in reach-in freezer, located near the walk in cooler.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed several kitchen utensils stored in standing water at 87 F. During the inspection operator removed items. **Corrective Action Taken**
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board, located at cooking line.
- 22-16-4:Basic - Reach-in cooler interior has accumulation of soil residues, located at cooking line.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler, located at Cooking line.
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses, throughout the kitchen areas.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean, throughout the kitchen areas.
- 22-35-5:High Priority - Food preparation sink has soil/old food residue.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw fish filets inside reach in cooler, located at cooking line. During the inspection employee removed items and placed them correctly.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, located at cooking line. During the inspection operator provided paper towel. **Corrected On-Site**
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 31B-03-4:Intermediate - No soap provided at handwash sink, located at cooking line. During the inspection operator provided soap. **Corrected On-Site**
Food safety inspection conducted on 3/18/2025 revealed 21 total violations (2 high priority, 3 intermediate, 16 basic).
Inspection on 9/27/2024
High Priority
6
Intermediate
6
Basic
24
Total
36
Inspection Details:
- 35A-06-4:Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed a lot of Insect inside control device installed by the walk in cooler.
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed employee bathroom door not self closing.
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tile missing over hand wash sink by butcher station. Also observed 2 missing ceiling tiles and 2 ceiling tiles in disrepair over dishwashing machine.
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed 2 reach in coolers not working properly . Located at the kitchen area.
- 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. Observed ROP filets of fish thawed in walk in cooler. Operator cut open all ROP fish. **Corrected On-Site**
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed grooved cutting board on cook line. Operator discarded board. **Corrected On-Site** **Repeat Violation**
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed butcher wearing no hair restraint.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed containers wet nesting at dish storage shelf. Coached operator on proper drying procedures.
- 14-11-5:Basic - Equipment in poor repair. Chest freezer in butcher station lid broken. Also observed glass at front counter display cases broken. **Repeat Violation**
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Observed multiple tiles in kitchen floor broken and deep grout throughout kitchen.
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Observed broken plastic hotel pans on stored dish shelf.
- 36-24-5:Basic - Hole in or other damage to wall. Observed 2 holes in the wall in employee bathroom.
- 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Observed heavy grease build under hood in kitchen area.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in chest freezer at butcher station.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in container of water at 88 F at cook line.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth under cutting board in kitchen. **Repeat Violation**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. In employee bathroom, no hand wash sign, also observed at the hand wash sink located in the kitchen area.
- 29-08-4:Basic - Plumbing system in disrepair. Observed pipe leaking below 3 compartment sink at butcher station.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed standing water in 2 reach in coolers in main kitchen island station.
- 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Observed drill and grinder power tools stored on top of shelf over food preparation area. Operator removed tools. **Corrected On-Site**
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp thawing out in hand wash sink at butcher station. Employee removed shrimp from sink.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored on floor. **Repeat Violation**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed Wet wiping cloth stored on preparation tables throughout the kitchen.
- 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. Observed chlorine sanitizer at dishwashing machine at 0 ppm.
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed cook use his cell phone, then engage in food preparation without washing his hands. Employee was coached to wash hands after touching soiled surfaces.
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed chlorine sanitizer at dishwashing machine at 0 ppm.
- 41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed household pesticide can in kitchen.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed at drawer cooler in kitchen; cooked pasta (52F - cold holding ). As per operator for more than 4 hours. Also observed at front dessert cooler; tres leches (50F - Cold Holding) as per operator, for 2 days. Stop sale issued.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at drawer cooler in kitchen; cooked pasta (52F - cold holding ). As per operator for more than 4 hours. Also observed at front dessert cooler; tres leches (50F - Cold Holding) as per operator, for 2 days. Stop sale issued.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener soiled. **Repeat Violation**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed shrimp thawing out in hand wash sink at butcher station. Employee removed shrimp from sink. **Corrected On-Site** **Repeat Violation**
- 32-11-5:Intermediate - Lack of toilet tissue at each toilet. Observed at employee bathroom.
- 02D-02-4:Intermediate - Packaged food not labeled as specified by law. Observed tres leches and natilla that can be sold to go not including product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food inside the reach in cooler located at the front counter.
- 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. Tres leches and natilla not date marked front counter reach in cooler. As per operator desserts were cooked 2 days ago. Also observed fish dip inside the reach in cooler at the front counter not date marked . **Repeat Violation**
- 41-04-4:Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment. Observed can of Wd40 on shelf in kitchen over food prep area.
Food safety inspection conducted on 9/27/2024 revealed 36 total violations (6 high priority, 6 intermediate, 24 basic).